Brown Rice Waffles

Mix in a large mixing bowl:

4 cups brown rice flour (I just grind it up in my wheat grinder, but I'm sure you can use a blender. You can also use white wheat flour too, but the rice flour makes it much lighter.)

1 1/4 tablespoons baking powder

3/4 teaspoon salt Carefully separate the egg whites from the egg yolks of 8 eggs. Put the yolks in the center of the flour mixture (or just throw it in; whatever you have time for). Put the egg whites in a mixing bowl and beat until soft peaks form, and set aside.

Add 2 3/4 cups of milk or water (milk makes a toastier color) Stir just until mixed.

You don't want to stir too much or they'll be tough.

Then gently stir the beaten egg whites into the batter so that all the air stays in them (this makes the waffles light and delicious).

Bake on a warm waffle iron until crisp. (You can replace the liquid with sour milk/buttermilk if you want to. I do with my pancakes. If you do, just replace the baking powder with 2 tablespoons of baking soda.)"

Chocolate Sheet Cake

1/2 cup butter, softened
1/2 cup shortening
4 T. cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk (or use milk and add 1 T. vinegar and let sit for a few minutes)
1 t. b. soda
1 t. cinnamon
1 t. vanilla
2 eggs beaten
Dash salt

Mix together butter, shortening, cocoa and water, bring to boil.  Pour over flour and sugar, Mix well.  Add buttermilk, soda, cinnamon, vanilla, eggs and salt and mix well.  Bake 20 minutes at 400 in greased and floured jelly roll pan (I use one of those large cookie sheets) Five minutes before cake is done prepare frosting.)
Frosting

1/2 cup butter or marg
4 T. cocoa
1 tsp. vanilla
6 T. milk
4 cups powdered sugar
1 cup nuts

Melt butter, add cocoa, vanilla and milk and bring to boil.  Remove from heat and add powdered sugar and nuts.  Mix well. Frost cake while hot.  Enjoy!"