Pumpkin Waffles with Buttermilk Syrup

We had these for dinner last night. My sister-in-law, Laura, will forever be one of my favorite people for sharing this recipe:). My suggestion: double the syrup. It's that good.

Served them with this (which Jeff made by the way):

And this:

Recipes below (except for the orange juice. It was Minute Maid. Original. Low pulp. With calcium.)

Pumpkin Waffles and Buttermilk Syrup Batter: 2 c. flour 2 Tbsp. baking powder 2 Tbsp. cinnamon 1 Tbsp. sugar ½ tsp. nutmeg ¼ tsp. salt Mix ingredients together, then add: 4 egg yolks (save whites) 1 c. pumpkin 1 Tbsp. vanilla 1 ½ c. milk ¾ c. melted margarine Then beat 4 egg whites until stiff peaks form and fold them into the batter. Cook in waffle iron. Buttermilk Syrup: 1/4 cup butter (NOT margarine) ½ c. buttermilk (or substitute 1 Tbsp. lemon juice + ½ c. milk) 1 c. sugar 1 tsp. light corn syrup Bring to a boil and take off heat. Add 1 tsp baking soda and 1 tsp vanilla. It will bubble up quite a bit, so make sure your pan is large enough. Stir until it settles. Serve warm over pumpkin waffles. Yummy!

Easy Breakfast Casserole

2 cups dry chicken stove top stuffing mix (from the canister)
2 cups milk
1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
6 eggs, beaten
1 cup cheddar cheese, shredded

1. Preheat oven to 350F and lightly grease a 9 x 12 baking dish.
   
2. Mix all the ingredients together.
   
3. Pour into prepared baking dish.
   
4. Bake for about 45-50 minutes or until set.