This is the recipe for Buttermilk Waffles I made last week for our Mother's Day breakfast. It's from Williams-Sonoma and has some other variations if you check out their website (http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=FF20C756%2D2EE6%2D4C77%2D96C85FEBA4BABBD1). They were delicious!

Ingredients:
2 eggs, separated
1 cup buttermilk
5 Tbs. unsalted butter, melted
1/4 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbs. sugar

Directions:
Preheat a waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites.

Cook the waffles according to the manufacturer’s instructions. Makes eight 4-inch waffles.

I made this cake for a church auction to send our Young Women to girl's camp....which I hated as a girl (because I don't camp AT ALL), but nonetheless, I made the cake. It turned out to be yummy and I was a little overly excited about it so I took pictures along the way. It was much easier than I anticipated so I am sharing it for other domestic divas.... (oh, and as you may know, I am normally opposed to cooking with package mixes, but was pressed for time on the day I made this so I had to settle - it turned out okay so I might actually use the packages again when making this in the future)

Ingredients:
1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) Jell-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 package of Betty Crocker Whip It (add a little water to this small box mix; you beat with a handmixer in a metal bowl)....this is a little tricky to find - only Smith's Food carries it in SLC


Prepare and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
Beat pudding mixes and milk with whisk 2 min. Immediately spread between cake layers.

Stack cake layers.

Frost with Whip It mixture.

Garnish with lemon slices. The recipe I had also said to add mint-leaves, but I am not a mint-leaf-lovin'-gal so I omitted them.

The finished product!

It was delightful and sold at our auction for almost $50! I was thrilled...even though I feel sorry for the girls since they have to go camping this summer. :) It was exceptionally easy - and great for a spring/summer dessert that looks festive and tastes great. Try it - you'll like it!