Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
• 1 tablespoon baking powder
• 2 1/2 cups flour
• 2 teaspoons cinnamon
• 1/2 cup brown sugar
• 1/4 teaspoon cloves
• 1 teaspoon ginger
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (fresh, if possible)
• 1 cup pumpkin (canned)
• 2 cups buttermilk
• 1 cup pumpkin, canned
• 4 large eggs
• 1/4 cup melted butter or oleo
• 1 teaspoon vanilla
Preheat waffle iron. Combine dry ingredients in a large bowl. Whisk together other ingredients in another bowl until smooth, adding dry ingredients as you go. Generously grease waffle iron, and follow directions for making waffles. These waffles freeze well.
I had several calls from readers concerning "Mom's Sour Cream Chocolate Cake." One reader said that she and her husband made the cake, adding raspberries (that they had frozen) to the batter. Then, they frosted the cake and put raspberries on top of it. Yummy!
Craig Daily Press Editor Jenni Grubbs and I hope you like having the recipe printed at the end of each column so you can clip it out. The recipe might then be attached to a card and notes written on the back of the card.
Just remember to read the entire column, because not all of the information about each recipe can be printed on the cut-out recipe.
This week's recipe is a special treat. It comes from Jan Rinker. She says "Pumpkin Waffles" are a favorite at their house. They're "good and filling for a special breakfast or even lunch."
Jan says, "Having pumpkin in them makes them especially good and nutritious. We use just part of a can of pumpkin, but one can easily freeze any that's left over."
I can't find my waffle iron, so I haven't made the recipe yet. I called Jan and asked if I could make pancakes instead. Jan hasn't tried the recipe with pancakes, but said that it should work. I might have to add more liquid, however.
To make "Pumpkin Waffles," you'll need: 1 tablespoon baking powder, 2 1/2 cups flour, 2 teaspoons cinnamon, 1/2 cup brown sugar, 1/4 teaspoon cloves, 1 teaspoon ginger, 1/2 teaspoon soda, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg (fresh is good, if possible), 1 cup pumpkin (canned), 2 cups buttermilk, 4 large eggs, 1/4 cup melted butter (or oleo), and 1 teaspoon vanilla.
Preheat the waffle iron. Combine the dry ingredients in a large mixing bowl. Whisk together remaining ingredients in another bowl until smooth, adding the dry ingredients as you go. Generously grease waffle iron, and follow directions for making waffles. Makes 8 servings. These waffles freeze well.
What a great recipe for the holidays! Thanks, Jan.
Do you have any favorite holiday recipes? Send them to me at Box 415, Craig 81626 or call me at 824-8809.