Every General Conference, I try to share a recipe that is not only wonderful, but also made from your food storage staples. Since General Conference weekend is all about being together as a family to hear the words of our Church leaders, why not offer something delicious as well.
This is a Pumpkin Waffle. That's right, a waffle made with Pumpkin puree. Can I just tell you that these were awesome this morning! So, tomorrow, pull out your shelf-stable foods and make it. (Okay, the whipped cream I did buy...but I couldn't resist!)
The recipe comes from MyRecipes.com.
Pumpkin Waffles:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup 1% low-fat milk
- 1/2 cup Pumpkin Puree
- 1/4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 large egg, lightly beaten
- Cooking spray
Preparation
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
- Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.
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