Banana Walnut Pancakes

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It's the weekend and time for breakfast!

Let's make pancakes!  I have a craving for a nice homey breakfast and that would include sweet, fluffy pancakes.  But let's not make any old regular pancakes, let's make them special.

With over ripened bananas always hanging around they are a great ingredient that will make any pancake moist and delicious.  I also have some walnuts leftover from a Mediterranean snack board we had last night.  Those go perfectly with bananas and will lend the pancakes a little crunch.

These are easy to throw together.  You have your basic pancake recipe with a few add-ins to make that perfect breakfast dish!  Who doesn't love bananas and walnuts?  With a few pantry items you will have a scrumptious breakfast on the table in no time and one that the whole family will devour.

Light fluffy steaming hot pancakes laced with bananas and walnuts are doused in warm maple syrup.  What breakfast could be better than that.  Oh my these are good!  Make some this weekend and treat yourself and your family to a special breakfast...or dinner!

Enjoy!

Banana Walnut Pancakes

makes 4 pancakes

1/2 cup all-purpose flour 

1/4 cup white whole wheat flour
1 tsp each baking powder

1/2 tsp salt
¾ cup mashed overripe bananas (about 2)
¼ cup milk
¼ cup sugar
4 Tbsp. unsalted butter, melted
1 egg
½ tsp. vanilla extract
Sliced bananas
1/3 walnuts, toasted and chopped

Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the mashed bananas, milk, sugar, butter, egg, and vanilla. Add wet mixture to dry mixture; stir just until combined.  Fold in walnuts.

Heat a nonstick skillet over medium-low; coat with nonstick spray or butter. Drop batter by 1/4 cup portions onto skillet and cook until bubbles appear and bottoms are brown, 2-3 minutes. Flip pancakes and cook until brown, 1 minute more. Serve pancakes with warm syrup and sliced bananas.  

Apple Cinnamon French Toast

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Basic French toast is elevated a notch or two when topped with tender juicy apples and drizzled with a cinnamon syrup!

The best way to make your day start off right is to eat a hearty helping of French toast that is topped with soft tender apples dripping with a cinnamony syrup!  

Breakfast can be on the table in about 20 minutes with this quick Apple Cinnamon French Toast recipe.  Apples are in season right now and this is the perfect way to incorporate them into your diet.  This is indulgence at it's best!  There are so many wonderful apples to choose from so pick your favorite and enjoy a great breakfast at the start of a great day!

I love the apples and I look forward to them every year.  I also love trying new varieties of apples so I chose a Sugar Baby apple for today's dish, but use your favorite.  The apples will stew away while you cook the French toast so you want an apple that stays firm and won't fall apart.  I left the skin on the apples for the nutrients and structure but you can certainly peel them if you choose. 

This is a wonderful winter weekend end breakfast.  One that the whole family will love.  I love the combination of apples and cinnamon and this takes your basic French toast up a notch or two!  

Enjoy!





Apple Cinnamon French Toast

serves 2

Apples: 

1 large apple - choose your favorite firm apple 

1/4 cup white sugar 

1/4 tsp cinnamon 

1 1/2 tbsp butter 

2 tbsp water

French Toast: 

4 slices white bread , preferably slightly stale 

2 eggs 

1/4 cup milk 

2 tbsp butter

a pinch of salt

Place the sugar, butter and cinnamon in a small saucepan over medium high heat.  Cut the apple into 1/4" thick wedges, leaving the skin on.  Add the apple and water to the saucepan.  Allow to simmer until apple have softened and syrup thickens slightly.  Stir occasionally.  

Meanwhile in a small bowl whisk together the egg, milk, and salt.  Melt 1 tablespoon of butter in a large skillet, over medium high heat. 

Dip the bread into the mixture, then remove, allowing any excess egg to drip off. Place in the skillet and cook until golden brown on each side - about 1 1/2 minutes. Remove from the skillet and keep warm.  Repeat with the remaining butter and dipped bread.  

To serve, place French toast on a plate and top with the apple mixture, spooning over the syrup.

source:  Recipe Tin Eats

Farmstyle Pumpkin French Toast

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The most amazing winter morning breakfast! Perfectly sweet and spicy using leftover canned pumpkin that will melt in your mouth!

Welcome to Part II of my leftover canned pumpkin recipes.  Last week we made my delectable Small Batch Pumpkin Chocolate Chip Muffins and today we are going to use up the remaining pumpkin in my recipe for:

FARMSTYLE PUMPKIN FRENCH TOAST

A lot of times I struggle between choosing French toast and pancakes.  My mom made both all the time growing up and I think I lean toward pancakes, but every now and then I get a hankering for luscious, decadent French toast.

So I pulled out my mom's old recipe for French toast that she got from her Aunt Grace and tweaked it a bit to create a pumpkin version.  Wonderfully pumpkin pie spiced bread that's dripping with warm cinnamon syrup will make your breakfast irresistible.  You'll have this pile of deliciousness on the table in the time it takes you to say "I'm hungry"!

My great aunt lived on a farm in Oklahoma and she came up with some great homestyle recipes.  I treasure those dearly.  To keep in that tradition use a good country bread that's on the thick side.  It's preferable if the bread is slightly stale as it will soak up all that deliscious custard better.  

Enjoy a great winter breakfast this season using leftover canned pumpkin.  It's a great staple to have in your house, and one the whole family (especially the kids) will enjoy!






Farmstyle Pumpkin French Toast

Yield: 2- 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:


2 large eggs
1/2 cup milk
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 loaf Country bread, thick sliced 

2 Tablespoons unsalted butter, divided 

Syrup:

1/2 cup maple syrup 

1/2 teaspoon cinnamon

Powdered sugar (optional)

Directions:

In a large bowl, whisk together eggs, milk, pumpkin, pumpkin pie spice, and vanilla. Dip bread slices into the egg mixture, allowing to soak for at least 20 seconds and coating both sides.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the bread slices to the skillet, working in batches, and cook until evenly golden brown, about 2-3 minutes on each side. Use additional butter and repeat with remaining bread.

Meanwhile in a small pan add maple syrup and cinnamon and simmer over low until heated through but not bubbling.  Stir to combine.  

Serve immediately with maple syrup, garnished with powdered sugar, if desired.

Peach and Apple Oatmeal

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This might be one of the most comforting breakfast I've had in a long time.  The seasons are surely changing and we are in that period where it is hot one minute then cold the next.  Blustery winds are everywhere (my umbrellas can attest to that!) and Fall is in the air.  

The best part of October as a produce month we are still transitioning from late summer fruits and vegetables to fall ones.  Peaches are still in abundance and soooo ripe and juicy, yet I'm craving warm Fall apple flavors as well.  What to do?  Mix them!

Oatmeal is a great way to make a quick, comforting breakfast  and when you load it up with spices and fruit you get something that's a kin to a warm fruit pie.  Oh yum!  Who wouldn't love a warm piece of pie for breakfast?  I will admit that I'm sure I've snuck a piece once or twice in my life!  But this is much healthier than that.  All that sweet, cinnamon-y, warm notes of apple and peach pie rolled into one bowl of breakfast comfort!

PEACH AND APPLE OATMEAL

What are the ingredients?  The main star is the oatmeal.  You can use your favorite, but for the sake of time I used quick cooking oats for this dish.  Oatmeal is full of good for you fiber and carbohydrates.  They help keep you full for hours!  Another fall flavor I used is maple syrup which is mixed with the softened peaches.

Is there a secret ingredient?  Yes, there is.  I came across boiled cider here, and it's been a wonder of a product.  It's apple cider that been boiled down until it forms a thick condensed syrup with loads of apple flavor.  It adds intense apple flavor to anything you use it with. (So worth the purchase) In this case I put it with the water when cooking the oatmeal and I used it along with butter and maple syrup when cooking the peaches.  Sooooo delish!  If you don't want to use this then you can substitute apple cider instead, however, the flavor will not be as intense.

Enjoy this spectacular breakfast that will leave you feeling warm and comfy all over!




Peach and Apple Oatmeal

serves 2


1 cup oatmeal (instant or regular)
1 1/2 cup water
1/4 boiled cider
1/4 cup raisins
1/2 teaspoon cinnamon

Topping:
2 peaches, peeled and sliced
2 Tablespoon butter
1 Tablespoon maple syrup
1 Tablespoon boiled cider
1 teaspoon cinnamon

In a medium saucepan add water, boiled cider, raisins, and cinnamon.  Bring to a boil and then add the oatmeal.  Turn heat to medium and cook until thick and creamy.

Meanwhile, in a medium skillet heat to medium heat.  Add butter and allow to melt.  Add sliced peaches and cook 2 minutes until tender.  Add maple syrup, boiled cider, and cinnamon and stir until mixed well and peaches are tender.

Spoon oatmeal into 2 bowls and top with peaches.

Country French Toast

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There is nothing better than down home cooking.  The kind that reminds you of your mom's or grandma's food.  It's comfort food for sure, but also the kind that sticks to your ribs and keeps you wanting more!

Our weekends are for lazing around and having big breakfasts.  Especially on a Sunday.  It's something we look forward to each week, so last night I went digging in the family heirloom recipe box and came across a real winner.

COUNTRY FRENCH TOAST

This recipe comes from my mom's Aunt Grace.  She lived in Oklahoma and really new he way around "country food".  Her Buttermilk Pancakes are to die for and you should definitely check them out.  So I knew that her Country French Toast was going to be a winner as well and boy did these not disappoint!  Light and tender, fluffy thick pieces of country bread fried to a golden brown, and smothered in real maple syrup.  It doesn't get much better!

These are easy to whip up.  Just a few ingredients and you are set.  Using a thick sliced county bread makes these decadent and really "country style".  And don't substitute the butter for margarine as it makes a difference in the flavor and end result.

So thanks again to Aunt Grace for another wonderful recipe!  Try this next weekend and you and your family will be sure to want this in your breakfast rotation!

Enjoy!









Country French Toast

8 slices country bread (such as Italian country bread - thick sliced bread)
2 large eggs
1 cup whole milk
1½ teaspoons real vanilla extract
1 teaspoon butter
Pinch of salt

Preheat a large skillet or griddle over medium-low heat.

In a large bowl, and eggs, vanilla, milk, and salt.  Beat until combined.  

Melt butter on your skillet or griddle.

Place bread into batter to coat the first side, then flipping to coast the other side. Place the coated bread on the griddle and cook 1-2 minutes on the first side until golden brown.  Flip and cook until golden and cooked through.  

Serve warm with butter and warm maple syrup.  

Pumpkin Pecan Crumb Topped Muffins

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Have extra cans of pumpkin?

I'll show you what to do with it.  I always seem to have either an open can or extra cans of pumpkins around.  One good way to save that pumpkin is to portion it into muffin tins and freeze them.  Then you can take out a couple, thaw them and use them all winter in recipes.  Pumpkin smoothie anyone?

Another way is to make my fabulous Pumpkin Pecan Crumb Topped Muffins.  Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul!  Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins.  

PUMPKIN PECAN CRUMB TOPPED MUFFINS

Perfect for breakfast on Thanksgiving morning, or the day after! 

MAKE AHEAD!  You can make these ahead and just reheat them in the oven covered in foil, at 350 degrees for 10 minutes.  How simple is that?  Or you can freeze any leftovers to pull out for a quick breakfast on the run during winter.

Any way you serve these up they are a winner!
Enjoy!

Pumpkin Pecan Crumb Topped Muffins

Makes 6

1 1/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup canned pumpkin
1/4 cup 2% milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Crumb topping:
3 Tablespoons packed brown sugar
3 Tablespoons finely chopped pecans
2 Tablespoons all-purpose flour
2 Tablespoons cold butter

Preheat oven to 400 degrees.

In a large mixing bowl add flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk to blend.  Add the egg, pumpkin, milk, oil, and vanilla.  Stir together just until combined.  Fold in chopped nuts.

In a small bowl add all crumb topping ingredients. Cut in butter with 2 forks or using your hands until the mixture is crumbly.

Using a scoop, fill muffin tins, sprayed with non-stick cooking spray, almost all the way full.  Top with crumb topping.

Bake 20 minutes until tops are golden brown.  Allow to cool in the pan 10 minutes, then remove from pan.  Serve warm.

                  

Quick and Decadent Apple Butter Crescent Rolls

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Let's talk breakfast.

Today I wanted to bring you a short but very informative post on a breakfast item that we adore!

QUICK AND DECADENT APPLE BUTTER CRESCENT ROLLS

This insanely easy dish will make your mouth water.  This fresh twist on the classic crescent roll has turned the basic into a breakfast extravaganza.  With nothing more that 2 ingredients you have luscious, hot pastries for your breakfast that will have everyone scrambling for seconds!

I've brought you several of these before such as these Pumpkin Citrus Crescent Rolls and Lemon Blueberry Crescent Rolls, but today we are focusing on fall flavors and bringing in apple butter to the mix. Tender crescent rolls fresh from the oven and bursting with hot apple butter.  Yes please!  These treats are the perfect breakfast pastry, snack, or even dessert.  Everyone will love the cinnamon apple flavor, and if you want to take it up a notch add some sautéed apples that have been finely diced!  Heaven in a can.

Enjoy!






Quick and Decadent Apple Butter Crescent Rolls

Makes 8

1 can of refrigerated crescent rolls (I used Pillsbury)
4 T of apple butter, homemade or jarred (I use this one) 

Heat oven to 375 degrees.

Unroll crescent rolls and separate each triangle.  Brush apple butter over each triangle.  You can use more or less to your taste. (Make sure not to use too much or it will ooze out!)  Roll up starting from the wide end and creating a crescent roll.

Place on a baking sheet with parchment paper.  Bake 8-10 minutes until golden brown.  Serve hot.

Herbed Scrambled Eggs in Toast Cups

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We are just loving our spring weather.  We have lots of sunshiny days along with some that they call "May Grey" but either way the days are nice, the flowers are in bloom, and everything seems just fine!

When we have a nice sunny morning on the weekend we tend to gravitate toward our patio.  Mornings are nice and cool, and quiet which makes the perfect atmosphere for sitting down with a nice cup of coffee or tea and enjoying some conversation before the days activities start.

Today we are having breakfast on the patio.  A nice special breakfast, something that is quick and easy to make.  So Herbed Scrambled Eggs are in order and I've placed them in Toast Cups.  Toast cups are simply bread that you place in muffin tins to form "cups" and toast them in the oven.  They are so cute when they come out!  The perfect little vehicle to hold your scrambled eggs.

HERBED SCRAMBLED EGGS IN TOAST CUPS

So get out your muffin tin and make these cute little toast cups.  You can even make them a day ahead and just reheat them.  And what's easier than scrambled eggs.  These have some fresh herbs mixed in along with some cheese to jazz them up a bit.  Add some bacon or sausage and your meal is complete.

Keep these in mind for a nice Brunch party, they are really cute to serve your guests.  Remember to keep it simple, and enjoy the outdoors by having breakfast or brunch on your patio or porch soon!

Enjoy!

Toast Cups

French bread slices
Butter

Preheat oven 350 degrees. Butter on side of the French bread.

Press bread, butter side down, into the cups of a regular sized muffin tin. The crust will be sticking out to help form the cup.

Bake cups in oven for 20 minutes. (Watch so they do not brown too much) They should be slightly browned and crispy.  Remove cups from muffin pan. Set aside. 

Herbed Scrambled Eggs

serves 2 

4 large eggs

1/4 cup 2% milk

salt and pepper

3 Tbls cheese, grated ( I used Swiss cheese)

1 tsp of thyme, chopped
1 tsp of chives, chopped
2 Tbls no-salt butter

Heat butter in a skillet over medium low heat.

In a bowl break eggs and add the milk.  Whisk together until fluffy.  Add a pinch of salt and pepper.  Whisk to combine.

Add eggs and allow to set up on the bottom slightly.  Push edges toward the center and tilt skillet to allow liquid to move to the edges.  Continue cooking and pushing edges to the middle until the eggs are soft and liquid is cooked.  Add herbs and cheese and allow to melt.  Stir to combine and then serve in toast cups if desired.


adapted from Stonegable