Gingerbread Waffles with Mary Jane Praline Cream
(Serves 6 - 8)

Ingredients:
½ cup butter or 1 stick of butter
½ cup brown sugar
¼ cup molasses
2 eggs separated
1 ½ teaspoons double-acting baking powder
1 ½ cups all-purpose flour sifted
Pinch of salt
¼ teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
Confectioner’s sugar for dusting (optional)

Directions:
Melt the butter and blend with the sugar, egg yolks and molasses. Sift together the baking powder, flour, salt, cinnamon, clove and nutmeg. Add the sifted ingredients and vanilla to the yolk sugar mixture. Beat the egg whites until stiff but not dry and fold gently into the batter. Bake on a hot, oiled waffle iron for approximately 4 minutes or until crisp and golden.

Mary Jane Praline Cream

Ingredients:
1 ½ cups heavy cream
½ cup Mary Janes, unwrapped and frozen solid

Directions:
With an electric mixer, in a medium bowl, beat the cream until just stiff and refrigerate. In a food processor, pulverize the frozen Mary Janes to a powder and carefully fold into the beaten cream.

To assemble, place one waffle on a plate. Spread about 2 tablespoons of the Mary Janes Praline Cream on the waffle and top with another waffle. Place an additional two tablespoons of the cream and top with the third waffle. If desired, sift the confectioner’s sugar on top of third waffle and sprinkle with some chopped candied ginger.