Multigrain Vanilla Waffles

These have a hearty multigrain flavor and are quick and easy to make.

Recipe makes about 15 waffles; so if you have a small family you may want to half the ingredients.

Multigrain Vanilla Waffle

Multigrain Vanilla Waffle

Dry Ingredients

1 ½ cups cornstarch

1 cup GF oat flour

¾ cup rice flour

½ cup corn flour or fine ground cornmeal

½ cup potato starch

1 tablespoon baking powder

¼ teaspoon baking soda

1 teaspoon xanthan gum

1/3 cup sugar

 

Wet Ingredients

1 ¾ cups milk

3 eggs

1 cup olive oil

1 tablespoon vanilla extract

 

If your waffle maker isn’t non-stick, then grease well, then heat waffle maker.

Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just blended.

Ladle waffle mixture onto waffle maker and cook for about five minutes until lid of waffle maker lifts easily. Top with butter and maple syrup, fruit sauce, or honey.

 

Fudge

 

Chocolate Fudge

We usually use this chocolate fudge for gift baskets at Christmastime

This is a Christmas favorite. It is soft, chocolatey, and melts in your mouth.

¾ cup evaporated milk

1 ¾ cup white sugar

1 ½ cups miniature marshmallows

1 ½ cups semisweet chocolate chips

1 ½ teaspoons vanilla extract

½ cup pecans or walnuts (optional)

 

In a small saucepan, combine the evaporated milk and sugar. Heat at medium high. Bring it to a slow boil, and let it boil for 1 minute. Turn the heat to low and stir in marshmallows, chocolate chips, vanilla extract, and nuts. Stir until the chocolate chips and marshmallows are melted.

Pour into a buttered 9×13 inch pan. Let it cool. When cool, cut into squares. Fudge can be kept for about a month. 

 

 

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