Pumpkin Waffles - Queensland Pumpkin

Pumpkin Waffles

using Queensland Pumpkin

from the Waffles Cookbook

Ingredients

• 1 egg, separated
• 1/2 cup all purpose flour
• 3/4 cup oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/3 milk
• 1/2 cup fresh pureed pumpkin
• 4 tablespoon butter melted and cooled
• 1/4 cup chopped walnuts or pecans 

Directions

1. Beat egg white in a small bowl until stiff and set aside.  
2. Mix together dry ingredients and set aside.
3. Combine egg yolk, milk, pumpkin, and butter.  
4. Add to dry ingredients, mixing until just blended.  
5. Add nuts and fold in beaten egg white until just mixed.  Do not over beat batter.
6. Cook as directed on your waffle maker. 

Pumpkin Waffles - Queensland Pumpkin

Pumpkin Waffles

using Queensland Pumpkin

from the Waffles Cookbook

Ingredients

• 1 egg, separated
• 1/2 cup all purpose flour
• 3/4 cup oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/3 milk
• 1/2 cup fresh pureed pumpkin
• 4 tablespoon butter melted and cooled
• 1/4 cup chopped walnuts or pecans 

Directions

1. Beat egg white in a small bowl until stiff and set aside.  
2. Mix together dry ingredients and set aside.
3. Combine egg yolk, milk, pumpkin, and butter.  
4. Add to dry ingredients, mixing until just blended.  
5. Add nuts and fold in beaten egg white until just mixed.  Do not over beat batter.
6. Cook as directed on your waffle maker. 

Pumpkin Waffles - Queensland Pumpkin

Pumpkin Waffles

using Queensland Pumpkin

from the Waffles Cookbook

Ingredients

• 1 egg, separated
• 1/2 cup all purpose flour
• 3/4 cup oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/3 milk
• 1/2 cup fresh pureed pumpkin
• 4 tablespoon butter melted and cooled
• 1/4 cup chopped walnuts or pecans 

Directions

1. Beat egg white in a small bowl until stiff and set aside.  
2. Mix together dry ingredients and set aside.
3. Combine egg yolk, milk, pumpkin, and butter.  
4. Add to dry ingredients, mixing until just blended.  
5. Add nuts and fold in beaten egg white until just mixed.  Do not over beat batter.
6. Cook as directed on your waffle maker. 

Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

What is in your Pumpkin - Queensland Pumpkin

What is in your Pumpkin - Queensland Pumpkin

for more info on this pumpkin