Some bloggy fall goodness is what’s cooking over at Linda’s 2nd Cup today. She’s hosting a recipe carnival and I’m ready to don a chef’s hat. It’s officially fall so it has to be pumpkin, but waffles or cake? That is the question…Pumpkin Bars or Pumpkin waffles? Both say “Welcome October,” and offer a LOT of sugary bliss, no matter how you look at it. I’ll start with the pumpkin bars, and, what the heck, I’ll throw in the waffle recipe for good measure—just in case you’re not in a sugar coma by the time you finish those pumpkin bars. There’s only one rule: real butter, real cream cheese, real everything—no lite or fat-free—it totally takes away the whole point of comfort. So, don’t write and tell me you can save 5 calories and ½ gram of fat if you use applesauce instead of oil. I know that trick. And I fell for it—once. Go for it and enjoy some honest to goodness fall comfort food. So, here we go. Linda, I can tell you already. My Tuesday Bible study group thanks you for putting me in the cooking mood!
Cream oil sugar and eggs
2 cups sugar
1 cup oil
Add pumpkin, cinnamon, salt, soda, and flour
2 cups pumpkin (1 can)
2 cups flour
2 teaspoons soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup nuts (the recipe says optional, but, trust me—use walnuts)
Bake at 350 degrees for 20 to 25 minutes. (Make in a long bar pan.—I use a heavy cookie sheet.)
2 cups powdered sugar
3 oz. cream cheese, softened
¾ stick butter (6 Tablespoons)
1 teaspoons vanilla
1 teaspoon cream or milk
Beat together and spread on bars after baking and cooled.
(Adapted from Cafe 222, San Diego
Gourmet Magazine November 2000)
Mike and I discovered these waffles in San Diego several years ago. Immediately, I went on a search to find the recipe. Serve them with warm maple syrup and some crisp bacon.
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
Accompaniment: warm pure maple syrup
Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner. Enjoy.