This week’s recipe:

Pumpkin Waffles

Photo by Sue York/ladailypost.com

The evening before:

1 pkg of dry yeast

½ cup of warm (105 degree) water

1 1/8 cups of milk, warmed

1/3 cup of cream, warmed

1 ¼ cups pumpkin

1 stick (1/4 pound) of unsalted butter, melted

1 tablespoon sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon cloves

2 cups of flour

Photo by Sue York/ladailypost.com

Next morning:

 1 teaspoon salt

¼ teaspoon baking soda

2 large eggs, beaten

¼ to ½ cup of milk to thin batter

Photo by Sue York/ladailypost.com

In the Evening:

Add the yeast to the warm water and stir until dissolved. Set aside to proof. I usually melt my butter in a small bowl in the microwave and then stir in my milk and cream and re-warm. Mix in a medium bowl the milk, cream, butter, sugar, spices. pumpkin and yeast mixture. Put the flour in a large bowl and add the liquid mixture to it. Wisk well until it is smooth. Cover the bowl with plastic wrap and chill overnight in the refrigerator. Make sure you do this in a large bowl since to will rise overnight.

Photo by Sue York/ladailypost.com

Next Morning:

Beat eggs, salt, baking soda together and add it to the batter, mix until smooth. Add ¼ cup of milk and mix well. Add the rest of the milk if you need to thin the batter more. Cook in waffle iron until golden. Makes about 8 waffles

Photo by Sue York/ladailypost.com

Pumpkin Waffles

Photo by Sue York/ladailypost.com