Louise is still in the garden.
½ cup lukewarm water
1 tablespoon sugar
1 package of yeast
2 cups warm milk
½ cup butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla
¼ teaspoon baking soda
The night before, or at least 8 hours before baking:
Combine warm water, sugar and yeast.
Let stand for 10 minutes, until foamy.
Stir in the warm milk, melted butter and salt.
Slowly beat in flour until smooth;
Wrap bowl with plastic wrap and let stand overnight on the countertop. Do not refrigerate.
Preheat waffle maker.
While waffle maker is heating;
Stir eggs, vanilla and baking soda into the batter.
Bake according to directions.
Serve with syrup, sliced fresh fruit, jam, powdered sugar or whipped cream.
Leftover batter may be covered and kept in the refrigerator for up to three days.
½ cup raisins
½ cup water
1 stick margarine
2/3 cup sugar
1 cup flour
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
Preheat oven to 350 degrees.
Grease and flour a 9 inch square pan.
Simmer raisins in the water until soft and plump.
Drain, reserving 2 tablespoons liquid.
Melt margarine in sauce-pan.
Remove from heat and add sugar and 2 tablespoons raisin liquid; blend well.
Stir in flour, soda and spices.
Add egg and beat well.
Lightly stir in raisins.
Bake 25 to 30 minutes.
Cool, then remove from pan and cool thoroughly.
Cut cake into two pieces before icing.
½ cup shortening
1 tsp. vanilla
2 ¼ cups powdered sugar
1 ½ to 2 Tbsp. milk
Beat shortening and vanilla with an electric mixer until smooth.
Add ½ of the powdered sugar, beating well.
Add the milk and remaining powdered sugar and beat well.
Add more milk, if needed.
Ice the top of one piece of the cake.
Stack the second piece on top and ice it.
The original Spanish Bar did not have icing on the sides.