KitchenAid Pro Line KPWB100 Use & Care Manual page 32

WAFFLES
6 slices bacon
2 cloves garlic, minced
2 cups all-purpose flour
2/_ cup shredded Parmesan cheese
3 tablespoons chopped fresh
basil or 1 tablespoon dried basil
1 tablespoon baking powder
2 teaspoons sugar
teaspoon salt
teaspoon black pepper
12/_ cups mi/k
2 eggs
cup extra virgin olive oil
cup chopped sun-dried
tomatoes in olive oil, drained
with 1 teaspoon liquid reserved
BUTTER
6
1
tablespoons butter or
margarine, softened
teaspoon reserved liquid from
sun-dried tomatoes in ofive oil
cup shredded Parmesan cheese
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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.
Y d: 4 servings (1 waffle with 2 tablespoons butter per serving).
v :i: About 820 cal, 24 g pro, 57 g carb, 56 g total fat, 22 g sat fat,
185 mg chol, 1,310 mg sod.