Name: Honey and Whole Wheat Waffles
Ingredients: 1/4 c Butter; 1 c All purpose flour; 1 c Whole wheat flour; 2 ts Baking powder; 2 ts Sugar; 1/2 ts Salt; 2 c Milk; 1/4 c Honey; 3 lg Eggs; separated, at room temperature

The “Word” is the eternal name for the young Child of Bethlehem. He is so called because He is the revealer of the Father, the exponent of Godhead. He is so now; He was so in the days of his flesh; He has been so from eternity. The names Christ, Immanuel, Jesus, are His earthly ones; His names in time connected with His incarnate condition; but the names “Word” and “Son” are expressive of His eternal standing, His eternal relationship to the Father. What He was in time and on earth, that same He has been in heaven and from eternity. The glory which He had 'before the world was' (John 17:5), and of which He “emptied himself” (Phil. 2:7), was the glory of the eternal Word, the everlasting Son. As the eternal revealer of Godhead, the “brightness of Jehovah's glory, and the express image of His person,” His name ever was THE WORD; as the declarer of the mind of God to man, His name is no less THE WORD, with this addition, “the Word made flesh.”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread	8	Servings

INGREDIENTS

1/4	c	Butter
1	c	All purpose flour
1	c	Whole wheat flour
2	ts	Baking powder
2	ts	Sugar
1/2	ts	Salt
2	c	Milk
1/4	c	Honey
3	lg	Eggs; separated, at room temperature

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Mon, 5 Jun 1995 06:45:06 GMT
Preheat the waffle iron.  Melt the butter in a (1 Qt.) saucepan over low
heat. Set aside to cool. Combine both flours, the baking powder, salt and
and sugar in a medium size bowl. Combine the milk and honey. Beat the
combination into the melted butter. Beat the egg yolks into the butter
mixture.  Stir the butter mixture into the flour mixture just until the dry
ingredients are moistened. Use an electric mixer to beat the egg whites
until stiff peaks form. Fold the egg whites into the batter just until
blended.  Ladle sufficient batter onto the waffle iron to cover 2/3 of the
grid.  Use a spatula to spread the batter to the edges. Close the lid. Cook
until the steaming stops (about 5 minutes). Use a fork to remove the waffle
from the grid. Continue with the remaining batter.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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