1-1/4 cups sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 cup milk
2 tablespoons butter or margarine, melted
3/4 cup roasted & chopped Oregon hazelnuts
Yield: 4 servings
Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.
1/2 cup chopped Oregon hazelnuts
2 tablespoons butter or margarine
3/4 cup maple syrup
Yield: about 1-1/4 cups
In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.
Cranberry Pear Sauce
2 cups fresh or frozen cranberries
1 cup orange juice
2/3 cup sugar
2 Pears, peeled, cored, cut into 1″ cubes
Bring cranberries, orange juice and sugar to boil over medium high heat in medium saucepan. Reduce heat to low boil and cook for 7 minutes. Add pears and continue to low boil for 6 to 8 minutes until betties burst, pears are softened and mixture is reduced to 2 cups. Remove from heat. Add to waffles with dollop of whipped topping and extra hazelnuts.