Nana Butler's Best Ever Raised Waffles

This is my grandma's recipe.It's pretty awesome. I dedicate this to Nana Butler,the awesomest grandma ever,but Skippy Anthon is awesome too. Hope you like them! (Start the night before to serve for breakfast) Put in a large mixing bowl:

2 cups flour 1 teaspoon salt 1teaspoon sugar 1 package dry yeast Put in a bowl or quart size measuring cup: 2 cups milk 1/2 cup water 1/2 cup butter (best) or salad oil Heat this in the microwave until butter is soft, mixture is lukewarm. Beat liquid into dry ingredients. Cover the bowl and let stand overnight or at least 8 hours (not in the refrigerator).When time to cook the waffles add: 2 eggs and a pinch of baking soda. Beat well. The batter will be very thin ,so don't freak out. Cook on a waffle iron. Thank you Nana, and enjoy.

Beast Thin and Crispy Cookies

I wanted to make this recipe after I watched an episode of Sugar High on the food network (my favorite channel) and it made super flat cookies! Honestly I think they turned out great and you can keep the dough in your freezer for a long time and make them when you need them!

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
Directions
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

I hope you enjoy!!

Blue Moon Style Grilled Peaches

I made these at cape may in new jersey. I'd like to say thank you to Greg, Sarah,and Maxie for inviting us there! I had lot's of fun!I got this from all salon.

Ingredients
4 not-to-ripe peaches washed,halved, and pitted
balsamic vinegar, to taste, about a tablespoon
brown sugar to taste
light olive oil
ice cream (optional)

Preheat grill.Drizzle the peaches with balsamic vinegar, then liberally sprinkle with brown sugar. Brush the grill with a dab of oil.Place peach halves face-down on the grill.Turn after 3 or 4 minutes,after they've given a brightness in their color.Sprinkle flat side(now facing up) with brown sugar.Take off after a few minutes.When they're soft all the way through poke with a fork.Serve with ice cream or not and prepare to have very happy friends!

I'm the most excited girl in the world! Today I got a letter in the mail from Ina Garten!! And it had an autograph in it!!! Yay!!!

Epic Peppermint Oreo Ice Cream

This is epic !! We had a party and everyone loved it! You have to have an ice cream maker though! You have to try this! I got this from the kitchen of Betsy Bass, a friend of my mom from Savannah.

Ingredients
1 1/4 cups milk
1 cup sugar
1 teaspoon salt
1 1/4 cups half & half
1 teaspoon vanilla
3 cups whipping cream
1 cup pink peppermint candies
15 oreos (more or less)

Put peppermints in a large plastic bag and break into pieces by pounding with a mallet or a rolling pin. Heat milk in a large sauce pan, adding the pieces of candy until dissolved. Remove milk from heat. Add sugar and salt , stirring until dissolved. Stir in half & half, vanilla , and whipping cream. Cover and refrigerate for 30 minutes. When ready to freeze , crush 7 or 8 oreos and add to the milk mixture. Freeze as directed. Before putting the ice cream in the refrigerator, stir in the remaining 7 or 8 oreos ( break into pieces ).

What I'm Known for Pancakes

You have to try these. I always make these when I sleepover at someones house or if they come over to my house. They're amazing!

Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups buttermilk
(or 2 cups milk and a sprinkle of real lime juice)
2 eggs
3 tablespoons butter totally melted

Preheat the griddle or pan to 400 degrees.Add together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl add together the buttermilk, eggs, and melted butter.Add the liquid bowl into the dry bowl. Mix and oil a griddle or pan ,then add about a fourth cup of batter on the griddle or pan. You know when it's ready when it's golden brown, then flip. Put on a plate and serve.

Yummy!!

Crazy Chocolate Chip Cookie Ice Cream Sandwiches

These are amazing!! You can use the chocolate chip cookies recipe from my blog.I made the cookies pretty small so it wouldn't be so big to eat.If you make these , you will be satisfied .


Ingredients
1 recipe chocolate chip cookies
1 quart premium ice cream,slightly softened
One 12 ounce bag (2 cups) mini chocolate chips

Bake the cookies according to directions and allow them to cool thoroughly on a wire rack. Arrange as 3 dozen cookies( or more )
, flat side up, on a work surface. Spread each with some ice cream. Top with another cookie making sure the flat side is facing the ice cream. Roll the ice cream edge of each sandwich in chocolate chips so that the ice cream layer is covered in chocolate chips. Wrap each in plastic wrap and can freeze for up to 2 months. Remove from the freezer about 10 minutes before you plan to serve them.

These taste better a day after you make them. Hope you enjoy!!