<em> Louise is still in the garden.<\/em>\r\nOvernight Waffles\r\n\u00bd cup lukewarm water\r\n1 tablespoon sugar\r\n1 package of yeast\r\n2 cups warm milk\r\n\u00bd cup butter, melted and cooled\r\n1 teaspoon salt\r\n2 cups all-purpose flour\r\n2 large eggs, lightly beaten\r\n2 teaspoons vanilla \r\n\u00bc teaspoon baking soda\r\nThe night before, or at least 8 hours before baking:\r\nCombine warm water, sugar and yeast.\r\nLet stand for 10 minutes, until foamy.\r\nStir in the warm milk, melted butter and salt.\r\nSlowly beat in flour until smooth;\r\nWrap bowl with plastic wrap and let stand overnight on the countertop. Do not refrigerate.\r\n\u00a0Preheat waffle maker.\r\nWhile waffle maker is heating;\r\n\u00a0Stir eggs, vanilla and baking soda into the batter.\r\nBake according to directions.\r\nServe with syrup, sliced fresh fruit, jam, powdered sugar or whipped cream.\r\nLeftover batter may be covered and kept in the refrigerator for up to three days.\r\n\u00a0\r\nSpanish Bar\r\n\u00bd cup raisins\r\n\u00bd cup water\r\n1 stick margarine\r\n2\/3 cup sugar\r\n1 cup flour\r\n\u00bd tsp. baking soda\r\n\u00bd tsp. cinnamon\r\n\u00bd tsp. nutmeg\r\n\u00bc tsp. cloves\r\n1 egg\r\nPreheat oven to 350 degrees.\r\nGrease and flour a 9 inch square pan.\u00a0\r\nSimmer raisins in the water until soft and plump.\r\nDrain, reserving 2 tablespoons liquid.\u00a0\r\nMelt margarine in sauce-pan.\u00a0\r\nRemove from heat and add sugar and 2 tablespoons raisin liquid; blend well.\r\nStir in flour, soda and spices.\r\nAdd egg and beat well.\r\nLightly stir in raisins.\r\nBake 25 to 30 minutes.\r\nCool, then remove from pan and cool thoroughly.\r\nCut cake into two pieces before icing.\r\n\u00a0Icing\r\n\u00bd cup shortening\r\n1 tsp. \u00a0vanilla\r\n2 \u00bc cups powdered sugar\r\n1 \u00bd to 2 Tbsp. milk\r\nBeat shortening and vanilla with an electric mixer until smooth.\r\nAdd \u00bd of the powdered sugar, beating well.\r\nAdd the milk and remaining powdered sugar and beat well.\r\nAdd more milk, if needed.\r\nIce the top of one piece of the cake.\r\nStack the second piece on top and ice it.\r\nThe original Spanish Bar did not have icing on the sides.