Pumpkin Crunch Bars

As I was making goodies last week to send to my Citadel cadet, I began to think that my Kilo Crunch Bar recipe could be altered to have a tasty autumn treat by using pumpkin instead of jam.  This morning I gave it a try, and oh. my. word.  They are amazing!  If you love pumpkin, you will love this recipe!   I used half of the Kilo Crunch Bar recipe so I wouldn’t have too much around to tempt me!! Ha!

1 c. whole wheat flour

1 c. old fashioned oats

1/2 c. packed brown sugar

1/4 tsp. baking soda

1/8 tsp. salt

1-1/2 tsp. pumpkin spice mix    (recipe found  here)

1/2 c. butter, melted

Mix all ingredients together.  Press all but about 3/4 c. into the bottom of a 9×9 baking pan.  Bake at 350 degrees for 10 minutes.

Spread about 3/4 c. pumpkin puree over the top of baked layer.  Sprinkle with remaining first mixture and press down gently.  Bake for another 15 minutes.

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Pumpkin Waffles with Apple Syrup

Cool air, no humidity, colorful leaves, football, pumpkins and apples…what’s not to love about fall?  The change in seasons  seems to bring out the best in people who have suffered with heat and humidity all summer long.  Pumpkins and apples are two of my favorite foods to work with during the fall months.  Combine them with  cinnamon and the dish has to be a winner!

I discovered this recipe for pumpkin waffles several years ago but just never got around to giving it a try until today.  It is absolutely amazing!!   The waffles have just the right amount of pumpkin so it is not over-powering.  Smothered with apple syrup, they just about melt in your mouth!  Sweet yumminess!

1 c. whole wheat flour

1-1/2 c. all-purpose flour

4 tsp. baking powder

2 tsp. cinnamon

1 tsp. allspice

1 tsp. ginger

1/2 tsp. salt

1/4 c. packed brown sugar

1 c.  canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl.  In a separate bowl, stir together the pumpkin, milk, and egg yolks.  In a 3rd bowl, beat the egg whites until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture, stirring just to combine. Use a rubber spatula to fold in 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites.  Cook waffles on preheated waffle iron according to manufacturer’s instructions.  Drizzle with apple syrup.

APPLE SYRUP

1/2 c. white sugar

1 tbsp. cornstarch

1 tsp. cinnamon

1 c. apple cider or apple juice

1 tbsp. lemon juice

2 tbsp. butter

Stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until the mixture begins to boil. Cook until syrup thickens. Remove from heat and stir in the 2 tbsp of butter until melted.  Serve warm.