Hawaiian Waffles

(originally made 5/2012)

Jake and I are big fans of breakfast for dinner.   Since I already had commercially made pineapple ice cream topping in the fridge, I didn't make the topping listed, just added coconut to ours.     Due to nut allergies, I subbed rice krispies for the nuts.   They give a nutty flavor and crunch.     I made Belgian waffles, and got 4 nice sized ones.      Tropical and fun, and they definitely are going in the keeper file!



Hawaiian Waffles


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (20-ounce) can  crushed pineapple -- undrained
     1/2           cup  sugar
     1/2           cup  flaked coconut
     1/2           cup  light corn syrup
     1/4           cup  pineapple juice
                        Waffles:
  2               cups  all-purpose flour
  4          teaspoons  baking powder
  1         tablespoon  sugar
     1/2      teaspoon  salt
  2                     eggs -- separated
  1                cup  milk
     1/4           cup  butter or margarine -- melted- used butter
  1       (8-ounce) can  crushed pineapple -- well drained (didn't drain)
     1/4           cup  flaked coconut
     1/4           cup  chopped macadamia nuts -- (used rice crispies)
                        Additional chopped macadamia nuts -- toasted, optional

In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until sauce begins to thicken; set aside. In a bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick). Preheat waffle iron. Fill and bake according to manufacturer's directions. Top with pineapple sauce and additional nuts if desired.

Source:
  "2001 Taste of Home Annual Recipes"

Yield:
  "16 4-inch waffles"

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