Grandads Pumpkin Pecan Waffles Food

GRANDAD'S PUMPKIN PECAN WAFFLES

Steps:

• Put flour, baking powder, baking soda, sugar, and spices in a sifter. Separate yolks and eggwhites, putting whites into small bowl and yolks into large bowl. Pour the milk into bowl containing egg yolks. Pour the canola oil into the milk/yolk mixture Whip egg whites until snow peaks form using the highest speed on hand mixer. The egg whites should double in size and amount. Always whip the egg whites first because if yolk gets on the whites then peaks will not form. Beat all liquid ingredients with hand mixer for about 1 minute. Sift dry ingredients into bowl with milk/yok canola oil mixture. Tilt bowl to 45 degree angle and beat mixture, pausing to scrape sides of bowl for about one minute until mixture appears smooth. Spoon egg whites into batter, chop eggwhites into small puff clowds with mixing spoon. Use a round 7-inch Waffle iron. Waffle Iron setting should be on crisp exterior-moist interior and on the lightest setting for browning. 1 large mixing spoon of batter is all that is needed per waffle. Melt butter and and syrup in small sauce pan to pour over the waffles. Remaining batter can be used for pancakes.

OVERNIGHT PUMPKIN PECAN WAFFLES

Steps:

• Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
• In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
• Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
• Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

PUMPKIN PECAN LOAVES

Steps:

• In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

PUMPKIN WAFFLES WITH MAPLE-PECAN CREAM

Steps:

• In a large bowl, stir together the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
• Make a well in the center of flour mixture.
• In another bowl combine eggs, milk, pumpkin, and melted butter.
• Add pumpkin mixture all at once to flour mixture.
• Stir just until moistened (batter should be slightly lumpy).
• Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions.
• Close lid quickly; do not open until done.
• Bake according to the manufacturer's directions.
• When done, use a fork to lift waffle off grid.
• Repeat with the remaining batter.
• Serve warm with Maple-Pecan Cream-in a medium saucepan melt 1 tablespoon butter over medium heat.
• Add 3/4 cup coarsely chopped pecans.
• Cook and stir for 1-2 minutes or until pecans are toasted.
• Stir in 1 1/2 cups pure maple syrup and 1/2 cup whipping cream; heat through.

DECADENT PUMPKIN PIE BELGIAN WAFFLES

Steps:

• Preheat a waffle iron.
• If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
• Melt the butter, set aside.
• In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
• Using a rubber spatula, or handheld electric mixer, mix together well.
• Stir in the flour, baking powder and baking soda.
• The mixture will be thick and a little lumpy.
• Don't try to smooth it out; just mix until the ingredients are incorporated.
• In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
• Add the liquid ingredients to the pumpkin mixture and stir until combined.
• Fold in the melted butter.
• Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
• Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
• If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
• Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.