Turtle Cookies

½ C Soft Margarine or Butter

2 Eggs

2/3 C Sugar

1/4-½ tsp Salt

1 tsp Vanilla

1 C Flour

4 ½ tsp Cocoa

Mix together all ingredients. Drop small teaspoons on hot waffle iron. Cook 50-55 seconds. Lift with fork. May ice with chocolate powdered sugar frosting.

2 tsp baking powder 

1 1/4 C flour 

1 C milk 

2 Tbs cooking oil, divided

1/4 tsp salt 

2 Tbs sugar 

1 egg, beaten

Place 1 tablespoon of the cooking oil into a skillet and begin heating. While the oil is heating sift the dry ingredients into a bowl. Mix the milk, egg and 1 tablespoon of the oil in a separate bowl. Pour the liquid ingredients into the dry ingredients and stir only until well mixed. Pour about 1/4 cup of mixture at a time onto the hot skillet. For larger pancakes add more batter. Cook until the batter starts to bubble on the top. Flip the pancake and cook until done.

(For the times when you can’t decide if you want sweet or savory for breakfast. This is both!)

1 C flour  

½-1 tsp salt

1 C whole milk  

1 Tbs chopped fresh parsley

4 eggs  

1 Tbs minced onion

3 Tbs butter, melted  

3 Tbs sugar  

3/4 tsp baking powder

*2 ½ C frozen (and thawed) hash browns OR 

3-4 peeled, uncooked and shredded fresh russet potatoes

Serve with: butter, syrup, or applesauce

Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an electric mixer until smooth. Add the potatoes to the batter and mix by hand until the potatoes are well combined. Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray. Ladle 1/4—cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancake for 1 ½ to 2 minutes per side until brown. Serve in a fanned—out stack with a pat of butter on top. Serve syrup on the side, if desired. Serve with applesauce to make them even closer to the restaurant version.

*If using frozen hash brown potatoes. Thaw the potatoes and squeeze out the water before adding them to the batter or your batter may wind up too thin. If it does seem too thin, add a little more flour (1 tablespoon at a time). Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds. Also, fresh potatoes may not cook through quite as well as frozen.

1 egg (divided) 

3 Tbs butter, melted 

1 tsp baking powder

1 C sour cream

1 C flour 

½ tsp salt

½ C milk 

2 tsp sugar 

1/4 tsp baking soda

Preheat waffle maker. Divide the egg and beat the egg white until stiff. Set aside. Combine egg yolk and the rest of the wet ingredients in a large mixing bowl. Add the dry ingredients and beat on low until moistened. Increase speed to medium and mix until smooth. By hand, gently fold in the stiffly beaten egg whites until completely combined. Pour ½ cup batter onto center of hot waffle maker. Close the waffle maker and bake until golden. Makes: 6 waffles 6 ½ inch each

Belgian Yeast Waffles

1 pkg yeast 

1/8 tsp salt 

1 C butter, softened

1/3 C lukewarm water 

2 C flour 

1 ½ T sugar 

3 eggs

*1 C pearl sugar

Mix yeast, water, sugar and salt and let yeast grow until bubbly about 15 minutes. Place flour in a large bowl, make a well, pour in yeast mixture, mix and begin to knead. Continue to knead, add eggs, one at a time, and add soft butter, 2 teaspoons each addition, mixing well. Let dough rest in bowl until doubled. Gently mix in pearl sugar, let dough rest for 15 minutes. Heat waffle iron, when hot grease with some butter. Pour in 3 tablespoons dough per waffle. Cook for 3-5 minutes until waffles lightly brown on top. Serve warm. 

*Pearl sugar is made by compressing sugar crystals to form larger, round particles that won't dissolve in baked goods. If you can’t find pearl sugar make your own:

Pearl Sugar 

¾ cups white sugar 

1 Tbs water

Add water and sugar to a small sauce pan. Turn the stove on to low heat. Start out with it set as low as possible. Stir the mixture with a wooden spoon until small clumps of sugar form. Try not to create lots of smaller clumps, not a few big ones. If the mixture isn't clumping and is staying in loose sugar granules, add ½ teaspoon of water and keep stirring. Don't add more water though, or you'll end up with syrup instead of sugar clumps. Let the sugar sit on low heat for 20-30 minutes, stirring occasionally. You're basically drying the sugar clumps out so they don't fall apart when you move them. Remove from heat when the clumps are hard enough to transport without falling apart. Let the sugar cool completely! The clumps will harden as they cool off. Don't use them before they are completely cooled or you'll end up with a runny sugar mess instead of a little hardened sugar ball. The pearls range from the size of a pencil eraser to the size of your thumbnail. The bonus to this method is that you can double or even triple (or probably more, but I've never done that much so I can't vouch for it) the recipe and make a whole bunch at one time. It's a little time consuming, as you need to watch the sugar so it doesn't caramelize, but you can make a lot and then save it for later.

1/4 C shortening 

1/4 tsp salt

2/3 C sugar 

1 1/4 C milk

2 squares (1 oz each) baking chocolate, melted 

½ tsp vanilla

3 egg yolks 

½ C chopped nuts

1 ½ C. flour 

3 egg whites, stiffly beaten

1 Tbs baking powder

Preheat waffle maker. In a large mixer bowl, cream shortening and sugar at medium-low until fluffy. Add chocolate and egg yolks. Beat well. Add milk alternately with combined dry ingredients. Mix well. Add vanilla and nuts. By hand, gently fold in beaten egg whites. Pour ½ cup batter in center of grid. Close waffle maker, bake about 2 ½-3 minutes. Waffle will crisp as it cools. Repeat. Serve hot or cold with vanilla ice cream, chocolate syrup and salted nuts. Yield 10 6 ½-inch waffles

1 3/4 C flour 

1 1/4 C milk (or equal parts evaporated. milk and water)

½ tsp salt  

3 tsp baking powder 

½ C melted shortening or oil

2 beaten egg yolks 

2 stiffly beaten egg whites'

Sift dry ingredients. Combine egg yolks, milk, and shortening; stir into dry ingredients. Fold in egg whites. Bake in hot waffle iron. When stem no longer appears, waffle is done. Don’t raise cover during baking. Makes 8 waffles

CORN WAFFLES Variation: Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 Tbs sugar, depending upon the sweetness of the corn. Bake until thoroughly dry. Makes 12 small waffles

2 ½ C flour 

2 beaten eggs

3/4 tsp salt 

2 1/4 C milk

4 tsp baking powder 

3/4 C melted shortening or salad oil

1 ½ Tbs sugar 

Sift dry ingredients. Combine eggs, milk, and shortening. Combine liquid and dry ingredients just before baking; beat until smooth. This is a thin batter. Bake in hot waffle iron. Makes 10 waffles. Serve with Honey-Butter Sauce. *(recipe follows).

Honey-Butter Sauce: Warm 1C. honey in double boiler. Add 1/4 C. butter, 1/4 tsp cinnamon, and a dash of nutmeg. Serve warm.

2 ½ C flour 

2 beaten eggs

3/4 tsp salt 

2 1/4 C milk

4 tsp baking powder 

3/4 C melted shortening or salad oil

1 ½ Tbs sugar 

Sift dry ingredients. Combine eggs, milk, and shortening. Combine liquid and dry ingredients just before baking; beat until smooth. This is a thin batter. Bake in hot waffle iron. Makes 10 waffles. Serve with Honey-Butter Sauce. *(recipe follows).

Honey-Butter Sauce: Warm 1C. honey in double boiler. Add 1/4 C. butter, 1/4 tsp cinnamon, and a dash of nutmeg. Serve warm.

1 cube margarine, melted 

1 C milk 

1/4 tsp salt

6 eggs 

1 C flour

Preheat oven to 400°. Melt margarine in 9 X 13 inch pan in oven as oven preheats. Stir remaining ingredients. Pour onto margarine in heated pan. Bake 20 minutes until edges are beginning to turn golden brown.

3 eggs 

½ C flour

½ tsp salt 

½ C milk

2 Tbs butter, melted 

2 Tbs butter, softened

Using a wire whisk or fork, beat eggs until blended. Sift flour; measure, and sift again with salt. Add flour mixture to beaten eggs in 4 additions, beating after each addition just until mixture is smooth. Add milk in 2 additions, beating slightly after each. Lightly beat in melted butter. Using 2 tablespoons butter, butter bottom and sides of a 9 or 10-inch heavy skillet. Pour batter into skillet and bake at 450° for 20 minutes. Flip onto a heated platter and serve immediately. It is traditionally served with melted butter, a squeeze of lemon, a dusting of powdered sugar, or serve with the following fillings:

Almond Filling

1/4-1/2 C sliced almonds 

2 Tbs butter, melted

1/4 C sugar

When pancake has baked 15 minutes, quickly sprinkle center with almonds. Drizzle with melted butter. Sprinkle generously with sugar. Return to oven and bake remaining 5 minutes. 

Swiss Honey Butter

½ C soft butter 

½ C whipping cream

½ C honey 

1 tsp vanilla

Cream butter with honey. Slowly add whipping cream, beating constantly until mix is fluffy. Add vanilla. Spoon over hot pancake.

3/4 C flour  

1 Tbs sugar 

3 eggs  

3/4 C milk 

2 Tbs butter

Topping:

2 lrg apples 

½ C honey 

½ tsp cinnamon 

1 tsp cornstarch

1 Tbs butter 

2-3 Tbs lemon juice 

½ tsp cardamon 

2 tsp cold water

In a mixing bowl, whisk the flour, sugar, eggs & milk until smooth. Place butter in a 10-inch ovenproof skillet. Heat at 400° for 3-4 minutes or until butter is melted. Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake for 16-20 minutes until edges are lightly browned. Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in honey, lemon juice, cinnamon and cardamon. Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into pancake. Serve immediately.    4 servings

Butterfly:

1 C flour 

1 egg

1 tsp sugar 

1 C buttermilk

3/4 tsp baking powder 

1 Tbs butter or margarine, melted

½ tsp salt 

Assorted fresh fruit

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, buttermilk and butter. Stir into the dry ingredients just until moistened. To form a butterfly wing, pour 2 Tbs of batter onto a lightly greased hot griddle. Pour 1 Tbs of batter below and touching the larger one. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Place two wings on a serving plate, form a butterfly. Top with fruit.  5 butterfly pancakes.

Puppy Dog:

1 Tbs chocolate syrup 

2 drops strawberry syrup 

8 chocolate chips

Use the same recipe as for the butterfly pancakes omitting the fresh fruit. After batter has been made, place 2/3 cup of batter in a small bowl. Stir in chocolate syrup. Place 1 tsp of batter in another bowl. Stir in strawberry syrup.

For puppy ears, pour eight 1 Tbs of chocolate batter onto a lightly greased large hot griddle. For muzzle and eyes, spoon eight 1 tsp and eight 1/4 tsp of chocolate batter onto the griddle. For tongues, spoon four 1/8 tsp of pink batter onto the griddle. For heads, pour four 1/3 C of plain batter onto the griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Arrange ears, eyes, muzzle and tongue on plain pancakes; top eyes with chocolate chips.  4 puppy dog pancakes.

½ C pancake mix 

1 Tbs vegetable oil

2 Tbs baking cocoa 

1/4 C miniature marshmallows

1 Tbs sugar 

1/4 C pecan halves

1 egg

1/3 C milk 

vanilla ice cream

chocolate syrup or ice cream topping

Additional pecans, chopped (optional)

In a bowl, combine pancake mix, cocoa and sugar. In another bowl, beat egg, milk and oil; stir into dry ingredients until almost smooth. Stir in marshmallows and pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Top with ice cream & syrup. Sprinkle with pecans, if desired.  4 servings

2 C flour 

8 tsp baking powder 

1 tsp salt

1/4 C sugar 

2 C milk

2 eggs, beaten

1/3 C vegetable oil

Sift together first 4 ingredients in a large bowl. In a small bowl mix eggs, milk and vegetable oil. Combine egg mixture with flour mixture. This batter is quite thick. You may add more milk if you want thinner pancakes. Using 1/4 cup per pancake batter will  Yield:about 20 pancakes.

Mix ins: Mini-chocolate chips, Chopped pecans, Chopped peanuts, Chopped bananas,  Cooked & Crumbled Bacon 

Toppings: Whipped cream, Maple Syrup, Jelly and Jam, Powdered sugar, Peanut butter, Scrambled eggs

½ C buttermilk 

½ tsp soda 

½ tsp coconut extract

1 C sugar 

1 cube butter or margarine

Boil all ingredients, except coconut extract, in a small saucepan for 1 minute. Remove from heat and stir in extract.

**Grandma Walker's Note -- I don’t like buttermilk but I do like this syrup

1 C flour  

½ tsp salt   

1 egg

1 Tbs sugar 

1 1/4 C milk  

 1 Tbs oil

2 tsp baking powder 

½ C peanut butter 

Jelly or preserves 

Preheat griddle to 350°. Combine flour, sugar, baking powder, and salt. In a separate bowl combine milk, peanut butter, egg and oil. Stir until combined, then add to dry ingredients. Pour batter by 1/4 cupfuls onto griddle. Cook about 5 minutes turning once. Serve with jelly or preserves.  14-16 pancakes

1 C flour  

½ tsp salt   

1 egg

1 Tbs sugar 

1 1/4 C milk  

 1 Tbs oil

2 tsp baking powder 

½ C peanut butter 

Jelly or preserves 

Preheat griddle to 350°. Combine flour, sugar, baking powder, and salt. In a separate bowl combine milk, peanut butter, egg and oil. Stir until combined, then add to dry ingredients. Pour batter by 1/4 cupfuls onto griddle. Cook about 5 minutes turning once. Serve with jelly or preserves.  14-16 pancakes

1 ½ C cornmeal 

1 tsp salt 

1 tsp sugar 

2 ½ C boiling water

Combine the cornmeal, salt and sugar in a large bowl. Stirring constantly, slowly add the boiling water to the bowl. Set batter aside for 10 minutes. The batter should be thick but not stiff. Scoop 1/4 cup batter onto hot griddle. The cakes should be thick (about 3/4 inch) and no more than 3 inches across. Cook until the underside is a deep golden brown, 6-11 minutes. Turn the cakes over and continue to cook for another 6-11 minutes. About 10 cakes.