Recipe - Pumpkin-Pecan Waffles

3 Eggs, separated
1 tablespoon Fresh lemon juice
1 Three fourths cup Milk
One half cup (1 stick) butter
One half cup Pumpkin puree, canned or
homemade
2 cup Cake flour
1 tablespoon Plus
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Ground cinnamon
One fourth teaspoon Freshly grated nutmeg
Three fourths cup Chopped pecans

1. Preheat the waffle iron. Place the egg whites in food processor bowl
fitted with steel blade (or use mixer). Process until frothy, then add the
lemon juice through the feed tube and continue processing until soft peaks
form. Set aside.

2. Meanwhile, in a large mixing bowl, whisk the egg yolks with the milk.
Microwave the butter at 100% (high) until melted, about 20 seconds, then
pour it into the eggmilk mixture along with the pumpkin. Whisk together.

3. Sprinkle the cake flour, baking powder, salt, cinnamon, and nutmeg onto
the eggmilkpumpkin mixture and thoroughly whisk together. Fold in the
beaten egg whites. Pour the batter onto the hot waffle iron just until it
nearly reaches the edges. Sprinkle each waffle with 3 tablespoons of
pecans. Bake each waffle until the light goes out. Don't peek.

4. Place 8 dessert plates in the oven to warm, and as the waffles are
cooked, transfer them to the warm oven till ready to serve.

Recipe is from _Dessert in Half the Time_ by Linda West Eckhardt and Diane
Collingwood Butts.

Posted to EATL Digest 3 November 96

Date: Sun, 3 Nov 1996 23:16:00 EST

From: Felicia Pickering MNHAN063@SIVM.SI.EDU