KITCHENAID PROLINE KPCB148 - Manual (Page 71)

70
1 ⁄
3
cup chopped walnuts
2 eggs
1 3 ⁄
4
cups milk
1 cup canned pumpkin
1 ⁄
4
cup melted butter or
margarine
1 1 ⁄
2
cups all-purpose flour
1 ⁄
2
cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 ⁄
2
teaspoon cinnamon
1 ⁄
2
teaspoon salt
1 ⁄
4
teaspoon nutmeg
1 ⁄
8
teaspoon cloves
Maple syrup, if desired
Chopped walnuts, if desired
CHEF’S BLENDER
On baking sheet, place 1 ⁄
3
cup walnuts in single layer. Bake at 375° F for 4 to 7 minutes, or
until light brown and aromatic. Set aside.
Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add milk, pumpkin, and
butter. Blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Cover and
blend at High 10 to 20 seconds; scrape sides of blender jar if necessary. Add toasted
walnuts. Cover and blend at Medium 5 to 8 seconds, or until just mixed.
Bake in preheated waffle iron until waffles are deep golden brown, about 3 to 7 minutes.
Serve immediately with maple syrup and additional walnuts, if desired.
BAR BLENDER
Prepare walnuts as directed for Chef’s Blender. Place eggs in blender jar. Cover and blend at
Pulse 3 to 5 seconds. Add milk, pumpkin, and butter. Blend at Pulse 4 to 6 seconds, or
until mixed. Add all-purpose flour, whole wheat flour, brown sugar, baking powder,
cinnamon, salt, nutmeg, and cloves. Cover and blend at On for 10 to 20 seconds; scrape
sides of blender jar if necessary. Add toasted walnuts. Cover and blend at On for 3 to 5
seconds, or just until mixed. Continue with Chef’s Blender directions.
Yield: About 5 servings (two 4-inch waffles per serving).
Per Serving: About 430 cal, 13 g pro, 55 g carb, 19 g total fat, 8 g sat fat,
115 mg chol, 470 mg sod.
TOASTED WALNUT
PUMPKIN WAFFLES