Dear Readers, Easter keeps giving! I'm one of those people who is always trying new recipes even when an old favorite would do (that's why I have so many to share). I found this one in our local newspaper, the Post and Courier. They share that Soby's of Greenville, South Carolina "serves around 6,500 slices of pie every year. If you multiply that by the 27 years the restaurant has been open, then you get around 175,000 slices of pie served." One of the best compliments my son

Dear Readers, please join me in welcoming Sharon Wilharm...author, speaker, and Bible storyteller...filmmaker, blogger, ministry leader, speaker, and podcast house (from her website). Wow, I'm impressed--how about you? Introduce yourself—name, where you’re from, and something people notice when they meet you? Hi! I’m Sharon Wilharm, and I’m originally from Florida but now live in Tennessee. I think people notice me as an old soul. I live in a 126-year-old Queen Anne Victorian

I first made these in 1991! Since then, these are a special breakfast for special occasions like Easter brunch. I made the batter before church, let it rise, and then added the egg whites after we returned home. I also broke up pecan pieces and placed it in the waffle iron on top of the wet batter, sliced strawberries on top, and then smeared it with vanilla butter (see recipe below). A final touch is heated maple syrup--yum!! Vanilla Yeast Waffles Ingredients: 1 package acti