Here's another vote for yeast raised waffles - my recipe is a little different. * Exported from MasterCook * Raised Waffles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water (105 to 110 degrees) 1 package dry yeast 1 teaspoon sugar 2 cups all-purpose flour 2 cups milk -- warmed (105 to 110 degrees) 1/2 cup unsalted butter -- (1 stick) melted 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs Use a large mixing bowl.Batter will rise to double its original volume.Put water in mixing bowl & sprinkle in the yeast.Let stand to dissolve for 5 mins. Add the milk, butter,salt,sugar & flour to the yeast mixture & beat beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter should be very thin. Pour about 1/2 c. to 3/4 c batter into a very hot, oiled waffle iron. Bake until they are golden and crisp. Source: ""The Breakfast Book" Marion Cunningham" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

This sounds real good to me. I im like Ginger i know them as fried apple pies. I will have to try the zucchini it sounds good. And my mother in law keeps me in the zucchini this year. I have a frezzer full of zucchini bread and shreddedv and slice some as i need it for latter. And she is still gin\ving me some. Dh said he thought that he was going to turn into a zucchini. Ilene

This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears: Pear Crisp 9/2007 The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream. Serves 6 3/4 cup coarsely chopped nuts (3 ounces), see note above 1/2 cup unbleached all-purpose flour (2 1/2 ounces) 1/4 cup packed light brown sugar (1 3/4 ounces) 4 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Table salt 5 tablespoons unsalted butter , melted and cooled 1 teaspoon cornstarch 2 teaspoons fresh lemon juice from 1 lemon 3 pounds ripe but firm pears (6-7 medium), see note above 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

I wanted to check back in to let y'all know that you really were spot on about the blackberry being the way to go! I made both the blackberry crisp & Mtnester's Martha Stewart apple-blueberry (thanks again for the recipe, Mtn!). Only my pregnant niece asked for apple-blueberry! The other 8 people asked for blackberry! So given the dwindling supply of blackberry, dh & I went for apple-blueberry, which was very, very good! (Niece had another serving!). We all had vanilla ice cream with our crisp. Thought it was interesting that when given a choice (sight unseen) blackberry was what almost everyone requested. I am glad I had a couple of options though, & it was good to try out another recipe to get some more experience with such things. (Hope each of you enjoyed a day that was merry & bright!). And...thanks, Sally! Yes, please call me Stinky!