Strawberry Pretzel Dessert

I've never made this, but I did have it somewhere, only I don't remember where. I remember it being very good.

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Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted

1st Layer
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz) cartons Cool Whip, divided

2nd Layer
2 (3 oz.) packages strawberry jello mix
2 cups boiling water
2 packages frozen strawberries, about 16-20 oz, total


To make the crust:
Mix together the pretzels, sugar and butter in a bowl and press into a lightly greased 9 x 13" pan. Bake 375 degrees for about 7 minutes. Cool.

To make the 1st layer:
Cream the cream cheese and powdered sugar in a large mixing bowl. Fold in the Cool Whip and spread over the crust.

To make the 3rd layer:
Dissolve the jello in the boiling water and then stir in the frozen strawberries, stirring until jello mixture has thickened. Pour over the cream cheese mixture. Chill several hours, until set. Spread second carton Cool Whip on top and serve. Store in the refrigerator.

Lemon Lime Jello Poke Cake

In searching for a different recipe online, I came upon this website that had a cake recipe that I used to make for my kids' birthdays, when they were little. Because most of them happened to have birthdays in the summertime, I wanted something that was light and refreshing. This certainly fit the bill, and it was easy to make, and delicious, too.

Since it is always nice to have a photograph of the finished product of any recipe I post (and since I don't have one of my own yet), I decided to post a link to the recipe blog where I found this recipe. I'll have to find my own recipe, then compare the two. There are some slight differences, but I'll come back and post them if they are significant. One difference I will mention is that I used an 8-oz container of Cool Whip in place of the Dream Whip. See note below.

The recipe can be found here at Cleverly Simple: Lemon Lime Jello Poke Cake. 

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1 box Duncan Hines Lemon Supreme cake mix - Baked according to package directions in a 9 x 13" pan
1 (3-oz) package lime jello
3/4 cup boiling water
1/2 cup cold water

Frosting
1 small box (3 oz) lemon instant pudding mix
1 envelope Dream Whip
1 1/2 cups cold milk

1. As stated, bake the cake mix according to package directions in a 9 x 13" pan. Cool cake for 20 - 25 minutes.

2. While the cake is cooling, prepare the jello as follows: Combine the jello mix with  the boiling water and stir until dissolved. Add the cold water and stir. Let cool to room temperature.

3. Using the tines of a fork, poke holes all over the cake and pour cooled jello over the top. Refrigerate the cake until it has chilled.

4. Meanwhile, prepare the frosting by beating the lemon pudding and Dream Whip mixes together with the cold milk. Spread over the top of the cake and refrigerate. Store cake in the refrigerator.


Note: If you prefer, or have trouble finding the Dream Whip (which can be found in the baking aisle in your grocery store along with the cake mixes and canned frosting), you may use an 8-oz container of Cool Whip. Just prepare the pudding mix by mixing with the 1 1/2 cups cold milk (since you want a stiffer pudding, you use less milk than called for in the directions on the box). Let set. Fold in the Cool Whip and spread over the cake.

Strawberry Angel Food Cake Dessert

I got this recipe YEARS ago from a friend. I made it several times way back then, but haven't made it since. I had forgotten about this recipe, but in going through my recipe file, I came upon it again and decided to share it here. It is a nice and light dessert, perfect for spring or summer - especially when strawberries are in season. Try it out and let me know what you think.

Note: See link at the bottom for a similar recipe I found using strawberry jello mix, if you are unable to find the Danish Junket.

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1 full-sized angel food cake, purchased from a bakery, or prepare one, using a boxed cake mix
2 (4 3/4-oz.) packages Danish Junket dessert mix, strawberry flavor 
    (You should be able to find this at your grocery store in the baking aisle, along with the jello and           pudding mixes)
3 1/2 cups water
2 (10-oz.) packages frozen strawberries, partially thawed
1 (8-oz) container Cool Whip, thawed
fresh strawberries, sliced, for garnish (optional)

1. Tear or cut angel food cake into pieces and place in a glass 9 x 13" pan (preferably one with a cover).

2. Mix 2 packages Danish Junket mix with 3 1/2 cups water, and cook according to package directions.

3. Stir in the partially thawed strawberries and allow to sit so the strawberries will finish thawing.

4. Pour strawberry mixture over the cake pieces in the pan. Chill until set.

5. Refrigerate until ready to serve and top with the Cool Whip. Garnish with fresh strawberries, if desired. Store this dessert in the refrigerator.


Note: I found a similar recipe online that uses Jello mix, if you are unable to find the Danish Junket mix. It is here at Cleverly Simple: Strawberry Angel Food Cake.

Egg Brunch Bake

This is another very old recipe that I got from a friend. It is a good way to use up bread and eggs that need to be used up quickly.

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1 loaf sliced bread, white or wheat bread
butter, softened
12-15 eggs
2 1/2 cups milk
salt and pepper to taste
1 tsp dry mustard
chopped ham
1 (8 oz.) package shredded cheddar cheese, may use more if desired


1. Remove the crusts from the bread and butter both sides. Place one layer of bread slices in a greased 9 x 13" pan. Beat eggs and milk together, and add salt, pepper, and dry mustard, set aside.

2. Sprinkle ham and cheese over the bread in pan. Place another layer of bread on top of the ham and cheese. Pour egg mixture over all.

3. Cover pan with foil and chill overnight in the refrigerator, or at least 8 hours. Bake, uncovered, in a 275 degree for 1 hour and 10 minutes, until bread is puffy and golden brown. Increase the oven temperature, if it is not browning up. Let sit for 10-15 minutes before serving.

M & Ms Bars

I got this recipe many years ago from a friend. These are very good.

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1/2 cup butter
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup plain M & Ms

Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat well. Beat in the flour, baking powder, and salt and mix just until combined. Spread in a greased and floured 9 x 13" pan and sprinkle on the M & Ms, then bake 350 degrees for 25-30 minutes. 

Chocolate Peanut Buddy Bars

I got this recipe years ago from the back of a package of milk chocolate chips. They are surprisingly very good, though I haven't made them in many years. They are a soft bar, and if I remember right, remind me of a toffee bar, as there is no leavening in them. You can find the recipe online at VeryBestBaking.

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FOR THE BARS
Cream:
1 cup peanut butter
6 tbsp (3/4 of a stick) butter, softened

Add:
1 1/4 cups granulated sugar
3 eggs
1 tsp vanilla extract

Add:
1 cup flour
1 tsp salt

Stir in:
1 cup milk chocolate chips

FOR THE TOPPING
1 cup milk chocolate chips


Spread dough in an ungreased 9 x 13" pan. Bake 350 degrees 25-30 minutes or until edges are browned. Sprinkle on the 1 cup of chocolate chips as soon as they are removed from the oven. Let stand for 2 minutes, and spread when melted. Cool completely and cut into bars.

Indoor S'Mores (Golden Grahams Cereal Recipe)

Have you ever made these quick and easy treats? They are very good. Try them, if you haven't before, or make them again if it's been a while. You can find the recipe online here.

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8 cups Golden Grahams cereal
5 cups mini marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tbsp butter
1 tsp vanilla extract
1 cup additional mini marshmallows, if desired

1. In a large bowl, measure the cereal. Butter a 9 x 13" pan. In another large bowl, microwave 5 cups of mini marshmallows, the chocolate chips, corn syrup and butter uncovered about 2-3 minutes, or until melted, stirring every 30 seconds until smooth. Stir in the vanilla.

2. Pour chocolate mixture over the cereal and toss until completely covered. Stir in 1 cup marshmallows, if desired.

3. Press into the prepared pan using the back of a buttered spoon. Let stand for at least 1 hour before cutting into bars. These may be refrigerated if you prefer a firmer bar. 

Cherry Pastry

I got this recipe years ago from a lady at work. I haven't made it in many years, but I noted the recipe card that this is very good. It is a very simple dessert that you can even serve as a breakfast cake. You can also make this with an apple or blueberry pie filling. For that matter, you could even use lemon pie filling.

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1 cup butter, softened
1 3/4 cups granulated sugar
4 eggs
1 tsp vanilla extract
3 cups all purpose flour
1 1/2 tsp baking powder

1 can cherry pie filling, or any desired flavor

Glaze
4 tbsp butter, softened
2 cups powdered sugar
2-4 tbsp milk or water
1 1/2 tsp vanilla extract

Mix together until smooth.


Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until well mixed. Add the flour and baking powder, and beat just until combined. Spread half of the batter in a greased 9 x 13" pan. Spoon pie filling over on top. Drop remaining batter by spoonfuls and spread gently. You do not have to completely cover the pie filling. Bake 350 degrees for 45 minutes. Drizzle with glaze while warm (you may not need to use all of the glaze).

Country Apple Coffee Cake

This recipe can be found on the Pillsbury.com website. It is very easy to make, and very tasty. You can use blueberries in place of the apples, if you wish.

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Coffee Cake
2 tbsp butter, softened, divided
1 1/2 cups chopped, peeled apples, divided
1 (10-oz) can refrigerated flaky biscuits
1/4 tsp ground cinnamon
1/3 cup light corn syrup
1 egg
1/2 cup chopped pecans

Glaze
1/3 cup powdered sugar
1 to 2 tsp milk
1/4 tsp vanilla extract

To Make the Coffee Cake
1. Preheat oven to 350 degrees. Using 1 tbsp of the butter, and grease a 9" round cake pan or 8" square baking pan. Spread with 1 cup of the chopped apples in bottom of the pan. Separate the biscuits and cut each into quarters. Arrange the biscuit pieces points up over the apples. Top with the remaining chopped apples.

2. In another bowl, combine the remaining 1 tbsp butter, brown sugar, cinnamon, corn syrup, and egg. Using an electric mixer, beat for 2-3 minutes or until the sugar is partially dissolved. Stir in the pecans and spoon over the apples and biscuit pieces.

3. Bake 350 degrees for 25-45 minutes, or until a deep golden brown. Cool for 5 minutes.

To Make the Glaze
Blend all of the glaze ingredients in a small bowl and drizzle over the warm coffee cake.

Serve the cake warm or cooled. Store the remaining coffee cake in the refrigerator. 

White Chocolate Lemon-Lime Bread

This recipe was found on the Lil' Luna cooking blog.

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1 box Lemon cake mix
2 small boxes instant White Chocolate pudding mixes
4 eggs
2 tbsp freshly squeezed lemon juice
1/4 cup vegetable oil
1 cup sour cream
zest of 1 lemon

Glaze
1 1/2 cups powdered sugar
juice of 1 lime
zest of 1 lime
add additional fresh lime juice, if needed

Mix the glaze ingredients together while cakes are baking. Add the additional lime juice if the glaze is too thick.


Mix together the cake mix, pudding mixes, oil, and eggs and beat with an electric mixer until well combined. Add the sour cream, lemon juice, and lemon zest. Mix in by hand, until well combined. Pour into 1-2 greased 9 x 5" loaf pans. Bake 350 degrees for 25-30 minutes, or until cake tests done by inserting a toothpick in the center and it comes out clean. Allow to cool in the pan(s) for 10 minutes, then remove to cool on a wire rack. Poke holes in the top of the cake and drizzle with glaze.
Cool thoroughly. 

Banana Bread

I got this recipe a few years ago from a friend at work. It is very good.

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1 cup granulated sugar
1 cup vegetable oil
1/2 cup sour cream
2 large eggs
3 large or 4 small bananas, well mashed
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves

In a large bowl, combine the sugar, vegetable oil, sour cream, and eggs and beat until smooth, about 1 minute. Add the mashed bananas and mix well. In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Add to the creamed mixture and beat until well combined. Pour into a greased 9 x 5" loaf pan and bake 300 degrees for 1 hour plus 15-20 minutes, or until a toothpick inserted in the center comes out clean. 

Velvety Chocolate Sauce

An old recipe that I came across, and I thought I'd share it with you.

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1/2 cup light corn syrup

1 cup granulated sugar

1 cup water

3 (1 oz.) squares unsweetened chocolate

1 tsp vanilla extract

1 cup evaporated milk

In a saucepan, combine the corn syrup, sugar, and water and cook to the softball stage (236 degrees). Remove from heat and add the chocolate, stirring until the chocolate has melted. Add the vanilla and lix well. Slowly add the evaporated milk, and mix thoroughly. Let cool. Store in the refrigerator. 

Makes 3 1/2 cups

Breakfast Sausage Bake

This is a recipe that I got from my sister-in-law, years ago. It's so old, that the salad croutons the recipe calls for, are no longer made in boxes. You can easily substitute whatever salad crouton that is available in your area. I'm making a guess on the size bag, since I never wrote down the size box at the time - but if I had to guess on the size, I would say they came in 6 ounce boxes. Doing a Google image search, I find that the bags are 5 1/2 ounce bags, so I say, close enough.

This is a recipe that needs to be made ahead of time, since it needs to sit for at least 8 hours in the refrigerator before baking. The original recipe does not call for browning the sausage first, and I never did, but it still came out just fine. If you want to brown the sausage first so that you can drain any grease that might accumulate, please feel free to do so. You could easily substitute chopped up ham, if you would prefer. 

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1 and 1/2 bags of Brownberry seasoned salad croutons (Approximately 5 1/2 oz. bags each)*

1 16 oz. roll regular Jimmy Dean Pork Sausage**

12 eggs ( This also works well using 8-10 eggs, if needed)

1 cup milk

1 tsp dry mustard

1 (8 oz.) bag shredded Cheddar cheese (2 cups)

Grease a 9 x 13" baking pan. Cover the bottom of the pan with the croutons. Take the raw sausage and break it up, spreading evenly over the croutons. (See note below**) Sprinkle cheese over the sausage. In a large bowl, beat together the eggs, milk, and dry mustard. Pour over all in the baking pan. Cover, and allow to chill in the refrigerator overnight, or at least several hours to allow the egg mixture to soak into the croutons. Bake in a preheated oven 350 degrees, for 40-45 minutes, until puffy and browned well.

* Note: These used to come in boxes but now they come in sealed bags. I 'm guessing they came in 6-oz boxes, but now come in 5 1/2 oz. bags. Use whatever is available to you. Feel free to use more than what is called for, if you seem to have too much egg mixture. The croutons should absorb whatever is there as it sits overnight in the refrigerator.

** Note: You may use without browning first, or you may brown is and drain any grease that accumulates. Either way, is just fine.

Jumble Cookies

Please refer to this post, and read where I mention chocolate chip cookies made with added Rice Krispies. You might think that is an odd thing to add to cookies, but they are very good. They turn out crispy and crunchy, if you happen to like crispy-crunchy cookies. They are a nice change from the regular chocolate chip cookie.

This recipe came from my mother, but I don't know where it originally came from. However, I did a search on Jumble Cookies, and found the exact same recipe on another cooking blog. If you just Google "Jumble Cookies History", it is interesting to read that they are centuries old, but they were made very differently from the recipe I'm posting here. At any rate, give them a try and let me know what you think.

This makes a small batch.

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1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 tsp vanilla extract

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

2 cups Rice Krispies cereal (Note: I wrote in the recipe card that 2 cups was too much, and to use 1 1/4 cups, instead.)

1 cup chocolate chips

1/2 cup peanuts (Note: I have never added the peanuts, but you can leave out all together, or add raisins, or M & Ms, instead)

Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix well. Beat in the flour, baking soda, salt and Rice Krispies and mix well. Drop by spoonfuls onto a baking sheet lined with parchment paper, or onto lightly greased cookie sheets. Bake 350 degrees for 10-12 minutes or until lightly browned. Do not overbake. 

Lucky Friday's Carrot Cake

This recipe comes from an old cookbook I used to have: Farm Recipes & Food Secrets From the Norske Nook. It is an excellent carrot cake, very flavorful and moist. It has a delicious cream cheese frosting.

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3 cups grated carrots
2 cups sugar
4 eggs
1 1/2 cups vegetable oil
1 tsp vanilla extract
2 heaping cups flour (I've used 2 level scoops, plus 2 tbsp flour)
2 tsp baking soda
1 tsp salt
1 tsp cinnamon

1. Preheat the oven to 350 degrees. Grease a 9 x 13" pan.

2. Put the grated carrots, sugar, eggs, vegetable oil, and vanilla in a large, deep bowl. Using an electric mixer, beat until well combined. In another bowl, stir together the flour, baking soda, salt, and cinnamon. Stir into the carrot mixture until blended.

3. Bake 350 degrees for 50 minutes, or until a finger pressed in the middle leaves no indentation. Cool thoroughly on a wire rack, and frost.


Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 1/2 to 3 cups powdered sugar

I like to cream the butter with an electric mixer first, so you are not left with any clumps of butter in the frosting. Add the softened cream cheese, and beat very well, until very smooth. Aded in the powdered sugar, in batches, beating well after each addition, until desired sweetness has been reached.

Note: You may add a little milk and vanilla extract, if desired. You wouldn't need that much milk, maybe a couple of tbsp, or more. Use 1/2 to 1 tsp vanilla extract for added flavor. Just be aware that by adding vanilla extract the frosting will not be as white, than if you do not add it. 

Chocolate Chip Cookies

Yes, yet another recipe for chocolate chip cookies. Don't be surprised if at some point, I post another one, and another one. It's good to have choices, don't you think?

This makes me think of the time when I was a kid, my grandfather lived just down the road. He had a mighty sweet tooth, and I loved baking cookies for him. I had made a handwritten notebook of our favorite family recipes in a red folder, which included a few different versions of chocolate chip cookies. I wrote out the Nestle Toll House and the Hershey's recipes from the back of the packages of chocolate chips. What was interesting is that, because I come from a large family, I wrote the recipes out in columns for the recipe in single, doubled, tripled, and even the quadrupled recipes. If I was making some for my grandfather, I had to make some for us, too! My dad had a mighty sweet tooth, as well.

When I would ask my mother if I could bake my grandfather some chocolate chip cookies, I'd ask her "Should I make the Nestle Toll House recipe, or the Hershey's recipe?". We seemed to think we could taste the difference between the two. We also had a different versions of chocolate chip cookies that included oatmeal, and even one that included Rice Krispies, called Jumble Cookies, which actually, were quite good. (See recipe here.)

For the most part, I think that most chocolate chip cookies taste the same (unless of course, you get them from a bakery!); but you can find plenty of people online claiming that their recipe is indeed, THE best. It all seems to come down to whether you melt the butter or not, the ratio of granulated sugar to brown sugar, what type of flour you use, or whether you chill the dough for hours or not, etc. I've read somewhere that to make a truly good chocolate chip cookie, it needs both baking soda AND baking powder. That is the reason I am posting this recipe, because this one has both. In the end, I'll  let you be the judge on how good these cookies really are. 

There is an interesting video online that tests the recipes used by an "amateur chef" vs a "home cook", vs a "professional chef", or "expert" that are in the end, critiqued by a "food scientist". It is on the Epicurious YouTube channel. They test out other recipes in the same fashion. Check it out.

The comments below in red, are mine.

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1 cup butter, at room temperature
3/4 cup granulated sugar
1 1/4 cups brown sugar
2 eggs
3/4 tsp vanilla    (Heck, why not use the whole tsp? :)
3 3/4 cups all purpose flour
2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
2 cups semi sweet chocolate chips


1. Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.

2. In a large mixing bowl, using an electric mixer, cream the butter well. Add the sugars and beat until light and fluffy. Add one of the eggs and vanilla and beat well. Add the other egg, and beat just until combined. 

3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the flour mixture to the creamed mixture and mix gently, just until it is barely incorporated. Do not over mix, or you could toughen the cookies. (Note: this I have heard of before ... over mixing the flour can develop the gluten in the flour, resulting in dry cookies.) The dough should be moist still and should hold together.

4. Stir in the chocolate chips.

5. Drop about 2 tbsp of dough by spoonful, or roll into balls, placing them on the lined cookie sheets. Do not flatten them. Bake 350 degrees in the center of your oven, for 12-14 minutes, or until golden brown. (Note: Up to 14 minutes seems like a long baking time. It might be best to test a couple out, first. I do know that if you bake your cookies too long, they will harden more after they've cooled. Therefore, is best to slightly under bake them, since they continue to bake after you've removed them from the oven and while they are slightly cooling on the cookie sheet.) 

6. Remove cookies from baking sheet and allow to cool on a wire rack. Store in an airtight container.

If you are so inclined, check out this tutorial to making the best chocolate chip cookies. I actually like her website. While you may not necessarily learn anything new from the tutorial, it is an interesting read.

The Ultimate Guide to Chocolate Chip Cookies by Tessa, from Handle the Heat cooking blog. She's got a lot of great-looking recipes there. Check out her site. 

Neiman Marcus Chocolate Chip Cookies

I've made these years ago, and they were delicious, especially when warm out of the oven.

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1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups oatmeal, processed in a blender to a fine powder*
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 (12-oz) package semi sweet chocolate chips
half of a (7 oz.) Hershey's milk chocolate bar, grated

*Place the oatmeal in a blender and process to a fine powder. You may have to do this in more than one batch, so that it becomes a fine powder. Set aside.

Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and mix until well blended. Add the oatmeal and mix well. In another bowl, mix together the flour, baking soda, baking powder, and salt and mix into the dough, but do not overbeat. Stir in the chocolate chips and grated chocolate. Roll into balls and place 2" apart on a lightly greased cookie sheet, or cookie sheet lined with parchment paper. Bake 375 degrees for 9-12 minutes. Do not overbake.

I have a note on the bottom of the recipe card that says that these tend to dry out quickly and to store the baked cookies in the freezer between layers of waxed paper in an airtight container. I still think that they have a great flavor, and that they are still worthwhile making.

Shanghai Pork Lo Mein

I found this recipe written out on a recipe card, but I don't remember doing so. I was able to find the recipe online here at Better Recipes. It sounds very good, and something I would like to try.

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8 oz dried somen noodles, fine egg noodles, ot angel hair pasta, cooked according to package directions

2 tsp vegetable oil

8 oz/ pork tenderloin, halved lengthwise and sliced 1/4" thick

2 cups bok choy

3/4 cup reduced sodium chicken broth

1/4 cup orange juice

3 tbsp reduced sodium soy sauce

2 tsp toasted sesame oil

1/4 - 1/2 tsp crushed red pepper flakes

1 (11-oz) can mandarin oranges, drained

1. Cook noodles according to package directions, drain. 

2. Meanwhile, in a large skillet, heat oil over medium-high heat (if necessary, add more oil during cooking). Add pork to the skillet; cook and stir for 3 minutes. Add the bok choy; cook and stir about 2 minutes more or until pork is no longer pink and the bok choy is tender-crisp. 

3. Combine the broth, orange juice, soy sauce, sesame oil, and crushed red pepper flakes. Add to the skillet and bring to a boil. Add the noodles to the skillet mixture and toss, cooking for 1 minute, stirring occasionally Serve in bowls with the mandarin orange sections. 

Belgian Waffles

We had a belgian waffle maker when I was young, and I think this recipe was on the box. It makes the most delicious waffles. I don't have a belgian waffle maker, but would get one just to make these waffles again, they are that good.

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4 eggs, separated
1/2 tsp vanilla extract
3 tbsp butter, melted
1 cup all purpose flour
1/2 tsp salt
1 cup milk

Beat the egg yolks until very light. Add the vanilla and butter, mix well. In another bowl, combine the flour and salt, and add to the egg mixture along with the milk. Beat the egg whites until stiff and fold into the batter. Bake batter in a belgian waffle maker according to manufacturer's directions. 

Basic Pot Roast

Another old recipe, that is excellent.

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1 - 2 tbsp oil
3 - 3 1/2 pound chuck roast
2 tsp salt
1/4 tsp pepper
1-2 tsp beef bouillon granules
1 medium onion, sliced
3 stalks celery, cut into pieces
1 bay leaf
1 1/2 cups hot water
6 medium carrots, peeled and cut into pieces
4 medium potatoes, peeled and halved

Heat the oil in a Dutch oven, and brown the meat on all sides. Add the salt, pepper, bouillon, onion, celery, bay leaf, and water. Bring to a boil and then simmer, covered, for 2 - 2 1/2 hours or until the meat is tender. Add the remaining vegetables and simmer for another 40 minutes, or until tender.

Remove meat to a platter and put the vegetables around on the sides. If desired, skim off the fat and then make a out of the juices by combining the flour and water. Bring the juices to and stir in the flour mixture. Boil for 1 minute until thickened, stirring constantly. Add additional beef bouillon, if you need a more beefy flavor. Serve gravy over the meat and vegetables.