Halloween Waffles Food

HALLOWEEN WAFFLES

Halloween Waffles image

Dorie Greenspan; suggested toppings-maple syrup, homemade applesauce, pumpkin butter, or maple butter.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h15m

Yield 5 waffles, about

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
6 ounces acorn squash, peeled and seeded
1 medium mcintosh apple
1/3 cup pecans, coarsely chopped
1 1/4 cups all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon double-acting baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 cups apple cider
2 tablespoons pure maple syrup
2 large eggs

Steps:

Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
Melt butter; reserve.
Use the large-holed side of a box grater to grate the acorn squash; you should have 1 ¼ cups packed shredded squash.
Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
Stir in the squash, apple, and pecan and fold in the melted butter.
Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
Close the lid and bake until golden.
If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.

Nutrition Facts : Calories 355.1, Fat 17.1, SaturatedFat 7, Cholesterol 109, Sodium 384.2, Carbohydrate 44.9, Fiber 3.4, Sugar 8.2, Protein 7.5

HALLOWEEN WAFFLES

Halloween Waffles image

Provided by Moira Hodgson

Categories breakfast, quick, main course

Time 30m

Yield about 5 6 1/2-inch round waffles

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter
6 ounces acorn squash (about 1/2 small squash), peeled and seeded
3 medium McIntosh apples
1/3 cup pecans, coarsely chopped
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon double-acting baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 cups apple cider
2 tablespoons pure maple syrup
2 large eggs
Maple syrup, apple sauce or pumpkin butter for topping

Steps:

Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
Melt the butter and set aside. Use the large-holed side of a box grater to grate the acorn squash. You should have one and a fourth cup of shredded squash. Place the squash in a bowl. Peel and core the apples; cut into small dice and add it to the bowl with the squash. Add the pecans, stir to mix and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon and cloves. In another bowl, whisk together the cider, syrup and eggs until very well mixed. Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined. Stir in the squash, apple and pecans and fold in the melted butter.
Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
Spoon out a scant cup of batter (or more than the amount your waffle iron's manufacturer recommends) onto the grids. Use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids. Close the lid and bake until golden. If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with aluminum foil, in the preheated oven while you make the rest of the batch. Serve with choice of topping.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 313 milligrams, Sugar 23 grams, TransFat 0 grams

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