INGREDIENTS (Nutrition)
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
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DIRECTIONS
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.
Wednesday, September 30, 2009
pumpkin butter 3
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Pumpkin Butter III
Date Posted: Nov. 4, 2008
Photographer:
Pam-3BoysMama
Cooking Level: Expert
Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
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RECIPE RATING:Read Reviews (9)
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PREP TIME
10 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 40 Min
Original recipe yield 2 pints
SERVINGS (Help)
Servings
US
METRIC
INGREDIENTS (Nutrition)
1 3/4 cups solid pack pumpkin puree
1 cup applesauce
3/4 cup apple juice
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
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DIRECTIONS
In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.
Pumpkin Waffles Blog
Pursuing the Perfect Pumpkin Waffles Recipe
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Ultimate Pumpkin Waffles Recipe
In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 80 or so batches that have distilled dozens of cookbook and internet recipes through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses about 50% more pumpkin than almost any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it…
INGREDIENTSmakes 3 round “Belgian” style pumpkin wafflesClick here for the metric version of the recipe.
• 1/4 cup light brown sugar• 1 1/4 cups all-purpose flour• 1 1/8 tsp. baking powder• 1/2 tsp. baking soda• 1/4 tsp. salt• 1 3/4 tsp. cinnamon• 2 tsp. ginger• 1/4 tsp. cloves• 1/2 tsp. freshly grated nutmeg*• 2 large eggs• 1/4 cup whole milk• 1/3 cup buttermilk• 3/4 cup canned solid-pack pumpkin• 3 1/2 tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use slightly less than 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use slightly less than 1/4 tsp.
DIRECTIONS
1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.
2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.
4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.
6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 10 seconds.
Visit my Pumpkin Waffles Blog for detailed tips and random musings on baking and enjoying pumpkin waffles.
12 Comments »
12 Responses
Pursuing the Perfect Pumpkin Waffles Recipe
Feeds:
Posts
Comments
Ultimate Pumpkin Waffles Recipe
In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 80 or so batches that have distilled dozens of cookbook and internet recipes through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses about 50% more pumpkin than almost any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it…
INGREDIENTSmakes 3 round “Belgian” style pumpkin wafflesClick here for the metric version of the recipe.
• 1/4 cup light brown sugar• 1 1/4 cups all-purpose flour• 1 1/8 tsp. baking powder• 1/2 tsp. baking soda• 1/4 tsp. salt• 1 3/4 tsp. cinnamon• 2 tsp. ginger• 1/4 tsp. cloves• 1/2 tsp. freshly grated nutmeg*• 2 large eggs• 1/4 cup whole milk• 1/3 cup buttermilk• 3/4 cup canned solid-pack pumpkin• 3 1/2 tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use slightly less than 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use slightly less than 1/4 tsp.
DIRECTIONS
1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.
2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.
4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.
6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 10 seconds.
Visit my Pumpkin Waffles Blog for detailed tips and random musings on baking and enjoying pumpkin waffles.
12 Comments »
12 Responses
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