Serves: 6
Total Calories: 470

1 package regular active dry yeast
1/4 cup warm water (105° to 115°)
1 3/4 cups lukewarm milk (scalded then cooked)
2 tablespoons sugar
1 teaspoon salt
3 eggs
1/4 cup butter or margarine, softened
2 cups all-purpose flour
Peanut Butter Spread:
1/2 cup maple syrup
1/2 cup creamy peanut butter

1. Dissolve yeast in warm water in large bowl. Add remaining ingredients except Peanut Butter Spread. Beat with electric mixer on medium speed until smooth. Cover and let rise in warm place 1 hour 30 minutes. Stir down batter. Cover and refrigerate at least 8 hours but no longer than 12 hours.

2. Heat waffle iron grease with shortening if necessary. Stir down batter. Pour about ½ cup batter from cup or pitcher onto center of hot waffle iron. (Waffle irons vary in size check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.

3. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with Peanut Butter Spread.

Peanut Butter Spread: Mix ingredients until blended.

FOOD for THOUGHT
These waffles, made from a blend of peanut butter and flour together, give you plenty of protein, magnesium and iron. Protein supplies needed nitrogen that's vital for life and the growth of new cells in the body. The waffles supply lots of important calories your body needs for healing. If you can eat only one, save the other for later in the day. For a crisp waffle, pop it into the toaster.

"I make these into pancakes by pouring ¼ cup batter onto a greased hot griddle and cooking until they're puffed and full of bubbles. The I turn them and cook the other side until golden brown. I freeze them and reheat as needed. Pancakes are so easy to eat I live on them right after chemo or as soon as I can eat solid food after surgery." -Anne R.

NUTRITION FACTS: High in iron and folic acid good source of fiber
2 Waffles: Calories 505 (Calories from Fat 205) Fat 23g (Saturated 9g) Cholesterol 130mg Sodium 610mg Potassium 410mg Carbohydrate62g (Dietary Fiber 3g) Protein 16g %DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 12% Iron 18% Folic Acid 26% Magnesium 14% DIET EXCHANGES: 4 Starch, ½ High-Fat Meat, 3 Fat

Helpful For These Side Effects: (d)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 470
Calories from Fat: 186

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Baked French Toast with Strawberry-Rhubarb Sauce
Baking Powder Biscuits
Banana Bread
Blueberry Breakfast Bake
Blueberry Brunch Cake
Cheese Grits
Cheesy Ham and Asparagus Bake
Cheesy Pear Oven Pancake
Cinnamon Apples
Cinnamon-Raisin Morning Mix
Country Eggs in Tortilla Cups
Easy Brown Bread
Fruit Parfaits
Home-Style Oatmeal with Raisins
KEEP A LEMON IN YOUR KITCHEN...AND OTHER WAYS TO REDUCE NAUSEA
Make-Ahead Waffles with Peanut Butter Spread
Poached Eggs in Milk
Potato Pancakes with Cinnamon Apples
Rise 'n Shine Muffins with Creamy Orange Glaze
Streusel-Topped Fruit Brunch Cake
Tropical Pancakes