Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------RASPBERRY SAUCE---------------------------
1 pk Frozen Raspberries, thawed 2 t Cornstarch
-(10 oz pkg) 2 T Water
1 T Granulated Sugar

--------------------------WAFFLES-------------------------------
3 lg Eggs 1/4 t Salt
3/4 c Sour Cream 1 t Vanilla
3/4 c Milk 1/3 c Butter or Margarine, melted
1 1/4 c All-purpose Flour 1/3 c Semisweet Chocolate Chips
2 t Baking Powder 1 c Whipping Cream, whipped
1/2 t Baking Soda -stiff with 2 Tbsp Sugar

--------------------MAKE RASPBERRY SAUCE-------------------------

Puree raspberries in blender or food processor. Pour through a fine
strainer into a small saucepan. Mix together cornstarch and water.
Add to raspberries, along with sugar. Stir over medium heat until
boiling, slightly thickened and transparent. Remove from heat. Makes
1 cup. WAFFLES: Beat eggs, sour cream, and milk in medium-size bowl
with wire whisk or fork until smooth. Add flour, baking powder,
baking soda, salt, and vanilla; beat until just smooth. Stir in
butter until blended. Pour batter onto waffle iron, preferably with
nonstick coating. (You'll need a scant 3/4 cup for an 8-inch waffle.)
Sprinkle about 1 Tbsp chocolate chips over each waffle before baking
to a golden brown. Cool waffles on racks. Meanwhile gently reheat
Raspberry Sauce. Cut waffles in quarters. For each serving, stack 5
quarters with whipped cream between layers. Top with a dollop of
whipped cream and warm sauce. Serve immediately. Makes 4 servings.
From: Fred Peters

Submitted By PAT STOCKETT On 12-28-94

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