Spiced Pumpkin Waffles
Continuing with the pumpkin theme…
While thinking about what to do for breakfast today, I remembered the extra pumpkin puree in the refrigerator. There wasn’t enough to make another pie, but there was certainly enough for pumpkin waffles. These are fluffy, full of flavor, and a little bit rich, and they go perfectly with a savory side of bacon or ham. Serve with warm maple syrup.
SPICED PUMPKIN WAFFLES
Adapted from Country Living magazine.
Makes about 8 Belgian-size waffles.
Equipment
2 large bowls
waffle iron Read more
Spiced Pumpkin Bread
Pumpkin reigns supreme in our home during the holiday season—pumpkin bread, pumpkin cheesecake, pumpkin pie, pumpkin cake, pumpkin soup, you name it. This pumpkin bread, a favorite from Bon Appétit, is easy to whip up during the busy season. The top crust is slightly crispy and the middle is moist and tender. The first time I made it, my family polished off an entire loaf in one evening.
The recipe makes two loaves, so you have one to eat and one to give away. The loaves also freeze well, just wrap in plastic wrap and store in a gallon freezer bag. Read more
Maple Oatmeal Scones
Ina Garten’s recipes doesn’t skimp on flavor, and these tasty scones are no exception. With a full pound of butter and about a million calories in each one (ok, maybe not a million…) these probably shouldn’t be in the regular breakfast repertoire, but they make a wonderful treat for a weekend brunch party. It’s an easy make-ahead recipe, too. You can make the dough a few days ahead of time and keep it in the refrigerator until you are ready to bake. The full recipe makes 16 to 18 scones, so cut it in half if you want a smaller batch.
Although the recipe says that you can use a stand mixer, I’ve found that mixing by hand works better for me. Read more
Banana Bread
Of all the after school snacks our boys enjoy, this banana bread is at the top of their list, and they are always excited when we make it. I searched for a very long time for a banana bread recipe that satisfied me. Some recipes turned out too dry, while others were so moist that the inside took forever to finish cooking (or never did). After many, many banana bread experiments, I settled on this recipe, and this is our favorite banana bread recipe now. My family loves it and my boys can’t keep their fingers away when I sliced it.
[Updated: January 26, 2010.]
BANANA BREAD
Makes 1 loaf.
Equipment
stand mixer with paddle attachment
medium bowl
9×5 loaf pan, greased
cooling rack
Ingredients
1 stick (8 tablespoons/113 g) unsalted butter, softened
3/4 cup (131 g) granulated sugar
2 large eggs
1 teaspoon vanilla
2 overripe bananas, mashed
1/2 cup (120 ml) plain low-fat yogurt or sour cream
1-1/2 cups (180 g) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 g) mini chocolate chips (optional)
1/2 cup (38 g) chopped walnuts (optional)
Preparation
1. Preheat oven to 350° F/175° C.
2. In the bowl of the stand mixer, cream the butter and sugar. Add the eggs, vanilla, banana, and yogurt.
3. In the medium bowl, sift together the flour, soda, and salt. By hand, fold the flour mixture into the wet mixture just until the dry ingredients are incorporated. Be careful not to overmix, or the bread won’t peak.
4. Fold in the nuts.
5. Pour batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until toothpick comes out clean. Allow to cool in pan for about 10 minutes, then remove and finish cooling on a rack. Keep in the refrigerator. Can be wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
Oat Bran Flax Muffins
I remember when oat bran muffins became all the rage as a health food in the late 1980s. Adding lots of oil or butter practically nullifies any benefits you would get from the oat bran, but they can be made healthier. This version uses skim milk and applesauce for binding liquids and ground flax seed as part of the dry ingredients. You can use pre-ground flaxseed meal or grind your own in a blender or coffee mill, just make sure the coffee mill is dedicated to grinding spices and grains. Either way, keep the flaxseed in the refrigerator or freezer as it can go bad rather quickly.
These aren’t delicate, fluffy muffins—they are substantial and have a hearty texture. I adapted this recipe from one on Bob’s Red Mill website. The recipe was already good, I just tweaked it a little bit. The nuts are called for in the original recipe, but I often skip them. Read more
Southern Pinch Biscuits (aka Squeeze Biscuits)
When I was growing up, I truly loved my grandmothers’ big Southern, country breakfasts. They would put out salty country ham, sausage gravy, bacon, eggs, biscuits, fried apples, sliced tomatoes, homemade apple butter, and just about anything else you could think of to put on a biscuit. My maternal grandmother made these pinch biscuits, which she learned from her mother, and my paternal grandmother made rolled biscuits. These next three posts will honor my favorite foods from both grandmothers’ big country breakfasts.
I was always mystified by how my grandmother made these biscuits. She never seemed to measure any ingredients, and she mixed them in a metal bowl using only her hands. She pinched off pieces of dough and shaped them in her hands, never using a cutter. I tried to emulate her technique many times and could never quite get it down. My mother makes wonderful pinch biscuits, and I was able to capture her at work for Easter morning breakfast.
Disclaimer: My mother doesn’t measure ingredients, either, so we’ve estimated as closely as possible. Makes about a dozen biscuits. Read more
