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(originally made 5/2012)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
  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.

  "2001 Taste of Home Annual Recipes"

  "16 4-inch waffles"


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