Feature Recipe May 2005

By Bob Williamson
A good meal any time of day…often prepared by Penn Colony cooks. Each family had their favorite flavors. Sorghum and honey were easy to find and use and in later years syrups with nuts or fruit were added.

2 cups Bisquick baking mix
2 tbsp salad oil
1 1/3 cups milk

1. Beat all ingredients with rotary beater until smooth.
2. Pour batter from cup or pitcher onto center of hot waffle iron.
3. Bake until steaming stops. Remove waffle carefully.
Bacon waffles: Place short slices of lightly browned bacon on grids; pour batter over bacon.
Banana waffles: Fold 2 tablespoons sugar and ½ cup mashed ripe banana into batter.
Blueberry waffles: Fold 2 tablespoons sugar and 1- cup well-drained blueberries into batter.
Nut waffles: Fold ¾ cup finely chopped pecans, peanuts or walnuts into batter.
Spicy waffles: Fold 1- teaspoon cinnamon, ½ teaspoon each allspice, cloves and nutmeg into batter.
Sausage ball syrup: Shape ½ pound bulk pork sausage into 1- inch balls. Cook over medium heat about 10 minutes, turning frequently. Drain in saucepan, heat sausage balls and 1 1/3 cups maple flavored syrup to boiling. Serve hot.