3ABN Today Cooking Program | Celebrating Mothers

3/1/2017 Airdate


Fruitcake Waffles

Ingredients:

2 cups fine whole-wheat flour
¼ tsp. salt
1 Tbsp. baking powder
¼ cup cranberries
½ cup prunes, diced fine
½ cup apricot jam
¼ cup walnuts, chopped in small pieces
¼ cup almonds, chopped in small pieces
1 ½ cup almond milk
¼ cup oil
1 Tbsp. vanilla
¼ cup pure maple syrup

Fruitcake Waffles

Directions:
In a medium size mixing bowl put all the dry ingredients including the nuts and dried fruit. Make a well in the middle and put all the liquid ingredients and the apricot jam and mix together till well blended. Spray the waffle iron with vegetable spray and put about ½ cup of batter or more in each waffle iron. Bake for approximately 3 minutes. Waffles should be golden brown. Serve with a blueberry sauce, pure maple syrup or your favorite sauce. Top with your choice of fruit.

Yields: 5, six-inch waffles
Linda Johnson

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Garden Fritatta Tarts

Ingredients:

1 – 14oz pkg. water packed extra-firm tofu
½ c original flavor almond milk
1 tsp ground turmeric
1 t VegeSal or all-purpose seasoning
1 c zucchini, finely chopped
1 ½ c fresh corn, cooked and cut off the cob
1 c grape tomatoes, diced
2 packed cups fresh spinach leaves, chopped
18 corn tortillas

Garden Fritatta Tarts

Directions:
Spray a large skillet with a non-stick cooking spray. Add the corn, zucchini and tomatoes and sauté over medium heat until zucchini is crunchy tender. Salt to taste and add the spinach and stir to combine, and continue to sauté until wilted. Turn off heat and set aside. In a blender or food processor put the tofu, almond milk and seasonings. Process until well blended, and then pour into the vegetable mixture. Stir until thoroughly mixed. Set aside and prepare the muffin pan. Take a regular sized muffin pan and spray each one with a non-stick cooking spray. Gently form a corn tortilla into each muffin tin and then fill with the tofu – vegetable mixture and bake in a 350-degree oven for 30-35 min. or until knife inserted into the middle comes out almost clean. Remove from oven and serve warm or room temperature.

Yields: 18 tarts
Cinda Sanner

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Waffle Hashbrowns

Ingredients:

4 large raw potatoes, washed and scrubbed (do not peel)
¾ tsp  salt
1 Tbsp corn starch

Hashbrown Waffles

Directions:
In a food processor using the grater blade: grate potatoes then transfer to bowl.  Remove slicing blade and change to cutting blade then return half of the grated potatoes to food processor and pulse until it is a saucy consistency. Transfer to a bowl and then pulse the remaining grated potatoes and pour into bowl containing the rest of the processed potatoes. Add salt and cornstarch. Mix well, then spray waffle iron with a non-stick cooking spray and pour 1 cup on hot griddle. Close lid and cook until potatoes are crisp and golden.  Serve hot.

Yields: 4 waffles
Brenda Walsh

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Raspberry Topping

Ingredients:

12-oz can apple juice concentrate
¼ cup cornstarch
¼ cup cold water
4-6 cups fresh raspberries or your favorite fruit

Raspeberry Topping

Directions:

Place apple juice in a saucepan and heat over medium. Mix cornstarch with cold water and add to hot apple juice. Stir constantly until thickened. Fold in raspberries.


Bernie Micheff

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