Friday, July 8, 2011

Baked Waffles with Raspberry Cream Cheese

Oh my Ya'll! 

You're gonna love this tasty dish.....I found it in a Cooking with Paula Deen magazine and feel like I've 'struck gold' with this one!

(My friend Lois, took me to Chicago for my birthday a few years ago.  We saw Paula Deen Live and laughed ourselves absolutely silly.  I want to be just like Paula when I grow up! I love her sweet spirit and that she's always so 'common and every day'. Her recipes are mighty fine too.) 

I had to have TWO pieces of this for breakfast. It's so delicious! No way could I stop at one. *-*

I changed up the recipe a tad because I had raspberries on hand and had frozen waffles that needed to be eaten too, so this was the perfect dish for me to make.

Ya'll know I'm a big-time cream cheese hound!

My waffles were round and they worked fine, but I would suggest using square ones, just because they fill in the pan better.

I also used Splenda brown sugar blend and sugar free syrup.  No one would have ever guessed. 

I can't imagine it tasting a bit better than it did already!!

I love that it's an overnight dish so it's wonderful for brunch or lunch...any time of day!

It was simple to put together - no hassle.  Your older kids could even make this one.

I'm sure blueberries, or even apples, would work in this recipe.  Make it your family's favorite choice.

(From The Better Baker & Paula Deen) 
{Oh what a team we are!} lol

8 frozen buttermilk waffles
4 Tb. cream cheese, softened
1-1/2 c. sliced fresh raspberries (or strawberries)
(I cut the raspberries in half, but you wouldn't have to)
1-1/4 c. milk
6 lg. eggs
1/4 c. maple syrup (I used sugar free)
1/2 c. firmly packed brown sugar
(I used 1/4 c. Splenda brown sugar blend)
1/2 c. butter
Garnish: fresh raspberries

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet.  Toast for 10 minutes or until lightly browned. Spray an 11" X 8" baking dish with non-stick cooking spray.  Line waffles in a single layer on the bottom of dish.  Spread cream cheese over waffles.  Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk, eggs, and maple syrup.  Pour mixture over waffles.  Cover and chill overnight.

Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts.  Pour over waffles.  Bake for 25 - 30 minutes or until set in the middle.  Remove from oven; let stand 10 minutes before serving.  Top with additional raspberries if desired.

(Using Splenda, I baked mine about 22 minutes - be sure to start checking early for doneness)

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Weekend Potluck