"These moist waffles have a yummy cream cheese topping," describes Jean Gaines of Bullhead City, Arizona.
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped pecans
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup finely chopped dates
- 1-3/4 cups milk
- 2 eggs, separated
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup half-and-half cream
- 3 tablespoons sugar
- 2 tablespoons orange juice
- 1 tablespoon grated orange peel
- In a large bowl, combine the flour, sugar, pecans, baking powder and salt. Add dates. In a small bowl, combine the milk, egg yolks and butter; stir into dry ingredients.
- In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
- In another small bowl, beat the topping ingredients until blended. Serve with waffles. Yield: 8-10 waffles (about 6-3/4 inches).
Originally published as Date Waffles in Taste of Home December/January 1998, p53
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