It is my favorite time of year.

Yesterday we ventured for our fist trip this year to the pumpkin patch. I have a feeling we will be back with how much the kids loved making friends with the pumpkins...and scarecrows for that matter. Being from back east, my autumn memories are rich and full...colors, smells, and the magic of fall that only a east-coaster can appreciate. Being in Utah, there are different kinds of magical memories, and pumpkin patches are one of them.

The cool brisk air inspires my husband's culinary knack to really come out full fledged. But this morning, he was actually able to stay in bed while I made breakfast for once. And I have to post the recipe because it was just so yummy. Perfect with REAL maple syrup (not the high fructose corn syrup junk) and a bit of applesauce. Also really tasty to eat along side a cup of hot wassail or cider. Happy making! (Oh, and I must mention that Ian and I made these together...he especially loved tasting the molassas:)

Gingerbread Waffles:

(taken from the 1930's edition of Better Homes and Garden)

1/4 cup sugar

1/4 cup shortening (or supliment with applesauce)

1 egg

1/2 cup molassas

1 1/4 cup flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup hot water

1. Beat sugar and shortening (or applesauce) in a mixing bowl. Add egg and molassas; beat until combined well. In a separate bowl, combine flour, baking soda, salt and ginger, cinnamon and cloves. add to the sugar mixture. beat until smooth. Add hot water and mix .

2. Pour into hot waffle iron. Bout 1 cup at a time. (I used 1/2 cup...looks more like a snowflake). Bake according to your waffle iron. Make 8 waffles...approx. Dash with powdered sugar, applesauce and/or maple syrup.

Have a wonderful weekend!!!