Hi everyone, Happy Belated Birthday Mary Ellen. Hope it was a good one. I received a wonderful box from Treasa. Thank you so much!!!! I love everything in the box. Here is what I received. Gardening gloves, three different garden figures, a really nice garden book, several different dahlia tubers, tuberose and a flower shaped floating candle. I love all of it and can't wait to plant those tubers. I have always admired dahlia's but have never actually had any. Can't wait to read my new garden book as well. What a great box! It has been raining like crazy here today in Texas but we can sure use the rain. I bought a weed popper gardening tool that is supposed to get the weeds out down to the root so I think I will try it out this weekend while the ground is still wet and see how it works. Have a good weekend everyone. Dianne

Here's another vote for yeast raised waffles - my recipe is a little different. * Exported from MasterCook * Raised Waffles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water (105 to 110 degrees) 1 package dry yeast 1 teaspoon sugar 2 cups all-purpose flour 2 cups milk -- warmed (105 to 110 degrees) 1/2 cup unsalted butter -- (1 stick) melted 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs Use a large mixing bowl.Batter will rise to double its original volume.Put water in mixing bowl & sprinkle in the yeast.Let stand to dissolve for 5 mins. Add the milk, butter,salt,sugar & flour to the yeast mixture & beat beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter should be very thin. Pour about 1/2 c. to 3/4 c batter into a very hot, oiled waffle iron. Bake until they are golden and crisp. Source: ""The Breakfast Book" Marion Cunningham" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

Here is one I had saved. I haven't tried it yet. It has vanilla powder which I don't think is found so easily, but I would just add vanilla sugar as part of the normal sugar or just leave it our alltogether. Hope this helps, Lisa Multi-Grain Buttermilk Batch Pancake and Waffle Mix Servings: 1 Servings Total Time (median): 0 : 00 Active Time: 0 : 00 * 8 c Unbleached all purpose flour * 1 1/2 c Buckwheat flour * 1 c Corn flour * 2 c White whole wheat flour * 1/2 c Cornmeal, preferable stone * 1/2 c Ground oatmeal * 2 c Buttermilk powder * 5 tb Baking powder * 2 tb Baking soda * 1/2 c Vanilla powder * 1 1/4 c Sugar * 3 tb Salt * 2 tb Malt powder, optional PANCAKES * 1 c Pancake and waffle mix * 1/2 c Water (up to 2/3) * 1 Egg * 2 tb Vegetable oil or unsalted butter Preparation (makes about 5 pounds) In a very large bowl, using a strong wire whisk, blend together all purpose, buckwheat, corn, white whole wheat flours, cornmeal, ground oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder, sugar, salt and malt. Package in required amounts (e.g four to six cups) Pancakes: Stir pancake mix together with water, egg and vegetable oil or butter. Add more water if necessary to make a soft pourable batter. If using as waffle batter, double recipe and follow manufacturers suggestions. Make pancakes in usual fashion. NOTE: For a more convenient mix, you can cut in 1 1/2 cups shortening into the dry mix. Omit oil when reconstituting. You can use solid butter in the dry mix (same amount as shortening) but then the mix must be frozen. Posted to EAT-L Digest 28 Aug 96 From: Pat Belanger Date: Thu, 29 Aug 1996 10:23:31 -0700 Here is a link that might be useful: multigrain baking mix

Merry Christmas, Donna, I just love my Zo, love, love, LOVE it. It's the only bread machine I've ever owned, but it's a workhorse and I use it several times a week. I make whatever bread recipe suits me, I don't stick to those that are made for bread machines. Liquids in first, then dry, and I don't bake in the machine, I let it go through the dough cycle, form the loaves or rolls or burger buns or cinnamon rolls or whatever, let them rise again and bake them in the oven. I like the crust that way. I've made everything from that Honey Wheat above, one of my favorite recipes (oh, and I've forgotten the egg a couple of times and it still comes out fine, a little less moist, maybe) to Julia Child's french bread, Ann T's Italian, cheddar beer, you name it and it's come out just fine. I do check the dough for hydration after it gets well into the "knead" cycle, so I can add more liquid if necessary. You're gonna love that machine, I know it. Oh, and it's great for Sol's Honey Rolls, although the recipe doesn't call for kneading. Making it in the machine gives me the lightest, softest, puffiest rolls and the kids love them but they take two eggs and a stick of butter! This is a nice honey oatmeal loaf, I cut the recipe in half and make one large or two small loaves or a dozen nice sized dinner rolls: Honey Oatmeal Bread Yield: 3 loaves 2 tablespoons or 2 (1/4-ounce) packages active dry yeast 1/2 cup hot water (105 degrees to 110 degrees) 1-1/2 cups quick oats 3 cups water 1/3 cup butter, melted 1-3/4 tablespoons salt 3/4 cup honey 7-1/2 cups flour 1 egg white, beaten (optional) Preheat oven to 325 degrees. In a bowl, mix together yeast and water; let stand 5 minutes. In a large mixing bowl, combine oats, water, butter, salt, and honey. Add the yeast mixture and mix well. Add flour until dough comes away from the sides of the bowl. Cover with towel and set to rise until double in size. Turn dough out onto a lightly floured surface and knead. Divide dough into three parts. Shape into three loaves and put into greased 9x5x3-inch loaf pans. Let dough rise again until pans are two-thirds full. If desired, coat top of loaves with egg white and sprinkle with oats before baking. Bake 35 minutes. Merry Christmas! Annie