Baked Pumpkin Oatmeal

** Recipe from Annie's Eats **

* 1 c. steel cut oats
* 6 Tbl. unsalted butter, divided
* 4 c. very hot water
* 2 med. bananas, sliced
* ½ c. plus 2 Tbl. brown sugar, lightly packed, divided
* 2¼ tsp. ground cinnamon, divided
* 3 c. old-fashioned oats
* ¼ c. maple syrup
* 1 tsp. salt
* ¼ tsp. ground nutmeg
* dash ground cloves
* ½ c. pumpkin puree
* ½ c. milk
* 2 tsp. vanilla extract

Heat oven to 350.  Place steel cut oats in a large bowl with 4 Tbl. of butter.  Pour the hot water over oats and cover bowl.  Let stand 20 min.  Meanwhile, make caramelized bananas.  Melt remaining 2 Tbl. of butter in a med. skillet over med-high heat.  Add bananas, 2 Tbl. of brown sugar, and ¼ tsp. of the cinnamon to pan.  Toss gently & cook briefly, about 2 min.  Remove from heat & let cool.  After steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ c. of brown sugar, maple syrup, salt, remaining 2 tsp. of cinnamon, nutmeg and cloves.  In a small bowl or liquid measuring cup, whisk together pumpkin, milk and vanilla.  Stir the pumpkin mixture into the oat mixture.  Spread bananas over the bottom of a lightly greased 2 quart-ish baking dish.  Pour oatmeal mixture on top of bananas.  Bake 35-40 min.  Remove from oven & let cool slightly before serving.

Pumpkin Pie French Toast

** Recipe from Closet Cooking **

* 2 eggs
* 1/4 c. milk
* 1/4 c. pumpkin puree
* 1/4 tsp. vanilla
* 1/2 tsp. cinnamon
* 1/4 tsp. ginger
* 1/8 tsp. cloves
* 1/8 tsp. nutmeg
* 2 Tbl. brown sugar
* 8 slices of bread

 Mix all ingredients (except bread) in low, flat bowl for easy dipping.  Dip bread into egg mixture on both sides & grill in a pan until lightly golden brown, about 2-3 min. per side.  Serve with maple syrup.

Best Pancakes

** Recipe from A Feast for the Eyes **

* 3/4 c. milk
* 2 Tbl. white vinegar (see note*)
* 1 c. flour
* 2 Tbl. sugar (or 3)
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 egg
* 2 Tbl. melted butter
* 1 tsp. vanilla

Combine milk & vinegar in a small bowl for 10 min. to “sour”.  (This is an important step and it is called “soured milk” which is much different that sour milk.  You will NOT taste the vinegar in the final product.) Set aside.  Combine dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla & melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don’t over beat.  NOTE: The batter will be thick, don’t add any more liquid. Let the batter sit, undisturbed for about 10 min. After 10 min, you will see bubbles in the batter, DON’T STIR. Gently dip out a ¼ c. of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 2-3people, but doubles or even triples nicely.
*NOTE: Don’t skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

Kneaders Chunky Cinnamon French Toast

**  Recipe from The Sisters Cafe **

* 1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (or you could use any store bought cinnamon swirl bread w/o raisins)

* 8 eggs

* 3 c. milk

* 1 Tbl. brown sugar

* 3/4 tsp. salt

* 1 Tbl. vanilla

* 2 Tbl. butter

Heat oven to 350.  Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (an hour is plenty, and you probably won't need all the egg mixture). Bake 45-50 min.  Serves 8.

Kneaders Caramel Syrup

* 1 c. brown sugar

* 1 c. heavy whipping creme 

* 1 c. light Karo syrup 

Blend together and heat on stove top until sugar is smooth. Serve warm.

Homemade Pop Tarts

** Recipe from smitten kitchen **

Pastry
* 2 c. all-purpose flour
* 1 Tbl. sugar
* 1 tsp. salt
* 1 c. unsalted butter, cut into pats
* 1 lg. egg
* 2 Tbl. milk

* 1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
* 1/2 c. brown sugar
* 1 - 1 1/2 tsp. ground cinnamon, to taste
* 4 tsp. all-purpose flour
* 1 lg. egg, to brush on pastry before filling

Jam Filling
* 3/4 c. jam
* 1 Tbl. cornstarch mixed w/ 1 Tbl. cold water

Alternate fillings: 9 Tbl. chocolate chips; 9 Tbl. Nutella or other chocolate-hazelnut paste; 9 Tbl. of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mix to a boil, and simmer, stirring, for 2 min. Remove from heat, & set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together flour, sugar, & salt. Work in butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together & stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide dough in half (approx. 8 1/4 oz. ea.), shape each half into a smooth rectangle, about 3×5". You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the fridge & allow it to soften and become workable, about 15-30 min. Place one piece on a lightly floured work surface, and roll into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg & brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2" perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 min, while you preheat your oven to 350.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13-15 min, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20-25 min, until they’re a light golden brown. Cool in pan on rack.

Warm kitchen warning: If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.

Pumpkin Spice Pancakes

** Recipe from Annie's Eats **

* 1¼ c. all-purpose flour
* 2 Tbl. brown sugar
* 2 tsp. baking powder
* ¼ tsp. salt
* ¾ tsp. ground cinnamon
* ¼ tsp. ground nutmeg
* dash of ground ginger
* dash of ground cloves
* 1 c. milk
* ½ c. pumpkin puree
* 1 large egg
* 2 Tbl. vegetable oil or melted butter
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

French Toast

** Recipe from I heart nap time **

* 1/4 c. all-purpose flour
* 1 c. milk
* 1 pinch salt
* 3 eggs
* 1 tsp. ground cinnamon
* 1 tsp. vanilla extract
* 1 Tbl. sugar
* 12 thick slices bread - i.e. texas toast!

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Candy Syrup:
* 3/4 c. buttermilk (3/4 c. milk w/ 3/4 Tbl. vinegar or lemon juice)
* 1 1/2 c. sugar
* 1 stick butter
* 2 Tbl. corn syrup
* 1 tsp. baking soda
* 1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. This will bubble up! Once it comes to a boil turn the heat back down to low and stir consistently for 5-10 min. The longer the better, just make sure not to burn it! When it looks a golden caramel color remove it from the heat and add the vanilla. Enjoy with french toast, pancakes, ice cream, etc.! It will save in the fridge for up to 3 weeks!

Waffles of Insane Greatness

** Recipe from Annie's Eats **

* ¾ c. all-purpose flour
* ¼ c. cornstarch
* ½ tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1½ tsp. sugar
* ½ c. whole milk
* ½ c. buttermilk
* 1/3 c. vegetable oil
* 1 large egg, lightly beaten
* ¾ tsp. vanilla extract
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 min.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.

Gluten-Free Pancakes

* 2 eggs
* 1 1/2 Tbl. sugar
* 3/4 c. milk (or water)
* 2 Tbl. oil
* 1/2 tsp. almond extract
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 c. GF flour mixture (#1 or #2)

In med. bowl, whip eggs til frothy. Add sugar & mix until thickened. Add milk (or water), oil, and almond extract & mix well. In a separate bowl, combine dry ingredients. Mix dry ingredients into egg mixture until well combined. Cook on medium heat til golden on each side. **Batter will be runny & pancakes will be thin, but WONDERFUL!! :)

Pumpkin Spiced Cream Cheese Breakfast Rolls

**Recipe from Picky Palate **

* 2 cans refrigerated crescent rolls
* 4 oz. cream cheese, softened
* 1/4 c. brown sugar
* 1 /4 c. canned pumpkin
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg

Preheat oven to 350. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon & nutmeg into a bowl & combine with mixer; beat well. Spread mixture over dough, leaving 1/2" border around edges. Starting at long end, roll up & cut into 1" pieces. Place around 2 - 9" cake pans that have been sprayed with non-stick spray. (Leaving centers open will form a circle/ring.) Bake 28-30 min, or until rolls are golden brown. Remove from oven & let cool 10 min. Frost warm rolls with cream cheese frosting.


Frosting:
* 4 oz. softened cream cheese
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 1 Tbl. canned pumpkin

Mix all ingredients & spread over warm rolls.