Try something new
Gingerbread Waffles (with Pumpkin)
During winter and the holiday
season, you want to send your family out into the frosty world with something
more substantial in their stomachs than cold, sugary
cereal. These waffles, with the charm of ginger and the bulk of pumpkin, should
do the trick. In fact, they’re so tasty that butter, syrup and other toppings
may seem irrelevant.
This recipe from television host
and cookbook author Rachel Ray makes a whole lot of waffles, so you might end
up freezing a few for future days. And as Ray’s peer Martha Stewart might say,
that’s a good thing.
cups all-purpose flour
teaspoons baking powder
teaspoons ground cinnamon
teaspoons ground ginger
teaspoon freshly grated nutmeg, eyeball it
cup packed dark brown sugar
cup canned pumpkin puree
1/4 cups milk
cup (1 stick) melted butter, plus some to butter the iron
whipped cream or fresh fruits for topping, to pass at table
a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and
salt. In a separate medium bowl, beat eggs and brown sugar until fluffy,
then beat in pumpkin, milk, molasses and melted butter. Stir the wet mix
into the dry mix until just moist. Don’t over stir the waffle batter.
Brush the iron with a little melted butter and cook 4 waffles, 4 sections
each. Serve with toppings of choice.
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
In a large saucepan, heat 1/4 cup of the water over medium heat.
Add the onion and cook until tender, about 3 minutes. Don’t let the onion dry
Add the remaining water, pumpkin, broth, cinnamon and nutmeg.
Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and
cook until hot. Don’t boil.
Ladle into warmed individual bowls and garnish with black pepper
and green onion tops. Serve immediately.
|Serving size: 1 cup|
|Protein||3 g||Sodium||241 mg|
|Carbohydrate||12 g||Fiber||2 g|
|Total fat||1 g||Potassium||199 mg|
|Saturated fat||< 1 g||Calcium||78 mg|
|Monounsaturated fat||< 1 g|