Recipe - Heavenly Belgian Waffles

1 Three fourths cup All purpose flour
1 tablespoon Baking powder
2 tablespoon Maltedmilk powder
2 Egg yolks
1 Three fourths cup Milk
One half cup Cooking oil or melted
shortening
2 Egg whites
Ice cream

FRUIT PECAN SAUCE
4 small Ripe bananas
Lemon juice
1 pt Fresh strawberries or
thawed, frozen, unsweetened

Notes: Belgian waffles are a mainstay at Midwest brunches. Here's our
delicious version, topped with ice cream and a warm fruit and pecan sauce.

1 pint fresh strawberries or thawed, frozen, unsweetened 2/3 cup packed
brown sugar 1/3 cup butter or margarine 2 Tbsp rum or orange juice One half cup
broken, toasted pecans

DIRECTIONS: In a large mixing bowl, stir together the flour, baking powder
and maltedmilk powder.

In a medium mixing bowl, beat the egg yolks. Beat in the milk and cooking
oil or shortening. Add to the flour mixture all at once, stirring till
blended but still slightly lumpy.

In a small mixer bowl, beat egg whites till stiff peaks form. Gently fold
into the eggflour mixture, leaving a few fluffs of egg white. Do not
overmix.

Bake waffles in Belgian wafflemaker or regular wafflemaker according to
manufacturer's directions. (To keep waffles hot for serving, place in a
single layer on a wire rack on a baking sheet in a warm oven.)

Prepare FruitPecan Sauce.

Serve waffles topped with ice cream and warm FruitPecan Sauce.

FruitPecan Sauce: Peel bananas, cut in half lengthwise, then cut crosswise
into thirds. Brush with lemon juice. Halve the strawberries. In a large
skillet, heat brown sugar and butter or margarine over medium heat till the
mixture melts, stirring occasionally.

Add the bananas and strawberries; cook, uncovered, till bananas are heated
through, turning once. Stir in rum or orange juice, then the pecans.

Note: For a quick variation, sprinkle each waffle with 1 Tbsp chopped nuts;
crumbled, crispcooked bacon; or chopped granola before closing iron.

Source: Midwest Living Magazine, April 1991

From: Sallie Austin
Posted to MMRecipes Digest V4 #059 by Bill Dwinell bdwinell@gate.net on
Feb 26, 1997.