Pumpkin waffles with nut butter

1 servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
4 teaspoons Baking powder
2 teaspoons Ground cinnamon
1 teaspoon Ground allspice
1 teaspoon Ground ginger
½ teaspoon Salt
¼ cup Firmly packed brown sugar
1 cup Canned pumpkin
2 cups Milk
4 Eggs
¼ cup Melted butter or margarine
½ cup Softened butter or margarine
½ cup Walnuts; chopped
1/   cup grated orange peel

Directions

WAFFLES

NUT BUTTER

From: May Koehler

I make huge batches of these and freeze the leftovers. Great leftovoer! Waffles: Sift together flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar. Separate eggs. Combine pumpkin, milk, and egg yolks.

Add flour mixture and butter. Stir to blend. Beat egg whites until soft peaks form. Fold into batter and blend. Preheat waffle iron. Pour batter onto grill. Cook waffles until browned and crisp, about 5 minutes.

Makes 5 - 9-inch waffles

Nut Butter: Mix all ingredients together.

Posted to JEWISH-FOOD digest by "Sharon H. Gluck" <shg2@...> on Jan 10, 1999, converted by MM_Buster v2.0l.

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