Halloween Waffles Recipes

CANDY CORN WAFFLES

Steps:

• Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder and 1 teaspoon salt in a large bowl. Whisk in 2 eggs, 1 1/2 cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Tint half the batter orange and half yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.

HALLOWEEN WAFFLES

Steps:

• Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
• Melt the butter and set aside. Use the large-holed side of a box grater to grate the acorn squash. You should have one and a fourth cup of shredded squash. Place the squash in a bowl. Peel and core the apples; cut into small dice and add it to the bowl with the squash. Add the pecans, stir to mix and set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon and cloves. In another bowl, whisk together the cider, syrup and eggs until very well mixed. Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined. Stir in the squash, apple and pecans and fold in the melted butter.
• Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
• Spoon out a scant cup of batter (or more than the amount your waffle iron's manufacturer recommends) onto the grids. Use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids. Close the lid and bake until golden. If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with aluminum foil, in the preheated oven while you make the rest of the batch. Serve with choice of topping.

HALLOWEEN WAFFLES

Steps:

• Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
• Melt butter; reserve.
• Use the large-holed side of a box grater to grate the acorn squash; you should have 1 ¼ cups packed shredded squash.
• Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside.
• In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves.
• In another bowl, whisk the cider, syrup, and eggs together until very well mixed.
• Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined.
• Stir in the squash, apple, and pecan and fold in the melted butter.
• Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick.
• Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids.
• Close the lid and bake until golden.
• If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.