KitchenAid KPWB100 ユーザーズマニュアル

Dice cheese into 

1

⁄

4

-inch cubes; spread in single layer on foil-lined plate. Place in freezer;

cover when frozen. 

In large bowl, combine flour, yeast, sugar, salt, and nutmeg; stir in cranberries. Set aside.

In medium saucepan, place milk, water, and butter. Heat over low heat until mixture is very
warm (120°F to 130°F), stirring frequently. Add milk mixture to flour mixture; mix well. Add
eggs; mix well. Cover with plastic wrap, and refrigerate overnight or let stand at room
temperature at least 1 hour until batter is light and bubbly.

Break cheese apart; stir into batter.

Set preheated waffle baker timer to 3 minutes and 45 seconds. Spread 1 cup batter into
top side of waffle baker. Close top; start timer and rotate baker. Fill second side of baker;
rotate baker again. 

When signal sounds, remove first waffle. Remove second waffle. Repeat with remaining
batter. Serve with raspberry syrup, if desired. 

Yield: 

4 servings (1 waffle per serving).

Per serving: 

About 800 cal, 23 g pro, 99 g carb, 36 g total fat, 21 g sat fat, 

205 mg chol, 780 mg sod.