Vaffle Waffles

My mom made us these waffles on Christmas morning, during the "Scandinavian Christmas Extravaganza." I'm not a big waffle person, but these ones were really good. I'm not sure if you HAVE to have a Vaffler Waffle Iron, but you can certainly try the recipe.

Vaffler Waffles

4 eggs

1/3 C. sugar

1 1/2 C. flour

1/2 tsp. baking powder

1 C. sour cream

2 C. milk

1/2 C. melted butter

1/2 tsp vanilla

touch of cardamom or lemon rind

1 tsp salt

Mix the eggs and sugar till well blended. Then slowly stir in the flour and baking powder. Add sour cream then slowly add milk till it smoothes out. Whisk in the melted butter and then add last 3 ingredients. Let chill for an hour, then follow instructions on your waffle iron.

I served mine with 1:1 ratio of sour cream and whip cream, then topped them with fresh berries. I also had one with the Coconut Pineapple syrup my best friend sent me from Hawaii... it was luxurious. But really, anything works well on these yummy waffles. Enjoy!

Char's Garden Chowder

A friend of mine's Aunt entered this recipe into a contest at Zupas and won. They served this soup at Zupas for a little while so if you have had it there you'll know how delicious it is. It's pretty easy to make and is vegetarian if you want it to be.

Char's Garden Chowder

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese
1/2 lb cooked diced Chicken (optional, I originally added this thinking the soup would need more substance but I was wrong. It holds it's own without meat)

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.