Overnight Pumpkin Pecan Waffles Food

PUMPKIN PIE OVERNIGHT OATS

Steps:

• Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.

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.

BUTTERMILK PECAN WAFFLES

Steps:

• In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk and eggs until blended. Add to dry ingredients; stir just until moistened. Stir in butter. , Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter and pecans.

BUTTERMILK PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

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.

OAT AND PECAN WAFFLES

Steps:

• Measure out the 2 cups of milk and add 1 cup of oats (instant or old-fashioned) to the milk.
• Beat egg whites till stiff.
• Mix dry ingredients together and add the egg yolks, milk, and oats. Mix well.
• Fold in egg whites. Batter will be on the thin side.

OVERNIGHT OATMEAL WAFFLES

Steps:

• Combine oats and buttermilk in a medium bowl. Cover and refrigerate overnight. - One morning, when I forgot to soak my oats the night before, I soaked them for 1 1/2 hours and the waffles came out fine.
• When ready to prepare waffles, stir melted butter and slightly beaten eggs into soaked oats and buttermilk. In a separate bowl wisk together remaining dry ingredients. Add dry ingredients to oat mixture and stir till just blended. Batter will be thick.
• Cook in waffle iron according to manufactures directions. You may want to cook slightly longer than usual to crisp up a bit. I spread 1 cup oat batter into my hot waffle iron, and cook for 5 minutes.

BUTTERMILK PECAN WAFFLES

Steps:

• In a bowl, stir together the flour, baking soda, baking powder, sugar and salt, In another bowl, beat the egg whites until they hold soft peaks.
• In a third bowl, beat the egg yolks with the buttermilk and butter.
• Mix the dry ingredients into the egg yolk mixture just until smooth.
• Fold in the beaten egg whites and pecans just until blended.
• Heat your waffle iron and bake the waffles according to the manufacturer instructions, browning and crisping on both sides.