1/2 : c Powdered sugar
1 : c Butter or margarine;
-softened : -softened
1 : pk Vanilla instant pudding and
-pie : -pie filling, (3 1/2 ounce)
2 : c All-purpose flour
1 : tb Milk
1 : ts Vanilla
3 : Bars chocolate coated
-English : -English toffee, (3/4 ounce
-each) : -each)
Powdered : Powdered sugar
1/2 : c Butter
2 : c All-purpose flour
1 : c Packed light brown sugar
1 : c Pecan halves
TOFFEE : TOFFEE TOPPING
- : - (recipe follows)
1 : c Milk Chocolate Chips
- : - (Hershey's)
1 : c Sugar
3/4 : c Corn syrup; light brown
3/4 : c Cream; thin
1/8 : ts Salt
2 : 1/ qt Popped popcorn*
1 : c Peanuts
1 : c Flaked coconut; toasted
0: Heat waffle iron
1: Beat eggs with hand beater in medium bowl until fluffy
2: Beat in remaining ingredients just until smooth
3: Pour batter from cup or pitcher onto center of hot waffle iron
4: Bake about 5 minutes or until steaming stops
5: Remove waffle carefully
6: NOTES : Blueberry Waffles - add 1 cup blueberries to batter
7: Cheese and Bacon Waffles - omit salt
8: Stir 1 cup shredded sharp cheese = and 8 slices bacon, crisply cooked and crumbled, into batter
9: Corn Waffles - Omit salt
10: Substitute 1 cup cornmeal for 1 cup of the = flour and 1 can (8 oz
11: ) cream-style corn for 3/4 cup of the milk
12: Stir = in few drops red pepper sauce
13: Nut Waffles - Pour batter onto center of hot waffle iron
14: Immediately = sprinkle about 2 T coarsely chopped or broken nuts, toasted, if desired, = over batter
15: Recipe by: Betty Crocker Posted to TNT Recipes Digest, Vol 01, Nr 907 by "Linda G
16: " <lindag@brunnet
17: net> on Jan 2, 1998