Overnight Apple Pie Oats

Here is a perfect prepare ahead breakfast. I know many of you are already fans of overnight oats, Overnight Apple Pie Oats gives you a quick breakfast with the fantastic flavors of apple pie. Make a few in sealable jars and you have breakfast on the go, ready when you are.

Overnight Apple Pie Oats

Servings 2

Ingredients

  • 2 teaspoons peacans, toasted
  • 1 cup old-fashioned oats
  • 1 cup milk
  • 1 apple, diced
  • 2 teaspoons brown sugar or honey
  • 1/2 teaspoon ground cinnamon
  • raisins or craisins/optional

Instructions

  1. Combine oats, milk, apple, brown sugar or honey, cinnamon and raisins or craisins, if desired. Divide equally into 2 – 1 cup containers. Cover and refrigerate overnight. To serve, stir well and top with pecans.

Interesting Find – Multi-Grain Blueberry Pancake Recipe from Squam Lake Inn

One of our favorite New England towns is Holderness, NH which is situated along the shores of Squam Lake. Squam Lake is known for being featured in the film On Golden Pond. Over the years we have visited numerous times since our dear friends have a cottage on the lake. Since we have stayed at the Squam Lake Inn, I continue to receive e-mails from the Inn. I happened to open their lastest e-mail I received and started looking at their site and noticed their recipe for Multi-Grain Blueberry Pancakes. I knew this was a must try since every time we have eaten there their food is outstanding. These pancakes are no exception.

MULTI-GRAIN BLUEBERRY PANCAKE RECIPE – DELICIOUS BREAKFAST

Multi-Grain Blueberry Pancake Recipe from the Squam Lake Inn, Holderness, NH

Ingredients:

  • 1 ½ c. flour
  • 2 heaping T. old-fashioned oats
  • 2 heaping T. wheat germ
  • 2 T. yellow corn meal
  • ¾ t. baking soda
  • 1 ½ t. baking powder
  • 2 t. sugar
  • ¼ t. salt
  • 2 large eggs
  • 1 ½ c. buttermilk
  • ¼ c. milk
  • 4 T. butter, melted

Add julienne apples sprinkled lightly with cinnamon and sugar, after pouring batter onto griddle.
This recipe works great if you have some “plain” eaters at your table. Simply leave out any berries or apples!

Preheat griddle or large skillet on medium high. Wisk together dry ingredients. Combine w/ beaten eggs, buttermilk and milk in a bowl using a fork. Do not over mix. Cut melted butter into the batter. Brush griddle or pan generously with butter before pouring patter. Add fresh blueberries to the pancakes after pouring batter onto griddle. Cook till bubbles appear in the center of the pancake. Flip and finish until golden brown Serve with NH Maple Syrup and Rae’s Maple Sugar Bacon.

Options: Add julienne apples sprinkled lightly with cinnamon and sugar, after pouring batter onto griddle.
This recipe works great if you have some “plain” eaters at your table. Simply leave out any berries or apples!

Mini Cinnamon Toast Scones

When I was growing up I just loved warm buttered toast with cinnamon sugar – as a matter of fact, I still love warm buttered toast with cinnamon sugar! This time I took my scone recipe and cut the scones into small squares, baked them, dipped them in melted butter and dusted them with cinnamon sugar. I can guarantee you, you cannot each just one. These flaky little morsels are perfect with coffee in the morning or just about anytime during the day.

Mini Cinnamon Toast Scones

Servings 18

Ingredients

  • 8 tablespoons unsalted butter, chilled
  • 1/2 cup half and half
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • SUGAR TOPPING
  • 1/3 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Line a baking sheet with parchment and preheat oven to 375 degrees. Cube the 8 tablespoons of butter into small cubes and place in the freezer until ready to use. In a measuring cup, pour in the 1/2 cup of half and half, add the egg and vanilla and mix well with a fork – refrigerate until ready to use. In a large bowl (or in your food processor bowl) combine the flour, sugar, baking powder and salt. Mix well. Add the cold butter and cut the butter into small pea size pieces with a pastry blender or two forks. (If using your food processor – pulse until the butter is the size of small peas – pour the mixture into a mixing bowl.) Pour the half and half mixture over the flour and butter mixture, with a rubber spatula stir and fold until it makes a loose dough with some floury bits remaining. Lightly flour a wooden board and knead the dough a few times. Do not over knead or the scones will be very dense. Shape the dough into an 8 inch by 4 inch rectangle. Cut the dough crosswise into 6 equal pieces, cut each of the six pieces into 3. You should have 18 scones approximately 1 1/2 in each. Place each on the baking sheet about 2 inches apart. Bake for 19-20 minutes or until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Melt the remaining 4 tablespoons of butter in a shallow bowl, combine the sugar and cinnamon in another bowl. Dip the top of each scone in the melted butter and then dust the tops with the cinnamon sugar. Delicious served warm or at room temperature. Easily can be reheated in the microwave for a few seconds.

Raspberry Almond Cream Cheese Coffee Cake

This is one of my favorite recipes and a perfect holiday morning treat. I usually bake one 9-inch cake but since this year our plans are changing with fewer family members, I made two 7-inch cakes and they are perfect for a smaller celebration. You can easily freeze these cakes after baking and cooled, thaw overnight.

Raspberry Almond Cream Cheese Coffee Cake

Servings 10

Ingredients

  • 2 1/4 cups flour
  • 1 cup sugar, divided
  • 3/4 cup cold butter
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 8 oz. package cream cheese, softenend
  • 1/2 cup seedless raspberry jam
  • 1/2 cup slivered almonds

Instructions

  1. Preheat oven to 350 degrees. Butter and flour 1 – 9-inch or 2 – 7-inch springform pan(s). Whisk together 2 1/4 cups flour and 3/4 cup sugar in a large bowl. Cut butter into flour mixture until crumbly (this step can be done in your food processor – if using a food processor, pour the crumb mixture into a large bowl and continue). Reserve 1 cup of the above mixture for the topping. Add sour cream, almond extract, baking powder, baking soda, salt and 1 egg to the remaining crumb mixture, stir until blended. Spread dough over bottom and about 2 inches up the sides of the pan(s) to form the crust. Beat the cream cheese, remaining 1/4 cup sugar and remaining 1 egg with an electric mixer until smooth and creamy. Pour into the center of the dough in the pan and spread to cover the bottom. Spoon preserves in small dollops over the cream cheese. Add almonds to the reserved 1 cup of crumb mixture – stir until well incorporated. Sprinkle almond mixture over the cream cheese layer. Bake for 1 hour and 10 minutes for a 9-inch pan/1 hour for a 7-inch pan or until the filling is set and the cake is golden around the edges. Cool in pan on rack for 15 minutes. Remove sides and bottom on pan, serve warm or at room temperature. Store leftovers in refrigerator.

Sausage and Spinach Frittata

This is one of my “go to” recipes especially during this busy time of year. It makes a wonderful brunch or quick dinner. If you are lucky enough to have leftovers, they are delicious for lunch. You can substitute chorizo or chicken or turkey sausage if you prefer. It is puffed and golden when you remove from the oven, delicious with a side salad or warm biscuits.

Sausage and Spinach Frittata

Servings 6

Ingredients

  • 3/4 pound bulk Italian sausage
  • 6 large eggs
  • 1 cup heavy cream
  • 2 large handfuls baby spinach
  • 6 oz. crumbled Feta cheese
  • 12 cherry tomatoes, halved
  • salt, pepper and red pepper flakes (to taste)

Instructions

  1. Preheat oven to 375 degrees. Cook the sausage in a 10-inch oven proof skillet (I use my cast iron skillet) over medium heat, stirring to crumble and no longer pink. Remove from the skillet and drain the skillet, do not wash or wipe clean. In a large bowl, whisk together the eggs, cream, salt, pepper, and red pepper flakes until foamy. Add the sausage, spinach, feta and tomato, stir until fully incorporated. Pour the mixture into the skillet, pat down the spinach leaves lightly with a fork to flatten into the mixture and cook over medium heat until it begins to set around the edges. Place the skillet in the oven and bake until the top is puffed and golden brown, 25 – 35 minutes. Slice and serve immediately.

Pumpkin Butter

One of my favorite fall items is Pumpkin Butter. It is terrific on toast, pancakes, muffins, biscuits, the uses are endless. (I think Pumpkin Butter is delicious on ginger snaps!) You can also use it in your pumpkin pies, there are numerous recipes online using Pumpkin Butter as a key ingredient. There are so many varieties on the shelves to choose from. Well, this year since I am not out shopping and checking out every kitchen store I pass, I decided I would make my own pumpkin butter. With a few ingredients and little time, you can create a delightful Pumpkin Butter. The aroma alone when it cooks is enticing with the pumpkin, cinnamon, nutmeg and ginger spices. Easy to make and a fall classic.

Pumpkin Butter

Ingredients

  • 1 29 oz. can pumpkin
  • 1 1/3 cup sugar
  • 1 cup water
  • 1 tablespoon lemon zest
  • 1/2 lemon, juiced
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon each – nutmeg and ginger

Instructions

  1. Combine all of the above ingredients in a large saucepan. Bring to a boil, reduce heat to simmer, cover and cook 15 minutes. Stir frequently. Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

Chocolate Chip Banana Muffins

For a few days now, three ripe bananas have been staring at me every time I walk past them in the kitchen. Each day, I said it is time to bake with bananas. Well, today I brought out mom’s recipe box and made her Chocolate Chip Banana Muffins. They are extremely moist, easy to make and they freeze extremely well. Perfect on those busy and frantic days, you can always pull these delicious muffins out of the freezer for breakfast, lunch or any time of day – they are delicious!

Chocolate Chip Banana Muffins

Servings 18

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 12 oz. semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees, Line muffin cups with paper liners. Mix the flour, baking soda and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Add the bananas and mix well. Stir in the dry ingredients until well incorporated. Stir in the chocolate chips. Spoon into the muffin cups. Bake for 20 minutes or until golden brown

Upside Down Baked Orange French Toast

This recipe gives you the opportunity to bake an entire pan of french toast and have it ready when you are. No more flipping and turning french toast piece by piece. It also has a wonderful orange sugar glaze when it comes out of the oven – syrup is optional! A wonderful morning taste treat.

Upside Down Baked Orange French Toast

Ingredients

  • 1/4 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons grated orange rind
  • 4 eggs, slightly beaten
  • 2/3 cup orange juice
  • 8 slices of bread (I like to use brioche)
  • powdered sugar

Instructions

  1. Preheat oven to 325 degrees. Combine sugar, cinnamon and orange rind in a small bowl. In a shallow bowl, combine the eggs and orange juice. Melt butter in a 10 x 15 jelly roll pan. Sprinkle sugar mixture evenly over the melted butter. Dip bread in egg misture, soaking well, and arrange on top of the butter/sugar mixture. Bake for 15 – 20 minutes, watch carefully. Remove from the oven and carefully lift each piece out and flip over onto each plate. Dust with powdered sugar.

Layered Tostadas

I know we are always looking for quick to fix entrees especially during this unexpected time at home. This entree is ready under 30 minutes and a perfect breakfast, lunch or dinner! One crispy corn tortilla topped with a smashed avocado, spinach, cheese, sausage and a sunny-side up egg. All my favorites on one crispy tortilla – YUM!

Layered Tostadas

Servings 4

Ingredients

  • 4 corn tortillas
  • 2 tablespoons olive oil
  • 1 avocado
  • 1/2 pound pork sausage/mild or spicy
  • 1 cup shredded sharp cheddar cheese
  • fresh spinach leaves
  • 4 eggs
  • salt and pepper

Instructions

  1. Cook sausage over medium heat until browned and crumbly, drain on a paper towel, set aside. Heat the oil over medium-high heat and cook each tortilla until brown and crispy – 2 – 3 minutes, turn frequently, drain on a paper towel. Smash ripe avocado with a fork and spread 1/4 on each tortilla, top with spinach, cheese and sausage. Cook eggs sunny-side up or to your desired taste. Top the sausage with the egg. Salt and pepper to taste. If you have hearty eaters, plan two per person.

    You can easily customize; substitute chorizo or leftover pulled pork for the pork sausage, Pepper Jack or Monterey Jack cheese or for that matter, any type of cheese for the Cheddar cheese. You can also sprinkle with cilantro, if desired.

Popovers with Grand Marnier Sauce and Fresh Berries

When I was growing up I definitely remember the wonderful popovers that my mom would always make. They are also one of my favorite recipes to bake. They look spectacular with very little effort. This time I topped mine with a Grand Marnier Sauce and Fresh Berries. Perfect for a brunch or elegant dessert. Drizzle with honey, it you like a bit more sweetness.

Popovers with Grand Marnier Sauce and Fresh Berries

Servings 6

Ingredients

  • POPOVERS
  • nonstick cooking spray
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 cup flour
  • 1/4 teaspoon salt
  • GRAND MARNIER SAUCE
  • 1 1/2 cups sour cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon Grand Marnier liqueur
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • assorted fresh berries

Instructions

  1. Combine sauce ingredients and stir until well combined. Cover and refrigerate for up to 24 hours to let the flavors blend.

    Spray 6 6-oz. custard cups with non-stick spray. Place cups on a sheet pan. Preheat oven to 400 degrees. In a medium mixing bowl beat milk, eggs, and melted butter until combined. Add flour and salt, beat until smooth. Fill the prepared cups half full with the batter. Bake in the 400 degree oven for 40 minutes or until very firm and golden brown. (Do not open the oven door while the popovers are baking!) Immediately remove from oven, place on small plates, cut open, top with sauce and fresh berries.

    (I noted this recipe makes 6 – however, depending on the size of your custard cups -it might only make 4. The key is to fill the cups 1/2 full.)