Abbé de Touchstone

Taos, New Mexico

Specialty Recipe

Pecan Waffles with
Raspberry Sauce

Ingredients - Waffles:

4 eggs, separated (reserve whites and beat)

2 cups buttermilk

1-1/3 teaspoons baking powder

1-1/3 teaspoons baking soda

2/3 cup butter

1-1/3 teaspoons vanilla

1-1/3 cups sour cream

1/3 cup sugar

3/4 chopped pecans

2-2/3 cups all-purpose flour

Ingredients - Raspberry Sauce:

1/2 cup sugar

2 cups apple juice

4 Tablespoons corn starch

1/4 cup butter

1 teaspoon lemon rind

1 cup fresh or frozen raspberries

Waffles: Use 3 bowls: 1 for dry mixture, 1 for wet, and 1 for egg whites. Mix wet ingredients; separate eggs and add yolks to wet ingredients. Mix dry ingredients and add to wet ingredients. Beat egg whites and fold into mixture. Spray waffle iron once with non-stick cooking spray and allow to heat up before adding batter.

Raspberry Sauce: Combine sugar and cornstarch; add juice, butter, lemon rind, and raspberries. Cook until thickens to a sauce. Serve warm. Makes 3 cups.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)