Operation Manual

20
ENGLISH
Dice cheese into
1
⁄4-inch (.625 cm) cubes; spread in
single layer on foil-lined plate. Place in freezer; cover
when frozen.
In large bowl, combine flour, yeast, sugar, salt, and
nutmeg; stir in cranberries. Set aside.
In medium saucepan, place milk, water, and butter.
Heat over low heat until mixture is very warm
(120-130 °F [50-55 °C]), stirring frequently. Add milk
mixture to flour mixture; mix well. Add eggs; mix well.
Cover with plastic wrap, and refrigerate overnight or let
stand at room temperature at least 1 hour until batter
is light and bubbly.
Break cheese apart; stir into batter.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) 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
raspberry syrup, if desired.
Yield: 4 servings (1 waffle per serving).
Per serving: About 800 cal, 23 g pro, 99 g carb, 36 g
total fat, 21 g sat fat, 205 mg chol, 780 mg sod.
4 ounces (12 ml)
Brie cheese
3 cups (710 ml)
all-purpose flour
1 teaspoon (5 ml) active
dry yeast
1 teaspoon (5 ml) sugar
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
nutmeg
1 cup (235 ml) coarsely
chopped dried
cranberries
1
1
⁄2 cups (355 ml) milk
1
⁄2 cup (120 ml) water
1
⁄2 cup (120 ml) butter or
margarine, cut up
2 eggs
Purchased raspberry syrup,
if desired
cranBerry BrIe Waffles