Pecan Waffles

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For breakfast this weekend, I am making Pecan Waffles. My daughter, Leigh, is away at camp, and I miss her so much! She is the one in the family always wanting to make waffles. She pulls out the waffle iron and makes the batter on her own (she even made them on live television). I don’t always use the powdered sugar and butter, but maple syrup is almost all you need with this delicious recipe (and Leigh wouldn’t have it any other way). 

Low-Fat and Healthy Buttermilk Waffles

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I have a tradition that I make homemade waffles for my three children every weekend. Even my daughter, Leigh, who is 9, is a master at making waffles. When we have spend the night company, the guests are so impressed and always asking for seconds. To be honest, I developed this light recipe originally for adults (trying to eat right) using non-fat buttermilk, a touch of wheat germ and only 1 egg. Each waffle is less than 100 calories, 3 grams of fat and under 15 grams of carbohydrates so you can feel guiltless having a waffle for breakfast when you’re trying to shed off pounds.

 

Low-Fat Buttermilk Waffles

Prep: 15 minutes

cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

1 cup all-purpose flour

2 tablespoons toasted wheat germ (optional)

2 tablespoons sugar

1 teaspoon baking pwoder

1/2 teapsoon baking soda

1/4 teaspoon salt

1 cup nonfat or low-fat buttermilk

1 tablespoon vegetable oil

1 large egg, lightly beaten

Cooking spray

Maple syrup bananas (optional)

Preparation

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.

2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until steaming stops and waffle light alerts you that it’s ready.  Serve with maple syrup and bananas, if desired.

Note: This recipe will also work as pancakes.

You may freeze leftover waffles by wrapping them tightly in foil and reheating them in a toaster oven.

Miniature Almond-Cinnamon Rolls

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I love breakfast, especially during the holidays when I make something homemade, warm and comforting for my family to enjoy. One of my favorite breakfast pastries is cinnamon rolls, and I thought I would do what I do best as a National Professional Recipe Developer. I create recipes from scratch and twist them to develop recipes that are new, delectable and exciting. These miniature cinnamon rolls are all of those adjectives and more. I used Pillsbury crescent roll dough and filled it with freshly chopped almonds (instead of pecans). I also used a touch of almond in the icing which adds mouth-watering flavor. This recipe is so easy to prepare, and turns out fabulous. Just beware, they disappeared in about 30 seconds at my house, so you might want to double the dose. 


Miniature Almond-Cinnamon Rolls

Prep: 20 minutes

Cook: 12 minutes

Yield:  20 rolls

Ingredients

 1 (8-ounce) can refrigerated crescent rolls

2  teaspoons dark brown sugar

1/2 teaspoon ground cinnamon

1/3 cup finely chopped almonds or pecans (optional)

1/3 cup powdered sugar

2 to 3 teaspoons skim milk

1/8 teaspoon almond extract

1/8 teaspoon vanilla extract

Preparation

1. Unroll crescent rolls, and separate into 4 rectangles; press perforations to seal.

2. Stir together brown sugar and cinnamon and sprinkle evenly over dough.

3. Roll up, jellyroll fashion, starting at a long side; press edges to seal. Cut each long into 5 slices, and place in a lightly greased 8-inch round cakepan; sprinkle with almonds, if desired.

4. Bake at 350F for 12 minutes or until lightly browned.

5. Whisk together powdered sugar, milk and remaining ingredients; drizzle over warm rolls.