Thursday, July 21, 2016


These are the best waffles E.V.E.R!  They are crispy on the outside and soft on the inside.  Perfect!  I use yeast for the leavening.  But don't that that scare you.  It's easy!  Just mix everything together and let the batter sit overnight.  

I almost always mix the batter the night before and let it rest in my refrigerator so it's all ready to bake in my waffle iron for breakfast the next morning.  So easy and so delicious!


1 1/2 cups lukewarm milk

6 Tablespoons butter, melted
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups all purpose flour
1 1/2 teaspoons instant yeast

Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
Stir to combine; it doesn’t have to be perfectly smooth. 

Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. 

Serve immediately, or keep warm in a 200 degree F oven. Serve with berries and whipped cream, if desired.
Freeze the leftovers; when ready to use, pop them in the toaster until heated through.



Monday, June 13, 2016

Jumbo Raisin Cookies

These are my all time favorite cookies.  I love the texture!  I love the taste!  They are absolutely perfect.
Recipe makes about 5 dozen cookies.


1 cup water
1 cup raisins
       1 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
3 eggs, beaten
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees F.
Place the water and raisins in a small saucepan and bring to a boil.  Boil slowly for 5 minutes.  Set aside. Do not drain!
Cream together the shortening and sugar.
Add the vanilla and beaten eggs; beat until light and fluffy.
Mix  the flour, baking powder, baking soda, salt, cinnamon, and nutmeg lightly.

Add the raisins with the water and the flour mixture alternately to the sugar mixture.  Mix well.
(If you want you may add one cup nuts of your choice.)
Drop by teaspoons onto ungreased cookie sheet.  Bake at 375 degrees for 12 minutes.

Place on rack to cool. 

Store in covered container in dry place.