Raspberry Waffle Pie Recipes

LOADED BERRY WAFFLES

Steps:

• In large bowl, whisk together flour, baking powder, baking soda and salt.
• In medium bowl, whisk together eggs, buttermilk and vanilla until blended. Stir egg mixture into flour mixture until just combined. Whisk in butter. Let batter rest for 10-15 minutes.
• Preheat waffle iron according to manufacturer's instructions.
• Ladle 1 cup (250 mL) batter into waffle iron to cover about two-thirds of grid surface. Drizzle 2 tbsp (30 mL) pie filling onto batter; using tooth pick, swirl mixture to create marbling.
• Close the lid. Cook for 4 to 5 minutes or until steamstops emerging from waffle iron and waffle is golden brown and crisp. Alternatively, cook according to manufacturer's instructions. Repeat with remaining waffle batter and more pie filling.
• Serve waffles topped with remaining pie filling.

RASPBERRY AND WHITE CHOCOLATE WAFFLE PUDDING

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.
• Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate.
• Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes.
• Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream.

WAFFLE BERRY PUDDING

Steps:

• Preheat oven to 200C. Place half the waffles in a deep microwaveable dish and sprinkle half the chopped white chocolate and half the raspberries - repeat layers. Place in microwave on high for 3 minutes (or until raspberries have defrosted)
• Combine sugar and flour in a bowl. Add sour cream, eggs and vanilla essence. Whisk and spoon evenly over top of raspberries
• Bake 30-35 minutes or until golden brown and set in centre. Cool for 10 minutes, sprinkle with icing sugar and serve with ice cream if desired.
• Equally yummy served cold the next day!!

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

BELGIUM RASPBERRY WAFFLES WITH LEMON RASPBERRY SYRUP

Steps:

• To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
• Mix slowly until well blended.
• In a medium size bowl beat the egg whites and salt until they make soft peaks.
• Gently fold the egg white mixture into the batter, being careful not to over mix.
• Now for the last step gently fold the fresh raspberries into the batter.
• When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
• The waffles should be crisp and golden brown when done.
• Keep the waffles warm in a low oven until ready to serve.
• To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
• Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
• Just before serving the pancakes add the raspberries to the syrup.
• Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.