Recipe - Pumpkin Waffles With Nut Butter

WAFFLES
2 One fourth cup Allpurpose flour
4 teaspoon Baking powder
2 teaspoon Ground cinnamon
1 teaspoon Ground allspice
1 teaspoon Ground ginger
One half teaspoon Salt
One fourth cup Firmly packed brown sugar
1 cup Canned pumpkin
2 cup Milk
4 Eggs
One fourth cup Melted butter or margarine

NUT BUTTER
One half cup Softened butter or margarine
One half cup Walnuts; chopped

1/   cup grated orange peel

From: May Koehler

I make huge batches of these and freeze the leftovers. Great leftovoer!

Waffles: Sift together flour, baking powder, cinnamon, allspice, ginger,
salt, and brown sugar. Separate eggs. Combine pumpkin, milk, and egg yolks.
Add flour mixture and butter. Stir to blend. Beat egg whites until soft
peaks form. Fold into batter and blend. Preheat waffle iron. Pour batter
onto grill. Cook waffles until browned and crisp, about 5 minutes.

Makes 5 9inch waffles

Nut Butter: Mix all ingredients together.

Posted to JEWISHFOOD digest by "Sharon H. Gluck" shg2@pacbell.net on Jan
10, 1999, converted by MM_Buster v2.0l.