breakfast

In The Kitchen: Fall Favorites

Lisa’s Pumpkin Bread

3 C. Suger

3 1/2 C. Flour

1 29 oz. Can Pumpkin Puree

1 C. Vegetable Oil

2/3 C. Water

4 Eggs

3 t. Baking soda

2 T. Cinnamon

1 t. Nutmeg

1 1/2 t. salt

Mix dry ingredients in bowl. In a separate bowl, Combine pumpkin, oil, eggs and water. Slowly add dry mix until combined. Pour into desired baking dishes, coated with nonstick cooking spray or lined muffin tin.

This recipe makes 4 loaves (Bake at 325 degrees for 90 minutes), 6 mini loaves (Bake at 325 degrees for 75 minutes), or 24 muffins (Bake at 325 for 60 minutes. Your house will smell so heavenly that you’ll probably eat a few several and be glad you made such a large batch.

I borrowed this recipe from the Kilpatrick Family while I was nannying in college. Lisa is a total whiz at getting her kiddos to eat veggies – I distinctly remember feeling guilty that her zucchini muffins had easily 4x the amount of zucchini as mine did. Admittedly THIS is not the healthiest pumpkin recipe out there… but it is delicious. And Lisa’s kids love it as much as I do. Sure you could substitute applesauce for the oil or double up on the pumpkin. I also cut down the sugar a tad. But it’s 100% yummy just the way it is. This is also a rather large batch – but as with most muffins… they freeze/reheat well.

Hot Spiced Tea

1 1/2 C Tang

1 1/2 C. Country Time Powdered Lemonade

1/2 C. Sugar

1 1/2 C. Instant Unsweetened Lipton Tea (Optional: Decaf)

2 T. Cinnamon

1 t. Ground Cloves

Pinch Nutmeg (to taste)

Pinch Allspice (to taste)


Mix ingredients together in a large bowl. Transfer to air-tight container.

When ready to drink – Stir 3-4 T with hot water, stir, and Enjoy!

I’ll be the first to admit that I’ve thrown the measurements out on more than one occasion. As long as you use equal parts lemonade, tang, and tea, you’ll be good. Sometimes I even skip the suger…. Sometimes. I’ve had a hard time finding the tang at regular grocery stores – but Target usually has it, and WalMart is an even safer bet. This mix makes a great homemade hostess gift or just a nice alternative to apple cider.

 

Pumpkin Spice Cake 

1 box Spice Cake Mix

1 can pumpkin (not pie filling, just pumpkin)

2 cup Cinnamon Chips

Mix pumpkin and cake mix on low speed with hand mixer, or mash with a fork until combined. Fold in cinnamon chips. Do not over mix.

Bake at 350 for 18-20 min.

Serve warm, a la mode.

OR if you’re like me… make a batch on Sunday night – enjoy as dessert… then as breakfast for the rest of the week 🙂 This recipe, and similar are all over Pinterest, but it came to me by way of my mom’s Texas Treasure, Mrs. Mindy Campbell.

 

In the Kitchen: Homemade Granola

Following my momma’s lead – I’ve gifted homemade granola on many occasions. Like her, I believe that handmade gifts are the best variety – especially edibles. Homemade granola wrapped in a mason jar + tea towel makes the perfect hostess gift (A la Pinterest)

Meg’s Homemade Granola

(Respectfully adapted from Mrs. Renee Sensabaugh’s Recipe)

  • 12 Cups Old-Fashioned Quaker Oats Oatmeal (NOT Quick Oats)
  • 2 1/2 Cups Shredded Coconut
  • 2 1/2 Cups Chopped nuts (Suggested equal parts chopped pecans and chopped walnuts)
  • 1 T Salt
  • 1 1/2 Cups Light Brown Sugar
  • 1 Cup Warm Water
  • 1 Cup Vegetable Oil (* See Variation Below)
  • 2 T Honey
  • 2 T Vanilla

* Because I’m sort of a coconut-nut (Evidence Here)… I like to sub Earth Balance Organic Coconut spread

Mix all dry ingredients well in a (REALLY) large bowl. Mix all wet ingredients in separate container.

Drizzle liquid over dry mixture – combine with clean hands!

Spread even layer covering 3 baking sheets – Bake at 200 degrees (lower if your oven allows – I set mine at 170) at least 4-5 hours until dry, crispy and toasted.

 

Stir every half hour or so. Great dry or with milk. Makes a delicious parfait topping or my husband’s fav Acai Bowls!  Keeps well in air-tight container for a couple of weeks. Enjoy!

Homemade Blueberry Acai Bowl

Yogurt Parfait

Because Poppa G says, “EVERYBODY Love Parfait”

In the Kitchen: Zucchini Nut Muffins

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Gramma G’s Zucchini Nut Muffins

2-3 C Shredded, un-peeled zucchini (1-3 zucchinis)

3 Eggs

3/4 C Coconut Oil

1 T Vanilla

1 C chopped nuts (walnuts or pecans work well)

1 t Salt

1 T Cinnamon

2 C Flour

2 C Sugar or Substitute Coconut Sugar

1 1/2 t Baking Soda

1/4 t Baking Powder

In a large bowl, combine zucchini, eggs, oil and vanilla. In a separate bowl, mix dry ingredients (Flour, Sugar, Salt, Cinnamon, Baking Powder, + Baking Soda). Mix Dry ingredients in with zucchini mixture then fold in nuts if desired. Fill baking cups 2/3 full then bake for 15-18 minutes at 400 degrees. (12 min for mini muffins)

Note: These do freeze well. To defrost, just pop in the toaster oven for 10 min (better) or microwave for 1-3 min. (Still good)

In the Kitchen: Beer Biscuits

Beer Biscuits

(Originally from the Kitchen of Gramma G)

This may be the easiest breakfast you’ve ever made… and easily one of the most delicious. Great for those mornings when you really feel like a hot (homemade) breakfast… but getting the griddle out seems like a huge hassle. I’m convinced that they were created as a hangover cure… or to make use of those “wounded soldiers.” Or in my case – Simple enough to make on 6 hours of sleep with a baby in one arm. 

 

2 cups Bisquick

3 tsp Sugar

3/4 Can/Bottle Beer (About 8oz)

 

Mix until blended.

Bake in greased muffic tins at 450 for 10-12 min.

Makes 8 biscuits. Or… 6 really large ones.

Good with Old Fashioned Grape Jelly + Butter or Honey

 

Note: (Don’t stress too much about how much beer “3/4 of a can” is… I’ve tried everything form 1/2 can to the whole thing… everything works… these biscuits aren’t science. Variety of beer is also unimportant. Generally speaking… lighter is better. We usually buy Miller Lite specifically for these biscuits because a)that’s how my mom made them and b) they sell tiny little 8oz cans… so there’s no wasted beer!)