Crispy on the outside, and perfectly soft on the inside, these waffles would be perfect made for your family one morning! They can be topped with any of your favorite toppings, or even made into an ice cream sandwich.


  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 3 large eggs (room temperature, separated)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter (melted, plus more for brushing waffle iron)
  1. Preheat a waffle iron to medium-high.
  2. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
  3. In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
  4. In medium bowl, with a hand-held electric mixer or whisk, whip the egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft
  5. Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
  6. Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

Tools Necessary-

Mixing Bowls

  • 1 Large and 2 Medium sized

Waffle Iron

Spatulas or wooden spoons


Breakfast, Main Dish

Mac N Cheese with Bacon

Mac & Cheese with Bacon

Mac & Cheese with Bacon

Our 4th president, Thomas Jefferson invented Mac N Cheese. He made a pasta extruder that helped make macaroni. Back then, in the 1700s, macaroni was long and flat. So you would get only 6 per serving.

Every-time I celebrate Thomas Jefferson, I eat a version of Mac N Cheese. This one has bacon to really perk it up. If your family eats bacon, then this is a great recipe for you.

  • 2 tablespoons butter (unsalted)
  • 3 tablespoons olive oil
  • 3 slices bacon (diced)
  • 1/2 pound pasta (any shape that is fun)
  • 1/2 white onion (diced)
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 garlic clove (chopped)
  • 1 quart whole milk (scalded)
  • 1 cup white bread crumbs
  • 3 tablespoons freshly chopped parsley
  • 2 teaspoons Kosher salt
  • 8 ounces extra-sharp Cheddar (shredded (2 cups))
  1. Preheat the oven to 375 degrees F.
  2. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Set aside.
  3. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  4. Meanwhile, melt the 2 tablespoons butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  5. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  6. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Equipment Necessary-
2 Pots
Cutting Board
Chef’s Knife
Box Grater
Wooden Spoon
Adult Supervision

Main Dish, Side

Eggplant Rolls

Aubergine (Eggplant) Rolls

Aubergine (Eggplant) Rolls

Honestly cheese stuffed vegetables cooked in tomato sauce is so good. If you are looking for an alternative to Lasagna, Pizza and Chicken Parmesan try this dish. This is a very common dish in Europe and used eggplant.

Add basil and garlic to make this taste exciting.

  • 1 cup all purpose-flour (white)
  • 1/4 cup olive oil
  • 1 teaspoon butter (room temperature for greasing wax paper)
  • 1/2 cup Parmesan cheese (shaved)

Eggplant wrapping

  • 2 1/2 pounds aubergine (around 3 or 4)
  • 1/4 cup Kosher salt


  • 1.5 kg ricotta cheese
  • 4 egg yolks
  • 2 lemons, zested (zest chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 3 cups tomato sauce

Layer before rolling

  • 12 sun-dried tomatoes (diced and reconstituted)
  • 25 arugula (leaves, whole)
  1. Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
  2. Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
  3. In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
  4. Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
  5. Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
  6. Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
  7. Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.

Tools Necessary-

  • Sheet pan or cookie sheet
  • Kitchen paper towels
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Medium bowl
  • Spatula
  • Adult Supervision
Main Dish
Italian, Vegetarian