Puffed Apple Pancakes

More apple breakfast ideas!!! This tastes like apple bread pudding in the morning, and so easy to make. This is one of my favorites.

4 large eggs, slightly beaten

3/4 cup whole milk

1 Tablespoon vanilla

1/2 cup whole wheat flour

1/4 cup white unbleached flour

1 hand picked apple - cored, peeled, and thinly sliced (run it through your spiral apple corer/peeler)

1/4 cup sucanat

2 Tablespoons lemon juice

Preheat oven to 425 degrees. Oil four 1-cup ramekins. In a bowl, combine eggs, vanilla, milk, and flour until just blended. Batter will be lumpy. Divide evenly among the dishes. Toss apple slices in a bowl with lemon juice and sucanat until coated. Arrange in the center of each dish in an attractive spoked pattern. Sprinkle the tops with cinnamon. Bake for 15 to 20 minutes or until puffed and golden brown. Top with maple syrup from Geauga County.

Apple Dumplings

Perfect dessert, and leftovers can be breakfast the next morning.

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1 Cup whole wheat Flour 1 Cup unbleached white flour
2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
2/3 (two thirds) Cups Butter
1/2 (one half) Cup Whole Milk 6 Hand picked Apples (about 3 inch diameter) Preheat the oven to 375° Lightly grease a 9" x 13" x 1½" baking dish. Place flour, baking powder and salt in medium size bowl and mix it together with a fork. Chop butter into small squares and cut into the flour mixture. Add Milk and knead into a dough. Roll out the dough 12" x 18". Cut into 6 - 6"x6" squares. Meanwhile, peel and core your apples. If you use a spiral machine, that's great, the apples will cook thoroughly. Otherwise, cut your apples in half. Place the apples in the center of one of the dough squares. Stick 1 small pad of butter on top of the apple, and sprinkle some sucanat and cinnamon on top. Now wrap up the dough around the apple and stick it on your casserole. Do this for the remaining apples. Make a sauce to go on top: (Optional, great without) 1 Cup Sucanat 1 Cup Water 1/8 (one eighth) Teaspoon Cinnamon 2 Tablespoons Butter Place the sucanat, water, & cinnamon in a small saucepan. Bring to boiling point. Add butter or margarine and stir until melted. Remove from heat and set aside.
Place the sauce on top of the apple dumplings before you put them in the oven. Cook the dumplings for 30 minutes, until golden brown. Serve with vanilla ice cream.

Pumpkin Crepes Filling and Sauce

Amazing autumn breakfast!!

Make a batch of buckwheat crepe mix (recipe in another post).

For filling:

3/4 cup pumpkin puree
3 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

1/2 teaspoon vanilla

Mix together and warm up on stove.

For Sauce to go on top of the crepes:

3/4 cup unsalted butter
1 cup sugar
1/4 cup water
4 tablespoons pumpkin puree
2 tablespoons maple syrup
1/4 teaspoon cinnamon

1 teaspoon

Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.

To Assemble Crepes:

Spread each crepe with a very thin layer of pumpkin puree, about 2 teaspoons.
Fold crepe in half and then half again, which would result in a sort of quarter pie.

Pour sauce on top and enjoy heaven!

Buckwheat Crepes

Crepes are my favorite foot to make - we have them for Breakfast (pumpkin filled), lunch & dinner (cheeze, potato, and tomatoes, etc), and dessert (strawberry filled). They are so versatile and fun to make. This is one of my favorite recipes.

From David Lebovitz's Site:

2 cups whole milk
1 tablespoon sucanat
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour (I grind my buckwheat into a flour)
3/4 cup all-purpose flour
3 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

Pumpkin Tea Latte

Very tasty autumn morning beverage.

• 1-2 tbs. pumpkin puree
• 1-2 tbsp vanilla extract
• 1/4 tsp cinnamon
• 1 cup whole milk
• 1/2 cup strong tea (or coffee)
• Maple Syrup to taste

In a saucepan, heat milk and pumpkin until steaming. Add vanilla and cinnamon.

(Optional) Put mixture in a blender until thick and foamy.

Pour into a mug and add tea and maple syrup.

Bread Pudding

If you have any left over bread from the night before, this is a fabulous use for it. As is feeding it to the chickens, and that is probably quicker and better for you. But try this - it is so easy and tasty. Every time you make it with a different type of bread it comes out in a unique way. Stale bread is supposed to be best for this, just make sure it isn't moldy (yuk, give to chickens).

Ingredients: 2 cups whole milk 1/4 cup butter 2/3 cup sucanat 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg (this can be elimated if you don't care for it like me) 1 teaspoon vanilla extract 3 cups bread, torn into small pieces 1/2 cup raisins (optional) Directions: 1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. 2. Combine sucanat, eggs, cinnamon, nutmeg, and vanilla. While stirring, slowly add milk mixture. 3. Place bread in a lightly oiled 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. Pour batter on top of bread. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Red Lentil Soup

Comfort food.

Soak 1 cup of red lentils in water for about 2 hours. Discard the water when finished. (sometimes I forget to do this, and I can still digest it okay).

Combine the lentils with 4 cups of water.

Bring to a boil.

Simmer for 45 minutes.

Then add 2 tomatoes cut into small pieces.

In another skillet, melt 1 tlb. of ghee and add 1/4 t. of cumin seeds. Once they have popped, add to the lentil soup along with 1 tsp. of salt.

Serve along with Brown Rice (or Basmati), and an in-season vegetable (tonight with had a cucumber in yogurt).