Pumpkin Dessert Waffles with Cranberry Honey

I made this because I thought it'd be a fun Halloween treat, and they were delicious. The pumpkin and cranberry flavors went wonderfully together. I think, though, that in the future I'll save it for a December treat--it had more of a Christmas flavor to me. Enjoy!

Ingredients:
2 3/4 c. flour--I used a little over half as whole-wheat
1/3 c. sugar
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1 c. plain yogurt
1/3 c. milk
1/2 c. water
1 c. pureed pumpkin
1 large egg
1 Tbsp. canola oil
1 tsp. vanilla extract
2 egg whites

Cranberry Honey:
3/4 c. honey
1/4 c. cranberry or berry juice
1 c. fresh or frozen cranberries

1. Combine the flour, sugar, baking powder, spices, baking soda, and salt in a large bowl; stir to mix well and set aside.
2. Combine the yogurt, milk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add this mixture and the water into teh flour midxture; stir until moist and set aside.
3. Beat egg whites in a glass bowl with an eletric mixer on high until stiff peaks form. Gently fold into the batter.
4. Coat a waffle iron with oil (particularly important to prevent sticking with these low-fat waffles) and cook the waffles.
5. To make the cranberry honey: combine all the ingredients in a saucepan and cook until the cranberries pop. For extra flair, serve with a dallop of whipped topping and a sprinkle of cinnamon. Makes a great breakfast too.

Note: I modified this recipe from Parents.com.

Country Buttermilk Bread

This is my favorite recipe for "regular bread." It's a great sandwhich bread and delicious warm with some butter and honey on it. Again, this is a bread maker recipe, so I won't include any directions, but this one is easily made by hand also.

Ingredients for 1 1/2 pound loaf:
1 c. plus 2 Tbsp. non fat buttermilk (regular milk works fine)
3 Tbsp. butter
3 Tbsp. honey
1 1/2 tsp salt
2 c. whole wheat flour (for fluffier, yummier bread grind it yourself!)
1 1/4 c. bread flour
1/4 tsp baking soda (omit if using regular milk)
1 1/2 tsp. active dry yeast.

Honey Banana Whole Wheat Bread

Soooo good! I make this with my breadmaker and it's a very sticky dough so if you tried to knead it by hand, I think the results would be rather disasterous. Consequently, I'll just list the ingredients here--put them in, press go and enjoy. :) The bread is nice and sweet just like a quick banana bread, but less sugar (by far) and less fat (by far) and nice and fluffy.

For a 1 1/2 pound loaf:
1/2 c. warm water
1 Tbsp. butter
3 Tbsp. honey
1 egg
1/2 tsp vanilla
1/2 tsp salt
1 c. whole wheat flour
1 1/4 c. bread flour
1 small banana, sliced
1 1/2 tsp. poppy seeds
1 1/2 tsp active dry yeast.

Baked Apple Cider Doughnuts

These "doughnuts" are low in fat since they are baked rather than deep-fried in oil. Still very high in sugar, but lower calorie and much less fat than the alternative. I've also made this in a bundt pan with great results. It has a really nice, complex fall flavor and cakey texture that everyone seems to enjoy, especially this time of year!

Ingredients:
2 c. all-purpose flour (or use 1/2 whole-wheat)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 c. packed brown sugar
1/2 c. apple butter
1/3 c. pure maple syrup
1/3 c. apple cider
1/3 c. nonfat plain yogurt
3 Tbsp. vegetable oil

1. Preheat oven to 4oo if using two mini bundt pans or 350 if using a standard-sized bundt pan. Coat the cavities of a mini bundt pan or the cavity of a regular bundt pan with shortening. Sprinkle with sugar and shake out the excess.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon; set aside.
3. In another bowl, whisk together the egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add the dry ingredients and stir just until moistened.
4. If using a standard bundt pan, pour the batter into the pan and place in the oven for about 50 minutes, or until a knife comes out clean.
5. If using two mini bundt pans for traditional-sized doughnuts, spoon the batter into the cavities and bake at 400 for 10 to 12 minutes.
6. Sprinkle the top(s) with some powdered sugar before serving.

Note: I got this recipe from Diana's Desserts (www.dianasdesserts.com).