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-