Sour Cream Waffles

Sour Cream Waffles
Sift before measuring: 1 cup cake flour

Resift with: 1 1/3 tsp. double acting baking powder, 1/8 tsp. salt, 1 tsp. sugar and 1 tsp. soda
Beat in separate bowl until light: 3 egg yolks

Add to that 2 cups of sour cream
Combine liquid and dry ingredients with a few swift strokes.

Beat until stiff but not dry: 3 egg whites and then fold them into the batter.

Breakfast Muffin Cups To Go














Breakfast Muffin Cups To Go

Serves 3

1 C. cooked rice
1/4 C. cheese (shredded)
3 eggs
3 tbsp milk
2 tbsp green chili (diced)
2 tbsp onion (diced)
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 C. ground turkey (browned)

Preheat oven to 400 F. In large bowl combine 1 cup cooked rice, half of cheese adn 1 egg (beaten).
Lightly coat six muffin cups with cooking spray.
Press one sixth of the mixture into bottom and sides of each muffin cup.
Bakek 400 degrees for 8 min, or until lightly browned.
Remove from heat and set aside.
In a bowl, wisk together remaining 2 eggs and milk.
Add Chiles, onion, cumin, garlic powder, salt, meat and rest of cheese to bowl and mix thoroughly; add one sixth of mixture to each muffin cup.
Return to oven and bake 15-20 min. or until set.





1/2 cup peanut oil (Plantars)

1/2 cup honey

Pour over:

2 1/2 cup oatmeal oats

1 cup bran

3/4 cup sesame seeds

1/2 cup sunflower seeds

1 cup powdered milk

1/2 cup coconut


Place on 2 cookie sheets in 275’F oven for 15 minutes.

Sourdough Wheat Pancakes



This recipe is the one Kenneth Wadman (Loraine’s husband) uses. Loraine and Bevy Anne are Reta’s daughters.


WARNING: Never use a metal bowl or leave a metal spoon in batter.

Note:  I use a tablespoon and teaspoon; not measuring spoons.


Five (5) heaping tablespoons of whole wheat flour.

Two (2) heaping tablespoons of sourdough starter.

Add evaporated milk or water and mix well until semi thin.

Let stand; uncovered, overnight.




Add two (2) eggs.

One (1) teaspoon rounded of sugar

One half (1/2) rounded teaspoon of baking soda.

One quarter (1/4) teaspoon of salt.

Two (2) level teaspoons of oil.

Mix well and thin with water if needed.

Makes around eight (8) six inch pancakes.


Replenish starter when needed:

One cup of white flour

One cup of evaporated milk.

Note: You may use water or milk – skim, 2%, or whole.


Mix well and let stand uncovered overnight.

And then refrigerate until needed.