Pumpkin-Cranberry Waffles

• 2 cups All-purpose Flour
• 2 Tablespoons Granulated Sugar
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon ground Cinnamon
• 1 teaspoon ground Ginger
• 1 1/2 cups Milk
• 4 Tablespoons Unsalted Butter
• 1/4 cup Vegetable Shortening
• 2 large Eggs
• 1 cup canned Pumpkin Puree
• 1/2 cup dried cranberries

Instructions:
Sift together the flour, sugar, baking powder, salt, cinnamon and ginger in a large mixing bowl.
Place the milk, butter, and vegetable shortening in a small saucepan and warm over a low heat setting until the butter and shortening have melted. Set aside to cool slightly.
Plump the dried cranberries in a small bowl of hot water, just enough to cover the dried fruit, for about 10 minutes. Drain thoroughly; set aside.
In a separate bowl, beat together the eggs with the pumpkin puree. Stir in the cooled milk and shortening mixture. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until well combined. Stir in the plumped cranberries.
Pre-heat a waffle iron for about 10 minutes. Spray with a non-stick oil or butter the preheated waffle iron before adding about 1/2 cup of batter to the iron.
Bake the waffles until crisp and golden, serve warm with butter and your favorite embellishments on the side.
Serves 4
BR> NOTE: You can also use this as a pancake batter by simply thinning this recipe with a little additional milk.