2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: Preheat waffle iron
1: Preheat oven to 200'F
2: Melt butter; reserve in a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper to mix
3: In another bowl, beat together buttermilk and egg until well blended and whisk into dry ingredients
4: Stir in cilantro and jalapeno
5: Fold in corn oil and melted butter, mixing only until combined
6: Lightly butter or spray grids of your waffle iron, if needed
7: Brush or spray grids again only if subsequent waffles stick
8: Spoon out 1/2 cup of batter (or amount your waffle maker's manufacturer suggests) onto iron, spreading it evenly to edge of grids with a metal spatula or wooden spoon
9: Close lid and bake until golden and crispy
10: Remove waffle from iron and separate into hearts or cut into whatever size pieces you want
11: Place on a baking sheet, in a single layer, and put into preheated oven
12: Continue making rest of batch and putting finished waffles on sheet in oven
13: The waffles should bake in oven for 1 to 1 1/2 hours, or until they are very crispy
14: Serve immediately or cool on a rack and serve at room temperature
15: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
16: File ftp://ftp
17: idiscover
18: co
19: uk/pub/food/mealmaster/recipes/tn-94q3
20: zip