Pumpkin Waffles with Warm Cinnamon Apples

Ingredients for the waffles:
2 Eggs
1/2 Cup Canola Oil
2/3 Cup Firmly Packed Brown Sugar
1/2 Cup Cooked Pumpkin or Butternut Squash *
1 Tbsp Maple Syrup
1 1/4 Cup Water
1/2 tsp Vanilla
2 1/4 Cups Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
1/4 tsp Ground Cloves

Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.

Pumpkin Slices in Syrup

2 lb Pumpkin or Butternut Squash 
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice

Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.

Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.

Pickled Beets

Ingredients – (Pickling Liquid)

  • 3 quarts beets (about 24 small)
  • 3 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 2 cups sugar
  • 1 tablespoon pickling spice
  • 1 stick cinnamon


Pear Tart with Goat Cheese, Rosemary & Honey

1 sheet of frozen puff pastry, thawed
2 pears, cut into 1/4-inch slices
1/4 cup lemon juice
4 ounce goat cheese  
Fresh cracked pepper
Fresh rosemary leaves, chopped
Parchment paper

Preheat the oven to 450° F. Line a cookie sheet with parchment paper.

Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.