EGGNOG WAFFLES WITH CRANBERRY ORANGE RUM COMPOTE

Eggnog Waffles with Cranberry Orange Rum Compote image

Another fun way to serve up a meal with the beloved Eggnog included. We sometimes like to have a breakfast meal for dinner and so we have with this one. It is a perfect meal to have for Christmas morning as well. I've included a new topping for this one so now you have a choice of sweet or tangy. Hope you enjoy. This recipe is from:Margie Slivinske,San Jose Easy Meals Examiner.

Provided by Kimberly Biegacki @pistachyoo

Number Of Ingredients 16

Ingredients

WAFFLES
2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) ground cinnamon
1/8 teaspoon(s) fresh ground nutmeg
1/2 teaspoon(s) salt
2 cup(s) eggnog
2 - eggs, separated
1/4 cup(s) (1/2 stick) butter, melted and cooled
TOPPING:CRANBERRY ORANGE GOLD RUM COMPOTE
1 cup(s) cranberries, fresh
1 cup(s) water
1/2 cup(s) sugar
1/4 cup(s) orange juice
3 tablespoon(s) dark gold rum
1 medium orange rind, grated

Steps:

In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. Set aside. In a separate bowl, whisk together the eggnog, egg yolks and melted butter until well combined.
Make a well in the center of the flour mixture and pour the eggnog mixture into the well. Stir the dry and wet ingredients together until well combined but don't overmix. You don't want large lumps in the batter but you also don't want to mix it until the batter is too smooth as overmixing can cause the waffles to be heavy and tough. With an electric mixer, beat the egg whites on high until just until they start to form stiff peaks. Using a spatula, gently fold the beaten egg whites into the batter.
Spray a waffle iron with cooking spray. Using a ladle, spoon waffle batter in the center of waffle iron. Pour enough batter than it will spread out when the lid is closed but not too much that it overflows.
Close the lid after ladling the batter. Most waffles are cooked when the steam stops coming out of the waffle iron, about 3 - 4 minutes. Carefully remove the hot waffle from the iron and pour batter for the next waffle. Repeat until all waffle batter is used. Either serve the hot waffles as they are made or place them on an oven-proof serving platter and keep them warm in oven on low heat till ready to serve.
December 18th, 2014 ---- We had these for dinner tonight and I made a more tangy topping with cranberry orange gold rum compote w/chopped pecans.....had I had whipped topping I would of added it. Yumm