Belgian Waffles

Belgian Waffles

These are light and crispy. They’re the best I’ve ever had!

1 pkg dry yeast (2 ¼ t)

2 c lukewarm milk

4 eggs, separated

1 t vanilla

2 ½ c sifted flour

1 T sugar

½ c melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift flour, salt and sugar together. Add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in bulk. Use 3/4 – 1 c per waffle. Makes 4 Belgian Waffles.

From my Recipe Box… Sausage & Mushroom Breakfast Casserole

Sausage and Mushroom Breakfast Casserole

This is excellent for a fancy brunch with muffins and fruit,

or even a “breakfast for supper” evening!

The flavor reminds me of a quiche without the crust!

1 lb. pork sausage

8 eggs

10 slices wheat bread, cubed

3 c milk

2 c shredded medium cheddar cheese

2 c sliced mushrooms

2 T flour

1 T mustard

2 t basil

½ t salt

Brown sausage, drain and blot with paper towel to remove excess fat. Combine all ingredients in a large bowl. Spoon into a 13×9 baking dish that has been sprayed heavily with cooking spray. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 60 to 70 minutes until set.