Grands Pumpkin Spice Doughnuts

4 cups vegetable oil 

2 cups powdered sugar

2 teaspoons pumpkin pie spice

4 to 5 tablespoons half-and-half

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 

In deep fat fryer or heavy 3-quart saucepan, heat oil over medium heat to 350°F.

In medium bowl, stir powdered sugar, pumpkin pie spice and half-and-half with whisk until smooth, using enough half-and-half for glaze consistency. Set aside.

Place paper towels under cooling rack. Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.

Gently place 2 to 3 biscuits in hot oil (biscuit holes can also be fried!). Fry about 1 minute or until golden brown. Gently turn with tongs; fry on second side about 1 minute or until golden brown. Remove to cooling rack; cool 2 minutes.

Dip donuts into glaze. Return to cooling rack. Let glaze dry 2 to 3 minutes before serving.

Ginger Pear Smoothie

Ginger Pear Smoothie

2 ripe pears, washed, quartered and cored
1 cup cantaloupe chunks
2/3 cup Dole Pineapple Orange Banana Juice
2 tablespoons lemon juice
2 tsp Spice World Squeeze Ginger (or 2-inches fresh peeled ginger)
1 cup ice
Honey to taste

Place all ingredients in Ninja blender and process on "Smoothie" mode for a couple of minutes until smooth.  If you have a less powerful blender, you might want to peel the pears first.

Adapted from Ninja recipe.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

2 cups all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs, at room temperature
1-1/2 cups whole milk
1 cup ricotta cheese
1-1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
2 teaspoons lemon zest
Butter

In a large bowl combine the flour, sugar, baking soda, baking powder and salt.  Stir well.

In a separate bowl lightly beat the eggs with a whisk.  Add the milk, ricotta and vanilla extract and beat until well combined and little frothy. 

Stir the milk mixture into the flour mixture just until everything is combined.  Quickly fold the lemon juice and lemon zest into the batter.  Don't overmix!

Pour batter by 1/3 cupfuls onto a buttered hot griddle and cook until the batter forms small bubbles on top and the edges start to dry out a bit.  Flip and cook the other side until golden brown.  Repeat with remaining batter.  Serve warm with syrup or whipped cream.

These are excellent with Blackberry Syrup!  This is going to be my go-to recipe for using up leftover ricotta cheese from now on!!  

 Recipe found on Pinterest and linked to http://bakerbynature.com/lemon-ricotta-pancakes/#more-32192

Buttered Eggs

So, in my email this morning was a recommendation from Amazon that I might like a new book..."Outlander Kitchen" by Theresa Carle-Sanders.  It's a cookbook inspired by the Outlander books by Diana Gabaldon!  Amazon was right...again.  I DO like this book.  I also like the website: http://outlanderkitchen.com/ 

As I was scrolling through the list of recipes (and being how we hadn't eaten breakfast yet), I decided to try the Buttered Eggs from The Scottish Prisoner.  I had all the ingredients...you probably do too...there aren't that many.  Eggs, Butter, Salt and Pepper.  A frightening amount of butter, actually. One full tablespoon of butter per egg!!

So, I made a few minor adjustments (namely a little less butter!) and cooked these up. Delicious!  A toasted English Muffin and teaspoon of homemade Blueberry Preserves are the perfect accompaniment.  We are now ready to hitch up the oxen and go plow the back 40!!  

Here's the recipe.

BUTTERED EGGS

3 tablespoons butter
4 eggs
Salt and Pepper to taste

Melt the butter in a heavy skillet over medium-low heat.  While that's doing, season the eggs with a little salt and pepper and beat well until the white and yellow are well combined.  When the butter starts to get frothy, pour the eggs into it and stir often with a fork or spatula.  You want to incorporate the butter into the cooking eggs, so don't stop stirring!  Gently, though.  When the eggs are still moist, turn the heat off and and finish cooking and stirring until they are done. You don't want to overcook them...they should be done, but still moist and creamy looking.  Serve with toast.

The eggs tasted great, but even though I used less butter than the original recipe called for, I would decrease the butter to only 2 tablespoons if I made this again.  Or increase the eggs to 6 instead of 4!

Also, just in case you're interested in history, this dish was described in a cookbook as early as 1660 (The Accomplisht Cook by Robert May).  Here's the instructions for preparing it in 1822 (from The Cook and Housekeeper's Dictionary by Mary Eaton):

BUTTERED EGGS. Beat four or five eggs, yolk and white together; put a quarter of a pound of butter in a bason, and then put that into boiling water. Stir it till melted, then put that butter and the eggs into a saucepan; keep a bason in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way, as it begins to warm. Pour it into the bason and back again, then hold it over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings.

Sour Cream Scrambled Eggs

5 eggs
1 heaping tablespoon sour cream
2 teaspoons water
Salt and Pepper
1 tablespoon butter (or bacon drippings)
1/2 - 3/4 cup grated Cheddar or American cheese

In a medium sized bowl, beat the eggs, sour cream, water, salt and pepper until the sour cream is fully incorporated and the eggs look fluffy.

Meanwhile, melt the butter in a non-stick skillet.  Pour in the eggs and cook, stirring occasionally until curds form.  Stir in the cheese and continue cooking and stirring until eggs are of desired consistency.

Good eggs!!  From Paula Deen recipe on Food Network website.

The BEST Buttermilk Pancakes

1 cup flour

1/2 tsp salt

1 tsp baking soda

1 Tbsp sugar

1 egg

1 cup buttermilk (plus extra if needed)

2 Tbsp melted butter

Preheat lightly buttered griddle.

Mix flour, salt, soda, and sugar.  Add the egg, buttermilk and melted butter; stir until all ingredients are combined but still lumpy.  The batter should be thick and puffy looking.

Drop 1/3 cup batter onto the griddle, spreading a bit with the cup to make round pancakes  Cook until lightly browned on both sides, 1-2 minutes per side.

These are EXCELLENT pancakes and I will definitely be making these again and again!  This recipe made 9 pancakes.

Eggs Benedict Casserole

6-oz Canadian Bacon or Ham, cut into cubes
3 English Muffins, cut into cubes
4 eggs
1 cup milk
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Hollandaise Sauce, if desired

Butter a 9x9-inch casserole dish.

Combine the ham and English Muffin cubes and put them in the casserole.  Whisk the eggs, milk, onion powder, salt, pepper and paprika until well mixed and pour over the ham mixture.  Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 375^F.  Remove the plastic wrap and cover the dish with foil.  Bake for 45 minutes.  Remove the foil and bake for 15-20 minutes more or until set.

Serve with Hollandaise Sauce, if desired.  Being the lazy cook that I am, I used a package mix for the Hollandaise.

Adapted from a couple of recipes found on Pinterest.

Cinnamon Crescent Rolls

1 tube Pillsbury Crescent Roll dough, unrolled and separated
Filling:
4 tablespoons butter, softened
1/4 cup sugar
2 teaspoons cinnamon
Glaze:
1/4 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 - 2 tablespoons milk

Preheat the oven to 375^F.

Combine the filling ingredients until well mixed.  Spread the mixture on each triangle of crescent dough and then roll up tightly starting at the wide end.  If you don't roll them tightly, they will be a little flat, but they still taste good!  Place each roll, tip side down, on an ungreased cookie sheet (one with a rim, in case the filling leaks out while baking - which will happen!)  I line my baking sheet with foil to make clean up easy.  Bake for 10-12 minutes or until golden brown. Remove from the oven and let cool on the pan while you prepare the Glaze.

Combine the powdered sugar, vanilla and enough milk to make a smooth glaze.  You want it thin enough to drizzle, but thick enough to stay on the rolls.  Place the mixture in a small zip-loc bag and snip off a tiny corner.  Drizzle the glaze over the warm rolls.

Adapted from a recipe found on Pinterest.

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp sugar
1 egg
1-1/2 cups buttermilk
2 Tbsp butter, melted

SYRUP:
1/4 cup butter
1/4 cup + 1-1/2 Tbsp sugar
1/4 cup buttermilk
1/2 tsp baking soda
1/2 tsp vanilla

Sift the flour, baking powder, soda, salt and sugar into a bowl.  Add egg, buttermilk and melted butter and whisk until well combined.  Pour 1/4 cup portions onto a hot, buttered griddle and cook until golden brown on both sides, turning once.  Makes 12 delicious, melt-in-your-mouth pancakes.

For the syrup (and don't skip this because it is so much better than regular syrup with these pancakes!):  In a small saucepan, combine the butter, sugar and buttermilk.  Heat over medium heat until sugar completely dissolves and just before it comes to a boil.  Remove from the heat and stir in the baking soda and vanilla.  It will foam up so be prepared!  Serve hot with the pancakes.  Your tummy will thank you!

These are the BEST pancakes I've ever eaten in my life and the syrup was AWESOME!  I halved the original recipe since it's only John and I for breakfast but we ate them all!  Seriously!

Found on Pinterest and traced to chef-in-training.com.

Cinnamon Baked Doughnuts

Spray doughnut pans (makes 12 doughnuts) with Baking spray with flour, such as Baker's Joy and set aside.  Preheat the oven to 350^F.

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

This is an Ina Garten recipe...and I trust Ina!  These were good and easy and John loved them!  However, I personally think they were way too sweet, so if I ever made them again I would reduce the sugar by at least half.  The recipe also makes more than the 12 doughnuts indicated in the directions.  I filled my doughnut pans and had enough batter left over to make 8 muffins.  I would also decrease the nutmeg (or leave it out entirely) since it seemed to overpower the cinnamon.  

Orange Pancakes with Sunshine Orange Sauce

2 cups biscuit mix
3 tablespoons plus 1/4 cup sugar, divided
2 large eggs
1 1/2 cups orange juice, divided
3/4 cup milk
1 1/2 teaspoons cornstarch

Combine biscuit mix and 3 Tbsp sugar in a large bowl; make a well in center of mixture. 

Combine eggs, 3/4 cup orange juice, and milk in a small bowl, stirring well; pour into well of biscuit mix mixture, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the remaining 1/4 cup sugar, cornstarch, and remaining 3/4 cup orange juice; bring to a boil over medium heat, stirring constantly; boil 1 minute.

Serve pancakes with warm orange sauce.

Seriously, these may be the BEST pancakes I've ever eaten in my life!  I loved them!!  From Mr. Food.

Oatmeal Brown Sugar Pancakes

2 cups Bisquick
1/2 cup quick cooking oats
2 Tbsp brown sugar
1 1/4 cups milk
2 eggs
1/2 tsp cinnamon

Combine all ingredients and stir until batter is smooth.  Heat a greased griddle and pour about 1/4 cupful of batter for each pancake onto it.  Cook until the pancakes begin to bubble and the edges start to look dry then flip them and cook until the other side is browned.

Serve hot with butter and syrup.

This made about 15 pancakes and they were very good!    Adapted from recipe found at www.bakingjunkie.com.

Amish Baked Oatmeal II

Amish Baked Oatmeal

1/4 cup melted butter
1/2 cup milk
1/2 cup sugar
1/2 tsp salt
1 tsp baking powder
Pinch of cinnamon
1 egg
1 tsp vanilla
1 3/4 cups quick-cooking oats
Warm milk, if desired
Brown sugar, if desired

Preheat the oven to 350^F.  Spray an 8x8 inch square pan with cooking spray.

Combine the first 7 ingredients in a bowl and whisk until well mixed.  Stir in the oatmeal and spoon into the prepared pan.  Bake for 30 minutes or until the edges begin to turn golden brown.

Scoop into bowls and serve with warm milk and brown sugar.  Berries would be fabulous with this if I only had some!

Adapted from a Gooseberry Patch recipe.

Baked Oatmeal

 

Baked Oatmeal

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• Additional milk

Directions

• In a large bowl, combine the oats, sugar, baking powder and salt. In a small bowl, combine the milk, butter and eggs. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk.

Fruity Oatmeal Bake

 

Fruity Oatmeal Bake

Ingredients

• 1 cup old-fashioned oats
• 1/4 cup dried cranberries or cherries
• 1 tablespoon brown sugar
• 2 cups fat-free milk
• 1/2 cup chunky applesauce
• 1/4 teaspoon almond extract
• 2 tablespoons sliced almonds
• Optional toppings: vanilla yogurt and additional dried cranberries and sliced almonds

Directions

• In a large bowl, combine the first six ingredients. Transfer to a 3-cup baking dish coated with cooking spray; sprinkle with almonds.
• Bake, uncovered, at 350° for 45-50 minutes or until set. Serve with toppings if desired. Yield: 2 servings.

This is really good and loaded with fiber so it fills you up and keeps you full!

Sausage, Egg and Cheese Ring

 

Sausage, Egg and Cheese Ring

INGREDIENTS

1/2 lb bulk pork sausage

1/3 cup sliced green onions

1/3 cup chopped red bell pepper

5 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

1 package (3 oz) cream cheese, softened

2 cans (8 oz each) Pillsbury seamless dough sheet

1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)

1 egg, beaten

1 teaspoon sesame seed

DIRECTIONS

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan. 2 In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese. 3 Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed. 4 Bake 25 to 30 minutes or until deep golden brown. Try a different shredded cheese, such as sharp Cheddar or pepper Jack, to vary the flavors in this dish. This is a great brunch recipe!

Holiday Breakfast Bake

 

Holiday Breakfast Bake

INGREDIENTS

1 package (12 oz) bulk pork sausage

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/3 cup chopped red bell pepper

10 eggs

1 cup shredded Cheddar cheese (4 oz)

1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated original biscuits

DIRECTIONS

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well. 2 In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust. 3 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving. Perfect Christmas morning breakfast!

Dutch Babies

2 eggs

1/2 cup milk

1/2 cup sifted all-purpose flour

1 pinch nutmeg

1 pinch salt

2 tbsp butter

2 tbsp confectioners' sugar for dusting

Place a 10-inch cast iron skillet inside oven and preheat oven to 475^F.

In a medium bowl, beat eggs with a whisk until light. Stir in milk. Gradually whisk in flour, nutmeg and salt.

Remove skillet from oven and reduce heat to 425^F. Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter into the skillet and return to oven. Bake until puffed and lightly browned, about 12 minutes.

Remove promptly and sprinkle with powdered sugar. Serve with warm maple syrup and
wedges of lemon, if desired.

I LOVE this! Awesome breakfast!

Fluffy Canadian Pancakes

3 egg whites

1 tbsp sugar

1 cup flour

1 tbsp baking powder

Pinch salt

1 cup milk

3 egg yolks

Beat the egg whites and sugar in a large glass or metal bowl until stiff peaks form. I love my Kitchen Aid Mixer! It was busy beating while I put the rest of this together.

In another large bowl, combine the flour, baking powder and salt. Stir in the milk and egg
yolks until smooth. Fold in 1/3 of the egg whites, then quickly fold in remaining whites until no streaks remain.

In the meantime, heat a lightly buttered girddle over medium high heat. Pour or scoop the batter onto the hot griddle and cook until pancakes are golden brown on both sides.

Makes about 16 of the fluffiest, tastiest, lightest pancakes you've ever eaten!

Cathy's Cinnamon Toast

4 (3/4-inch thick) slices homemade white bread

2 Tbsp butter, softened

1/3 cup golden brown sugar

1 tsp cinnamon

1/2 tsp vanilla

Preheat the oven to 350^F. Combine the butter, brown sugar, cinnamon and vanilla until well mixed and creamy. Spread onto tops of each bread slice. Place on baking sheet and bake at 350^ for 10 minutes.

Turn on the broiler and cook until the topping is bubbly. Watch carefully - it burns easily!

Cut into fingers and werve warm.

This is comfort food! So incredibly delicious on a cold day! You can use white sugar instead of brown, but the brown sugar gives this a yummy caramel flavor.