Cream Waffles with Cinnamon Cream Syrup

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Not only is today Saturday, but it's also Halloween. And the really amazing thing is that no one had anything going on or anywhere they needed to be.  This put me in the mood to celebrate, and I jumped at the chance. I decided to make breakfast for the family. I decked the table with our black tablecloth with spiderweb pattern and went to work making these yummy waffles. This recipe has been a family favorite for many years and was a favorite of our guests at the bed-and-breakfast. These waffles are fantastic, but it's the syrup that adds the WOW factor.

Wow your family and friends and make up a batch. Great for breakfast, dinner, or a waffle party!

The waffles freeze well, so I made lots of extras. 

The kids can now enjoy them throughout the 

week for a quick meal or snack. They just pop

them in the toaster. Much better than an Eggo.

I forgot to take a picture of the waffles with syrup

until we were halfway through the meal and the table was

a mess. This is probably the best shot I could get.

Cream Waffles
Ingredients:

• 2 eggs
  
• 1 ¾ cups milk
  
• ½ cup butter, melted
  
• 2 cups all-purpose flour
  
• 4 tsps. baking powder
  
• ½ tsp. salt
  
• 1 Tbs. sugar
  

In a large bowl beat the eggs. Add the remaining ingredients and beat until smooth. Do not stir the batter between bakings. Makes about 8-10 waffles.

Cinnamon Cream Syrup

Ingredients:

• 1 cup sugar
  
• ½ cup light corn syrup
  
• ¼ cup water
  
• ½ to ¾ tsp. cinnamon
  
• ½ cup evaporated milk
  

In a saucepan combine the sugar, corn syrup, water, and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Cool for 5 minutes and stir in the evaporated milk. If you triple the recipe, you can use an entire can of evaporated milk. Serve warm.

Note: Syrup can be kept tightly covered in the refrigerator for weeks. To reheat, warm slowly or it will over cook and become stringy. Makes about 1 ¼ cups.