| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 4 |
ts |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
c |
Canned pumpkin |
| 2 |
c |
Milk |
| 4 |
|
Eggs |
| 1/4 |
c |
Melted butter or margarine |
| 1/2 |
c |
Softened butter or margarine |
| 1/2 |
c |
Walnuts; chopped |
| 1/ |
|
cup grated orange peel |
INSTRUCTIONS
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@pacbell.net> on Jan
10, 1999, converted by MM_Buster v2.0l.
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