Grey day, chilly weather, all children gone from the house for the homeschool co-op classes. They would be home around lunchtime-and hungry.When they came in the door, they knew there was food around. Muffins? they asked. Cake? Waffles? They charged the kitchen ravenous.

For my first attempt at waffles, they turned out very well. I did have to seek Landon’s assistance in operating the waffle maker, but after that everything went smoothly. (The waffle maker was one of Landon’s Christmas gifts a few years back).

When I went to take a picture of the finished product, these crumbs were all I could find, so you’ll have to take my word for it that they looked pretty good.

 

Whole Wheat Waffles

Serves: nine hungry children. Adapted from a Taste of Home recipe.

• 6 cups white whole wheat flour (I also substituted a cup of regular whole wheat flour for 
• 2 tablespoons baking powder
• 1 1/2 teaspoon salt
• 5 cups buttermilk
• 8 eggs, separated
• 3/4 cup butter, melted
• 1 1/2 cups sugar
• one tablespoon of molasses, for additional taste and color
• as much water as needed to bring batter to honey consistency.

In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour just under a cup of batter into waffle maker and bake till golden brown. For me, this was four minutes and twenty seconds. I also sprinkled blueberries over a few for an extra treat.

 

Update: a picture of some made with the leftover batter the next day.

This sauce whips up super quick and tastes like it came from a restaurant. It’s a really easy way to dress up a simple chicken or ground beef enchilada. One of the family favorites:

• 1/4 cup vegetable oil
• 2 tablespoons flour
• 1/4 cup New Mexico or California chili powder
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1 tablespoon peanut butter (secret ingredient)
• salt to taste

Directions

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.