TOASTY PUMPKIN WAFFLES
When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Time 30m
Yield 3 servings (1 cup butter).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.
PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH
Pumpkin waffles are terrific for fall and winter brunches. These are served with an apple-cranberry relish that features maple syrup and chopped pecans. Granny Smith or Braeburn apples work great!
Provided by Amie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 4
Number Of Ingredients 23
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.
Nutrition Facts : Calories 1222.1 calories, Carbohydrate 119 g, Cholesterol 225.6 mg, Fat 81.4 g, Fiber 10.9 g, Protein 14.4 g, SaturatedFat 28.4 g, Sodium 969.6 mg, Sugar 75.5 g
PUMPKIN PECAN BUTTER
You've had apple butter, now try something even better! Goes well with just about any holiday dinner.
Provided by Felix4067
Categories Fruit
Time 35m
Yield 5 cup jars
Number Of Ingredients 6
Steps:
- Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
- Prepare jars; keep lids hot until ready to fill jars.
- Measure sugar into separate bowl.
- Stir fruit pectin into pumpkin mixture.
- Add butter.
- Bring mixture to a rolling boil on high heat, stirring constantly.
- Quickly stir in sugar.
- Return to rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam with metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
- Wipe jar rims and threads; cover with two-piece lids.
- Screw bands tightly; place jars in hot water.
- Boil in water bath for 5 minutes for 8-oz jars.
OVERNIGHT PUMPKIN PECAN WAFFLES
Make and share this Overnight Pumpkin Pecan Waffles recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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 WAFFLES WITH APLE-CRANBERRY BUTTER
Steps:
- To make the maple-cranberry butter, in a small saucepan over low heat, combine the cranberries and maple syrup and cook, stirring frequently, until the cranberries have softened and popped, about 5 minutes. Let cool, then place in a large bowl and add the butter. Beat with a wooden spoon until just combined. Cover the maple cranberry butter and refrigerate until ready to serve. Preheat a waffle iron In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until will mixed. In a large glass measuring pitcher, whisk together the milk, egg, and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy;p do not overmix. Stir in the pecans and transfer the batter back to the pitcher. When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into,l the corners and edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time for the remaining waffles if necessary.) Transfer each waffle to an uncovered platter in a low oven to keep warm while you cook the remaining waffles in the same way. Divide the waffles among warmed individual plates. Using a small ice-cream scoop, place a ball of cranberry butter on top of each waffle and serve at once with warm maple syrup, if desired.
APPLE BUTTER PUMPKIN PECAN STREUSEL PIE
I recently discovered the merits of apple butter as a baking ingredient, and wanted to share my discovery.
Provided by JackieOhNo
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Preheat to 375 degrees.
- Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
- Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
- Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
- Top pie with streusel topping and bake for an additional 15 minutes.
Nutrition Facts : Calories 3449.8, Fat 153.5, SaturatedFat 56.6, Cholesterol 722.7, Sodium 2765.4, Carbohydrate 471.3, Fiber 24.2, Sugar 277.3, Protein 61.9
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