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INGREDIENTS

1/4 c Molasses
1 ts Cinnamon
3/8 ts Baking soda
1/4 ts Dry mustard
3/4 c Buttermilk
2 tb Minced crystallized ginger
1/3 c Brown sugar ; packed
1/4 ts Salt
pn Cream of tartar
1/3 c Chopped raisins
3 tb Butter ; melted
1 Egg, separated
1 1/2 ts Baking Powder
1 c All-purpose flour
3/4 ts Allspice

Waffles

INSTRUCTIONS

"For those who dont eat eggs. These have a great flavor and are particularly good garnished with whipped cream cheese and a simple lemon sauce." Preheat a waffle iron. With an electric mixer, beat the sugar and egg yolk until light and fluffy. Mix in the buttermilk, molasses, and butter. In a large bowl combine the flour, baking powder, spices, baking soda, dry mustard, and salt. Add the liquid ingredients and beat on low speed until blended. Fold in the raisins and ginger. In a seperate bowl beat the egg white and cream of tartar until stiff. Fold the edd white into the batter. Spoon the batter into the waffle iron and bake until golden brown. Blue Lake Ranch 16919 State Highwway 140 Hesperus, Colorado 81326 (303) 385-4537 Source: "The American Country Inn and Bed & Breakfast Cookbook Volume Two" by Kitty & Lucian Maynard. Notes: 08/10/96 served with Blueberry Sauce from "The Summer Book" by Susan Branch. It was delicious. The Chefs Comments: "As for other things, though, breaksfast this morning was delicious. I dont usually bothe with breakfast, except maybe to grab something that is laying around already, but ever since I remembered that we had gotten a waffle-maker as a wedding gift, Ive been firing it up on the weekends. Check out what I made this morning - it was SO good!" - Lisa From: Lisa Date: 08-10-96 (11:54) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 Posted to MC-Recipe Digest V1 #712 by Lisa Clarke on Aug 1, 97

NOTES

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Gingerbread Waffles

1/4 c Molasses 
1 ts Cinnamon 
3/8 ts Baking soda 
1/4 ts Dry mustard 
3/4 c Buttermilk 
2 tb Minced crystallized ginger 
1/3 c Brown sugar packed
1/4 ts Salt 
 pn Cream of tartar 
1/3 c Chopped raisins 
3 tb Butter melted
1  Egg, separated 
1 1/2 ts Baking Powder 
1 c All-purpose flour 
3/4 ts Allspice

"For those who dont eat eggs.  These have a great flavor and are  particularly good garnished with whipped cream cheese and a simple lemon  sauce."    Preheat a waffle iron.  With an electric mixer, beat the sugar and egg yolk  until light and fluffy.  Mix in the buttermilk, molasses, and butter. In a  large bowl combine the flour, baking powder, spices, baking soda, dry  mustard, and salt.  Add the liquid ingredients and beat on low speed until  blended.  Fold in the raisins and ginger.  In a seperate bowl beat the egg  white and cream of tartar until stiff. Fold the edd white into the batter.  Spoon the batter into the waffle iron and bake until golden brown.    Blue Lake Ranch    16919    State Highwway 140 Hesperus, Colorado 81326 (303) 385-4537    Source: "The American Country Inn and Bed & Breakfast Cookbook Volume Two"  by Kitty & Lucian Maynard.    Notes: 08/10/96 served with Blueberry Sauce from "The Summer Book" by Susan  Branch.  It was delicious.    The Chefs Comments: "As for other things, though, breaksfast this morning  was delicious. I dont usually bothe with breakfast, except maybe to grab  something that is laying around already, but ever since I remembered that  we had gotten a waffle-maker as a wedding gift, Ive been firing it up on  the weekends. Check out what I made this morning - it was SO good!" - Lisa    From: Lisa Date: 08-10-96 (11:54) The Polka Dot Cottage, a BBS with a taste  of home. 1-973-822-3627    Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1,  97

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Nutrition

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Serving Size: 1 Waffle (93g)
Recipe Makes: 6 Waffles

Calories: 254
Calories from Fat: 57 (22%)

Amt Per Serving		% DV

	Total Fat 6.4g	8 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 16.5mg		5 %
Sodium 516.8mg		18 %
Potassium 220mg		6 %
Total Carbohydrate 47.3g		14 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 46.1g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 254

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