Thanksgiving Recipes with Pumpkins

Published On: Nov 28 2013 08:17:08 AM EST
Updated On: Nov 28 2013 08:26:23 AM EST

Sherry Stoppelbein from St. Augustine's Hot Shot Bakery & Café is sharing some seasonal dishes with pumpkins.

PUMPKIN WAFFLES:

(12-14 waffles)

BATTER:

  • 4 eggs, beaten
  • ¼ cup granulated sugar
  • 1 tbsp sour cream
  • 1 cup canned pumpkin
  • 2 ½ cups milk

Mix all together till smooth.

Add:

  • 3 cups unbleached flour
  • 1/2 tsp salt
  • 2 cups oatmeal
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • 1 ½ tbsp baking powder

Mix till smooth.

CARAMEL SAUCE:

  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 1/3 cup water

Pour all ingredients into heavy saucepan and stir. Simmer until sugar is dissolved.

Add:

  • 1 can sweetened condensed milk
  • ½ cup corn syrup
  • ¼ tsp. salt
  • ½ tsp. vanilla

Melt until caramel golden brown.

Prepare:

  • 2 Tbs. chopped pecans
  • ½ sliced banana
  • ¼ cup cold butter

Pour 1 cup batter into waffle iron and top with chopped pecans. Remove from waffle iron and place 2 pats of butter and sliced banana on top of waffle. Pour warm caramel sauce over waffle. (Batter can stay fresh in frig for five days)

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Pumpkin Bread-

  • 1 ½ cup unbleached flour
  • 1 tsp baking soda
  • ¾ cup oatmeal
  • 1 tsp allspice
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp baking powder

Combine all together and whisk till blended.

  • 2 eggs
  • ¾ cup pumpkin
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ¼ cup oil
  • ¼ cup heavy cream
  • ¼ cup water
  • ½ cup chopped pecans

Add to dry mixture and blend till smooth. Pour into 16 greased mini spring form pans.

Pour cheesecake (recipe follows) over bread and bake 40 minutes at 350. Top with caramel sauce and whipped cream!

Pumpkin cheesecake

  • ½ pound cream cheese
  • 1 pound canned pumpkin
  • ¼ cup corn syrup
  • ½ tsp nutmeg
  • 1 can sweetened condensed milk
  • 3 eggs
  • 2 tbsp cinnamon
  • ¼ tsp cloves

Blend cream cheese till smooth. Add pumpkin and eggs, blending until smooth. Add corn syrup and condensed milk; blend well. Pour over pumpkin bread and bake for 40 minutes and cool before removing. Makes (16) individual cheesecakes. Enjoy!

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