Pumpkin Pecan Waffles With Aple Cranberry Butter Recipes

TOASTY PUMPKIN WAFFLES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

PUMPKIN WAFFLES WITH APPLE-CRANBERRY RELISH

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

PUMPKIN CRANBERRY PECAN BREAKFAST COOKIES

Steps:

• Preheat oven to 350° F. and line a baking sheet with parchment paper.
• Stir together all of the wet ingredients in a bowl until combined. In a separate bowl, stir together all of the dry ingredients minus the cranberries and pecans. Pour the wet ingredients in with the dry and stir together just until combined. Add in the dried cranberries and chopped pecans and stir until incorporated.
• Use a cookie scoop (approximately 3 tablespoons) to scoop the mixture evenly onto the prepared baking sheet. Spray your hand with non-stick cooking spray and flatten the cookies slightly. (They won't spread in the oven) Bake in the preheated oven until they're set and golden brown around the edges, approximately 15-20 minutes.
• Cool the cookies completely on the baking sheet then store them in an airtight container in the refrigerator or freezer.

PUMPKIN PECAN BUTTER

Steps:

• Measure pumpkin, pecans and pumpkin pie spice into 6- or 8-quart sauce pan.
• Prepare jars; keep lids hot until ready to fill jars.
• Measure sugar into separate bowl.
• Stir fruit pectin into pumpkin mixture.
• Add butter.
• Bring mixture to a rolling boil on high heat, stirring constantly.
• Quickly stir in sugar.
• Return to rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads; cover with two-piece lids.
• Screw bands tightly; place jars in hot water.
• Boil in water bath for 5 minutes for 8-oz jars.

PECAN-CRUSTED PORK WITH PUMPKIN BUTTER

Steps:

• Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
• Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
• Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

PUMPKIN-PECAN WAFFLES WITH APLE-CRANBERRY BUTTER

Steps:

• To make the maple-cranberry butter, in a small saucepan over low heat, combine the cranberries and maple syrup and cook, stirring frequently, until the cranberries have softened and popped, about 5 minutes. Let cool, then place in a large bowl and add the butter. Beat with a wooden spoon until just combined. Cover the maple cranberry butter and refrigerate until ready to serve. Preheat a waffle iron In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until will mixed. In a large glass measuring pitcher, whisk together the milk, egg, and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy;p do not overmix. Stir in the pecans and transfer the batter back to the pitcher. When the waffle iron is hot, pour some batter evenly over the center of the grid, easing it toward, but not into,l the corners and edges with a wooden spoon or heatproof spatula. Close the iron and cook according to the manufacturer's instructions until the exterior of the waffle is golden brown and almost crusty and the inside is soft, light, and springy, about 4 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time for the remaining waffles if necessary.) Transfer each waffle to an uncovered platter in a low oven to keep warm while you cook the remaining waffles in the same way. Divide the waffles among warmed individual plates. Using a small ice-cream scoop, place a ball of cranberry butter on top of each waffle and serve at once with warm maple syrup, if desired.