Whole Wheat Dairy Free Fluffy Pumpkin Pancakes

Inspired by this recipe

1 1/4 c. whole wheat or whole white wheat flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup almond milk
6 tbsp pumpkin puree
2 tbsp olive oil
1 egg

Beat milk, pumpkin, oil, and egg in mixer. Add flour, sugar, baking powder, spices and salt. Mix until combined.

Drop 1/4 c. of batter onto skillet.

Pumpkin French Toast

Pumpkin French Toast (from Megan Hebdon)

1/2 c. pumpkin puree
3 eggs
1/2 to 3/4 c. milk
1 tsp. vanilla
1/2 tsp. cinnamon
Bread (delicious with cinnamon bread)

Whisk egg and milk together until well combined, add pumpkin, vanilla, cinnamon and whisk until smooth. Heat griddle to 350 and spray with non-stick cooking spray. Dip bread in egg mixture and allow to soak on each side. Place bread on griddle and cook on each side until golden brown (it iwll look a little darker than regular french toast). Good with berries and vanilla yogurt.

Coffee Cake from Lisa Connolly

Coffee Cake from Lisa Connolly

1 1/2 c. crushed graham crackers
3/4 c. chopped pecans
3/4 c. brown sugar
1 1/2 tsp cinnamon
8 tbsp margarine (melted)

Mix together and set aside.

1 package yellow cake mix
1 c. water
1/4 c. oil
3 eggs

Mix cake mix, water, oil, and eggs with mixer. Pour into 9x13 greased pan (or two 8/9 inch cake pans). Sprinkle the streusel mixture on top of the cake batter. Bake at 350 degrees for about 35 mins. Cool slightly then drizzle with icing.

Icing
1 1/2 c. powdered sugar
1 tsp vanilla
Milk

Upside-Down Cinnamon-Apple Coffee Cake

Upside-Down Cinnamon-Apple Coffee Cake (from here)

1 1/2 c. chopped peeled apples
1 can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 c. pecan halves or pieces
2 tbsp margarine or butter, melted
1/3 c. firmly packed brown sugar
2 tbsp corn syrup

Heat oven to 350. Spray 9 inch pie pan with nonstick cooking spray. Spread 1 cup of apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 c. apples and pecans.

In a small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350 for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave on HIGH for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Belgium Waffle Dough

From Saunder Schroeder

1 c. Belgian Pearl Sugar
3.5 c. flour
1 packet yeast
3/4 c. lukewarm milk
3 sticks butter
2 eggs
1/2 tsp salt
1 tsp vanilla

Dissolve yeast in milk.
Add all ingredients to flour except the sugar. Let the dough rise 30 min.. Ad pearl sugar and divide the dough into 3-4 ounce portions. Cook in greased waffle maker.

Carrot and Apple Pancakes

Carrot and Apple Pancakes

Notes: I want to try these for G. They are from the babyfood cook book.

3/4 c. all-purpose flour
1 c. whole wheat flour
1/4 tsp. salt
1 3/4 tsp baking powder
6 tbsp apple juice
2 egg yolks, lightly beaten
4 tbsp melted butter
1 1/4 cups formula
3/4 c. apple peeled and grated
3/4 c. grated carrot

Mix and pour onto hot griddle about 3 inches across.

Basic Crepes

Basic Crepes

1 c. all-purpose flour
2 eggs
1/2 c. milk
1/2 c. water
1/4 tsp. salt
2 tbsp butter, melted
sugar, to taste

Whisk flour and eggs. Add in milk and water, stirring. Add salt and butter, beat until smooth.

Heat griddle over medium high heat. Pour ~1/4c. batter and tilt pan until batter coats surface evenly.

Cook for about 2 minutes and flip. Serve hot.

Fresh Peach Sauce

Fresh Peach Sauce (from here)

Notes: This was good. We had with crepes.

1/2 c. water
3 tbsp sugar
2 tbsp cornstarch
1 dash ground nutmeg
1 c. sliced peeled fresh peaches (I used fresh ones that I froze last fall.)
1/8 tsp. almond extract

In a saucepan, bring water, sugar, cornstarch, and nutmeg to a boil. Boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat; stir in extract. Serve warm.

Baked Oatmeal

Baked Oatmeal (original from KraftyKatrina.blogspot.com, but I can't find the original link)

Sadly, I haven't made this since we moved here. I lost my recipe binder that I used before we moved, and I FINALLY found it last month. I just made this again today. Instead of using oil, I used some left over pumpkin. I added cinnamon and pumpkin pie spice. This is an easy and delicious breakfast.

3 cups quick cooking oatmeal
1/2 c. sugar
1/2 c. packed brown sugar
1 tsp. salt
1/2 tsp. baking powder
1 cup milk
1/2 cup vegetable oil
2 eggs

In a large bowl, combine all ingredients. Pour into a greased 9x9x2 (sometimes I use 8x8). Bake, uncovered, at 350 for 30 to 40 minutes, or until set. Serve with milk (I never do this, but that's what the original recipe suggests).

Baked Cinnamon Breakfast Bites

Baked Cinnamon Breakfast Bites (from here)

These were so delicious. So so so so good.....I would be willing to say they are better than any doughnut hole I've ever had and definitely better than any cake doughnut I've had.

1 1/3 c. flour
1 c. coarsely chopped rice krispies (chop before measuring)
2 tbsp plus 1/2 c. sugar, divided
3 tsp baking powder
1/2 tsp salt
1/4 c. butter-flavored shortening
1/2 c. milk
1 tsp ground cinnamon
1/4 c. butter, melted

Mix flour, crushed cereal, 2 tbs. sugar, baking powder and salt in a large bowl.

Cut shortening in with the pastry blender or fork until mixture resembles coarse crumbs.

Add milk and stir just until moistened.

Roll dough into approximately 2 1/2 dozen 1 inch balls.

Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon and sugar mixture.

Place balls onto greased 8 or 9 inch round pan.

Bake at 425 for 15 to 18 mins (I did 425 convection for 10 mins) or until a toothpick comes out clean. Cool for a few minutes in pan or on a wire rack before removing.

If you want a perfect rounded ball, put them on a cookie sheet. I baked them in an 8x8 pan...taste over looks baby. They were delicious.

Apple Puff Pancake

Apple Puff Pancake (from Taste of Home Prize Winning Recipes)

Note: This was really good and easy!! I made homemade peach pie filling from peaches I had frozen from the peach guy and used the recipe in the Ball Blue Book. It was pretty delicious. I didn't have an oven proof skillet, so I just put it into a room temperature 9x13 pan and it worked out just fine. We had it as dessert to try it out, but I do think it would be really good as a breakfast.

1/3 c. butter
1 c. all-purpose flour
4 eggs
1 c. milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted walnuts (optional)

Place butter in a 10in oven proof skillet. Place in a 425degree oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leave 1 tbsp melted butter in the skillet. Stir the remaining butter into the batter.

Pour batter into hot skillet. Bake for 15 to 20 mins. or until edges are golden brown.

Meanwhile, in a small saucepan, warm the pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Fluffy French Toast

Fluffy French Toast (from All Recipes)

Note: This was really good!

1/4 c. all-purpose flour
1 c. milk
1 pinch salt
3 eggs
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 tbsp. white sugar
bread

I halved this the first time I made it, and it was just right for Brandon and I.

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread (from here)

Notes: I haven't made this yet, so all of the notes are from the link that I got it. I REALLY want to make it though. It looks delicious and pretty (check out the link for photos)!!

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9×5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Chocolate Chip-Cinnamon Breakfast Ring

Chocolate Chip-Cinnamon Breakfast Ring

1/2 c. butter, softened
2 12.4 oz cans refrigerated cinnamon rolls with icing
1 box (4 serving size) vanilla putting and pie filling mix (not instant)
1/2 c. packed brown sugar
1/4 c. miniature semisweet chocolate chips

Heat oven to 375. Using 1 tbsp of the butter, generously butter 12-cup fluted tube cake pan. In small microwaveable bowl, microwave remaining butter on High 1 minute or until melted when stirred.

Separate dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the putting mix and half the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan; cool 15 minutes.

Microwave icing on high 10 seconds to soften. Drizzle icing over ring. Cut into wedges; serve warm.

Baking Powder Biscuits

Baking Powder Biscuits (from here)

2 c. sifted flour
2 tsp. baking powder
4 tbsp. butter or shortening
1/2 tsp. salt
about 3/4 c. milk

Sift flour once, measure (didn't remeasure), add baking powder and salt, and sift again. Cut in shortening or butter (review said to do this with hands by rubbing butter into the flour, so that's what I did). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds (forgot to do this), enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter (didn't have so I used a kid's cup). Bake on un-greased sheet in a 400 degree oven (I did 400 degrees convection) for 12 to 15 mins. Makes 12 biscuits.

These were really good as well! They don't puff/rise up, but they are light and fluffy.

Homemade Sausage

Homemade Sausage from Lean Ground Beef or Turkey (from here).

1 pound of ground turkey or very lean ground beef

1/2 teaspoon of salt

1/2 teaspoon of garlic salt

1/4 teaspoon of pepper

1 teaspoon of cumin

1/2 teaspoon of sage

1/4 teaspoon of basil

1/4 teaspoon of oregano

I just added it to the pan as the meat was browning. It was realllllly good! I'd maybe cut the salt down a little bit. Between the salt in the sausage and the salt in the gravy, breakfast was a little salty. I also didn't have sage, so I just left it out.

Starbucks Pumpkin Scones

Starbucks Pumpkin Scones (from here)

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

White Icing Option

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Icing Option

# 1 cup powdered sugar
# 3 tablespoons powdered sugar
# 2 tablespoons whole milk
# 1/4 teaspoon ground cinnamon
# 1/8 teaspoon ground nutmeg
# 1 pinch ginger
# 1 pinch ground cloves

1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Cinnamon Bun Pancakes

Cinnamon Bun Pancakes (From here.)

Notes: I made these today. They were SO good! We had leftover vanilla frosting from cupcakes, so we melted it and topped them with that. Delicious! I will definitely make them again.


* 1-½ cup All-purpose Flour
* 3 Tablespoons White Sugar
* ½ teaspoons Salt
* 4 teaspoons Baking Powder
* 1 Tablespoon Cinnamon
* 2 whole Eggs Beaten
* 1 cup Milk
* 2 Tablespoons Corn Syrup
* ¼ cups Butter, Melted
* 1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing drizzled over the top.

Easy Apple Strudel from Campbell's 4 Ingredients or Less

Thaw Time: 30 minutes
Prep Time: 10 minutes
Bake Time: 35 minutes

1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 can apple pie filling
2 tbsp. raisins, optional
Confectioners' sugar, optional

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degree. Mix egg and water.

Unfold pastry on lightly floured surface. Roll into 16 x 12 inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Sprinkle with raisins, if desired. Starting at short side, roll up like a jelly roll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2 inch slits about 2 inches apart on top.

Bake for 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. dust with confectioners' sugar, if desired; slice and serve warm.

Serves 6

Fruit on the Bottom Baked Oatmeal

Fruit on the Bottom Baked Oatmeal (From here: http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/fruit-on-the-bottom-baked-oatmeal/ )

* ¾ cups Butter, Divided
* 1-½ cup Thinly Sliced Fruit*
* 4 Tablespoons Demerara Sugar Or Sucanat, Divided
* ½ cups Whole Milk
* ⅔ cups Pure Maple Syrup
* 2 whole Large Eggs
* 1 teaspoon Vanilla Extract
* 2 cups Old Fashioned Rolled Oats
* 2-½ teaspoons Baking Powder
* ¼ teaspoons Baking Soda
* ½ teaspoons Salt
* ⅓ cups Sliced Almonds

*Peaches, pears and apples are good choices. If using apples, make sure to slice them thinly or they will be crunchy.

1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
2. In a medium bowl, mix together milk, maple syrup, eggs, remaining 1/2 cup butter and vanilla.
3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
4. Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or vanilla sauce.