Blueberry Baked Oatmeal
(adapted slightly from Lynn’s Kitchen Adventures)
3c quick cooking oats
1/2c brown sugar
1 1/4c milk
2 T butter, melted
2t baking powder
1c vanilla yogurt (or 1 cup plain yogurt or sour cream)
1 1/2c-2c blueberries
Mix everything together, except blueberries in a large bowl. Gently fold in berries. Place in greased 9×13. Bake at 350 degrees for 25-30 minutes or until center is just set.
Serve with pats of butter and a sprinkling of brown sugar. And if your throwing caution to the wind, not counting calories, or are just up for some rich yumptiousness, douse it with a generous helping of half-n-half. You’ll thank me, truly you will (at least, that is, until you step on the scales:).
It’s cold here and gray.
Its on day like this that I want to bake… A LOT!
One of my favorite ingredients to use this time of year is pumpkin.
The cold weather, moody skies, and bare trees just signal to me that we should eat more pumpkin! One of our favorite recipes that uses pumpkin is Pumpkin pancakes. They are a favorite around here. So much so that I had to triple the recipe. The following recipe is enough for my family of six (3 teenage boys) to have some leftovers, including some for my parents (my mom loves these). You could even put them in the freezer and pull them out for breakfast on another day.
Pumpkin Pancakes (original recipe from Gooseberry Patch Cookbook)
3 cups all purpose flour
6 Tablespoons sugar
6 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 cups milk
1 1/2 cups cooked or canned pumpkin
6 Tablespoons canola oil
Combine dry ingredients in a bowl. In another bowl, whisk eggs, milk, pumpkin, and oil together. Add dry ingredients to the wet ingredients and whisk until almost smooth. Pour batter onto a lightly greased griddle. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 24-30 standard sized pancakes.
Apple Cider Syrup (recipe from Gooseberry Patch Cookbook)
3/4 cup apple cider or juice
1/2 cup brown sugar
1/2 cup corn syrup
2 Tablespoons butter
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered 45 minutes- I hour or until to desired thickness (this is a thin syrup more the consistency of real maple syrup). Let stand 10-15 minutes before serving.
The last time I made the Apple Cider Syrup I doubled the recipe and used the leftovers to make granola. I used the syrup to replace the water and sugar in my recipe. It was really good.
Pumpkin French Toast Casserole
(original recipe here.)
Preheat oven to 350 degrees and grease a 9×13 inch pan.
1 t vanilla
2 t cinnamon
1/2 t cloves
1/4 t nutmeg
1/4 t ginger
2 T white sugar
1/4 c milk
1- 15oz can pumpkin puree
~Mix all the above ingredients into a large mixing bowl.
~Cut up a 2 lb loaf of French bread into 1/2 inch cubes.
(I have an old standby recipe that I use for my French bread and so I always make it fresh. But, you could also use store bought or even a loaf of Texas toast bread.)
~Place the bread into the pumpkin mixture and toss until the bread is well coated.
~Pour into prepared baking pan.
~Mix together the following in a small bowl, until crumbs form.
1/3 c brown sugar
1/2 t cinnamon
2 T flour
1 1/2 T butter, softened butter.
~Sprinkle over the top of the bread.
Bake 30-40 min or until golden brown and knife inserted comes out clean.
This was a huge hit with all my guys. I served it with big mugs full of fruit smoothies. The combination of the pumpkin and spices was perfect! It wasn’t icky sweet like some french toast casseroles can be. There was very little left. My boys kept going back for more and if my youngest son, who has been sick, had joined us for dinner I’m sure they would not have been a single crumb left. It’s that good!
When the clouds scud across the steel gray sky and the wind brushes noisily past the windows and the beauty of orange, yellow, and red twirl and float across the Autumn sky, it’s time to bake!
The other morning it was gray and cold. I couldn’t resist. I just had to have a warm breakfast even if it meant we started school later than usual. I had been wanting to try a Peanut Butter Baked Oatmeal recipe for a long time. The moment just presented itself perfectly for whipping up a warm, filling, tasty breakfast. And I must say this recipe did not disappoint! My children LOVED this, as did I. It will definitely be put into the cold months breakfast rotation!
Peanut Butter Baked Oatmeal (adapted from Lynn’s Kitchen Adventures)
3c quick cooking oats
1/2c brown sugar
2T melted butter
2t baking powder
1/2c peanut butter
3/4c vanilla yogurt
Mix all ingredients in mixing bowl. Spread into a greased 9×13 in. pan. Bake uncovered at 350 for 20-25 min or until moist crumbs are left on knife that is inserted near middle. Serve with a sprinkle of brown sugar and top with milk or half and half.
English muffins are so easy to make and it is one of my families favorites. They make wonderful breakfast sandwiches when combined with eggs, cheese, ham, bacon or sausage. Or just toasted and slathered with butter, honey, peanut butter or jelly. Which ever way you look at it, these are just darn good!
1 cup milk
3 T butter, cut into pieces
2 T honey
1 c warm water (110*F)
1 pkg yeast
5 1/2 – 6 cups any combination of white and wheat
1 t salt
Combine the milk, butter and honey in a saucepan. Warm the mixture over medium heat until the butter starts to melt. Whisk slightly and remove from heat. Allow to cool until lukewarm.
In another bowl, add yeast to the warm water and let set 5-10 minutes.
Line 2 baking sheets with wax paper, sprinkle with cornmeal
Pour cooled milk into yeast mixture. Mix well.
Add 3 cups of flour and the salt and beat well. Beat in enough of the remaining flour so that the dough is firm enough to knead. Knead in remaining flour about 3 to 4 minutes.
Roll our dough to 1/2” thickness. Cut dough into 3 or 3 1/2” circles and place on baking sheets to rise. Let rise 35-45 minutes.
Cook on 300 degree griddle 10 minutes on each side. If cooking too quickly reduce heat.
Scrumptious, Yummy, Delicious…need I say more! 🙂
1/4 cup butter melted
1/4 cup honey
Combine butter and honey. Set aside.
1 carton (8 oz) plain yogurt
3 Tablespoons butter, softened
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
In a bowl, beat the eggs until lemon colored. Add the yogurt and butter. Combine flour, baking powder, baking soda, cinnamon and salt. Stir into yogurt mixture. In a deep fat fryer or electric skillet, heat oil to 360*. Drop batter by teaspoonfuls into oil. Fry until golden, about 2 minutes. Drain on paper towels. Cover with glaze and serve warm. Yield about 5 dozen.
*Original recipe appeared in Taste of Home~ 2001 minor alterations made by me.
2 1/2 cups milk
1/2 cup shortening, margarine or butter
Place milk and shortening in large microwaveable bowl. Microwave on high for about 2 1/2 minutes or until the shortening softens.
Add to milk mixture the following:
4 1/2 teaspoons of yeast
1/2 cup white sugar
2 teaspoons salt
1 cup flour
Mix this into the milk mixture well.
Stir in 6 to 6 1/2 cups flour. Stir until dough forms a soft ball. This is a soft dough and requires no kneading.
Place in warm place until dough has doubled in size. Or place in refrigerator overnight.
Punch dough down and divide into two portions. Roll dough out into a 15 x 8 rectangle.
Melt 3/4 of a stick of butter.
Brush half of melted butter onto rolled out dough. Sprinkle generously with brown sugar ( I just spread it over the dough with my hand so that it is about 1/8 of an inch thick) and then sprinkle with cinnamon. Roll up dough starting at the long side. Seal. Cut into 12 pieces and place in a greased 13 x 9 inch pan. Cover and let rise until double in size.
Repeat with other portion of dough.
Bake in 375* oven for 20-25 minutes.
Cinnamon Buttercream Frosting
1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
1/2 to 1 teaspoon of cinnamon (depending on how much cinn. you want)
In a bowl beat butter till fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup of milk and vanilla. Slowly beat in remaining sugar and cinnamon. Beat in additional milk if needed, to make it of spreading consistency.