Pumpkin & Berry Muffins
These muffins came out very moist! They are extra large and super good. I like to double the recipe and fill the muffin cups to the top edge for that bigger deli size muffin. You can add extra berries if you want.
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cup Sugar
½ Teaspoon Kosher Salt
2 Teaspoons Baking Powder
1/3 Cup Olive Oil
1 Egg
1/3 Cup Buttermilk
½ Cup Pumpkin Puree
1 Cup Fresh or Frozen Blueberries
1 Cup Fresh or Frozen Blackberries
Preheat the oven to 400° F. Grease the muffin cups or line them with muffin liners. Combine the flour, sugar, salt and baking powder in a medium size bowl. In a separate medium size bowl combine the oil, egg, buttermilk and pumpkin puree. Mix the wet mixture into the flour mixture. Next, fold in the blueberries and blackberries. Fill the muffin cups right to the top. Bake for 20 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes. Remove from the tins and serve. Serves 8
Buttermilk Waffles
Weekends are made for Waffles. Try this Buttermilk Waffle recipe and enjoy your morning!
INGREDIENTS
1 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups Buttermilk
6 Tablespoons Melted Butter
2 Slightly Beaten Eggs
In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Stir in the buttermilk, butter and eggs. Stir until thoroughly mixed. The batter will be thick. Pour approximately 2/3 to ¾ cup of the batter into the middle of the waffle iron. Close the lid and cook 6 minutes until golden brown. Makes 4 to 6 waffles.
Weekend Waffles
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
INGREDIENTS
1 Cup Unbleached Flour
3 Teaspoons Baking Powder
¼ Teaspoon Salt
1 Tablespoon Sugar
3 Separated Eggs
1 Cup Milk
4 Tablespoons Oil
1 Teaspoon Vanilla Extract
In a large size bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to the flour mixture. Stir until smooth. Add the oil and vanilla to the batter and mix well. Fold the egg whites into the batter. Pour about 2/3 to ¾ cup of the batter into the middle of the waffle iron. Cook for 6 minutes until golden brown. Makes 4 to 6 waffles.
Banana Sour Cream Waffles
INGREDIENTS
1 Cup Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Egg Separated
1 Cup Sour Cream
¼ Cup Milk
¼ Cup Melted Butter
1 Mashed Ripe Banana
½ Banana For Garnish
Whipped Cream (Optional)
In a large size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small size bowl, beat the egg white with a whisk until light peaks form. Add the egg yolk, sour cream, milk, butter and mashed banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 2/3 to ¾ cup of the batter into the waffle iron. Cook 6 minutes until golden brown. Serve with sliced banana, maple syrup and whipped cream (optional). Makes 4 to 6 waffles.
Gingerbread Waffles
What a Christmas morning breakfast this is! If you like gingerbread then you’re going to love these waffles!
INGREDIENTS
½ Cup Brown Sugar
2 Eggs – Separated
1 ½ Cups Buttermilk
½ Cup Molasses
7 Tablespoons Melted Butter
2 Cups Unbleached Flour
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Ginger
2 Teaspoons Cinnamon
½ Teaspoon Salt
¼ Teaspoon Cloves
¼ Teaspoon Nutmeg
¼ Teaspoon Cardamom
Mix the brown sugar and egg yolk together in a medium size bowl. Stir in the buttermilk, butter and molasses. Set aside. In a separate larger bowl sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, salt and cardamom. Set aside. In a metal or glass bowl whip up the egg whites with an electric mixer until stiff peaks have formed. Now add the brown sugar mixture into the dry ingredients and stir, but don’t over stir. Fold in the egg whites. Brush your preheated waffle iron with butter. Spoon in the waffle batter and close the lid. Cook until done (see your waffle iron instructions). Remove from the waffle iron and serve with butter and maple syrup. Makes 16 waffles.
Pumpkin Biscuits
These Pumpkin Biscuits are melt in your mouth good! Easy to make too!
INGREDIENTS
1 ¼ Cups Unbleached Flour
2 Tablespoons Plus 1 Teaspoon Sugar
1 Tablespoon Plus 1 Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cinnamon
¾ Cup Pumpkin Puree
¼ Cup Melted Butter
Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.
Potato Pancakes
There are many versions of Potato Pancakes, but I think that mine is especially tasty. Make the batter just before you plan to cook the pancakes because if you let the batter sit then it will turn brown. Serve with applesauce.
INGREDIENTS
2 Pounds Peeled Potatoes
1 Cup Unbleached Flour
2 Large Eggs
1/3 Cup Thinly Sliced Green Onions
2 Teaspoons Minced Garlic
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Vegetable Oil For Frying
Applesauce For Garnish
Grate the potatoes in a large bowl. Use the medium size hole on the grater. Mix with all of the other ingredients except for the applesauce. Mix well and cover completely with plastic wrap. The pancake mixture should be used within 10 minutes after preparing. Heat a large skillet on high heat and fill with at least 1/16 inch of oil. Scoop ½ cup of the batter onto the hot skillet. Spread the mixture out so that that pancake is ¼ inch thick. Do not overcrowd the pan. Lower the heat to medium and cook until one side is crispy and brown. Flip the pancake over and brown the other side. Transfer to paper towels to absorb excess grease. Keep warm and crisp. Makes 8 Potato Pancakes.
Pumpkin Cake
This cake is so easy to make. It is a nice dessert or can be eaten as a breakfast cake. You can put frosting on this cake if you like, but I don’t think that it needs it.
INGREDIENTS
3 Cups Sugar
1 Cup Olive Oil
5 Eggs
3 1/3 Cups Unbleached Flour
2 Teaspoons Baking Soda
1 ½ Teaspoons Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Allspice
1 Teaspoon Vanilla Extract
2/3 Cup Water
15 Ounces Pumpkin Puree
Preheat the oven to 350° F. Grease a Bundt pan or two 9x5x3 inch cake pans and set aside. In an extra large mixing bowl beat the sugar and oil with an electric mixer on medium speed. Add the eggs one at a time and beat well. Add the vanilla and set the sugar mixture aside. In another large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Alternately add the flour mixture and the water to the sugar mixture. Beat on low speed after each addition just until combined. Beat in the pumpkin and then spoon batter into the prepared pan(s). Bake for 1 hour until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a wire rack. Serves 8
Homemade Granola
If you would rather use different nuts feel free. If you would rather use raisins then be my guest.
INGREDIENTS
1 Cup Old-Fashioned Oats
¼ Cup Almonds
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
1 Tablespoon Sesame Oil
1 Tablespoon Honey
¼ Tablespoon Maple Syrup
¼ Cup Dried Cranberries
2 Tablespoons Pumpkin Seeds
Preheat the oven to 250° F. Line a baking sheet with parchment paper. Combine the oats, almonds, pumpkin seeds, cinnamon, and nutmeg in a medium bowl. Stir in the sesame oil, honey and maple syrup. Mix thoroughly. Put the mixture on the baking sheet and bake for 2 hours. Remove from the oven and let cool. Add the dried cranberries and place in an airtight container. Serves 4
Sausage Frittata
INGREDIENTS
8 Eggs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
½ Pound Italian Sausage With The Casings Removed
¼ Pound Chopped Mushrooms
1 Bunch Chopped Swiss Chard
8 Ounces Diced White Cheddar
In a large bowl whisk together the eggs, salt and pepper. Fold in the cheese and set aside. Warm 1 tablespoon of the olive oil in a skillet. You can use a frittata pan if you like, but don’t need to. Add the sausage to the skillet and cook for 9 minutes over a medium heat. Crumble the sausage with a wooden spoon until well browned. Drain off the fat and transfer the sausage to a separate bowl. Set aside. In the same skillet heat 1 tablespoon of the olive oil. Add the mushrooms and cook for 9 minutes over a medium heat. Stir occasionally until browned and tender. Season with the salt and pepper. Transfer to the bowl with the sausage. In the same skillet heat the final 1 tablespoon of olive oil and cook the Swiss chard over a medium heat for 2 minutes until wilted. Transfer to the bowl with the sausage. Return the sausage, mushroom and Swiss chard mixture to the skillet. Cook over a medium heat for 1 minutes. Add the egg and cheese mixture. Cook for 5 minutes over a medium heat. Cook until the eggs are set and slide the frittata ontio a serving plate. Serves 6
