» Sugar Waffles with Berries and Whipped Cream

• 2 tablespoons melted butter • Belgian style waffle mix, prepared to package directions for 2 large waffles, 8 quarters • 3/4 cup sugar cubes • 1/2 pint ripe strawberries, sliced • Whipped cream in canister, from dairy aisle of marke Heat waffle iron. Prepare waffle mix for 2 large waffles, 4 quarters each. Add sugar to a large food storage bag and crush cubes with a small heavy-bottomed skillet or meat mallet. Add crushed cubes to prepared batter. Brush iron with melted butter. Add waffle mix and cook to waffle iron directions. Serve 1/2 a large waffle or 2 sections from your iron per person, topping with sliced berries and a rosette of whipped cream.

» Classic Belgian Waffles

• 2 cups cake flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 4 large eggs, separated • 2 tablespoons sugar • 1/2 teaspoon vanilla extract • 4 tablespoons unsalted butter, melted • 2 cups milk • non-stick cooking spray Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

» Waffle Cones

• 1 cup heavy cream • 1 1/2 teaspoons vanilla extract • 1 1/2 cups powdered sugar • 1 1/2 cups all-purpose flour • 1/4 teaspoon ground cinnamon • Pinch ground nutmeg • 1 tablespoon cornstarch • Oil, for the iron Special equipment: Waffle cone iron; wooden cone-form In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes. Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream.