Thursday, October 6, 2011


So last night we had CLAM CHOWDER and TODAY while at a Focus Group at the subject of "PUMPKIN" came up which reminded me about my AMAZING Pumpkin Waffles... SOOOOOOO here are the recipes ~ ENJOY! ~

BOTH are Andersen Family Recipes my mother passed down. THANKS MOM! ~

2 cans of clams (6.5oz)
2 cups Potatoes finely chopped
1 cup Celery diced
1 cup Onions finely chopped
3/4 cup butter
3/4 cup flour
1 qt. Half & Half
1 1/2 tsp. salt
1 1/2 tsp. sugar
dash of pepper

(I just wrote that off the top of my head ~ YEAH that is how I roll) So let me go get my book to write the directions so I don't mess up... Drain Clam juice into 2 qt. sauce pan and add Potatoes, Celery, and Onions. Then add enough water to cover veggies and bring to boil. Turn down to simmer until tender; about 20 minutes. Meantime melt butter in bigger pot and add flour blending with whisk on low until bubbles; cook for 1 minute while bubbling. Add Half & Half slowly, cook until smooth and thick. Add cooked and UNDRAINED veggies and then Clams. Heat thoroughly, season with salt, sugar, and pepper. Serve warm with sourdough bread! YUMMMMMMOOOOOOOO!!!!

* I put in more veggies and the Hubby says add more salt.


Waffle Mix
2 cups flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 cups milk
3/4 cup cooked, mashed pumpkin
1/2 cup oil
3 eggs
1/2 cup chopped pecans ( I am not a nut person so I leave these out)

Heat Waffle Iron. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger; blend well. Add milk, pumpkin, oil, and eggs and beat for 1 minute at medium speed. Stir in pecans. Bake in hot waffle iron until golden brown and steaming stops. About 4-5 minutes.

Syrup ~ YES you need to make this syrup... it is the BEST!!
1/2 cup sugar
1 Tbsp. cornstarch
1 tsp. cinnamon
1 cup apple cider
1 Tbsp. lemon juice
2 Tbsp. margarine or butter

In small sauce pan, combine sugar, cornstarch and cinnamon; blend well. Stir in apple cider and lemon juice; cook over medium heat until mixture boils and thickens. Remove from heat and add margarine; stir until melted. Keep warm and serve over hot waffles.

* I DOUBLE the Waffle Mix and TRIPLE the Syrup for left overs at our house. This is a GREAT breakfast and also a GREAT dinner! ~ HAPPY EATING! ~


3richardsons said...

Your making me hungry. We will be doing pumpkin waffles soon!

Tiffany said...

Why are you giving out the family secret recipes? You are like the dog on the Bushes baked bean commericals...

If the recipes are the blog-o-sphere, I can't make people bribe me to get them, dang it....but oh yeah, they are both super yummy!