Good Morning my dear readers….it is certainly getting closer to Christmas and I have been searching for a few quick and easy recipes for week-end breakfasts….and I have tons of cook books, as well as a few of the best cookbooks, ever…. which are my church cook-books.
I am sure you are familiar with church cook books…it is where members of the church bring their favorite recipes to be entered into a combined cookbook to be sold as a fund raiser. And believe me when I tell you that over the years I have collected quite a few of these cookbooks filled with amazing recipes, some handed down generation to generation. AND I like to tweak recipes for you my dear readers….
Which leads me to this recipe…Grand-daughter number three and her family recently visited an apple orchard near Olathe, Kansas and came home laden with apples and home made molasses!
Molasses! Yummy! I have so many good memories of Molasses’ recipes growing up! My grandfather would eat nothing but molasses on his pancakes, while the rest of us were pouring home made maple syrup on ours.
I did acquire a taste for this thick, brown liquid…especially for my Mother’s gingerbread!
So imagine my delight many years ago at finding a waffle recipe that called for molasses! I have to confess that I don’t make these waffles as often as I would like ….no reason, just lazy I guess because they are really good….and very simple to make.
Today is Friday and the beginning of a very busy week-end! We have our Church Christmas Program stretched out over 3 nights, so this recipe is a definite go-to for a very special breakfast for the Captain and I.
Serve these waffles with home made syrup…I made cranberry….and decorate them up with a few sugared cranberries.
I really love sugared fruit….they are so pretty and glisten like snow. (I use a bit of egg white on the whole cranberries which allows the sugar to stick to them)
Make a steaming cup of hot chocolate with a few marshmallows and if you like, pop a few thick apple-bacon slices into the oven while you are making the waffles and breakfast is served!
Have a great week-end! Hugs Always!
- 4 eggs, beaten
- 1/4 cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 1/4 cups milk
- 1/2 cup molasses
- 1 tablespoon pure vanilla
- 8 tablespoons butter, melted (1 stick)
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg (I use fresh nutmeg...love to grate my own)
- 1/2 teaspoon salt
- Preheat the waffle iron, according to manufacturers directions.
- In a large mixing bowl, combine the eggs, brown sugar, pumpkin, milk, molasses, vanilla and butter, stirring until thoroughly mixed together
- Add in the flour, baking powder, cinnamon, ginger, nutmeg and salt until just combined. Do not over-mix.
- Many waffle irons come with directions as to how much batter to put for each waffle. I was able to get about 8 medium sized waffles from my waffle iron.
- Top your waffles with your choice of syrup, butter and whipped cream if desired. I used cranberry syrup and dusted a few cranberries with sugar for garnish.
- Your waffles will fill your home with the wonderful aroma of gingerbread! Yummy!