Dad's Sunday Supper Waffles

2 cups All Purpose Flour
4 tsp. Baking Powder
1 tsp. Salt
2 cups Milk
4 eggs,Separated
1 cup Melted Butter, Margarine, or Salad Oil
1 tsp. Vanilla

■Start by heating waffle iron.

■Sift together flour, baking powder, and salt.

■Combine milk and egg yolks. Beat egg whites until stiff.

■Add flour mixture to milk and egg yolks and beat. Beat in melted butter, margarine, or oil.

■Add vanilla.

■Fold in Egg whites carefully to form batter. A few “pillows” of egg whites may remain. (This is similar to an angel food cake batter but with no sugar.)

■Cook on griddle until golden. Stack on their sides to keep them crisp. (If you don’t like crisp just pile them up).

Prayer cake

So when Eric made book shelves for our living room, he used his friend's shop. The family is one we met in our previous ward here in Virginia, and they are really nice and very good people. The wife is a convert to the church, and she's pretty devout, even taking into consideration some things I've never thought much about. For example, when Eric went back over to make a coffee table for our living room, he discovered that they have taught their kids that it's not a coffee table, it's a prayer table.

Lots of people think coffee cake has coffee in it, so I guess I should start calling it prayer cake.

Anyway, here's a link to Pioneer Woman's "prayer" cough* coffee* cake. I made it on Sunday for company, and it's absolutely divine. And the best part is, I bet most of you already have all the ingredients in your pantry.

The Best Coffee Cake. Ever.

Perfect French Toast

This is not recipe, sorry.

I've put a lot of time into experimenting with my French toast recipe (and this explains my gut) & I have the following tips:

1. Instead of whisking the egg mixture, whip it with a hand mixer. The bread will get soaked through instead of getting coated with a slimy layer of eggs. And your french toast will have a much better consistency when it's done cooking.
2. Add some vanilla & cinnamon to the egg mixture for extra flavor or just sprinkle the cinnamon over the top of each slice as it is cooking.
3. Let the bread sit out overnight.
4. Use a crusty bread (although any bread will be fine, a nice, crusty bread will be better) & slice it into thick slices.
5. Fry the bread in whatever you like (oil or butter) as opposed to simply browning it.
6. Your syrup should be warm, not cold.

That is all.

Huckleberry Lemon Scones

I substituted frozen raspberries in this recipe because I already had some at home. They worked well. These were so yummy.....

(recipe from allrecipes.com)
Ingredients
2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
1/3 cup half-and-half cream
3/4 teaspoon lemon zest
3/4 cup fresh huckleberries
1 cup powdered sugar
1/4 cup lemon juice
1/4 teaspoon lemon zest

Directions
1.Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2.Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
3.Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
4.Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.