Cranberry Pumpkin Waffles Recipe

Delicious cranberry pumpkin waffles may also be made as pancakes for a fruity breakfast. To make pancakes, simply thin the batter with a bit more milk. Top with sour cream, raisins, and confectioners' sugar.

Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes

Ingredients:

• 2 cups unbleached all-purpose flour

• 2 Tablespoons sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1-1/2 cups milk

• 4 Tablespoons (1/2 stick) unsalted butter

• 1/4 cup solid vegetable shortening, preferably Crisco

• 2 large eggs

• 1 cup canned, pureed pumpkin

• 1/2 cup dried cranberries, plumped in hot water to cover

• for 10 minutes and drained

• Melted butter, for buttering the waffle iron

Preparation:

Place the flour, sugar, baking powder, salt, cinnamon, and ginger in a large mixing bowl and stir with a fork until blended.

Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly.

In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.

Preheat the waffle iron; this should take about 10 minutes.

Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot.