KitchenAid Blender, 4KPCB348, 4KPCB148, 35 manual Toasted Walnut Pumpkin Waffles, Brown sugar

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TOASTED WALNUT PUMPKIN WAFFLES

1⁄3	cup (75 ml) chopped walnuts
2	eggs
13⁄4	cups (425 ml) milk
1	cup (250 ml) canned pumpkin
1⁄4	cup (60 ml) melted butter or
	margarine
11⁄2	cups (375 ml) all-purpose flour
1⁄2	cup (125 ml) whole wheat flour
3	tablespoons (45 ml)
	brown sugar

2teaspoons (10 ml) baking powder

teaspoon (2 ml) cinnamon teaspoon (2 ml) salt teaspoon (1 ml) nutmeg teaspoon (0.5 ml) cloves Maple syrup, if desired Chopped walnuts, if desired

CHEF’S BLENDER

On baking sheet, place 1⁄3 cup (75 ml) walnuts in single layer. Bake at 375° F (190° C) for 4 to 7 minutes, or until light brown and aromatic. Set aside.

Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Cover and blend at High 10 to 20 seconds; scrape sides of blender jar if necessary. Add toasted walnuts. Cover and blend at Medium 5 to 8 seconds, or until just mixed.

Bake in preheated waffle iron until waffles are deep golden brown, about 3 to 7 minutes.

Serve immediately with maple syrup and additional walnuts, if desired.

BAR BLENDER

Prepare walnuts as directed for Chef’s Blender. Place eggs in blender jar. Cover and blend at Pulse 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Pulse 4 to 6 seconds, or until mixed. Add all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Cover and blend at On for 10 to 20 seconds; scrape sides of blender jar if necessary. Add toasted walnuts. Cover and blend at On for 3 to

5 seconds, or just until mixed. Continue with Chef’s Blender directions.

Yield: About 5 servings (two 4-inch [10 cm] waffles per serving).

Per Serving: About 430 cal, 13 g pro, 55 g carb, 19 g total fat, 8 g sat fat, 115 mg chol, 470 mg sod.

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