Banana-Peanut Butter Waffles

I took one short cut with this recipe I used Bisquick Mix instead of flour and baking powder

Ingredients:

• 2 cups Bisquick mix
• 1 cup of Milk (I used fat free)
• 2 Eggs (or 1/2 cup egg beaters)
• 1/3 Cup Sour Cream (I used regular, 1/3 fat should work too)
• 1/3 Cup Peanut Butter (I used reduce Fat)
• 2 Tablespoons Oil (I use Smart Balance Omega-3)
• 1 Large Ripe Banana
• Cooking Spray (I use canola)

Steps

1. Plug in the waffle Iron and let it warm up
2. Smash the banana into little pieces  (I used a plate and a fork)
3. Mix the banana, oil, eggs, peanut butter, sour cream, and 1/2 cup of milk together until smooth and consistent (there might be some banana bits, but that is ok)
4. In a large bowl measure 2 cups of Bisquick, pour in the liquid mix and began stiring, use the rest of the milk to get the batter to an easy to pour consistency (I used all the milk for me)
5. Cook the waffles per the instructions with your particular waffle iron (I found this cook slightly longer- by a minute or)
6. Eat and enjoy

Intritional Comments

1. Egg vs

• Eggbeater – 30 calories, 6 grams of protein, 0 mg of Cholesterol, 0 mg of Fat
• Large Egg – 77 calories, 6 grams of protein, 212 mg of Cholesterol, 5 mg of Fat
• If you switched out the eggs, you would save 94 calories, and remove 10 grams of fat and 424 mg of Cholesterol (2 eggs are used – 1/2 cup of Eggbeaters = 2 large eggs

1. Milk  (1 Cup)

• Fat Free – 86 calories, 8 grams of protein,  0 grams of fat, 5 mg of Cholesterol
• Whole Milk – 146 calories, 8 grams of protein, 8 grams of fat, 24 mg of   Cholesterol
• We saved 60 calories, 8 grams of fat and 9 mg of Cholesterol

1. Peanut Butter (1/3 cup was used)

• Reduced Fat – 224 calories,  80 grams of fat, 0 mg of Cholesterol
• Regular – 253 calories, 127  grams of fat, 0 mg of Cholesterol
• We saved 29 calories, 47 grams of fat

Notes

• Our Waffle Iron makes for 4 squares, this recipe made about 10 nice squares.
• Waffles have a mild banana taste with a slight peanut butter after taste, for stronger flavor you can add banana extract (1/2 teaspoon or so).  Plus the waffles only need butter (we use Sheadspread not real butter) and a little maple syrup.

Links

• Omega-3 Cooking Oil - http://www.smartbalance.com/OilsCookingOil.aspx
• Bisquick – http://www.bettycrocker.com/products/bisquick/bisquick-product-landing-page.htm
• Waffle Iron – This is similar to the one we use – http://www.cooking.com/products/shprodde.asp?SKU=393350

To be updated with more info

Have to try – Banana Waffles

Recipe 1:  Banana Waffles

INGREDIENTS (Nutrition)

1 1/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 pinch ground nutmeg

1 cup 1% milk

1 egg

2 ripe bananas, sliced

DIRECTIONS

1. Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

Recipe 2:  Banana Sour Cream Waffles

1 c. flour
1/2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 egg, separated
1 c. sour cream
1/4 c. milk
1/4 c. butter, melted
1 banana, mashed

Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. Serves 4.

Recipe 3: Banana Nut Waffles

BANANA NUT WAFFLES

1 3/4 c. unbleached flour 1 tbsp. baking powder 1/2 tsp. salt 1/4 c. wheat germ 2 eggs, separated 1/4 c. oil 1 1/2 c. milk (approximately) 1 c. nuts (walnuts, sunflower seeds, pumpkin seeds or mixture) 1 ripe banana 3 tbsp. plain yogurt Sift flour, baking powder and salt into bowl. Add wheat germ. Combine egg yolks and oil; gradually beat in milk. Add to flour mixture. In blender grind nuts and add to mixture. With fork mash banana and add yogurt until creamy, then add to mixture. Beat egg whites until stiff and fold in. Add additional milk if required for consistency. Bake in preheated and oiled waffle iron. For buttermilk waffles substitute 1/2 tbsp. soda for baking powder and use same amount of buttermilk as milk.

(WIP) – CREAM CHEESE DANISH

WIP = Work in Progress

This is the recipe I am starting with, I am playing with it, to find out the best combination of ingredients for getting the flavor I like and using it in other recipes.

This is from Cooks.com

CREAM CHEESE DANISH

2 (8 oz.) pkg. cream cheese 2 eggs 1/2 c. sugar 2 tsp. vanilla 2 (8 oz.) pkg. crescent rolls 1 egg yolk 1/2 c. raisins or glazed red cherries, chopped small (optional) Beat cream cheese, eggs and sugar until smooth. Add vanilla and mix at medium speed for 5 minutes. Add fruit and stir. Line a 9 x 13 inch pan with aluminum foil, overlapping sides of pan. Spread 1 package of crescent roll dough in pan, flattening out by hand. Pour cheese mixture over dough. Spread second package of dough over top of cream cheese mix, sealing any perforated pieces. Beat the egg yolk and brush over top of cake.Bake in 350 degree oven for 30 minutes. Cool. Remove cake from pan with aluminum foil. Cut into squares as preferred. Wrap in aluminum foil; refrigerate. Can be frozen. Makes 12.

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