aucepan. Cook over medium heat for about 3 minutes. Add the
t the seeds. Cut the pumpkin into large chunks. Bring
For the waffles: Mix the flour, baking powder,
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
ant to hold the finished waffles until serving time, preheat an
Beat together the buttermilk, egg yolks, oil and brown sugar. Stir in pumpkin puree until smooth.
Combine flour, baking powder, baking soda, cinnamon, salt and cloves.
Stir flour mixture into pumpkin mixture just until blended.
Batter does not need to be smooth.
Beat egg whites until stiff; fold into batter.
Bake waffles in a heated iron according to manufacturer's directions. Keep waffles warm on a rack in a 200\u00b0 oven until all batter is used.
Serve waffles with Warm Apple Cider Syrup.
Yields 6 round 7-inch waffles.
baking powder, baking soda, salt, pumpkin pie spice, and nutmeg together
For the Waffles:.
Stir the flour, wheat
educe heat and simmer uncovered for about 15 minutes, or until
nto the iron and cook for 4 1/2 - 5 minutes
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
ron.
Combine the bananas, pumpkin puree, eggs, almond butter, and
ugar, baking powder, salt, and pumpkin pie spice. Make a well
Heat waffle iron.
Lightly spoon flour into measuring cup; level off.
In large bowl combine dry ingredients for waffles; blend well.
Add milk, pumpkin, oil and eggs; beat 1 minute at medium speed.
Stir in nuts.
Bake in hot waffle iron until golden brown and steaming stops.
Makes 12 waffles.
Freeze any leftovers and warm up in toaster.
To prepare the waffles, cook bacon and butter in
Sift all dry ingredients into mixing bowl. In a separate bowl, combine remaining ingredients. Pour the wet ingredients over dry ingredients and stir just until combined.
Pour waffle batter on preheated waffle iron and cook until the waffles are a deep golden brown, approximately 4-5 minutes (the cooking time may vary depending upon your waffle iron). Serve with butter, maple syrup and whipped cream, if desired.
Freeze any leftover waffles and reheat in the toaster for a quick breakfast on another morning.
Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
For pine nut brittle, caramelize 1/
separate bowl, mix together pumpkin pie filling and Greek yogurt
Combine flour, baking powder, spices and salt in a large batter bowl; set aside.
Using a medium sized bowl slightly beat egg yolks; whisk in milk, pumpkin, oil, butter and vanilla.
Add pumpkin mixture to flour mixture, stirring to combine.
In a small bowl, beat egg whites until stiff peaks form, gently fold into pumpkin mixture.
Bake in preheated, lightly oiled waffle baker according to manufacturers instructions.
I have a small waffle baker and this makes about 14 waffles.