Maple Blueberry Topping:
Combine 1/4 cp brown sugar and 1 tbsp cornstarch in saucepan. Gradually blend in 1/2 cup maple syrup and 1/2 cp water. Cook, stirring until thick and bubbly, 1 minute. Stir in 2 cups fresh or frozen blueberries, 1 tbsp lemon juice and 1/8 tsp nutmeg. Cool slightly. Serve over waffles with dollop of sour cream.
Beat 3 egg whites and 1/8 tsp cream of tartar in bowl until foamy. Gradually beat in 9 tbsp granulated sugar, 1 tbsp at a time, until stiff peaks form.
Raspberry Sauce: Puree thawed package of frozen raspberries in juice in blender. Strain. Place 1 tbsp cornstarch in small saucepan. Blend in puree. Bring to boiling, stirring; cook 1 minute. Cool. Place 1 scoop or slice of vanilla or strawberry ice cream for each serving on waffle, leaving 1/2 inch border. Spread evenly with meringue, sealing edges to waffle. Sprinkle with sliced almonds. Hold in freezer, up to 2 or 3 hours. To serve, bake in preheated very hot oven 450º until golden, 3 to 5 min. Serve with raspberry sauce. Makes 6 servings.
Black Forest Waffles
Cherry Sauce: Drain 8 3/4 ounce can dark sweet pitted cherries, reserving syrup. Place 2 tsps cornstarch in small saucepan. Blend in reserved syrup and 2 tbsps of port wine. Bring to boiling, stirring; cook 1 minute. Stir in cherries. Cool slightly. Spoon 3 to 4 tbsps sauce over each serving of waffles. Top with whipped cream, shaved semi sweet chocolate and maraschino cherry.
CHERRY CHEESE WAFFLES
Ricotta-Cheese Topping: Beat 1 cup ricotta cheese with 4 tbsp sugar, 2 tsps amaretto liqueur and 1/2 tsp grated lemon rind. For each serving spoon 1/4 cp cherry pie filling over 2 overlapped small waffles. Garnish with 2 to 3 tbsps ricotta topping and grated lemon rind.