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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Pumpkin Waffles with Maple-Walnut Cream
- 4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 4 eggs, lightly beaten
- 3 cups milk
- 1 15 ounce can pumpkin
- 1/4 cup butter, melted
- 1 recipe Maple-Walnut Cream
1. Lightly grease waffle baker. Preheat waffle baker. Preheat oven to 300 degrees F.
2. In a large bowl stir together flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Make a well in the center of the flour mixture.
3. In another large bowl combine eggs, milk, pumpkin, and butter. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
4. Pour 1 to 1-1/4 cups batter onto grids of the preheated waffle baker (or the amount suggested in the manufacturer's directions). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When baked, use a fork to lift waffle off grid. Place on a baking sheet in the oven until all waffles are baked. Repeat with remaining batter. Serve warm with Maple-Walnut Cream.
- Prepare as directed, except cool waffles completely on a wire rack. Place in a resealable plastic freezer bag, separating layers with waxed paper. Seal, label, and freeze for up to 2 months. Prepare the Maple-Walnut Cream. Cover tightly; chill for up to 1 week. To serve, reheat frozen waffles in a toaster or in a 300 degrees F oven for 10 minutes. Place Maple-Walnut Cream in a microwave-safe bowl; microwave for 1 to 2 minutes, stirring every 30 seconds. Serve with waffles.
Yield: 2-1/2 cups
- 1 tablespoon butter
- 3/4 cup coarsely chopped walnuts
- 1 1/2 cups pure maple syrup
- 1/2 cup whipping cream
1. In a medium saucepan melt butter over medium heat. Add walnuts. Cook and stir for 1 to 2 minutes or until walnuts are toasted. Stir in maple syrup and whipping cream; heat through.
- Servings Per Recipe 12,
- cal. (kcal) 466,
- Fat, total (g) 17,
- chol. (mg) 102,
- sat. fat (g) 7,
- carb. (g) 71,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 4,
- fiber (g) 3,
- sugar (g) 33,
- pro. (g) 10,
- vit. A (IU) 58,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 408,
- Potassium (mg) 362,
- calcium (mg) 182,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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