Food...

For a signature touch, try the Butterscotch Glaze (recipe below) as a topping. You can also select from the vast array of ready-to-eat sauces from the supermarket. Choose from fruit to chocolate to caramel. You could also top your waffles with canned pie filling, orange-cranberry sauce from a jar, fruit preserves, standard ice cream sundae toppings or various "gourmet" fruit concoctions available from the specialty foods section.

Follow this method:
Toast one standard-size frozen waffle per person. If you need to toast a large batch, you could do so under the broiler on a baking sheet.

Top each waffle with a scoop of ice cream or frozen yogurt, flavor of your choice. Drizzle with the Butterscotch Glaze below or your favorite topping to taste. Add a squirt of whipped cream and chopped nuts, if desired.

Butterscotch Glaze
4 tablespoons unsalted butter
1 /2 cup lightly packed light brown sugar
1 /4 cup heavy cream or whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract

In 4-cup glass measure, combine butter, brown sugar, cream and corn syrup. Cover with microwave-safe plastic wrap and cut a small hole in center of wrap to vent. Microwave two minutes on high or until mixture boils.

Remove sauce from microwave, uncover it and stir until brown sugar has dissolved. (If it does not dissolve, microwave 30 seconds to one minute more). Stir in vanilla extract. Serve sauce warm over dessert waffles or ice cream.

Makes about 3/4 cup

Notes: Store any leftover sauce in a covered container in refrigerator for up to two weeks. Reheat in microwave, uncovered on high, until warm throughout, about 30 seconds to one minute. Sauce also can be frozen for up to two months. (To thaw, place it in refrigerator for 24 hours, then reheat in microwave).