are thoroughly moistened. Allow batter to rest 5 minutes. Pre-
heat wafe bowl maker. Pour batter into the bottom grid to
the ll lines (approximately ½ cup). Close the cover and bake
until the wafe bowl is golden brown, about 4 minutes. Makes
4 wafe bowls
CORNMEAL, CHEESE, AND CHILIES WAFFLE
BOWL
• ½ cup all-purpose our
• ¼ cup plus 2 tablespoons yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup plus 2 tablespoons buttermilk
• 1 egg, separated
• 1 tablespoon vegetable oil
• 2 tablespoons canned green chilies, drained
• ½ cup shredded sharp cheddar cheese
In a medium bowl combine our, cornmeal, baking powder,
and baking soda. Stir in buttermilk, egg yolk, vegetable oil,
chilies, and cheese. In a small bowl, using an electric mixer,
beat egg white until stiff. Fold egg white into batter, leaving a
few uffs of white. Preheat wafe bowl maker. Pour batter into
the bottom grid to the ll lines (approximately ½ cup). Close
the cover and bake until wafe bowl is browned, about 4½ to 5
minutes. Makes 4 wafe bowls
CHOCOLATE WAFFLE BOWL WITH RASP-
BERRY CREAM
• 1½ cups all-purpose our
• ½ cup sugar
• ¼ cup plus 2 tablespoons baking cocoa
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup milk
• 2 eggs, slightly beaten
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
In a large bowl combine our, sugar, cocoa, baking powder,
cinnamon, and salt. Whisk milk, eggs, vegetable oil, and va-
nilla into dry ingredients. Let batter rest 5 minutes. Preheat
wafe bowl maker. Pour batter into the bottom grid to the ll
lines (approximately ½ cup). Close the cover and bake until
wafe bowl is cooked through, about 4 minutes. Carefully re-
move the wafe bowl because it will be pliable. Serve wafe
bowl lled with Raspberry Cream. Makes 5 wafe bowls
RASPBERRY CREAM
• 1 cup whipping cream
• ¼ cup seedless raspberry jam
• ½ teaspoon almond extract
Whip cream until soft peaks form. Fold in jam and almond ex-
tract until well blended.
WAFFLE CONE BATTER (A SWEET BATTER)
• 3 eggs
• ½ cup sugar
• ½ cup butter, melted and cooled
• 2 teaspoons vanilla extract
• 1 cup all-purpose our
• 1 teaspoon baking powder
In a medium bowl beat eggs, gradually adding sugar. Beat until
smooth. Stir in butter and vanilla. Stir in our and baking powder,
making a sticky batter (batter will get thicker with time). Preheat
wafe bowl maker. Scoop ½ cup of batter and drop into the
bottom grid. Close the cover and bake until the wafe bowl is
brown, about 3 to 3½ minutes. Makes 4 wafe bowls
Suggested llings: Fill with ice cream for a cookies and cream
treat or create a delightful strawberry wafe shortcake by
lling with sliced strawberries and whipped topping.
WE RECOMMEND TO USE THE RECIPES
INCLUDED TO GET THE BEST RESULTS!
QUESTIONS AND ANSWERS
Can I use wafe mixes?
Yes, packaged wafe mixes may be prepared and then baked
in the wafe bowl maker. Batter made from some packaged
mixes may have a shorter baking time but the result may be
not as good as with fresh made batter. If you use the packaged
mixes, please be sure to check for doneness after 3½ minutes.
Is it okay to prepare my own wafe recipes?
Yes, you can use your own wafe recipes or any of the recipes
listed above.
Should I regularly apply vegetable oil to the grids?
Because the grids are covered with a nonstick coating, there
will be only an occasional need to apply vegetable oil. If you
nd it difcult to remove a wafe bowl, apply a light coating
of cooking oil to the grids before your next use. Non-stick
cooking sprays are not recommended as they may leave a
tacky residue. In addition, the wafe bowl may have a mottled
appearance instead of the even brown appearance if use the
cooking oil.
Can I make cake bowls? If so, how?
If desired, plain cake mixes (avoid those containing nuts,
candy chips, sprinkles, etc., as they may scorch) may be pre-
pared and then baked in the wafe bowl maker. Fill the bottom
grid with batter to the ll lines. Bake for approximately 3½
minutes. Carefully remove the cake bowl because it will be
pliable. Cake bowls make great desserts. Fill them with fresh
fruit, whipped topping, pudding, ice cream and more.
How can I make bread bowls in the wafe bowl maker?
Yeast bread and frozen bread dough may be baked in the wafe
bowl maker, if desired. However, avoid sweet roll yeast bread, such
as cinnamon and caramel rolls, as they may scorch. If using frozen
dough, thaw and allow to rise according to package directions be-
fore baking. Form dough into approximately a 2½-inch ball (approxi-
mately 4 ounces) and place into the center of the wafe bowl maker.
Dough should be about to the ll lines. Close the cover and bake for
1 to 1½ minutes. Add a pat of butter to your bread bowl and sprinkle
with cinnamon and sugar, or spread with peanut butter and jelly, or
serve with a small ladle of chili or stew.
I want to make several wafe bowls in advance.
How can I still serve them hot and crisp?
Keep wafe bowls warm and crisp until serving by placing
them in a single layer directly on a rack in a 90°C oven.
Is there a way to keep leftover wafes for later use?
If you have leftover wafe bowls, freeze them. Cool extra
wafe bowls to room temperature. Place them between layers
of waxed paper in a resealable plastic freezer bag and freeze
for up to 1 month. When ready to serve, reheat in the wafe
bowl maker. Preheat unit and then reheat wafe bowl for ap-
proximately 4 minutes. If you prefer, reheat the wafe bowls in
an oven at 180°C for about 10 minutes.
I often eat on the run; how do I make a fold-and-go
wafe and what can I ll it with?
After cooking a wafe bowl, carefully remove it from the grids
and ll it with the desired ingredients, such as two cooked
