By Kate, on April 1st, 2011% This is my favorite waffle recipe and I’ve used it for 26 years. They come out light and fluffy in my Belgian waffle iron. The secret is beating the egg whites and folding them in to the batter. Wish I had pictures but we eat them too quickly! 
Waffles
1 3/4 c flour
1 T baking powder
1/4 t salt
Combine all together in mixing bowl
Beat in another bowl:
2 egg yolks
1 3/4 c milk
1/2 cooking oil
Add to dry ingredients, mix well to remove lumps (I use a whisk).
In separate bowl beat the 2 egg whites until stiff peaks form (but do not overbeat until they are dry). GENTLY FOLD this into the batter, leaving a few fluffs of egg white. Do not overmix.
Pour ~1 – 1/14 c batter into preheated and lightly greased (I use Pam) waffle iron and bake ~ 3 min 15 seconds.
Not sure how many this will make but our family triples this and everyone has 2-3 waffles, so maybe 10-14?
They are also YUMMY with powdered sugar, drizzled chocolate syrup and whipped cream for a youth group dessert!!
Per waffle: 172 cal, 11 g fat, 15 g carb, 4 g protein
By Kate, on May 1st, 2010% 2 T butter
3 eggs
1/2 c flour
1/2 c milk
1/4 t salt
Place butter in 10 in ovenproof skillet (or 2 quart round casserole pan). Place in 400 degree oven for 3-5 min or till butter melts. In a medium mixing bowl, use wire whisk to beat eggs till combined. Add flour, milk and salt. Beat till mixture is smooth. Immediately pour into the hot skillet. Bake about 25 min or till puffed and well browned. Serve topped with fruit (if desired) or sprinkled with powdered sugar, whipped cream or maple syrup. Cut into wedges and serve warm. Yields: 4 servings.
By Kate, on April 12th, 2010% Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter, cubed
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons milk
Sugar
Directions
In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until the mixture resembles coarse crumbs. Stir in the egg, yogurt and vanilla just until combined. Turn onto a floured surface; knead 6-8 times.
Roll into a 9-in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar.
Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 8 servings.
(from my Taste Of Home Quick Cooking cookbook)
By Kate, on April 11th, 2010% Ingredients:
1/3 c shortening
1 c sugar, divided
1 egg
1 1/2 c flour
1 1/2 t baking powder
1/2 t salt
1/4 t nutmeg
1/2 c milk
1 t ground cinnamon
6 T butter or margarine, melted
In a mixing bowl, beat shortening, 1/2 c sugar and egg until smooth. Combine flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350 for 20min or until toothpick comes out clean. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll warm puffs in butter, then in cinnamon-sugar mixture. Serve immediately. Yield: 1 dozen
By Kate, on October 27th, 2008% GREAT recipe from Tam In AZ:
5 c rolled oats
1/2 c canola oil
1/2 c honey
1 tsp cinnamon
1 tsp pure vanilla extract
1 c coconut (optional)
1/2 c nuts (optional)
1/2 dried fruit
Place all ingredients EXCEPT for the dried fruit into the crockpot and mix well. Crack the lid of the pot (VERY important to crack it otherwise you will have oatmeal!!!) and cook on low for 5 hours, stirring occasionally. Remove to airtight container and add in dried fruit. Let cool before covering container.
By Kate, on September 3rd, 2008% 1/3 c shortening
1 c sugar, divided
1 egg
1 1/2 c flour
1 1/2 t baking powder
1/2 t salt
1/4 t ground nutmeg
1/2 c milk
1 t ground cinnamon
5 T butter, melted
In a mixing bowl, beat shortening, 1/2 c sugar and egg until smooth. Combine flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350 for 20 min. or until a toothpick comes o ut clean. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar mixture. Serve immediately. Yield: 1 dozen.
By Kate, on September 3rd, 2008% This is from the CHFWeb cookbook and is MARVELOUS! Comments and suggestions are from the originator.
Muffin Mix:
8 c. all purpose flour (can substitute 1-2 cups with whole wheat)
3 c. sugar
3 T. baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg (my family didn’t like the nutmeg as well, so I use 3 t. cinn. and 1 t. nutmeg)
Combine, place in large airtight container. Store in cool, dry place. Use within 6-8 months.
Melt-In-Your-Mouth Muffins:
2-3/4 c. muffin mix
1 egg, beaten
1 c. milk
1/2 c. melted butter or vegetable oil (I am currently using 1/4 c. butter and 1/4 c. applesauce, which cuts the fat in half but leaves them moist)
Combine egg, milk and oil in small bowl. Add all at once to mix. Stir until just moistened; batter should be lumpy. May fold in 1 c. dried fruit, diced peaches, blueberries, or 1/2 c. banana. Fill greased muffin pans (I use paper liners). Bake in oven preheated to 400 degrees, for 18- 20 minutes.
Our favorites are the classic blueberry (I use frozen, straight from the freezer), strawberry (I chop my frozen berries for this, it’s like little jam bursts according to my kids), apple, or plain with a cinnamon/sugar topping.
You can also put a crumb topping on these: mix some brown or white sugar with a little oatmeal and butter, sprinkle on top before baking.
I keep this mix in a plastic cannister in the cupboard, with the recipe written right on it. Even my 8 yo can make them for breakfast.
This is from the Make-A-Mix cookbook, one of the authors is Eliason. I got it from the library after someone on the Sonlight board raved about these muffins, but wasn’t as impressed with the other recipes! We’ve made hundreds, maybe even thousands, of these muffins!
By Kate, on September 3rd, 2008% Faye’s coffee cake
Cake:
1 1/2 c flour
3 t baking powder
1/4 t salt
3/4 c sugar
1/4 c shortening
1 egg
1 t vanilla
1/2 c milk
Filling/topping:
1 c packed brown sugar
4 T flour
4 t cinnamon
1/4 c butter, melted
1 c chopped pecans or walnuts
- preheat oven to 350, lightly grease 8 inch square pan
- in large combine flour, powder, salt and sugar
- in small bowl cream together shortening, egg, vanilla and milk
- add to dry ingredients and mix well
- in small bowl combine all ingredients for filling and mix with fork
- spread 1/2 cake batter into bottom of greased pan
- pour 1/2 of filling on top and spread evenly
- spread remaining cake batter on top of layer of filling
- top with remaining filling
- bake for 25-30 minutes (check to be sure that tooth pick inserted in middle comes out clean! Otherwise it will be “goopy” in the middle!
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