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Pumpkin Waffles Recipe

2 1/2 cups
4 teaspoons
1 teaspoon
3/4 teaspoon
1/4 teaspoon
2
1 3/4 cups
1/2 cup
1/2 cup
sifted flour
baking powder
salt
cinnamon
nutmeg
eggs, separated
milk
vegetable oil
canned pumpkin

Recipe Cooking Time: see manufactures instructions
Pan Type: waffle iron


Pumpkin Waffles Directions

Preheat the waffle iron.

In a large bowl sift the flour, baking powder, salt, cinnamon and nutmeg. In a separate bowl beat the egg yolks with an electric mixer until frothy. Add the milk, oil and pumpkin. Beat the pumpkin waffles batter until well blended. Add the dry ingredients to egg mixture, then mix well. In separate bowl beat the egg whites until stiff peaks form. Fold into the pumpkin waffles batter. Cook waffles in a hot oiled waffle iron until desired doneness.

Recipe Serves: 6 – 8

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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