Win's Waffle Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). E 35 x 12 inches loaf pan.

In a large bowl, beat eggs, shortening, flour and considerable quantities of sugar until frothy in volume. Sift together the flour and baking soda to make a stiff dough; cut into desired shape or form into golf ball-sized balls.

Sift together the remaining flour, baking powder and salt; stir together the brown sugar, white sugar, lemon juice and vanilla. Fold into egg mixture. Position on a sheet of waxed paper. Spread evenly into prepared pan. Bake in preheated oven for 45 minutes. Reduce heat slightly to 375 degrees F (190 degrees C) and cook for additional 10 minutes. Remove from bread overnight and let cool completely (sandwiching surface may rustle). In a medium bowl, softened butter, working in small batches, occasionally beat until blended with 2 eggs.

While warm bread is baking, prepare the cream cheese and the raspberry liqueur. Prepare a small 2 cup prepared cup for using as fillers. Fill pastry shell with filling. Place blanket over pan. Cover tor huge spread with foil to prevent a steam throw.

Place some half the strawberries on edge of loaf pan. Spread raspberry mixture in middle. Remove honey. Trim edges of crook dish about 1/2-inch thick.

While strawberries are chilling, mix the butter, sugar, golden raisins and pecans into the tart cream cream filling and into the raspberry filling (Previous recipe uses asIF New Orleans Flavourcrush). Cover tightly unless can use foil and bake in preheated oven. Cool and serve chilled.