Buttermilk Waffles with Honey Whipped Cream

Adapted from Williams-Sonoma


1 c. heavy cream
2 T. orange blossom honey

3 eggs, separated
¼ c. alfalfa or clover honey
1 ¾ c. buttermilk
1 stick unsalted butter, melted
½ t. vanilla extract
1 ¾ c. flour
1 ½ t. baking powder
1 t. baking soda
½ t. salt


Oranges, peeled, separated into segments and cut into bite–size pieces (about 2-3)

Beat honey and whipped cream until soft peaks form. Keep chilled.

Preheat waffle maker to personal setting.

Using an electric mixer on medium speed, mix the egg yolks. Add buttermilk, honey, butter, and vanilla.

Sift together the flour, baking powder, baking soda and salt. Add to yolk mixture.

Beat egg whites until stiff peaks form. Add 1 c. to batter to lighten. Carefully fold in the remaining whites.

Pour 1/3 c. batter into waffle maker. Close lid and cook until setting is attained. Remove from waffle maker and keep warm in a 200 degree oven while you cook the remaining waffles. Top waffles with a generous sprinkling of orange pieces and a generous dollop of whipped cream. Sere immediately with sausages (if you like).

Serves 6

Colonial Honey Porter

by Ken Nichols


I believe this rivaled the eggplant for popularity.
6# Light Malt Extract
¾# Dark Munich Malt
1# Crystal 75 Malt
6oz Debittered Black Malt
6oz Chocolate Malt
2# Dark Honey
2oz Willamette Hops (60 min)
1oz Mt Hood Hops (10 min)
1/8t Super Moss (10 min)
1ea White Labs British Ale Yeast (WLP005)

Crunchy Honey Vanilla Granola

Modified from American Profile


  • 4 c. old fashioned rolled oats
  • 1 c. wheat bran
  • 1 c. shredded unsweetened coconut
  • 1 c. slivered or sliced almonds
  • ½ c. firmly packed light brown sugar
  • 1 T. ground cinnamon
  • 1 t. salt
  • ½ c. honey
  • ½ c. oil—canola or vegetable
  • 2 T. milk
  • 1 t. vanilla


Preheat oven to 325 degrees. Lightly oil a large rimmed baking sheet.

Combine oats, wheat bran, coconut, almonds, brown sugar, cinnamon and salt in a large bow. Stir well.

Stir honey, oil, milk, and vanilla in a small saucepan over low heat until misture fizzes around the edges. Pour over oat mixture and stir well.

Spread onto prepared baking sheet. Bake about 25 minutes until lightly browned, stirring often. Place baking sheet on a wire rack and cool, undisturbed, until room temperature—about 1 ½ hours. Break up and store in a large air tight container for up to 1 month.

Makes 8 cups.