Perfect Waffles There is nothing better than making a lovely plate of waffles during a weekend brunch date. The following recipe from the Junior League’s cookbook is something you, your family or your group of friends will love. Ingredients 1 ⅓ cups steel-cut oats ½ cup cottage cheese 4 egg whites 1 teaspoon vanilla extract 2 teaspoons olive oil 1 teaspoon baking powder ½ cup cake mix, flavored or vanilla flavored 1 cup water Directions Preheat the waffle iron. Grind the oats in a blender. Add the cottage cheese, egg whites, vanilla, olive oil, baking powder, cake mix and ½ cup of the water and process until smooth. Add enough of the remaining water gradually until of the desired consistency, processing constantly. Pour about ⅓ cup at a time onto the greased hot waffle iron. Cook using the manufacturer's directions until medium brown. Note: Reduce the cooking time if you wish to store the waffles in the freezer and reheat them later. Serves 6 to 8 Raspberry Mojito Who says you can’t have a drink with waffles? This raspberry mojito goes great with anything. Don’t brunch without it! Ingredients 3 or 4 sprigs of fresh mint 8 raspberries 2 teaspoons sugar 1 ½ ounces white rum 2 ounces fresh lime juice Soda water to taste Directions Muddle the mint, raspberries and sugar in a tall glass until mixed and fragrant. Add the rum and lime juice and mix well. Add a handful of ice cubes. Top with soda water. Garnish with a sprig of fresh mint and 2–3 raspberries. Chocolate Nut Meringues What better way to end brunch than with a few delicious Chocolate Nut Meringues. Ingredients 4 egg whites, room temperature ¼ teaspoon salt ¼ teaspoon cream of tartar 2 teaspoons vanilla extract 1 ½ cups sugar ½ cup walnuts or pecans, chopped 1 cup (6 ounces) chocolate chips Directions Preheat the oven to 300 degrees. Beat the egg whites, salt, cream of tartar and vanilla at high speed in a mixing bowl until soft peaks form. Add the sugar gradually, beating until stiff peaks form. Stir in the walnuts and chocolate chips. Drop by spoonfuls onto a cookie sheet lined with baking parchment. Bake for 25 minutes or until firm to the touch, but not too brown. Cool on a wire rack. Makes 2 dozen cookies 23 Women Elevated
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