Monday's recipe (12/17/12) - Aimee Fortney's egg nog waffles - WSMV Channel 4

Monday's recipe (12/17/12) - Aimee Fortney's egg nog waffles

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It might not look or feel like it, but it's beginning to smell and taste a lot like Christmas! These waffles are not only delicious, but the house smells fabulous while they are cooking! Remember to pick up an extra carton (or two or three) to freeze so you can make these during the summer!

AIMEE FORTNEY'S EGG NOG WAFFLES WITH WARM CARAMEL EGG NOG SAUCE

2 cups all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 Tablespoons sugar
2 eggs, separated
1/2 cup milk or soymilk
1 1/2 cups egg nog
1/2 cup low fat Greek yogurt
1 teaspoon ground cinnamon
Freshly grated nutmeg
1 teaspoon vanilla
Cooking spray

Spray waffle iron with cooking spray and preheat.  In one bowl, beat egg whites using a hand mixer.  In a separate bowl, mix dry ingredients together, then set aside.  In a large bowl, mix egg yolks, Greek yogurt, eggnog, milk or soymilk, vanilla, cinnamon and nutmeg together.  Slowly add in dry ingredients, whisking or stirring until combined. Last, using a spatula, carefully fold in beaten egg whites.  Using an ice cream scoop or a ladle, spoon about 1/3 cup of batter per waffle onto the hot waffle iron.  Cook for about 5 or 7 minutes, or until the steam stops coming out of your waffle iron.  Serve with warm caramel-egg nog sauce.

AIMEE FORTNEY'S WARM CARAMEL EGG NOG SAUCE

1 stick of butter
1 cup brown sugar, firmly packed
1/2 cup egg nog
1 teaspoon vanilla

In a small saucepan, combine brown sugar, butter and whipping cream, and cook over low heat until smooth, whisking to combine.  Remove from heat and stir in vanilla.  Serve warm on top of egg nog waffles.

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