Honey Waffles

¼ c. Cox Honeyland's Orange Creamed Honey

c. milk

Tbsp. unsalted butter, melted

2 ½ c. all-purpose flour

tsp. baking powder

3 egg yolks

3 egg whites

tsp. orange oil or 2 Tbsp. orange blossom water

Fresh raspberries

Cox Honeyland's Honey Butter

Powdered sugar and whipped cream for garnish

In a medium saucepan, stir honey and milk over medium heat until honey dissolves. Stir in butter. Set aside to cool. Sift flour and baking powder into large mixing bowl. Set aside. Whisk egg yolks and flavoring into cooled milk mixture. Add to the flour mixture. Beat with an electric mixer at a medium speed until smooth. Set aside. Wash beaters. In small mixing bowl, beat egg whites with an electric mixer at high speed until just stiff. Fold into batter. Prepare waffle iron according to the manufacturer's directions. Preheat to medium-high setting. Bake waffles until steaming stops and waffles are golden brown. Serve immediately with fresh raspberries and Honey Butter. Garnish with a sprinkle of powdered sugar and rosettes of whipped cream. Yield: 5 cups of batter, enough for five to six large waffles.