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Pecan Cranberry Waffles

Rachel Eagleson of Warrens, Wisconsin, was the 2nd-place winner in our April 2008 Crantastic Breakfast Recipes contest with her entry for Pecan Cranberry Waffles. The judges liked Rachel’s recipe both for its taste and its ease of preparation.

  • 2 cups biscuit/baking mix
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 large egg, lightly beaten
  • 1-1/3 cups vanilla chai tea soy milk*
  • 2 tablespoons vegetable oil
  • 1 cup sweetened dried cranberries
  • 1/2 cup pecans, chopped
  • cranberry syrup

*Recipe was tested using low-fat milk in place of the soy milk.

In a large mixing bowl, mix together the baking mix, sugar and cinnamon. Stir in the egg, soy milk and vegetable oil. Fold in the dried cranberries and pecans.

Pour the batter on the center of a hot, greased waffle maker. Close lid and bake according to manufacturer’s directions. Serve with cranberry syrup.

Yield: 4 to 6 waffles.

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