Blueberry Waffles with Fast Blueberry Sauce
INGREDIENTS (Nutrition)
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
DIRECTIONS:
In a medium bowl, whisk together egg yolks and milk.
Stir in flour, baking powder and salt.
Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and 2/3 cup blueberries into the mixture.
Scoop portions of the mixture into the prepared waffle iron,
and cook until golden brown.
To prepare the sauce, in a medium saucepan over medium heat,
mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice.
Bring to a boil. Mix remaining orange juice and cornstarch
in a small bowl, and stir into the blueberry mixture.
Stir constantly until thickened. Serve warm over waffles.
Zucchini Bread
INGREDIENTS (Nutrition)
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C).
Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar. Stir in zucchini and vanilla.
Combine flour, cinnamon, soda, baking powder, salt and nuts;
stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
