Curtis Stone CSWB100 User manual

WAFFLE BAKER
CSWB100
INSTRUCTION MANUAL
CONTACT
If you have any problems with this unit, please contact our customer service department at [phone].
Please read operating instructions before using this product.
Please keep original box and packaging materials in the event that service is required.
Please visit www.cshousewares.com for more information.
XII.
Printed In ChinaMODEL: CSWB100IS APPLIANCES, INC. Toll Free [phone]
31

CONTENTS
I.
II.
III.
IV.
V.
VI.
VII.
VIII.
IX.
X.
XI.
XII.
IMPORTANT SAFEGUARDS
GROUNDING INSTRUCTIONS
BEFORE YOUR FIRST USE
WAFFLE BAKER PARTS LIST
USING YOUR WAFFLE BAKER
ASSEMBLY AND REMOVAL OF PLATES
CARE AND CLEANING
TIPS
RECIPES
NOTES
WARRANTY
CONTACT
IMPORTANT SAFEGUARDS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Read all instructions carefully.
Do not touch hot surfaces. Use handles only.
To protect against risk of electric shock, do not immerse appliance, cord, or plug into water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before
cleaning the appliance.
Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged
in any manner. Return the appliance to an authorized service facility for examination, repair, or electrical or mechanical
adjustment.
Do not place on or near a hot gas or electric burner, or in a heated oven.
The use of accessory attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock,
or injury.
Do not use outdoors.
Do not let cord hang over edge of table or counter or touch hot surfaces, including the stove.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
Do not use this appliance for other then intended use.
To disconnect, remove plug from wall outlet. Always hold the plug, never pull the cord.
Extreme care must be used when operating this appliance as surface temperatures get extremely hot.
To ensure continued protection against risk of electric shock, connect to properly grounded outlets only.
I.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
When using electrical appliances, these basic safety precautions should always be followed, including the following:
1 2

GROUNDING INSTRUCTIONS
This appliance must be grounded. It is equipped with a 3-wire cord having a grounded plug. The plug must be plugged into an
outlet which is properly installed and grounded.
WARNING: Improper use of the grounded wire can result in the risk of electric shock. Consult a qualified electrician if necessary
Do not attempt to override this safety feature by modifying the plug.
A short power-supply cord is provided to reduce the hazards resulting from entanglement or tripping over a longer cord. If it
is necessary to use an extension cord, it should be positioned such that it does not drape over the counter or tabletop where it
can be pulled on by children or tripped over and:
Use only 3-wire extension cord with 3-blade grounding plug.
The marked rating of the extension cord must be equal to or greater then the rating of this appliance. The electrical rating
is listed on the bottom of this unit.
II.
BEFORE YOUR FIRST USE
Before using for the first time, remove all packaging materials. Wash the waffle plates according to the “Care And Cleaning”
section of this manual. During first use you may notice slight smoking or odor. This is normal with any heating appliance and
will not reoccur after multiple uses. It is recommended that you turn your Waffle Baker on and run until all smoke and/or odor
has dissipated. This will take approximately 10–15 minutes. This does not effect the safety of your appliance.
III.
WAFFLE BAKER PARTS LISTIV.
A.
B.
PLATE
RELEASE
BUTTON
BASE
GREEN
READY INDICATOR
LIGHT
RED POWER
INDICATOR LIGHT
HANDLES WAFFLE
PLATES
LOCKING
CLIP
3 4

USING YOUR WAFFLE BAKER
Close the Waffle Baker and plug into a 120 volt outlet. You will see the Red Power Indicator Light go on, indicating that
the Waffle Baker has power and is preheating. The Red Power Indicator Light will remain on until you unplug the unit.
When the proper baking temperature is reached the Green Ready Indicator Light will go on. Initially it will take about 3-4
minutes to reach baking temperature.
Before the first waffle of the day, use a silicone pastry brush to lightly coat the top and bottom Waffle Plates with
vegetable oil or melted shortening to help ensure waffles release easily from plates. You’ll find that nonstick cooking
sprays work well for this purpose.
Ladle just enough batter to fill the lower Waffle Plate so that the peak areas of the plate are covered (about 3/4-1 cup).
The amount of batter could change depending on the type of batter used. If necessary, use a spatula to spread the batter
into the corners of grid.
Close the baker and press the Locking Clip in to hold the baker together. Holding both handles, rotate the baker 180
degrees so that the opposite side of the baker is now facing up. It will take approximately 5 minutes to cook each waffle.
NOTE: Handles may become hot if too much batter is added to the Waffle Plates. We recommend using potholders or oven
mitts when opening the Waffle Baker.
Unlatch the Locking Clip and open the Waffle Baker. Opening too soon will cause unbaked waffles to split, and make them
difficult to remove. If you find you want your waffle a little darker, close the lid and leave them for as long as you desire.
There is no need to rotate the baker a second time. The Green Ready Indicator Light will cycle on and off during the
baking cycle indicating that the unit is maintaining the temperature.
V.
1.
2.
3.
4.
5.
Remove the waffle from the Waffle Plate with a non-metallic utensil. Be careful that you do not touch the upper plate
which is still hot.
For best results for your next waffle, wait for the Green Ready Indicator Light to illuminate before baking another waffle.
Proceed to make more waffles as instructed in steps #4 through #7.
When you are finished baking, simply unplug the unit from the wall outlet. The Red Power Indicator Light will go off.
After cooling, the Waffle Plates should be cleaned according to the section “Care and Cleaning” of this manual.
6.
7.
8.
9.
5 6

CARE AND CLEANING
Always unplug the Waffle Baker and allow it to cool completely before
cleaning.
Remove the Waffle Plates according to the instructions referenced in the
“Assembly and Removal of Plates” section of this manual. The waffle plates
can be hand washed in warm soapy water. Always dry plates thoroughly
before assembling them in the Waffle Baker. To remove stubborn stains or
food, use a nylon brush or other utensil that is safe for nonstick surfaces.
The Waffle Baker Base can be completely detached from the Waffle Baker
through the Rotating Hinge at the rear of the unit. Simply rotate the Waffle
Baker 90 degrees in either direction and lift the baker from the Base (see
Figure 2). Wash the Base in warm soapy water or place it in the dishwasher.
Dry thoroughly before attaching onto the Waffle Baker.
Wipe the top and bottom of the Waffle Baker with a soft cloth. Do not use any
abrasive scouring pad or steel wool, as this will damage the housing finish.
Never immerse appliance in water or any liquid. Do not place the appliance in
the dishwasher.
Do not use metal utensils, which can damage the nonstick surface. Use only
wood, silicone, or nylon utensils to avoid damaging the nonstick surface.
VII.
1.
2.
3.
4.
5.
6.
ASSEMBLY AND REMOVAL OF PLATESVI.
Standing in front of your unit, grasp the plate and line up the two rear locking pins (see Fig. 1) on the back of the plate with
the receptacles in the rear of the unit. Gently lay the plate down and apply pressure to snap the plate into place. You will hear
a click indicating that the plate has locked into place. To ensure that the plate is locked, gently try to lift it up. Plates are
interchangeable for either top or bottom. To remove the plate from the baker, press the Plate Release Button and pull the plate
away from the baker.
Figure 1 Figure 2
LOCKING PINS
ROTATING
HINGE
RECEPTACLES
7 8

VIII. TIPS
For best results, wait 2-4 minutes after the Green Ready Indicator Light illuminates before baking.
When steam has stopped releasing from the waffle baker, begin checking waffle for desired doneness.
Do not use bristle brushes to apply butter or oil to the waffle plates. The heat will cause the bristles to scorch.
Do not forget to soften butter before serving. Softened butter is much easier to spread on waffles.
1.
2.
3.
4.
Classic Buttermilk Waffles
METHOD
1.
2.
3.
4.
In a large bowl, whisk the flour, cornstarch, sugar, baking powder, and salt to blend. In a medium bowl, whisk the
buttermilk, oil, egg yolks, and vanilla to blend. Stir the buttermilk mixture into the flour mixture until blended but with
some lumps remaining in the batter. In another medium bowl, whisk the egg whites until they reach stiff peaks. Fold the
egg whites into the waffle batter, being careful not to deflate the whites.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Lightly spray the waffle plates with the cooking spray. Pour about 3/4 cup of the batter into the center of the lower plate
and spread to cover the plate. Close the waffle baker and lock it closed. Cook the waffle for 10 seconds then, holding
both handles together, rotate the waffle baker 180˚. Continue to cook the waffle for 4 to 5 minutes, or until golden and
crisp. Carefully remove the waffle. Transfer the waffle to the oven to keep warm while preparing more waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining waffles. Serve warmed waffles with
butter and maple syrup.
Serves: 8 (makes 8 waffles)
INGREDIENTS
Make-Ahead: The waffle batter can be made up to 1 day ahead, covered and refrigerated. Stir before using.
1 1/2 cups all-purpose flour, sifted
1/2 cup cornstarch
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 cups buttermilk
1/3 cup canola oil
2 large eggs, separated
1/2 teaspoon pure vanilla extract
Nonstick vegetable oil cooking spray
Optional accompaniments:
Unsalted butter, softened
Pure maple syrup, warmed
Prep Time: 15 minutes
Cook Time: 5 minutes per waffle
RECIPESIX.
9 10

Easy Sunday Morning Waffles with Quick Mixed Berry Jam
METHOD
1.
2.
3.
4.
5.
In a large bowl, whisk the water, sugar, and yeast. Let stand for about 10 minutes, or until the mixture is foamy. Whisk in
the milk, butter, and salt until blended. Add the flour and whisk until smooth. Wrap the bowl tightly with plastic wrap and
refrigerate overnight, or for 8 to 12 hours.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Meanwhile, stir the egg yolks, vanilla, and baking soda into the batter until smooth. In a medium bowl, whip the egg
whites until they hold a stiff peak. Fold the egg whites into the batter.
Lightly spray the waffle plates with the cooking spray. Pour about 3/4 cup of the waffle batter into the lower waffle plate.
Close the waffle baker and lock it closed. Cook the waffle for 10 seconds then, holding both handles together, rotate the
waffle baker 180˚. Continue to cook the waffle for 4 to 5 minutes, or until golden and crisp. Carefully remove the waffle.
Transfer the waffle to the oven to keep warm while preparing more waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining waffles. Serve the warm waffles with
the jam.
Serves: 6 (makes 6 waffles)
INGREDIENTS
Make-Ahead: The finished waffle batter (through step 3) can be held for up to 2 hours before baking, covered and refrigerated.
1/3 cup lukewarm water (about 100°F)
4 1/2 teaspoons sugar
1 3/4 teaspoons active dry yeast
1 1/2 cups whole milk, lukewarm (about 100°F)
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon kosher salt
2 cups all-purpose flour, sifted
2 large eggs, separated
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon baking soda
Nonstick vegetable oil cooking spray
Quick Mixed Berry Jam (see recipe)
Prep Time: 10 minutes, plus at least 8 hours
for the batter to rise
Cook Time: 5 minutes per waffle
Quick Mixed Berry Jam
METHOD
1.
2.
In a medium heavy skillet, combine the berries, sugar, and lemon juice and bring the mixture to a simmer over medium
heat, mashing the berries with a fork. Simmer the mixture, stirring frequently, for about 5 minutes, or until it thickens
slightly into a very loose jam consistency.
Remove the pan from the heat and set the jam aside for about 20 minutes, stirring occasionally, or until cooled to room
temperature.
Makes: about 2 cups
INGREDIENTS
Make Ahead: This summer jam will keep for up to 1 week, stored airtight in the refrigerator.
3/4 cup fresh raspberries
2/3 cup fresh blueberries
1/2 cup fresh blackberries
3/4 cup sugar
2 tablespoons fresh lemon juice
Prep Time: 2 minutes, plus 20 minutes to cool
Cook Time: 8 minutes
11 12

Liège-Style Waffles with Lemon Curd
METHOD
1.
2.
3.
In a small bowl, whisk the granulated sugar, yeast, and 2 tablespoons of lukewarm water (about 100°F) and let stand for
about 10 minutes, or until foamy.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the flour and salt. With the mixer on low
speed, slowly stream in the yeast mixture and mix for about 2 minutes, or until the dough is shaggy. Add the eggs, one
at time, mixing well between each addition. Gradually add the butter and vanilla and mix for about 5 minutes, or until the
batter is smooth and thick. The batter will be very sticky.
Cover the bowl with plastic wrap and let the batter rise in a warm area for about 1 hour and 45 minutes, or until doubled
in size. Stir in the pearl sugar. Cover and let rest for another 15 minutes.
Serves: 6 (makes 12 waffles)
INGREDIENTS
Make-Ahead: The waffle batter can be refrigerated for up to 1 hour before baking.
1 tablespoon granulated sugar
1 teaspoon active dry yeast
1 cup all-purpose flour, sifted
1/4 teaspoon kosher salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup Belgian pearl sugar (see Note)
Nonstick vegetable oil cooking spray
Powdered sugar, for dusting
Lemon Curd (see attached recipe)
Prep Time: 10 minutes, plus 2 hours for the batter to rise
Cook Time: 3 minutes per waffle
To make the waffle batter:
4.
5.
6.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Gently stir the batter until it has deflated. Lightly spray the waffle plates with the cooking spray. Spoon 1/4 cup of the
waffle batter into the center of the lower plate. The batter should not cover the entire plate. Close the waffle baker and
lock it closed. Cook the waffle for about 3 minutes, or until crisp and caramelized. Using a silicone spatula, carefully
remove the waffle from the baker, as the caramelized sugar will be very hot. Transfer the waffle to the oven to keep warm
while preparing more waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining waffles. Dust the waffles with
powdered sugar and serve warm with the lemon curd.
Belgian pearl sugar can be purchased at specialty stores and online.
To make the waffles:
Note:
13 14

Lemon Curd
METHOD
1. In a medium heatproof bowl, whisk the eggs, sugar, and lemon juice to blend. Set the bowl over a medium saucepan of
simmering water and whisk the mixture constantly for about 8 minutes, or until light and fluffy and thick enough to coat
the back of a spoon. Remove the bowl from the heat and set aside to cool for about 5 minutes, stirring occasionally.
Whisk in the butter, cover and refrigerate for about 2 hours, or until cold and set.
Makes: about 2 cups
INGREDIENTS
Make-Ahead: The curd can be made up to 3 days ahead, covered and refrigerated.
3 large eggs
2/3 cup sugar
1/2 cup fresh lemon juice (from about 3 medium lemons)
1/2 cup (1 stick) unsalted butter, diced, at room temperature
Prep Time: 10 minutes, plus 2 hours to set
Cook Time: 10 minutes Tart Cherry Compote
METHOD
1.
2.
In a large saucepan, stir the orange juice, sugar, and 1/4 cup of lemon juice over medium heat and bring the mixture to
a boil. Reduce the heat to low, add the cherries, and simmer for about 12 minutes, or just until the cherries soften and
begin to release their juices.
Using a slotted spoon, transfer the cherries to a heatproof bowl. Continue cooking the juices for about 12 minutes, or
until the cherry syrup has reduced by two-thirds and is thick enough to coat the back of a spoon. Pour the syrup over the
cherries and add more lemon juice to taste. Let the compote cool slightly.
Serves: 6
INGREDIENTS
Make-Ahead: The cherry compote can be made up to 2 days ahead, covered and refrigerated. Gently rewarm before serving.
1 cup fresh orange juice
2/3 cup sugar
1/4 cup fresh lemon juice, plus more to taste
1 1/4 pounds stemmed and pitted fresh cherries (from about 1 1/2 pounds of cherries)
Prep Time: 10 minutes
Cook Time: 25 minutes
15 16

Sweet and Savory Waffled Toast
METHOD
1.
2.
3.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Butter both sides of each bread slice with desired butter. Place 1 to 2 bread slices, depending on size, on the lower
waffle plate. Close the waffle baker and lock it closed. Cook for about 3 minutes, or until the toast is golden and crisp.
Carefully remove the toast. Transfer the toast to the oven to keep warm while preparing more toast.
If using salted caramel butter, sprinkle the toast with sugar and serve. If using unsalted butter, sprinkle the toast with
salt to taste and serve.
Serves: 4
INGREDIENTS
Make-Ahead: The toast is best enjoyed warm.
Eight 1/2-inch-thick slices country-style bread, or your favorite bread
Whipped Salted Caramel Butter (see recipe) or unsalted butter
Granulated sugar for dusting
Kosher salt, to taste
Prep Time: 5 minutes
Cook Time: 3 minutes per waffle Whipped Salted Caramel Butter
METHOD
1.
2.
3.
In a small heavy saucepan, stir the sugar and water over medium-high heat until the sugar dissolves, occasionally
brushing down the sides of the pan with a wet pastry brush to remove any sugar crystals. Then bring the sugar syrup
to a boil, without stirring, and cook, brushing down the sides of the pan and swirling the pan occasionally to ensure the
caramel cooks evenly, for about 6 minutes, or until the caramel is golden brown.
Remove the pan from the heat and mix in the cream; the caramel will bubble vigorously. Allow the caramel to cool
completely.
In a large bowl, using an electric handheld mixer, whip the caramel, butter, and fleur de sel for about 5 minutes, or until
light and airy.
Makes: 1 1/2 cups
INGREDIENTS
Make-Ahead: The caramel can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature before
whipping. The whipped butter can be stored in an airtight container and refrigerated for up to 3 days. Let the butter soften
slightly before serving.
1/2 cup sugar
2 tablespoons water
1/4 cup heavy cream, warm
1 cup (2 sticks) unsalted butter, slightly softened
1 teaspoon fleur de sel
Prep Time: 5 minutes, plus 30 minutes cooling time
Cook Time: 8 minutes
17 18

Churro Waffles with Chocolate Sauce
METHOD
1.
2.
3.
4.
5.
In a small saucepan, bring the milk, water, butter, salt, and 2 teaspoons of sugar to a boil. Pour the mixture into the bowl
of an electric stand mixer fitted with the paddle attachment. Add the flour all at once to the milk mixture and mix on
medium speed for about 5 minutes, or until the batter is no longer warm. Add the eggs, one at time, mixing well between
each addition. Reduce the speed to low and mix for about 3 minutes, or until the batter is cool and thick.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Lightly spray the waffle plates with the cooking spray. Pour about 1/4 cup of the batter into the center of the lower
plate. The batter should not cover the entire lower plate. Close the waffle baker and lock it closed. Cook the waffle for 4
to 5 minutes, or until golden and crisp. Carefully remove the waffle. Transfer the waffle to the oven to keep warm while
preparing more waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining waffles.
In a medium bowl, whisk the remaining sugar and cinnamon. Lightly brush the warm waffles with melted butter and then
toss them in the cinnamon sugar to coat. Break the waffles into smaller pieces and serve warm with the chocolate sauce.
Serves: 6 (makes 6 waffles)
INGREDIENTS
Make-Ahead: The waffle batter can be made up to 1 hour ahead, covered and refrigerated.
1/3 cup whole milk
1/3 cup water
5 tablespoons unsalted butter, plus more for brushing the waffles
1/2 teaspoon kosher salt
1/2 cup sugar, divided
1 1/2 cups all-purpose flour, sifted
2 large eggs
Nonstick vegetable oil cooking spray
1 1/2 teaspoons ground cinnamon
Chocolate Sauce (see recipe)
Prep Time: 10 minutes
Cook Time: 15 minutes, plus 5 minutes per waffle Chocolate Sauce
METHOD
1. In a small bowl, stir the cornstarch and 1 tablespoon of water until the cornstarch has dissolved. In a small saucepan,
bring the cream, whole milk, sweetened condensed milk, and vanilla to a boil over medium heat, whisking occasionally.
Reduce the heat to low and simmer for about 10 minutes, or until the mixture has reduced slightly. Add the chocolate and
whisk until the chocolate has melted. Add the cornstarch mixture and cook, whisking constantly, for 3 to 4 minutes, or
until the chocolate sauce has thickened. Keep the sauce warm.
Makes: about 2 cups
INGREDIENTS
Make-Ahead: The chocolate sauce can be made up to 2 days ahead, covered and refrigerated. Rewarm before serving.
1 tablespoon cornstarch
3/4 cup heavy cream
3/4 cup whole milk
1/3 cup sweetened condensed milk
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, chopped
Prep Time: 5 minutes
Cook Time: 15 minutes
19 20

Waffled Citrus Ricotta Fritters with Chamomile Sugar and Honey
METHOD
1.
2.
3.
4.
Into a medium bowl, sift the flour, powdered sugar, baking powder, and salt and whisk to blend. In a large bowl, whisk
the ricotta, eggs, milk, lemon zest, and orange zest to blend, then whisk in the flour mixture.
Preheat the oven to 200°F. Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place
the sheet in the oven.
Lightly spray the waffle plates with the cooking spray. Pour about 1/2 cup of the batter into the center of the lower plate.
Close the waffle baker and lock it closed. Cook the waffle for 10 seconds then, holding both handles together, rotate the
waffle baker 180˚. Continue to cook the waffle for 4 to 5 minutes, or until golden and crisp. Carefully remove the waffle.
Transfer the waffle to the oven to keep warm while preparing more waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining waffles. Sift the Chamomile Sugar over
the waffles. Drizzle with the honey and serve.
Makes: 6 waffles
INGREDIENTS
Make-Ahead: The fritter batter can be made up to 8 hours ahead, covered and refrigerated.
1 cup all-purpose flour
1/4 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup good-quality fresh whole-milk ricotta
2 large eggs, beaten to blend
1/2 cup whole milk
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
Nonstick vegetable oil cooking spray
Chamomile Sugar (see recipe) or powdered sugar
1/2 cup honey
Prep Time: 5 minutes
Cook Time: 5 minutes per waffle Chamomile Sugar
METHOD
1. In a clean coffee grinder or spice mill, grind the powdered sugar and chamomile to a powder.
Makes: about 2 tablespoons
INGREDIENTS
Make-Ahead: The chamomile sugar can be made up to 1 week ahead, stored airtight at room temperature.
2 tablespoons powdered sugar
1 tablespoon chamomile tea
Prep Time: 5 minutes
Cook Time: 0 minutes
21 22

Waffled Cornbread with Southwestern Chili
METHOD
1.
2.
3.
4.
5.
6.
Preheat the oven to 200°F.
Into a large bowl, sift the flour, cornmeal, sugar, baking powder, and salt. In another large bowl, whisk the buttermilk,
butter, and eggs to blend. Stir the buttermilk mixture into the flour mixture just until blended (do not overmix).
Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and place the sheet in the oven.
Using a silicone brush, brush the waffle plates with the bacon fat. Pour about 1 cup of the cornbread batter into the
center of the lower plate and spread to cover the plate. Close the waffle baker and lock it closed. Cook the cornbread for
10 seconds then, holding both handles together, rotate the waffle baker 180˚. Continue to cook the cornbread for 4 to 5
minutes, or until golden. Carefully remove the cornbread. Transfer the cornbread to the oven to keep warm while preparing
more cornbread waffles.
Spray the waffle baker with more cooking spray as needed and cook the remaining cornbread.
Split the waffles in half and divide among 8 shallow bowls. Ladle the chili over the warm cornbread and serve with the
accompaniments.
Serves: 8 (makes 4 waffles)
INGREDIENTS
Make-Ahead: The cornbread batter can be made up to 2 hours ahead, covered and refrigerated.
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 1/3 cups buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1/4 cup melted rendered bacon fat or nonstick vegetable oil cooking spray
Southwestern Chili (see recipe), hot
Prep Time: 40 minutes
Cook Time: 1 hour and 40 minutes
Maple Kumquat Syrup
METHOD
1. In a small saucepan, combine the maple syrup and cardamom, bring to a simmer over medium heat, and simmer for 2
minutes. Remove the pan from the heat, stir in the kumquats, and let steep for 10 minutes. Discard the cardamom. Serve
warm.
Makes: 2 cups
INGREDIENTS
Make-Ahead: The syrup can be made up to 3 days ahead, covered and refrigerated. Rewarm over low heat before serving.
1 1/2 cups pure maple syrup
3 cardamom pods, cracked open
1 1/2 cups sliced kumquats (about 20 kumquats), seeds removed
Prep Time: 10 minutes, plus 10 minutes to steep
Cook Time: 8 minutes
23 24

Southwestern Chili METHOD
1.
2.
3.
4.
5.
In a large saucepan, bring 4 cups of water to a boil over high heat. Remove the pan from the heat and add the chilies.
Weigh down the chilies with a plate and soak for about 20 minutes, or until they soften slightly. Drain.
In a blender, puree the chilies and garlic with the broth. Season to taste with salt and set the sauce aside.
Heat a large Dutch oven over high heat. Add the oil, then add the ground beef and cook, stirring occasionally and breaking
up the meat with the side of the spoon, for about 8 minutes, or until the beef is browned. Stir in the cumin, black pepper,
and cayenne pepper, if using. Add the onions and cook, stirring occasionally, for about 10 minutes, or until tender.
Stir in the reserved chili sauce, tomatoes, and vinegar and bring to a gentle simmer. Reduce the heat to medium-low and
simmer gently, uncovered, stirring occasionally, for about 1 hour, or until the sauce thickens slightly. Stir in the beans.
Cover and simmer very gently, stirring occasionally, for about 15 minutes, or until the chili has thickened a little more.
Season to taste with salt.
Ladle the chili over the warm cornbread and serve with the cheddar cheese, scallions, and sour cream.
Serves: 8
INGREDIENTS
Make-Ahead: The chili can be made up to 3 days ahead, cooled, covered, and refrigerated; reheat gently until simmering before
serving.
Southwestern Chili:
9 dried red New Mexico or California chilies, stems and seeds removed
8 garlic cloves, crushed, peeled
4 cups reduced-sodium beef broth
Kosher salt
2 tablespoons canola oil
2 pounds lean ground beef
2 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper (optional)
2 medium white onions, finely chopped
One 28-ounce can crushed tomatoes
1 tablespoon white wine vinegar
Two 15-ounce cans red kidney beans, drained, rinsed
Waffled Cornbread (see recipe)
Accompaniments:
Grated white Cheddar cheese
Chopped scallions
Plain Greek yogurt or sour cream
Prep Time: 40 minutes
Cook Time: 1 hour and 40 minutes
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Brownie Waffle and Coffee Ice Cream Sundaes
METHOD
1.
2.
3.
Place the chocolate and butter in a medium heatproof bowl, set the bowl over a saucepan of simmering water, and stir
until the chocolate and butter are melted and smooth. Remove the bowl from the heat and cool for 5 to 10 minutes, or
until the chocolate mixture is lukewarm.
In a medium bowl, whisk the sugar, eggs, vanilla, and salt to blend. Whisk in the chocolate mixture. Stir in the flour.
Preheat the Curtis Stone Waffle Baker. Place a wire rack over a large baking sheet and set aside.
Serves: 4
INGREDIENTS
Make-Ahead: The brownies can be made up to 1 day ahead, covered, and stored at room temperature.
4 ounces bittersweet chocolate (61% cacao or less), chopped
7 tablespoons unsalted butter, cut into 1-inch cubes
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Pinch of salt
2/3 cup all-purpose flour, sifted
Nonstick vegetable oil cooking spray
1 pint high-quality coffee ice cream
Chocolate Sauce (see recipe)
1/2 cup heavy cream, whipped to stiff peaks
1/4 cup sliced almonds, toasted
Prep Time: 20 minutes
Cook Time: 5 minutes per brownie
4.
5.
6.
Lightly spray the waffle plates with nonstick cooking spray. Pour about 1/2 cup of the brownie batter into the center of
the lower plate. The batter should not cover the whole plate. Close the waffle baker and lock it closed. Cook the waffle
for 10 seconds then, holding both handles together, rotate the waffle baker 180˚. Continue to cook the brownie for about
4 minutes, or until soft but cooked through. The brownie will crisp as it cools. Carefully remove the brownie. Transfer the
brownie to the prepared baking sheet and let cool.
Spray the waffle baker with more cooking spray as needed and cook the remaining brownies.
Scoop the ice cream over each brownie waffle and drizzle with the warm chocolate sauce. Spoon the whipped cream and
almonds over the sundaes and serve immediately.
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NOTESX. WARRANTY
This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal
usage and care, in this product for a period of 12 months from the date of purchase provided you are able to present a valid
proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased, and cost of item. A gift receipt with
date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial
use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During the applicable warranty period within normal
household use, we will repair or replace, at our discretion, any mechanical or electrical part which proves defective, or replace
unit with a comparable model.
To obtain service under the terms of this warranty, call toll free [phone].
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND CANADA AND DOES NOT COVER:
XI.
•
•
•
•
Damages from improper installation.
Defects other than manufacturing defects.
Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage.
Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary from
state (province) to state (province).
Shipping and handling charges may apply.
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