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Cranberry Pumpkin Waffles




Source of Recipe


Elaine


Recipe Introduction


The Author says:"Two Native American foods blend in these thick, moist waffles that are just right for brisk autumn mornings. Indulge yourself by topping these waffles with a scoop of sour cream and a generous sprinkling of toasted sunflower seeds, raisins, and confectioner's sugar. Or simply serve them with stewed fruit or orange-flavored honey. Slightly thinned with milk, this batter can be used for making pancakes as well." --Nicole Routhier





List of Ingredients




2 cups unbleached all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup solid vegetable shortening, preferably Crisco
2 large eggs
1 cup canned, pureed pumpkin
1/2 cup dried cranberries, plumped in hot water to cover
for 10 minutes and drained
melted butter, for buttering the waffle iron




Recipe



Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and stir with a fork until blended.

Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly.

In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.

Preheat the waffle iron; this should take about 10 minutes.

Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot.

Yield: 4 servings