INGREDIENTS

INSTRUCTIONS

1. Preheat the waffle iron.  Place the egg whites in food processor bowl
fitted with steel blade (or use mixer).  Process until frothy, then add the
lemon juice through the feed tube and continue processing until soft peaks
form.  Set aside.
2. Meanwhile, in a large mixing bowl, whisk the egg yolks with the milk.
Microwave the butter at 100% (high) until melted, about 20 seconds, then
pour it into the egg-milk mixture along with the pumpkin. Whisk together.
3. Sprinkle the cake flour, baking powder, salt, cinnamon, and nutmeg onto
the egg-milk-pumpkin mixture and thoroughly whisk together.  Fold in the
beaten egg whites.  Pour the batter onto the hot waffle iron just until it
nearly reaches the edges.  Sprinkle each waffle with 3 tablespoons of
pecans.  Bake each waffle until the light goes out.  Don't peek.
4. Place 8 dessert plates in the oven to warm, and as the waffles are
cooked, transfer them to the warm oven till ready to serve.
Recipe is from _Dessert in Half the Time_ by Linda West Eckhardt and Diane
Collingwood Butts.
Posted to EAT-L Digest  3 November 96
Date:    Sun, 3 Nov 1996 23:16:00 EST
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>

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