Honey Waffles

¼ c. Cox Honeyland's Orange Creamed Honey

2 c. milk

5 Tbsp. unsalted butter, melted

2 ½ c. all-purpose flour

4 tsp. baking powder

3 egg yolks

3 egg whites

1 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 a 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 a 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.