In a bowl, combine the flour, baking powder and salt. In a mixing bowl, beat egg yolks, milk and oil; stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.

Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.

Dissolve yeast in warm water. Add cake mix and flour to make a soft dough. Then knead dough. Let rise until double, about 1 hour.

Roll into a rectangle about 1/4 inch thick. (Divide dough into 2 parts, if necessary). Brush melted butter over the dough. Sprinkle generously with a mixture of brown sugar & cinnamon*; then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes.

* This mixture is a ratio of about 1 teasp. Cinnamon for every 1/4 C. brown sugar. Cover well, as this makes the filling in the rolls.

Dissolve yeast in warm water & soak about 5 minutes. Pour warm milk over sugar & salt in bowl. Stir till dissolved. Mix in 1 cup flour, shortening, eggs & yeast mixture. Add remaining flour to make a soft dough. Knead & place in a greased bowl. Cover with plastic wrap. Allow to rise in warm place until double in size, about 1 hour.

Divide into 2 parts; roll to about 1/4 inch thick. Cut with glass or can about 3 inches in diameter. Brush tops with butter or oil; fold over like parker house rolls. Overfold, or they will unfold when they rise. Allow to rise again, about 1 hour. Bake at 350 for about 15 minutes. Remove from oven & brush sparingly with butter.

FYI

I think part of the secret to Grandma's big rolls, was that she cut them thicker than the recipe says. The other thing is getting to know how the dough should feel. You may need to use more or less flour depending on the temp & humidity in the kitchen.

Dissolve yeast in warm water; set aside. Scald milk & pour over sugar, salt & shortening in a large bowl. Cool. Add 2 c. flour & eggs, and beat well. Add yeast, spices and remaining flour to make a soft dough. Let rise until double in size, about 1 hour.

Divide into 2 parts; roll each part into a rectangle about 1/4 inch thick. Brush melted butter over the dough. Sprinkle generously with a cinnamon-sugar mixture* then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes.

* This mixture is a ratio of about 1 teasp. Cinnamon for every 1 Tablesp. Sugar. Cover well, as this makes the filling in the rolls.

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Brown the meat in a nonstick Dutch oven or large pot along with the onion, garlic, and green pepper over medium heat until the meat is fully cooked. Drain off any excess oil. Add the beans and spices. Stir together for 1 minute. Add the tomatoes and bring to a boil. Lower the heat and simmer on low for 10 to 15 minutes, stirring occasionally.