Just last week, Hubby Bryan unearthed our waffle maker from the Land of Unused Appliances — aka our basement storage area. Also lurking somewhere down there are a coffeemaker (neither of us is a java drinker), a clothing steamer, a fondue pot and more than likely a few other gadgets I’ve long since forgotten about. The stand mixer also lives down there, but it’s in a place where I can actually find it when I get the hankering for chocolate chip cookies.

Bryan’s discovery of the waffle maker was timely, because this week is National Waffle Week. I’d really like to know who is responsible for dubbing it such, since the arrival of September doesn’t necessarily make me think of waffles.

According to my online research, the first week in September is National Waffle Week, coinciding with All American Breakfast Month. But March 25 is International Waffle Day, and Aug. 24 is National Waffle Day. Don’t you think they should have scheduled them all to happen at the same time?

Bryan is the pancake lover at our house, but I’m more of a waffle person, preferring the crisp texture. The batch of waffles we mixed up last week came from a package mix, but I’ve always been tempted to try this recipe from DotMom’s “Mixing & Musing Cookbook,” which came from the files of former Worthington resident Bev Kruse.

Stay Crisp Waffles

Combine 1½ cups flour, 2 teaspoons baking powder, ½ teaspoon soda, ¼ teaspoon salt and 1 tablespoon sugar. Separate 3 eggs. Beat the yolks with ¾ cup sour cream and ¾ cup sweet milk or buttermilk.

Add the dry ingredients. Add ¼ cup shortening, melted, and ¼ cup butter, melted. Stir until batter is smooth and lump-free. Beat the egg whites and fold into the batter.

Bake in waffle iron according to manufacturer’s directions.

Sometime earlier this year, I caught a segment from the “Rachael Ray Show” in which Rachael was featuring unique things that could be made in a waffle iron. On this particular day it was brownies, which she served up as dessert topped with ice cream and hot fudge. They were the best-looking waffles I’d ever seen.

Brownie Waffles

 Using 1 package of brownie mix, prepare according to directions, omimitting any water or milk. Pour ½ cup of the mixture per square into the waffle maker.

Bake for approximately 10 minutes. Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes. Serve topped with a scoop of ice cream and warm caramel or fudge sauce.

Since we’ve covered the breakfast and dessert bases, how about a waffle as a main dish? This recipe was provided by the people who alerted me to Waffle Week in the first place, the public relations people at Krups, manufacturer of a waffle maker, of course.

Chili Cornmeal Waffles

Preheat waffle maker. In a large bowl, combine 1¾ cups all-purpose flour, 1 ¼ cups yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon sugar and 1 teaspoon salt. Add 2 cups milk, 3 tablespoons vegetable oil and 2 large eggs, stirring until smooth.

Pour batter onto hot waffle iron and cook according to manufacturer’s directions. Serve waffles topped with chili, shredded cheese, sour cream and scallions.