Pumpkin Belgian Waffles with Vermont Maple Syrup Whipped Cream

I found this great little recipe online at a Bed and Breakfast site that also had a lot of recipes posted
(See http://www.lanierbb.com/recipes/). Here is one I tried this morning and everyone loved! Enjoy Fall.


Pumpkin Belgian Waffles With Vermont Maple Syrup Whipped Cream Recipe
Brought to you by Price House Cottage B&B
Serves: 5-6

Ingredients:

2 Cups All-Purpose Flour
1/4 Tsp Clove
1 Tsp Ginger
1 Tsp Cinnamon
4 Tsp Baking Powder
1 Tsp Salt
1/4 Cup Sugar
1 1/2 Cups Milk
1 Cup Pumpkin Puree, Canned
4 Eggs, Separated
1 Cup Butter, Melted
For the Flavored Whipping Cream:
1 Cup Whipping Cream
2 Tbsp Pure Maple Syrup

Instructions:
Preheat waffle iron (Belgian or regular). In a large bowl, combine first seven ingredients. Whisk together milk, pumpkin puree, and egg yolks. Stir pumpkin mixture into the dry ingredients and add melted butter. Beat egg whites until stiff and fold into pumpkin mixture. Ladle batter onto waffle iron and cook until steam ceases to escape from the iron, producing a lightly browned waffle.

For the Flavored Whipping Cream:
Whip the cream until peaks begin to appear. Add syrup, when peaks begin forming, and finish whipping the cream until stiff peaks form. Serve waffles with pure maple syrup and a generous scoop of the whipped cream.

This is what the batter looks like after you fold in the stiff egg-whites.  It is light and airy

Here is the baked Waffle- nice and golden brown.  Begging for Maple Syrup and Whipped Cream

















BECKY'S NOTE: In the interest of time I skipped the Flavored Whipped Cream (this time) and served it with Maple Syrup and Whipped Cream from a can.  The kids really ate it up too!  My husband LOVED them (and anything Pumpkin) they already requested it for Thanksgiving.

Turkey Cranberry Wreath

'Tis the Season...
Living in southern California, where it rarely snows, you might wonder how it can be Festive at Christmas time.. Well, I loved these decorated Palm Trees at Legoland in San Diego, CA.

For me, Thanksgiving and Christmas go hand in hand with Turkey... Here is a recipe I have used several years now:
Turkey Cranberry Wreath
This is certainly my favorite way to use up left over turkey. The kids always eat it up with gusto too. It is a beautiful dish and you forget you are using leftovers! How great is that?


I found this recipe in one of the Pampered Chef Recipe Booklets. I don't remember what year, but it is truly a winner. Thank you Pampered Chef.


Turkey Cranberry Wreath
Serves 6-8

2 tubes Crescent Rolls -- Pillsbury 8 oz rolls ( don't get the over-sized ones)
1/2 cup Mayonnaise
2 Tablespoons Dijon Mustard
1/2 teaspoons Pepper -- coarsely ground
2 cups Turkey -- cooked, chopped coarsely
1/2 cup Celery -- chopped
3 Tablespoons fresh Parsley, snipped
1/2 cup Craisins
4 ounces Swiss Cheese, cut into small pieces ( I buy the pre-sliced to make it easier)
1/4 cup Pecans -- chopped (originally Walnuts)
1 Egg -- separated

Instructions

Preheat oven to 375° F. Unroll crescent dough, separate into 16 triangles. With wide ends of triangles toward the center arrange 8 triangles in a circle on a large round Pizza stone. Corners of wide edges will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams; (points will overlap in the center – do not seal there)
Mix mayonnaise, mustard, black pepper, chopped turkey, celery, parsley, cranberries,and cheese together. Combine well. Scoop filling and place over seams of dough, forming a circle. Sprinkle with chopped nuts over filling.
Beginning in center, lift one dough triangle across the mixture. Continue alternating with outer and inner strips, slightly overlapping to form a wreath. Tuck last end under the first.
Whisk egg white and brush over dough with a pastry brush. Bake for 25-30 minutes or until golden brown. Slice into 10 portions.