Pumpkin Pie Waffles
- 2 eggs
- 2 cups of all-purpose flour
- 1 3/4 cups of milk
- 1/2 cup of vegetable oil
- 1 Tbsp of sugar
- 4 tsp of baking powder
- 1/4 tsp of salt
- 1/2 tsp of vanilla
- 1/2 tsp of pumpkin pie spice (adjust amount for your personal taste)
- Preheat waffle iron
- Beat eggs with hand beater until fluffy.
- Beat in remaining ingredients just until smooth.
- Spray waffle iron with nonstick cooking spray. Pour mix into iron. Cool until golden brown. Serve hot.
Maple Cream Sauce
- 1/2 cup of maple syrup
- 1/4 cup of butter
- 1/2 cup of brown sugar
- 8 oz pkg of cream cheese
- 2 splashes of rum extract
- 3 Tbsp of spiced rum
- Combine syrup and butter and cook over low heat in a pot until butter is melted.
- Stir in brown sugar until dissolved and remove from the heat.
- Soften cream cheese in microwave and stir/smooth by hand.
- Gradually pour maple butter mixture into cream cheese, mixing well.
- Add rum and rum extract and stir until combined.
Store leftovers covered in fridge. To reheat, melt in microwave until it reaches desired consistency.
With a hand beater, beat 1 cup of heavy whipping cream in a large bowl until soft peaks form. I use the organic 36% stuff and it’s delicious. It’s heavier than the non-organic, which is usually 33%. Using a large bowl is important as it will expand a lot. ‘Soft peak’ means that if you touch the surface, a tiny foamy mountain will remain where your finger touched the surface. Turn the beater off to do this. Not just for safety, as its also easier to see. Add 1 tsp of vanilla extract and 1 Tbsp of icing (confectioners) sugar. Continue beating until it reaches the consistency you want. Don’t overbeat or it will start to get clumpy. Don’t be surprised if this whole process takes longer than you expected. It took about 7 minutes of steady whipping for my little old electric hand beater to get the job done. If you are doing it by hand, it will take a lot longer.
Crush 6 ginger snaps. Sprinkle on top of waffles. Drizzle with 3 Tbsp of maple cream sauce and 3 Tbsp of maple syrup. Top with a large dollop of freshly whipped cream.
Fruit (& Technically Veg) Salad
Slice 1 lb of fresh strawberries and cube 3 pears.
Slice 3 ribs of rhubarb and place in skillet with 3 generous splashes of Grand Marnier and 2 generous splashes of honey. I tell people that it’s 3 Tbsp of GM and 2 of honey, but let’s be real here… When it comes to sugar and alcohol, my hand turns into lead. Stir frequently on low-medium heat for about 6 minutes. Add rhubarb and any remaining liquid to bowl of strawberries and pears.
Serve with a dollop of lemonade cream (see below).
In a pot, combine 2 eggs, 3/4 cup of lemonade concentrate and 1/3 cup of sugar, cover, and bring to a boil over low heat. Remove from heat and bring to room temperature, stirring occasionally.
Meanwhile, whip your whipping cream. Follow the same directions as above, but don’t add vanilla or icing sugar. Just keep beating until it starts to look like Cool Whip and then STOP.
When the lemonade mixture reaches room temperature, fold into the whipped cream. Voila!
Pumpkin Spice Waffles $1.07/waffle
Maple Cream Sauce & Crushed Ginger Snaps $1.56/serving
Fruit Salad 54 cents/serving
Lemonade Cream $1.01/serving