2 : tb Butter Or Margarine
2 : Large Beaten Eggs
1/2 : c Dark Corn Syrup
1/3 : c Sugar
2 : ts Unbleached Flour
1/4 : ts Vanilla
Pecan : Pecan Pie Pastry Shell
1/2 : c Pecan Halves
1/2 : Butter; stick
3 : Egg
1 : c Sugar
1 : c Karo; white
3 : tb Corn meal
1 : ts Vanilla
1 : Salt; pinch
1 : c Pecans; chopped
1 : Pie shell
0: In a bowl, combine flour, baking powder and salt
1: Combine egg yolks, milk and oil; stir into dry ingredients
2: Beat egg whites until stiff; fold into batter
3: Add sugar substitute and vanilla; stir
4: Sprinkle hot waffle iron with 2 tablespoons pecans
5: Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown
6: Repeat with remaining pecans and batter
7: Serve with syrup
8: Yield: 8-10 waffles (4-1/2 inches)
9: (Personal Note: The original recipe used 1/4 cup sugar and did not use vanilla) Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 307 by Sewgoode@aol
10: com on Nov 25, 1997