Blueberry Waffles

3 egg yolks, beaten
1 2/3 cups milk
2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries


In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.

Preheat a lightly greased waffle iron.

Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

Almond Chip Scones

3 1/2 cups flour
2 Tbs sugar
5 tsp baking powder
1 tsp salt
1/2 cup cold butter
4 eggs
1 cup heavy whipping cream
1 1/2 to 2 tsp almond extract
1 cup (6 oz) semisweet chocolate chips
1/2 cup slivered almonds, toasted

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a bowl, whisk 3 eggs, cream and extract; add to crumb mixture just until moistened. Gently stir in chips and almonds. Turn onto a floured surface; knead 6-8 times.

On a greased baking sheet, pat the dough into a 10 1/2 inch circle, about 3/4 inch thick. Cut into 8 wedges. Beat remaining egg; brush over dough. Slightly separate wedges.

Bake at 425° F for 10-15 minutes or until golden brown. Serve warm.

Gingerbread Waffles

2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1 cup molasses
1/2 cup butter
1 1/2 tsp baking soda
1 cup buttermilk
1 egg

Combine flour, cinnamon, ginger, and salt.
Heat molasses and butter until melted.
Remove from heat and add in baking soda.
Add buttermilk and egg, then add flour mixture.
Pour onto waffle iron and enjoy!