CRANBERRY-PUMPKIN WAFFLES RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 14
Steps:
- Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add pumpkin mixture to flour mixture; stir until well combined. Fold in berries. Pour batter by 1/2 cupfuls onto a lightly greased preheated waffle iron; cook according to manufacturer's directions. Makes 4 servings.
DECADENT PUMPKIN PIE BELGIAN WAFFLES
These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving dinner, but they'll give tradition a good race. Like pumpkin pie, they are comforting, custardy and filling. They're made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Cooking time is however long your waffle iron takes.
Provided by Annacia
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 593.6, Fat 25.2, SaturatedFat 14.7, Cholesterol 154.7, Sodium 659.8, Carbohydrate 78.9, Fiber 1.8, Sugar 41, Protein 10.6
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 CRANBERRY BARS
Make and share this Pumpkin Cranberry Bars recipe from Food.com.
Provided by Rhonda O
Categories Bar Cookie
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly.
- Reserve 1-1/2 cups crumb mixture.
- Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
- Place jellied cranberry sauce and orange juice in small saucepan.
- Cook, stirring frequently, over medium heat until smooth.
- Remove from heat; cool slightly.
- Meanwhile, in large bowl, beat eggs.
- Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
- Spread cranberry sauce evenly over crust.
- Pour pumpkin mixture over cranberry.
- Sprinkle with reserved crumb topping.
- Bake 45 minutes or until crumb topping is golden brown.
- Serve warm or chilled.
Nutrition Facts : Calories 343.8, Fat 18, SaturatedFat 5.4, Cholesterol 51.2, Sodium 243, Carbohydrate 42.8, Fiber 1.7, Sugar 31.4, Protein 5
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
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.
CRANBERRY-WALNUT BELGIAN WAFFLES
Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. -Laura McDowell, Portland, Maine
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.
Nutrition Facts : Calories 477 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 506mg sodium, Carbohydrate 69g carbohydrate (38g sugars, Fiber 7g fiber), Protein 10g protein.
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