FOAS, that's a good tip, I still over fill my waffle maker sometimes. Bobby, it's all a matter of practice, soon you'll know how full and how long to cook them. I like whole grain waffles, but the kids like the fluffy white ones so that's what I mostly make. You have a recipe you like, so I say keep using that and keep practicing. As I mentioned, I still over fill mine sometimes, if I get distracted and don't pay close enough attention, and then I get that mess to clean up. Maybe less of a mess, thanks to FOAS... Annie

I have two. One is a Villaware, I've had it for 6 or 7 years, works great but it's bulky and hard to store. IT makes waffles shaped like cows, chickens, pigs and barns, I use it when the grandkids come to stay. Momto4kids sent me one that she had, it was too small for her family. It's a Krups, and it's perfect to make waffles for Elery and I. It's small and doesn't take up valuable storage space and works great, I really like it. I don't know how old it is, though. Isn't a Belgian waffle iron different than a regular one? Or is it just the batter for the thicker puffy Belgian waffles that's different? Annie

Clare: You will probably get a lot of leads on the WaffleBakers. I have a Toastmaster that is good for regular waffles. For Belgian waffles I just stack 2 high and put ice cream in between and on top. I have a great recipe for Waffles if you would like to try.My DD uses this for Belgian Waffles. LOUÂS Pancakes and Waffles Recipe 2 ½ cups milk 2 eggs ( separated ) . 1/3 cup of veg. Oil 2 tablespoon of vanilla Pinch of salt ½ cup Sugar 1 cup of Wheat Flour 4 teaspoons Baking Powder All Purpose flour --------------------------------------------------------------------- Mix Pancake Batter: Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth. Put in the Wheat flour, Baking pwd. and some All Purpose flour. Beat until smooth. Add enough flour to thicken slightly, (were it leaves ripples while mixing) not thin and loose. Beat the egg whites with a teaspoon of sugar, until peaked. Add ½ the egg whites to the batter and fold in easy. Beat the other ½ of the whites until very stiff and fold these in also. I put plastic in between pancakes for freezing. For Waffles: Thicken a little more, to where you have to move it around with a spoon, when it is put on the waffle iron . Then do the egg white thing as in the pancake batter. When baked I cool them fast on a rack and put them in a plastic bag, and right in the freezer. If you overcook a little, dampen slightly with water, before you put them in the toaster oven. As for the waffle iron , I have a very old round one with adjustable heat Range. It makes a waffle about ½ inch + thickness. For me this is just right, for the amount of butter and syrup that you can put on top. I donÂt use the Belgium Waffle Maker ; except when IÂm adding Ice cream and fruit topping , because itÂs too much waffle for the amount of syrup and butter. But may be good for you.! If I want a Belgium Waffle, I just make a double decker and put fruit or whatever filling in between. Then you have more cooked surface area , on the Waffles, which gives a better flavor. LOU

I have used fresh raw eggs in any number of recipes - Caesar salad dressing for one and Hollandaise sauce (although I guess that is mostly cooked when done). I have never encountered any issue with salmonella. I guess it is possible but certainly not very common with commercially sold eggs.......I'd be more concerned with my neighbor's chickens' eggs :-) At any rate, it is not something I'd be overly concerned about. But pasteurized eggs should be readily available if you prefer. I just don't do eggnog.....nasty stuff :-))