pumpkin waffles and buttermilk syrup

Pumpkin Waffles
1 egg
2 egg whites
4 tablespoons brown sugar
1 cup evaporated milk
2 tablespoons vegetable oil
½ cup canned pumpkin
2 teaspoons vanilla
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon clove
½ cup finely chopped apples
¼ cup mutilated pecans

Preheat your waffle iron.

Beat together egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
Stir together dry ingredients, set aside.
Peel, core, and chop your apple finely.
Mutilate your pecans.
Add apples and pecans to wet mixture.
Add dry ingredients, stirring only until moistened evenly. Do not overstir!
pour into griddle

Buttermilk Syrup
1 pound butter (I never said it was healthy!)
2 cups buttermilk
4 cups sugar
¼ cup corn syrup
2 teaspoons baking soda
1 tablespoon vanilla
NOTE: This makes a lot! You can easily reduce this by half, but it’s delicious and keeps well in the fridge for a month.


Using a very large saucepan melt butter.
Add buttermilk and corn syrup. Stirring constantly, heat not-quite to a boil.
Add sugar.
Stir in evenly at medium-high heat, until all sugar is dissolved.
When sugar is completely dissolved and syrup is simmering (not boiling), add vanilla and soda and cross your fingers that your pot is big enough. Stir constantly as your mixture grows. Do not let it boil over! Cook 1 minute. Keep stirring!
Remove from heat and continue stirring until your syrup stops trying to grow out of the pan. Let it sit.

French toast with candy syrup

Ingredients
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Directions
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
{Candy Syrup}
3/4 c. buttermilk (3/4 c. milk w/ 3/4 TB of vinegar or lemon juice)
1 1/2 c. sugar
1 stick real butter
2 TB corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. This will bubble up!
Once it comes to a boil turn the heat back down to low and stir consistently for 5-10 min. The longer the better, just make sure not to burn it!
When it looks a golden caramel color remove it from the heat and add the vanilla. At that point try to resist eating it by the spoonful! Enjoy it on your french toast, pancakes, ice cream... or heck enjoy it right from the spoon! It will save in the fridge for up to 3 weeks!
Just be prepared, once you start making candy syrup, you will NEVER go back to normal maple syrup again. It just isn't the same...

Homemade Pop Tarts

pie crust(recipe follows)
good jam(your choice)
Glaze
Sparkling Sugar

Pie Crust

1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup unsalted butter
3 tablespoons cold water
Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide, and 3 inches long. Repeat till you run out of dough.

Glaze:

1 cup powder sugar
milk to thin
Place powdered sugar in bowl. Pour milk slowly until it has a consistancy of really thick syrup.


Assemble: Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimpe all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Poptart and decorate iwth sparkling sugar.

Puff up pancakes

Pop Up Pancake Recipe - makes 24 muffins or fills a 9×13 baking pan

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt
Preheat oven at 400*

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.
Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?