Recipes

Wilted Waffles

These are not crisp like ordinary waffles; they have a tender, succulent flavor.

Note: These waffles never become crisp. Do not wait for the steam to stop.

Sift together the sifted cake flour, baking powder, salt, sugar, and baking soda. Separate the eggs. Beat the egg yolks thoroughly and add the sour cream. Mix this into the dry ingredients as quickly as possible. Do not try to beat them together, just combine them.

Beat the egg whites until they will stand in a peak; fold them lightly and carefully into the batter. Bake on the waffle iron.

Makes 5 to 6 waffles

Serve steaming hot smothered with butter and two or three tablespoons of Stoneleigh Reserve on each waffle. On the side, serve a medium, cored, chopped apple with a tablespoon of honey drizzled over it.

As always, never serve honey to children under the age of three.