Cranberry Pumpkin Waffles Recipe 465 Food

TASTY PUMPKIN WAFFLES (TASTE OF HOME)

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, and salt.
• Whisk egg, milk, pumpkin, and butter and stir in dry ingredients until blended.
• Fold in pecans.
• Bake in a preheated waffle iron according to the manufacturer's directions until golden brown.
• Meanwhile, in a small saucepan, combine the cranberries and syrup.
• Cook over medium heat until the berries pop, about 10 minutes.
• Transfer to a small mixing bowl and cool slightly.
• Beat in butter until blended.
• Serve waffles with maple cranberry butter and maple syrup if desired. Refrigerate or freeze leftover butter.

PUMPKIN WAFFLES

Steps:

• 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.

FRESH CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F and grease or paper line 12 muffin tins.
• Combine dry ingredients in a medium mixing bowl.
• Combine remaining ingredients in a separate mixing bowl.
• Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
• Fill each muffin cup 2/3rds of the way full with batter.
• Bake for 30 minutes or until golden brown.
• Cool slightly before removing from tins to cool on a wire rack.

TOASTY PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

PUMPKIN WAFFLES

Steps:

• Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large mixing bowl; set aside.
• Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the buttermilk, pumpkin purée, brown sugar, butter, and vanilla and beat until smooth.
• Gradually mix the flour mixture into the egg mixture. Beat until smooth.
• Preheat a waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.
• Pour about 3/4 cup batter-or enough to cover about two-thirds of the grid surface-onto the iron.
• Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You'll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.
• Be sure to let the iron heat up again; then repeat with the remaining batter. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)

PUMPKIN BELGIAN WAFFLES WITH CRANBERRY COMPOTE

Steps:

• For the Waffles:.
• Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
• Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
• Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
• For the Compote:.
• Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
• makes about 3 cups compote.

PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

CRANBERRY-WALNUT BELGIAN WAFFLES

Steps:

• Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.