Light and Fluffy Overnight Waffles

•  1 T dry yeast
•   ½ c. warm water
•   2 c. warm milk
•   2 c. flour
•   1 t. salt
•   ½ c. margarine/butter melted or vegetable oil
•   ¼ t. baking soda
•   2 eggs

1. Sprinkle yeast on the warm water in a large mixing bowl and let stand for 5 minutes
2. Add the milk, sugar, and flour and beat until smooth
3. Cover the bowl with plastic wrap and let the mixture stand overnight
4. The next morning, or whenever you want to cook the waffles, add the beaten eggs, the margarine/oil, the salt, and the baking soda (it helps to put the baking soda in warm water before adding it)

Pumpkin Chocolate Chip Muffins

Ingredients

•   4 eggs
•   ½ c. oil (or substitute applesauce for this too)
•   1 c. unsweetened applesauce
•   1 (16 ounce) can pumpkin (2 cups of pureed pumpkin)
•   1 c. sugar
•   3 c. flour
•   2 tsp. baking soda
•   2 tsp. baking powder
•   2 tsp. cinnamon
•   1 tsp. salt
•   1 c. chocolate chips

Directions

1.  Mix dry ingredients together; separately, mix wet ingredients
2.  Blend the two mixtures together, fold in chips
3.  Generously fill a 2 greased muffin pans
4.  Bake at 400 degrees F for 16-20 minutes

Double Chocolate Banana Bread

• 1 cup sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups mashed bananas (about 3)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan  or muffin tins with cooking spray. 

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

 3. Spoon batter into pan. Bake 60-70 minutes for loaf or 20 minutes for muffins until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Reunion Recipes

Cinnamon Roasted Almonds

By Georgia

• 1 egg white
• 1 t. vanilla
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/4 t. salt
• 1 t. ground cinnamon
• 4 c. whole almonds

1. Preheat oven to 250 degrees.  
2. Lightly grease a cookie sheet. 
3. Beat egg white till foamy, add vanilla.  Add the nuts and stir till well coated.
4. Mix the sugars, salt, and cinnamon and sprinkle over the nuts.
5. Toss to coat and spread evenly on the prepared pan.
6. Bake for 1 hour, stirring every 20 minutes until golden.
7. Allow to cool, then store in an airtight container.

 The Best No-Bake Bars You'll Ever Eat

By Esther

• 1 c. peanut butter
• 1/2 c. honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 c. dry oats (not instant)
• 1 c. shredded coconut                   
• 1/2 c. chopped walnuts or pecans (optional)
• 1 1/4 c. dark chocolate chips
• 1 t. vanilla

1. Melt peanut butter, honey, and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips, and vanilla.Stir until chocolate is entirely melted.
3. Pour into a 9 x 13 foil lined pan and cool in the fridge.
4. When it's set, cut into bars and enjoy. Store in the fridge...if they last that long!