Muppet Show - Swedish Chef - making cake

Pumpkin waffles

We have had pumpkin pancakes and they were pretty good but I'd like to try these pumpkin waffles.


2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
 
Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks . Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon about one cup of batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner**.


**I freeze any excess waffles and warm in microwave on those mornings I don't feel like making breakfast

Banana Blueberry Bread

1 Cup of canned or frozen blueberries
1 1/2 Cups of flour
2/3 cup of sugar
2 1/4 tsps baking powder
1 Cup of mashed  banana
1/2 tsp salt
1/2 Cup quick-cooking oats, uncooked
2 eggs
1/3 Cup peanut oil

Preheat oven to 350.  Sift together flour, sugar, baking powder and salt.  Stir in oats.  Add eggs, oil and bananas to the dry ingredients; mix well.  Distribute blueberries evenly through batter.  Turn batter into a greased and floured 8x5 loaf pan.  Bake 70 minutes.  Cool in pan 10 minutes.  Remove and cool completely before slicing.

Apple Pie Muffins

TOPPING

     1/2 cup firmly packed brown sugar
     1/3 cup all-purpose flour
     1/4 cup unsalted butter, melted
     1 teaspoon cinnamon


MUFFINS

     1 1/2 cups firmly packed brown sugar
     2/3 cup vegetable oil
     1 egg
     1 1/2 teaspoons vanilla
     2 1/2 cups all-purpose flour
     1 teaspoon baking soda
     1/4 teaspoon salt
     1 cup buttermilk
     2 cups diced peeled firm tart apples (such as Spy, Granny Smith)


    Note:Cinnamon could be added to the batter ( about 1 teaspoon or less).Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.