PUMPKIN WAFFLE RECIPE

PUMPKIN WAFFLE RECIPE

www.number-2-pencil.com/2013/16/pumpkin-waffle-recipe/

Prep Time: 10 minutes
Cook Time: 2 minutes

2C flour
3T packed brown sugar
2t baking powder
1t baking soda
1t cinnamon or pumpkin pie spice
1/2t salt
1 1/2C milk
1C canned pure pumpkin
1 egg yolk plus 3 egg whites
4T melted cooled butter
2T apple cider vinegar

In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form.  Set aside.
Combine dry ingredients in a large mixing bowl and whisk together.
Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
Add pumpkin mixture to dry ingredients and stir to combine.
Gently fold in egg whites.
Use batter immediately in waffle maker.

PUMPKIN PANCAKES

PUMPKIN PANCAKES

1 cup flour

1 1/2 Tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp salt

3/4 cup milk

1/2 cup pumpkin puree

1 egg

1 Tbs vegetable oil

1 Tbs vinegar

In a bowl, mix together the milk, pumpkin,egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt. Stir into pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoup the batter onto griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

CINNAMON SYRUP:

1/2 cup white sugar 

1,2 cup packed brown sugar 

2 Tablespoons all purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1 cup water

Stir all ingredients together in a  small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed. 

SEASONED BUTTER RECIPES

SEASONED BUTTER RECIPES

Rachel Ray Magazine Nov 2013

Mix 4 oz room temperature, salted butter with any of the following combinations:
Combine ingredients in a food processor until smooth.

LEMON-CHIVE BUTTER
1/4 C chopped chives
1t lemon zest
1/4t paprika

ROASTED RED PEPPER
1/4 C roasted red pepper patted dry and chopped
1/4 t paprika

HONEY-MUSTARD
1T honey
1t dry mustard

CRAN-WALNUT-ORANGE
1/3 C toasted walnuts, chopped
1/4 C dried cranberries, chopped
1t orange zest

SWEET BERRY
1/4 C blueberry preserves
1t sugar

PUMPKIN PIE
1T canned pure pumpkin
1T packed light brown sugar
1/2t pure pumpkin pie spice

PUMPKIN SNICKERDOODLES

PUMPKIN SNICKERDOODLES
Sweet Pea's Kitchen

2 3/4 C flour
2t cream of tartar
1 t baking soda
1/2 t salt
1/2 t pumpkin pie spice
1 3/4 C sugar, divided
2 sticks butter, softened
1 large egg
3/4 C pumpkin puree
2T ground cinnamon

Adjust the oven racks to the upper and lower middle positions and heat over to 400 degrees.  Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice;  set aside.
In a stand mixer bowl, with paddle attachment, cream the butter and 1 1/2C of the sugar at medium speed until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula as needed.
Add the egg and beat at medium speed  until combined, about 30 seconds.
Add the pumpkin puree and beat at medium speed until combined, about 30 seconds.  Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup suar and cinnamon for rolling in a shallow bowl.  Roll a heaping tablesppon of dough into a 1 1/2" ball.  Roll the ball in the sugar mixture and place it on the prepared baking sheet.  Repeat with remaining dough, spacing balls about 2" apart.
bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes -- rotating the baking sheets halfway through baking.  Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
NOTES:
Dough can be made and refridgerated.
To freeze cookie dough, roll into balls then roll in sugar mixture and freeze on parchament paper until completely firm -- 2-3 hours.  When ready to bake, reduce the overn temperature to 300 degrees and increase baking time to 17-22 minutes.