Thanksgiving Recipes with Pumpkins

From Hot Shot Bakery & Café

Author: Amanda Castillo, The Morning Show 8-10 a.m. executive producer, acastillo@wjxt.com
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:

Mix all together till smooth.

Add:

Mix till smooth.

CARAMEL SAUCE:

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

Add:

Melt until caramel golden brown.

Prepare:

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-

Combine all together and whisk till blended.

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

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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