Waffles made with Pillsbury® refrigerated sugar cookie dough - yes! Enjoy this decadent breakfast treat anytime - topped with fresh blueberry sauce, whipped cream and macadamia nuts. Yum!
Bake-Off® Contest 46, 2013
David Dahlman
Chatsworth, California
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1
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roll Pillsbury™ refrigerated sugar cookie dough
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3/4
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cup(s) blueberry preserves
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1 1/2
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cups fresh or frozen (thawed and drained) blueberries
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1
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cup whipping cream
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2
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eggs
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2
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teaspoons grated lemon peel
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1/2
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cup chopped roasted unsalted macadamia nuts
Steps
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1
Let cookie dough stand at room temperature 10 minutes to soften. In 1-quart saucepan, mix blueberry preserves and blueberries. Cook over medium heat, stirring occasionally, until thoroughly heated. Set aside; keep warm.
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2
In small bowl, beat 1/2 cup of the cream with electric mixer on medium-high speed 1 to 2 minutes or until stiff peaks form; refrigerate.
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3
Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No- Stick Cooking Spray.)
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4
In large bowl, break up cookie dough; add eggs and lemon peel. Beat with electric mixer on medium speed 1 minute or until smooth. Beat in remaining 1/2 cup of the cream and 3 tablespoons water until smooth; stir in nuts.
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5
Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook 4 to 6 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
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6
To serve, top each waffle with blueberry mixture and whipped cream.
-
1
Let cookie dough stand at room temperature 10 minutes to soften. In 1-quart saucepan, mix blueberry preserves and blueberries. Cook over medium heat, stirring occasionally, until thoroughly heated. Set aside; keep warm.
-
2
In small bowl, beat 1/2 cup of the cream with electric mixer on medium-high speed 1 to 2 minutes or until stiff peaks form; refrigerate.
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3
Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No- Stick Cooking Spray.)
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4
In large bowl, break up cookie dough; add eggs and lemon peel. Beat with electric mixer on medium speed 1 minute or until smooth. Beat in remaining 1/2 cup of the cream and 3 tablespoons water until smooth; stir in nuts.
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5
Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook 4 to 6 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
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6
To serve, top each waffle with blueberry mixture and whipped cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 1030
- Calories from Fat
- 500
% Daily Value
- Total Fat
- 55g
- 85%
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- Saturated Fat
- 22g
- 111%
- Trans Fat
- 7g
- Cholesterol
- 185mg
- 62%
- Sodium
- 430mg
- 18%
- Total Carbohydrate
- 123g
- 41%
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- Dietary Fiber
- 2g
- 10%
- Sugars
- 6g
- Protein
- 10g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 7 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.
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