Fresh Raspberry Waffles

2 cups Bisquick baking mix
1 egg
2 tbsp cooking oil
3 tbsp sour cream (I used nonfat)
1/2 cup fresh raspberries - slightly crushed

Directions: Mix all ingredients together. Make waffles as usual.

Back To Recipe Book 

Raspberry Breakfast Bars
These bars are not only an exceptional way to start the day, but they're also great for the fast break - a quick energy snack between all those summer activities.

16 oz fresh, frozen or canned raspberries
2 1/2 Tablespoon cornstarch
1 Tablespoon lemon juice
1 cup white enriched flour
1 cup whole wheat flour
2 cups quick oats
1 cup brown sugar
1 1/4 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoons ground allspice
1 teaspoons cinnamon
1 cup butter or margarine

Directions: Set oven temperature to 400 degrees. Thaw berries if frozen. Warm berries in saucepan until the juices run. (If using canned berries, omit this step and simply drain berries from can, reserving juices.) Reserve one cup of juice, adding water if necessary to make one cup. Combine cooled reserved juice with cornstarch and lemon juice. Cook and stir until thickened. Gently stir in blackberries. Set aside. Combine flour, oats, brown sugar, baking powder, salt and spices. Cut in butter until crumbly. Press 2/3 of mixture into greased baking pan. Bake 15 minutes or until lightly browned. Cool slightly; spread raspberries over this crust. Crumble remaining flour/oat mixture over berry layer and press lightly. Bake 20-25 minutes more, until lightly browned. Cool in pan. Nutritional Analysis - Calories Per Serving: 164; 2.5g Protein, 8.3g fat, 20.9g Carbohydrate, 20.7mg Cholesterol.

Back To Recipe Book 

Buttermilk Waffles with Raspberry Sauce

2 c Flour
1 TB Baking powder
1/2 Ts Baking soda
1/2 Ts Salt
1 TB Sugar
1-1/4 c Buttermilk
3 Eggs
6 TB Butter, melted
Raspberry Sauce
2 pk (10 oz) frozen raspberries
1/2 c superfine sugar
Grated rind of 1 orange

Directions: Stir dry ingredients into a large bowl. Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter. Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment,slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth,reserve liquid. Purée raspberries in food processor or blender until smooth. Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a preheated, well greased waffle iron and cook until golden. Serve with Raspberry Sauce. Garnish with walnuts and fresh raspberries,if desired. Yield: 4 Servings.

Back To Recipe Book