Make sweet breakfast waffles that get an easy start from Pillsbury® refrigerated cookie dough!
Bake-Off® Contest 44, 2010
Cathy Wiechert
Mound, Minnesota
Honey-Cinnamon Butter
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1/2
-
cup unsalted or salted butter, softened
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3
-
tablespoons honey
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1/2
-
teaspoon ground cinnamon
Waffles
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3/4
-
cup chopped pecans
-
1
-
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
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2
-
eggs
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1
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teaspoon pure vanilla extract
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1/2
-
cup half-and-half
Steps
-
1
In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
-
2
In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
-
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.)
-
4
In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
-
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 about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
-
6
To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.
-
1
In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
-
2
In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
-
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.)
-
4
In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
-
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 about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
-
6
To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 650
- Calories from Fat
- 380
% Daily Value
- Total Fat
- 42g
- 65%
-
- Saturated Fat
- 16g
- 80%
- Trans Fat
- 4 1/2g
- Cholesterol
- 115mg
- 38%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 60g
- 20%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 40g
- Protein
- 6g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 3 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; 7 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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