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Recipe Name: Pumpkin Waffles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 8

1 Cup(s) Canned pumpkin puree
1 Cup(s) Sour cream
1 Cup(s) Milk
8 Tablespoon(s) Unsalted butter, melted
1/4 Cup(s) Packed dark brown sugar
1 3/4 Cup(s) All-Purpose Flour
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
3/4 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Freshly grated nutmeg
Chopped pecans
Whisk together pumpkin, sour cream, milk, egg yolks, melted butter
andbrown sugar in a mixing bowl and reserve.In another mixing bowl
combine the flour, baking powder, baking soda,salt, cinnamon and
nutmeg. By hand, stir the dry ingredients into theliquid, and
reserve.In a separate bowl, beat the egg whites until soft peaks form.
Whisk onethird of the beaten whites into the batter to lighten it. Then
fold inthe remaining whites.To make waffles, follow the manufacturer's
instructions on your waffleiron. Serve with maple syrup or top each
with a dollop of sour creamand a sprinkling of pecans, raisins and
honey.Source: The Ma Cuisine Cooking School Cookbook ~ by Linda Lloyd,
ToniMindling Schulman, Patric Terrail & Helene Siegel ~ Typed for you
byKaren MintziasFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 424
Calories From Fat: 230
Total Fat: 26.2g
Cholesterol: 155.7mg
Sodium: 520mg
Potassium: 304.1mg
Carbohydrates: 40.2g
Fiber: 2g
Sugar: 16.3g
Protein: 8.8g

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