32
WAFFLES
6 slices bacon
2 cloves garlic, minced
2 cups all-purpose flour
2
⁄3 cup shredded Parmesan cheese
3 tablespoons chopped fresh
basil or 1 tablespoon dried basil
1 tablespoon baking powder
2 teaspoons sugar
1
⁄4 teaspoon salt
1
⁄4 teaspoon black pepper
1
2
⁄3 cups milk
2 eggs
1
⁄3 cup extra virgin olive oil
1
⁄3 cup chopped sun-dried
tomatoes in olive oil, drained
with 1 teaspoon liquid reserved
BUTTER
6 tablespoons butter or
margarine, softened
1 teaspoon reserved liquid from
sun-dried tomatoes in olive oil
1
⁄4 cup shredded Parmesan cheese
WAFFLES
In medium skillet over medium-high heat, cook bacon until brown. Remove bacon;
crumble. Set aside. Drain all but 1 tablespoon drippings from skillet. Add garlic; cook over
medium-high heat for 1 minute, stirring often. Set aside.
In large bowl, combine flour, cheese, basil, baking powder, sugar, salt, and pepper. Add
milk, eggs, oil, tomatoes, bacon, and garlic; mix until moistened. Some lumps may remain.
Set preheated waffle baker timer to 3 minutes and 45 seconds. Spread 1 cup batter into
top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker;
rotate baker again.
When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with Parmesan Butter.
BUTTER
In small bowl, combine all butter ingredients.
Yield: 4 servings (1 waffle with 2 tablespoons butter per serving).
Per serving: About 820 cal, 24 g pro, 57 g carb, 56 g total fat, 22 g sat fat,
185 mg chol, 1,310 mg sod.
SUN-DRIED TOMATO
CARBONARA WAFFLES
WITH PARMESAN BUTTER
