Gingerbread Waffles & Pear Sauce

We love breakfast foods in this house.  I haven't made these for a while, but I made them this morning in search of something different and remembered just how awesome they are!

Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1/4 c. butter, softened
1/2 c. brown sugar
1/2 c. molasses
1 c. milk

Directions:
Mix dry ingredients and set aside. Beat 2 egg whites.  Cream butter and brown sugar until fluffy.  Add molasses, egg yokes, and milk.  Add dry ingredients and mix well.  Fold in egg whites.

Note:  I have other waffles recipes that call for this egg separation process, beating the egg whites and folding the in later.  I never do it because of time and dirtying dishes.  I think the recipes still turns out fine and fluffy. Also, I always use some portion of whole wheat flour in my waffles, like 1:1 or 2:1 ratio on the flour white to wheat.

Serve with sweet pear sauce.  I haven't tried this but my friend who gave me the recipe makes delicious food.

Pear Sauce

Ingredients:
29 oz. can pears, chopped in syrup (reserve syrup)
3 tbsp. corn starch
1 c. brown sugar
1/8 tsp. cinnamon
1 c. pear syrup (from reserve)
1/2 c. butter

Directions:
Combine cornstarch, brown sugar, and cinnamon in sauce pan.  Add pear syrup and cook over med-heat until mixture boils.  Reduce heat and cook for five minutes.  This sauce is also delicious over vanilla ice-cream.

Chicken Curry Gravy

Finally, here is the recipe from Lois's baptism. We like to use this on Hawaiian Haystacks. I think I octuppled it for the baptism and the pot was still scraped clean.

Ingredients:
3 Tbsp. butter
1/4 c. finely diced onion
1 1/2 tsp. yellow curry powder
3 Tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar
1/8 tsp. ground ginger
1 c. chicken broth (I use water and a bullion cube)
1 c. milk
2 c. cooked chicken, chopped or shredded up
1/2 tsp. lemon juice

Directions: 
Saute onion in butter until translucent.  Blend in remaining spices.  Cook over low heat until smooth and bubbly.  Stir in milk and chicken broth.  Bring to boil and cook until thickened.  Add cooked chicken and lemon juice.  Serve over rice and top with toppings of your choice.