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Ingredients:
For the waffles:
1/4 cup lukewarm water
1 package dry yeast - make sure it's fresh
Let the above rest for 5 minutes, then add and mix well:
2 cups lukewarm milk
2 cups flour
1 teaspoon each salt and sugar
1/3 cup canola oil, may substitute vegetable oil
2 eggs
1/8 teaspoon baking soda
Grated rind (zest) of one large orange
For the topping:
1 pound fresh, cut up rhubarb
3/4 cup sugar
Juice of one orange plus enough water to make 3/4 cup liquid
In the morning add:
2 eggs
1/8 teaspoon baking soda
Grated rind (zest) of one large orange
Instructions:
The night before:
Combine waffle ingredients in a large bowl. Cover bowl and let sit on counter overnight. It will rise and then fall so bowl should be more than half full when you set it out.
For the Topping:
The night before you wish to serve, bring to a boil and cook until rhubarb is soft. Remove from heat and stir in 1 to 2 cups fresh or frozen raspberries. Stir until cool and refrigerate overnight. Serve over waffles, French toast, pancakes, ice cream or frozen yogurt.
In the morning:
Add eggs, baking soda and orange zest to the waffle mixture. Beat well. Spray the waffle iron with vegetable spray and bake until done. Serve with fruit compote and/or syrups.
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Copyright © 1999 - 2004 Lanier Publishing International
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