Spring Cleaning & Pumpkin Waffles

Posted on April 20, 2012  /   Posted in Cheryl Dishes

The light of spring brings me a wave of new energy and the primal desire to clean. It usually starts with my refrigerator.  Before swabbing the decks, I need to empty the shelves.   Out come the partial jars of jams and jellies, the  forgotten packages of dried fruits,  and the mystery odds and ends from the freezer. Gone will be the remaining red delicious apples, shriveled celery root and  multiple jars of  pickles.

Frugality is in my genes, and spring cleaning always presents a wonderful opportunity to develop a new recipe.  Frozen puree from a left-over can of pumpkin was the perfect amount to put into waffles. The key to this recipe is to separate the eggs and fold in the whites, which makes for a light and crispy waffle.    Dried fruit, softened with Jen’s Jam and cooked with apples makes for a creative and different topping.

Pumpkin Waffles make a delicious brunch or a light supper. Hold the waffles in a 200 degree oven until ready to serve.  Jen’s Jam Fruit Topping provides just the right amount of sweetness and fruit without overwhelming the savory waffle.  Add a green vegetable and ham steak or grilled local, sausages to complete the meal.  Celebrate your sparkling clean refrigerator with a mimosa or glass of bubbly.  Now that’s my kind of spring cleaning!

Pumpkin Waffles

Cheryl Wixson
Servings 4

Ingredients
  

  • 3/4 cup cooked pumpkin or canned pumpkin puree
  • 2 eggs, separated
  • 1 tablespoon sugar
  • 2 tablespoons Melted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 teaspoons baking powder
  • 1/2 cup whole-wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup skim milk
  • jams & butters for topping

Instructions
 

  • In the bowl of your mixer, combine the pumpkin and 2 egg yolks. Beat in the sugar, butter, cinnamon and ginger. Combine the flour and baking powder and stir into the mixture. Stir in the skim milk. Beat the egg whites until stiff, and fold into the mixture. Spoon into a preheated waffle iron and bake until crisp. Makes 8 – 4 inch by 4 inch waffles. Serving size is 2 waffles.

Notes

Nutritional analysis per serving: 236 calories, 9 grams protein, 30 grams carbohydrates, 10 grams fat (0 grams trans fat), 172 mg. sodium, 5 grams fiber


Jan's Jam Fruit Topping

Cheryl Wixson
Servings 4 1/2 cup servings

Ingredients
  

  • 2 apples, cored and cut into cubes
  • 1 cup dried fruit like figs, raisins, cranberries
  • 1/2 - 1 cup Jen's Jam
  • Apple or cranberry juice as needed

Instructions
 

  • Slowly heat the jam in a small sauce pan on top of the stove. Stir in the dried fruit and cook gently until it starts to break down. Add some juice if necessary to keep it from sticking. Stir in the cubed apples and cook until the apples soften. Serve warm over the pumpkin waffles.

Notes

Nutritional analysis per serving:  160 calories, 1 gram protein, 42 grams carbohydrates, 0 grams fat, 9 mg. Sodium, 4.5 grams fiber.

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