Sunday, January 13, 2008

Pumpkin Waffles

For those of you that missed my last Postcard Recipe in the mail, below is the recipe!
By the way, if you are not on my mailing list please let me know and you will get a great recipe card about 3 to 4 times a year

Pumpkin Waffles- makes 12 (4-inch) waffles

2 ½ Cups all-purpose flour
1/3 cup packed Light Brown Sugar
2 ¼ tsp. Baking Powder
½ tsp. Salt
1 tsp. Baking Soda
2 tsp. Ground Cinnamon
1 tsp. Ground Ginger
¼ tsp. Ground Cloves
4 Large Eggs
1 cup Whole Milk
1 cup well-shaken Buttermilk
1 cup Canned solid-pack pumpkin
¾ stick Unsalted Butter,
melted Veggie Oil for brushing waffle iron

Preheat waffle iron, if you don’t have a waffle iron- make pancakes. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs, milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. (about 2 cups for 4-inch Belgian waffle iron)Transfer waffles to warm oven. Serve with Maple Syrup and crumbled candied pecans!!!

Ladies Christmas Luncheon Menu 2007

Cooked for a fun client of mine for a "Ladies Christmas Luncheon" in December of 2007.

I have cooked for her many times before and for some of her party guests that were there that day. What a fun group! Everyone enjoyed the menu and I had many requests for some of the recipes. Below is the menu that I served that day and a photo of the main dish!

Almond Stuffed Dates wrapped with Bacon
Mini Artichoke Pesto Pizzas with Pine Nuts
Soup: Coconut Pumpkin Bisque with Toasted Pumpkin Seeds and Creme Fraiche
Salad: Baby Greens, Persimmons, Pomegranate seeds, Candied Walnuts, Sharp Cheddar, Pear Dijon Vinaigrette
Entrée: Roasted Pork Loin with Blackberry Sauce
Medley of baby squash
Wild Mushroom Bread Pudding
Dessert: Chocolate Crème Brulee