Pumpkin French Toast Bake

1/2 loaf French bread, cut into 1-inch bread cubes (or about 4 cups crusty bread, cut into bite-size pieces) (I've used a store bread loaf as well - it just absorbs liquid more)
8 large eggs
1 cups milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
2 Tablespoons maple syrup
1 Tablespoon brown sugar
3/4 cup pumpkin puree
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

syrup

Spray a 9x13" baking dish with non-stick cooking spray and place bread cubes in the dish. You want enough bread to fill the dish almost completely full.

In a large bowl, whisk together eggs, milk, vanilla, syrup, spices, 1 Tablespoon brown sugar and pumpkin puree until well combined. Pour over bread and mix with the bread (I used my hands, but you could use a large spoon) until all the bread is mostly covered (it was easier for me to mix in a large bowl and then dump it into the dish). Cover with plastic cling wrap or lid and refrigerate overnight (if you wanted to, you could also bake it at this time instead of letting it sit overnight).

In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35 minutes or until golden brown and no longer wet.

Serve immediately with maple syrup, honey or agave nectar. You can drizzle syrup (I spiced my syrup up with melted butter and cinnamon) all over the top before serving. Store leftovers in the refrigerator covered for up to a couple days.

Cranberry Pumpkin Bread

6 eggs

3 cups pumpkin puree (one large can)
11/2  cup oil
5 cups sugar
6 cups flour
3Tbsp pumpkin pie spice (cinnamon, nutmeg, cloves, ginger)
3 tsp baking soda
1 tsp salt
4 cups cranberries, fresh, then chopped in food processor

Preheat oven to 350
In a bowl combine eggs, pumpkin puree, cranberries and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 3 big loaf pans. Bake for 50 minutes and insert knife to see if done.

This is a big batch, can halve easily. Freezes great! And it's SOOOOO good! I also used one cup of oats in place of a cup of flour...just to make it more nutritious ;-) When I'm not giving as a gift, I'll use wheat flour as well. For more of a tang, you can also grate in some orange peel, and substitute 1/2 c. orange juice for two eggs.

Granola Bites/Bars

I was looking for an alternative to buying granola bars for school lunches, and found a recipe that was pretty authentic in recreating the Quaker oat granola bars we tend to purchase. 

Instead of spreading in a pan and cutting into bars, I scooped into mini liners and made bites. Whichever you make, they need to "CURE" overnight to harden, and unstick.

2 1/2 c. QUICK oats

1/2 c. crisp cereal (Rice Krispy style)

1/2 c. mini chocolate chips

1/2 c. brown sugar

1/2 t. salt

1/2 c. oil

1/4 c. honey

1/2 t. vanilla

(I added 3 T. flax as well)

Mix dry together, EXCEPT chocolate, and pour wet ingredients on top. When mixed together, add chips and mix in again. Bake 350 degrees, bites 12-15 and bars 17-22.

I was pleased to see the boys grab the container and help themselves without being asked! They are great for lunches with a couple in a baggie, and work well for snacks on the run.

I think I will be trying raisin/coconut/nut, and cranberries/white chocolate next.

Apricot Honey Oatmeal

3-1/2 c. water

1/3 c. chopped, dried apricots (about 4)

1/4 c. honey

1/2 t. ground cinnamon

2 c. oats

Bring water, apricots, honey and cinnamon to a boil. Stir in oats; return to boil. Reduce heat to medium; cook about 1 minute for quick oats or 5 for old fashioned oats. Cook until most liquid is absorbed, stirring occasionally. Remove from heat and let stand until desired consistency. Or, throw everything in a rice cooker, and wait for the button to turn yellow. I loved this recipe! It's very delicious. Don't be tempted to increase the water. The honey compensates for missing liquid. I really liked this recipe because everything came out of my food storage. How perfect is that! Recipe courtesy of Quaker Oats ~ Chef Smores

GRANOLA

(this  is a picture of my breakfast this morning)

It's NOT for dinner.
But one of my favorite foods in the world.
I make this on a regular basis.

12 cups whole oats

1 12oz bag coconut

1 16oz bag of sliced almonds

1 8oz bag of chopped pecans

1 bag Bob's Red Mills Fiber cereal - optional

(it looks like sawdust but you can't taste it)

2 cups oil

2 cups honey

Heat slightly the honey and oil.  Mix all dry ingredients into a large bowl.  Add the honey/oil mixture until all combined.  Spread out on a greased cookie sheet.  Bake at 300 for 30 minutes or so.  The brown-er the granola, the more crunchier it will be...your choice.  If you want to add dried fruits, add them after baking.  This stuff is AWE-SOME!  And that's the truth.

Bon Bon

Banana Breakfast Muffins

(pardon the yellow hue to my photo)
I'm NOT a banana fan. So when I have bananas turning the corner to yuck street, I usually throw them in a baggie and put them in the freezer for smoothies. This morning, however, I made muffins. And I was short on time. So I grabbed me a yellow cake mix, and when they were done, I wondered WHY? it took me so long to think of this?!

These babies are moist and delicious, and not so heavy (one of the reasons I don't make banana breads so often).

Gather:
one box classic yellow cake mix (I used Pillsbury)
1/2 cup applesauce
over-ripe bananas (I used five (!) small ones)
three eggs
1/2 cup water

Preheat oven to 350 F.

Peel bananas and throw in the kitchen-aid mixer.
Add applesauce, eggs and water.
Pour in cake mix, and mix until there are no lumps.
Pour by 1/3 cup measures into paper-lined muffin tins.
Sprinkle 1 TBSP streudel topping over batter in tins. (see below)

Bake at 350 for 20-25 minutes. Tops should look slightly browned.

Streudel topping:
1/2 stick margerine or butter
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar

cut butter into dry ingredients until mixed together.

Apple Walnut Muffins.

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
dash ground nutmeg
1/2 teaspoon salt
1 large apple, finely chopped, about 1 cup
1 large egg
1/2 cup vanilla yogurt (about 1 6-ounce container)
1 teaspoon vanilla extract
1/2 cup applesauce
6 tablespoons butter, melted
.
Topping Mixture:
3 to 4 tablespoons finely chopped walnuts or pecans
3 to 4 tablespoons packed brown sugar

PREPARATION:

Preheat oven to 350°.

Lightly grease muffin cups or line with paper liners.
In a large bowl, combine the flour, 1/2 cup brown sugar, granulated sugar, baking powder and soda, spices, and salt. Stir in chopped apple.
Whisk together egg, vanilla yogurt, vanilla, applesauce, and melted butter. Stir into dry ingredients until just combined.
Do not over mix.

Fill prepared muffin cups about 2/3 full.
Mix topping ingredients together.

Sprinkle a small amount of the topping mixture over each muffin.

Bake for 20 to 25 minutes, until lightly browned.

Makes 10 to 12 muffins.

Truly Scrumptious

IHOP Pumpkin Pancakes

IHOP Pumpkin Pancakes
I took this from my friend Cathy's blog

2 eggs
1 1/4 cup buttermilk
4 tbsp butter, milk
3 tbsp canned pumpkin
1/4 cup sugar
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice

Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bubbling and edges begin to harden. Serve with syrup or whipped cream.

Happy Harvest, TRULY!

Big Blueberry Muffins

Big Blueberry Muffins

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup unsalted butter, very soft

1/4 cup vegetable oil

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups buttermilk

1 1/2 - 2 cups (fresh or frozen) blueberries
**********

Preheat oven to 375F. Line 16 muffin tin cups (might need two tins) with paper liners.In a medium bowl, whisk flour, baking powder, baking soda and salt.In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vegetable oil and the vanilla extract.Alternate buttermilk and flour into butter mixture, ending with an addition of flour and working in 2 or three additions. Stir in blueberries.Divide batter evenly among muffin cups.Bake for 18-22 minutes, until tops are lightly browned and a tester comes out clean.Cool on a wire rack. Makes 16 big muffins

BON BON

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes Recipe

Ingredients:
Dry ingredients:

2 cups all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 Tbsp sugar
Other ingredients:

2 large eggs

1/2 cup buttermilk

1 cup milk

3 Tbsp warm melted butter

1 cup blueberries

1 Tbsp of butter or vegetable oil

*****

BON BON

COFFE CAKE

Scrumptious Coffee Cake

1/2 c. butter 1 c. sugar 2 eggs 1/2 tsp. salt 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 c. buttermilk

TOPPING:

1/2 c. brown sugar

1/4 c. white sugar

1 tsp. cinnamon

2 Tbsp. flour

2 1/2 Tbsp. butter, melted

1/2 c. chopped walnuts Mix butter and sugar.

*****

Add eggs and vanilla. Mix well. Sift together flour, salt, baking soda, and baking powder. Add this mixture alternately with the buttermilk to the egg mixture. Mix with mixer.
Pour half of batter into a 9 X 13 in. greased pan. Sprinkle 1/2 of the Topping Mixture over batter. Then add remaining batter. Put remaining Topping Mixture over batter. Pat crumbs lightly into cake mixture. Bake at 350 degrees for 35-40 minutes.

BON BON

Strawberry Stuffed French Toast

(Rachael, this is what I was going to serve you for breakfast on Saturday...mmmm...)

Strawberry-Stuffed French Toast

1 8 oz. package cream cheese, softened

1/2 C. powdered sugar

1 T. vanilla extract

1/2 t. cinnamon

8 slices bread

3 cups strawberries, hulled and sliced

3 eggs, beaten

2 T. milk

4 T. butter, optional

2 T. powdered sugar, sifted In a small bowl

combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal berries inside sandwich.In a shallow bowl, combine the eggs and milk; mix well and set aside.Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large non-stick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat. Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwich from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup (see recipe below) or maple syrup. Serves four.

*****

Warm Strawberry Syrup

1/2 C. maple syrup

2 T. orange juice

3/4 C. pureed strawberries

*****

In a small saucepan, combine the maple syrup, orange juice and pureed strawberries. Heat mixture over medium heat for 5 minutes or until thickened slightly, stirring frequently. Serve while warm.Makes 1 1/2 cups.

*****

Bon Bon

Freshly Baked Cinnamon Rolls

Made fresh this morning...can you smell 'em?We like LOTS of frosting - you don't have to put this much on...YUM!

Warning: they are OOEY-GOOEY and oh so CHEWY!!!

*****

Rolls:

1/2 c warm water

1 T yeast

1 T sugar

*****

Let the yeast rise in the water and sugar for about 10 minutes.

*****

add:

1 t salt

1 egg

1/2 c milk

1/3 c sugar

1/4 c oil

3 c flour (or so)

*****

Mix in mixer until dough is not too sticky to handle. Knead for about 4 minutes and let rise for a couple of hours. (I usually place in a bowl, cover with saran wrap and an elastic and let it rise in my fridge overnight. If you do this you need to take it out a couple hours before you roll them out) Roll out the dough and spread with a genereous amount of butter, brown sugar and cinnamon. Roll up and slice. Place on a greased cookie sheet and let it rise for another 30 min - to an hour. Bake at 375 for 25-30 min. Frost with frosting.

*****

Frosting:

3 c powdered sugar

1 stick butter

1 T vanilla

5 T heavy cream

*****

I know they seem time consuming...but really, they are worth it! I like to do these on a Saturday or non-school day.

*****

BON BON

Sausage and Egg Casserole

I dedicate this recipe to GG and all the fun memories making this dish...It's FUNNER together, right GG?

INGREDIENTS:

6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste

PREPARATION:

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. Serves8 to 10

BON BON and GG

Homemade Granola

6 c oats

1 c shredded coconut

6 oz pkg sliced almonds

1 c honey

1 c oil

(you can add raisins and whatever else too)

Mix dry ingredients in a bowl, add honey and oil in a sauce pan and heat on medium until warm. Add wet to dry and stir until thoroughly mixed. Bake on a cookie sheet (spread granola out thin) at 300 degrees for 10 min. Stir and bake another 10 min. I do this until the granola starts turning a golden brown. Take out of oven and loosen with a spatula and then let cool. Cover in tight container and store. (I like to keep it in the freezer because I love the way it makes the granola really cold and crispy in the milk.)

BON BON

Crepes

I am going to give you my world famous Crepe recipe because I like you guys SO much!! Just don't go sharing it with anyone else, okay? HA!

1 1/2 c milk

3 eggs

1/2 t vanilla

1 T melted butter

dash salt

1 c flour

----------

freshly sliced strawberries

strawberry yogurt

whipped cream

powdered sugar

----------

Blend ingredients in a blender until smooth. Heat frying pan to med. heat. Spray with oil and spread 1/3 c into pan - tip to cover the whole bottom of the pan. Flip after 30 seconds or so, cook another 30 seconds and move crepe to a plate. After it's cool I spread strawberry yogurt on the bottom, sliced strawberried, whipped cream - fold crepe in thirds and sprinkle powdered sugar on top. These are yummy with whatever you would like to put in them. Be creative. Bon V