Publisher Photo
Publisher Photo
"These moist waffles have a yummy cream cheese topping," describes Jean Gaines of Bullhead City, Arizona.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 large eggs, separated
  • 1/2 cup butter, melted
  • TOPPING:
  • 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

Directions

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

Nutritional Facts

1 each: 508 calories, 28g fat (16g saturated fat), 126mg cholesterol, 694mg sodium, 56g carbohydrate (30g sugars, 3g fiber), 10g protein.

  • 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 large eggs, separated
  • 1/2 cup butter, melted
  • TOPPING:
  • 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
  1. 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.
  2. 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.
  3. 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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MY REVIEW
BuzzerBee User ID: 5750450 25593
Reviewed Mar. 28, 2013

"My daughter and I have made these waffles several times and love them. She wants to share the recipe with her sorrority!"

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