KitchenAid KPCB148, KPCB348 manual Toasted Walnut Pumpkin Waffles

TOASTED WALNUT PUMPKIN WAFFLES

1⁄3	cup chopped walnuts
2	eggs
13⁄4	cups milk
1	cup canned pumpkin
1⁄4	cup melted butter or
	margarine
11⁄2	cups all-purpose flour
1⁄2	cup whole wheat flour

3tablespoons brown sugar

2teaspoons baking powder

1⁄2 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄4 teaspoon nutmeg

1⁄8 teaspoon cloves Maple syrup, if desired Chopped walnuts, if desired

CHEF’S BLENDER

On baking sheet, place 1⁄3 cup walnuts in single layer. Bake at 375° F 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 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.

70