Pears are a wonderful fall fruit that is not utilized as often as it should be. There pear scones are tender, freeze very well, and make a great breakfast treat or for tea in the afternoon.

Oven: 425 degree F.
Bake: 12-15 minutes
Pan: Sheet Pan
Yields: 12 scones

Recipe:
2 1/2 c. soft white flour  - pastry flour (325g)
1/3 c. brown sugar (73g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
6T. cold butter, diced (84g)

2 c. pears peeled and copped fine about 2 small pears

1/2 c. milk (120g)
1 egg large

Icing
1/4 c. brown sugar (50g)
2T. butter (28g0
1 T. milk (15g)
1/2 c. powder sugar (60g)
1 tsp. vanilla extract

Directions:

• Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl. Cut the butter into the flour mixture using your mixer, food processor or by hand.
• Peel, core and dice the pears. It will take about 1 large pear or 2 small pears. Add the pears to the flour mixture.
• Combine the milk, large egg, and beat lightly and stir into the flour mixture. Don't over beat the batter, it will be in the dry side.
• Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them. Press down slightly so they are flat on the top. Bake
• While the scones are baking make the icing. Heat the brown sugar and butter until melted. Stir in the milk and bring to a boil. Remove from the heat and stir in the powder sugar and vanilla.
• Drizzle over the cooled scones, serve warm or at room temperature.

Instead of the same old oatmeal this is a nutritious and wonderful lighter change for breakfast. It could even be used as a dessert served with whipped cream or ice cream on top. You could also use your instant pot for this recipe if you like.

Yields: 2 Servings (double if you like and save for another morning)

Instant Pot Directions:

• Put all of the ingredients except the maple syrup and the pecans into your instant pot and close the lid.
  
• Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Once cooked allow the pressure to release naturally.
  
• After cooled enough to open your pot check to make sure you like the consistency and adjust using the saute button if you need to thicken it a bit.
• Dish out and add your maple syrup and pecan on top
• Enjoy

Recipe:

• 1/2 cup uncooked millet
• 1 1/3 cups water
• 1/3 cup pumpkin puree
• 1/2–1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch clove
• maple syrup, to taste
• toasted pecans, to top

 
Stove Top Directions:

1. Combine millet, water, pumpkin, and spices together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It’s all about the kind of texture and consistency you want.
2. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached a desired sweetness.
3. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)

Recipe by
Erin Alderson at Tasty Recipes

Homemade granola makes a perfect breakfast or snack. Granola is not difficult to make just requires time stirring so it does not burn.
Servings: 8
Oven: 250 degrees
Bake: 1 hour + 15 minutes
Pan: Cookie Sheet (need sheet with rim)

Ingredients:
3 c. old fashioned rolled oats (not instant)
1 c. slivered almonds
3/4 c. shredded sweetened coconut
1/3 c. sesame seeds

6 T. maple syrup - the real stuff (honey will also work)
6 T. brown sugar (packed)
1/4 c. vegetable oil
2 T. water - warm
1/2 tsp. salt

1 c. raisins - golden are nice

Options:

• You can add some spices like 1/2 tsp. cinnamon, nutmeg, cloves, ...what you like. If you add a strong spice like cloves add 1/4 tsp.
• Almond extract or vanilla 1 tsp.
• Other dried fruit you like

This is a great way to use up extra old bread and even the heals of the loaves. The day before you can get the casserole put together and stick it in the fridge ready to pop into the oven the next morning for a hot breakfast.

Yields: 6 servings
Bake: 1 hour
Oven: 325 degrees
Pan: 9'x13"

Ingredients:
1 pound ground sausage, any type you like from spicy to breakfast
4 c. cubed day old bread - ( a little dry)
2 c. shredded sharp cheddar cheese - any variety will work

10 eggs slightly beaten
4 c. Milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder

Optional:
1/2 c. sliced mushrooms
1/2 c. chopped tomatoes - fresh or canned drained well
Onions, chives, and peppers are also good additions for taste and color

Directions:
Cube the day old bread - it needs to be dry so put it into the oven on low for a few minutes to dry out if needed.
Grease with butter a 9"x13" pan baking dish
Put the cubed bread into the pan, and sprinkle with the shredded cheese
combine the eggs, milk, mustard, salt and onion powder.
Sprinkle the sausage over this mixture along with any optional ingredients like the mushrooms, tomatoes, onion, peppers ...
Cover and chill overnight.
Preheat oven to 325 degrees
Bake uncovered for about 1 hours
Tent with foil if the top begins to brown too quickly
Stick a knife in it and if it comes out clean it's done.

Lemon is one of my favorite flavors, which makes this a special muffin. I wanted the lemon flavor to stand out so the lemon syrup or icing on top is a must.



Yields: 12 muffins
Oven: Pre-Heat oven 425 degrees

Bake Time: Total baking time 16 minutes
Bake: Bake first 5 minutes at 425 degrees - turn down oven
            Bake the last 11 minutes at 375 degrees

Dry Ingredients:
1 3/4 c. soft white or pastry flour (300g)
3/4 c. sugar (145g)
1 T. baking powder
1/2 tsp. salt

1c. small shredded zucchini (packed and drained) (160g)

Wet Ingredients:
1 tsp. vanilla
2 large eggs
2/3 c. milk (162g)
1/3 c. canola oil (86g)
zest of 1 lemon - save juice for the syrup
1 tsp. ginger

Lemon Syrup
1/4 c. lemon juice (juice of one lemon) (61g)
1/4 c. sugar (50g)

Directions:

• In a large bowl mix all the dry ingredients, except the shredded zucchini.
• In another bowl mix the wet ingredients.
• Pour the wet ingredients over the dry ingredients and mix until just combined. Fold in the shredded zucchini at the end.
• Note: The batter will be thin so don't be worried. Scoop out the batter into prepared muffin tin. Use a #12 scoop or 1/3 of a cup. You may use paper linings or grease your pan well so they don't stick.
• Place in the fridge for 30 minutes or up to 2 hours
• Bake for total of 16 minutes, the first 5 minutes at 425 degrees and the last 11 minutes at 375 degrees.
• Remove from the oven and cool
• Brush with the lemon syrup or drizzle lemon icing on top

Directions for Syrup
Combine the lemon juice and sugar in a pan on the stove and bring to a boil. Cook until thickened, if you want it more like icing add some powder sugar.

These are tasty and good for you. They also freeze well, so make a double batch and freeze them for a later meal.




Yields: 12 pancakes
Ingredients
2 c. + 2T soft white whole grain flour, or 7 grain flour (247g)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg or all spice
2 T. brown sugar (25g)

2 c. buttermilk (490g)
4 T. unsalted butter, melted (57g)
2 large eggs
1 tsp. vanilla

1 c. grated zucchini (small zucchini) 100g
Directions:

• In a large bowl, mix all the dry ingredients together, flour, baking powder, baking soda, salt, spices and brown sugar
• In a glass measuring cup, melt the butter in the microwave and add buttermilk, eggs, and vanilla, mix.
• Pour the liquid ingredients over the dry ingredients, stirring until just combined. Fold in the grated zucchini.
• Heat a griddle or pan to medium heat, 350 degrees. Spray with cooking spray so they don't stick. Pour about 1/3 cup for each pancake. I use a # 12 scoop, works perfect.
• Cook until the surface of the pancakes have some bubbles, about 3 minutes then flip.

To Freeze
Cool completely and wrap them in plastic and place in ta freezer bag. They will keep for 2 months no problem.

These are tasty and low in sugar, great for a treat or with a meal. You may add the candied ginger pieces to the muffins to add that special touch. Learn how to make them....Read More

Equipment:
Muffin Pan 12
Scale...Once you have one you will wonder how you baked without it.
 #12 Scoop... Dish out muffins

Pre-Heat Oven: 425 degrees
Oven: 425 degrees for first 5 minutes
Oven: Turn down to 375 degrees for the last 11-13 minutes
Bake: Total bake time about 16 minutes
Yields: 12 Servings

Ingredients
2 1/2 soft white flour (300g)
3/4 c. sugar (145g)
1T. baking powder
1 1/4 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. dry ginger or 2 tsp. fresh grated ginger
1/2 tsp. salt

2 extra large eggs
2/3 c. milk (162g)
1/4 c. + 2T. vegetable oil (85g)
1 tsp. vanilla

1 1/2 c. grated carrots about 3 carrots or 2 large carrots (150g)
1/4 c. chopped walnuts (30g)
Candied Ginger pieces

Give this recipe a try, it's easy and full of carrots, spices and low on sugar. You may add the candied ginger pieces if you like, it takes the recipe over the top. I hope you enjoy!
Tamara

This recipe is a favorite, that you can add various dried fruits and spices to change the flavor of the scone. Make no mistake they are also excellent just plain, sprinkled with course sugar.


Oven: 425 degrees
Bake: 15 minutes
Pan: Sheet Pan
Yields: 12 scones

Ingredients:
3  c. Soft White Flour (pastry flour) 360 g
1 T. baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 c. sugar (73 g)

1 c. butter (2 sticks) cold and diced  (226 g)

1 c. buttermilk (245 g)
1 tsp. vanilla extract

Toppings:
2 T butter (28 g)
2 T. sugar (25 g)

Directions:

• Mix flour, sugar, salt, and baking powder and soda.
• Cut the butter (with pastry cutter) into the dry ingredients until the mixture has a crumbly texture.
• Add buttermilk and vanilla.
• Stir until everything just comes together to make a stiff dough.
• Turn out onto the counter and knead 3 to 4 times .
• Divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet.
• Toppings: Melt the butter and brush the top of each scone and sprinkle with the 2 T. of sugar.

Alternative Shaping Method:

• Using a 1/3 of a cup or a #12 scoop
• Scoop them onto the baking sheet and brush with the melted butter and top with sugar.

Variations:
Blueberry Scones add 1/2 cup frozen blueberries
Add 1/2 cup dried cranberries, raisins, nuts or any type of dried fruit.
Add cinnamon, nutmeg or a spice of your choice.

This is classic crumb cake recipe that you can add blueberries, dried fruit even chocolate chips, if you like for something different. It's perfect for brunch or an afternoon snack.

Pan: 9 x 13  (Line pan with parchment paper)
Oven: 325°F
Bake: 45 minutes

Crumb Topping Ingredients
2 sticks unsalted butter, softened (225 grams or 1 cup)
2/3 c. sugar (130 grams)
2/3 c. packed dark-brown sugar (130 grams)
1-1/2 tsp. ground cinnamon
1/2 tsp salt
3 c. cake flour (soft white flour) 360 grams

Directions:

• Combine the butter and both sugars in a mixer. Cream until very light.
• Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form.
• Scrape down the sides and the bottom for unincorporated flour. Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture.
• Store the crumbs in the refrigerator while you make the cake.

Cake Ingredients
2-1/2 c. + 2 T. cake flour (Soft White flour) 315 grams
1 tsp. baking soda
1 tsp. baking powder
1/2  tsp. salt
1 cup granulated sugar (200 grams)
1-1/2 sticks unsalted butter, room temperature (170 grams)
3 large eggs
2 tsp. vanilla extract
2/3 c. low-fat buttermilk (163 grams)
Powdered sugar for dusting

Prepare Pan

• Preheat the oven to 325°F.
• Line a 9×13 inch pan with parchment.
• Spray under the parchment to hold it in place and spray the parchment and sides of the pan.
• Set aside.

Directions for Cake Batter

• Whisk together the flour, baking soda and salt in a medium bowl.
• Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.
• Beat in eggs one at a time and then the vanilla.  If it curdles, that is fine.   Add flour alternating with buttermilk, beginning and ending with flour. Beat until well combined. 
• Spoon batter into pan and spread evenly using an offset spatula. Spread the crumbs evenly over the batter.
• Bake until golden brown and a cake tester inserted into the center comes out clean, about 45 minutes.
• Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar.

This crumb cake also freezes well.  Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Re-wrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes – just to warm it all the way through.

Sources:
Pastry Like a Pro Helen S. Fletcher, 2/8, 2016
Cooks Magazine
Martha Stewart

This recipe idea is modified from a recipe I saw in Taste of Home Nov. 2013.

I believe breakfast is the most important meal of the day and I always cook something. This recipe can be used for breakfast but you could change up the fillings and it could be a great dinner or lunch.

Servings: 6

Cream Filling  (top favorite recipe of mine)
Ingredients
1 (15 oz) can drained white navy beans (any white bean will work)  250 g of  beans if you cook them yourself.
1/4 c.sugar (50 g)
1 Ricotta cheese 15 oz.
3 T  powdered sugar (23 g)
1 tsp vanilla

Directions
In your food processor put the drained beans and sugar, pulse until all the beans form a paste. Add the ricotta cheese and pulse again until well mixed. Add the powdered sugar (more if you need it sweeter) and the vanilla. Again pulse until well blended. Mixture freezes well you will have plenty left for next time. This is a great cream filling you will never know it has beans in it....very healthy.

Sandwiches
12 slices of sourdough bread
3/4 c. orange marmalade (240 g)
4 eggs
2 T. milk (31 g)

Directions
1. Spread the cream mixture over six slices of the bread; top with marmalade and the remaining bread. In a shallow bowl, whisk the eggs and milk.

2. Turn on griddle to 350 degrees or medium head, and lightly grease the griddle. Dip both sides of the sandwiches into the egg mixture. Place the sandwiches on the hot griddle, toast for 2-3 minutes on each side or until golden brown.

Serve with maple syrup if desired

Options
Change the flavor of the jam, Even a pepper jelly would be nice, with a thin slice of ham added to the sandwich.

These are very light and crisp it's hard to believe they are whole grain. The Spelt makes them even lighter, you could make them with hard red or hard white flour also. This is one of the recipes in my new cookbook "Whole Grain Goodness".



Spelt an old grain that many who are sensitive to wheat can eat...read more

Recipe
1 1/2 c. milk (366 g)
6 T. melted butter (85 g)
3 T. maple syrup (59 g)
3/4 tsp. salt
1 tsp. vanilla

2 eggs large
2 c. spelt or hard red / white flour (280 g)
1 1/2 tsp. instant yeast (5 g)

Yields: 6 waffles that are 7 inch round
Serving size: 2 waffles each

You can make these the night before which is nice so in the morning all you have to do is cook them.
Heat the milk until it's very hot. Place in a large mixing bowl and add the butter, maple syrup, salt and vanilla.

Stir until the butter melts and the mixture has cooked to lukewarm (110 degrees).

Add the eggs, flour, and yeast, stirring to combine; it's OK if the mixture isn't smooth. Cover with plastic wrap and let rest at room temperature for one hour. The mixture will  begin to bubble. Make sure it's a bowl large enough for the mixture to at least double in size.

You can cook the waffles at this point, or refrigerate the batter overnight to cook in the morning.
Preheat the waffle iron. Pour 3/2 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendation. Serve immediately, or keep warm in a 200 degree oven.

Variations: Add chocolate chips, nuts, blueberries, even coconut. Great topped with the Cherry Cranberry Chutney in the December Newsletter.

These are very light, crisp and are best reheated in the oven on a screen to keep their crispness.

Servings: 6 waffles about (7 inches round)
Eat 2  and freeze the rest for another day



Ingredients
1 1/2c. milk (366 g)
6 T. melted butter (85 g)
3 T. maple syrup (59 g)
3/4 tsp. salt
1 tsp. vanilla

2 large eggs
2 c. hard red or hard white flour (280 g)
1 1/2 tsp. instant yeast (5 g)

Instructions:
Heat the milk until it's very hot. Place in a VERY LARGE  mixing bowl and add the butter, maple syrup, salt and vanilla. Stir until the butter melts and the mixture has cooled to lukewarm (110 degrees F.)

Add the eggs, flour, and yeast, stirring to combine; it's alright if the mixture isn't smooth. Cover with plastic wrap and let rest at room temperature for 1 hour. The mixture will begin to bubble. Make sure it's a bowl large enough for it to at least double in size.

You can cook the waffles at this point, or refrigerate the batter overnight to have ready to cook in the morning.

Pre-heat the waffle iron. Pour 2/3 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendations. Serve immediately, or keep warm in a 200 degree oven.

Variations:
Add chocolate chips ...(this is my favorite), nuts, blueberries, even coconut.

Ezekiel flour contains 4 types of grains and 4 types of beans, this makes the pancakes not only healthy they are a complete protein.
Grains: Hard Red, Spelt, Rye, Pearl barley
 Beans: Pinto Beans, Lentils, Millet, Great Northern Beans, Kidney Beans



Recipe
2 c. Ezekiel flour 259g
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. sugar

2 large eggs
2 1/4 c. buttermilk
4 T melted butter

Mix the dry ingredients together in a large bowl. In another bowl whisk together the melted butter, eggs and buttermilk.
Combine the buttermilk mixture with the dry ingredients and whisk together until thoroughly combined. If it seems to thick for your taste add more buttermilk or a small amount of water to the mix.

Heat an electric griddle or frying pan to 350 degrees F.  Check to see that the griddle is hot by placing a few drops of water onto the the griddle. The griddle is ready it the water dances across the surface. Gently ladle the pancake batter onto the griddle and add blue berries or my favorite, chocolate chips. When bubbles begin to set around the edges of the pancake, and the griddle side of the cake is golden, gently flip the pancakes. Continue to cook 2 -3 minutes until the pancake is set.

Quinoa is a perfect food for breakfast, it fills you up is low in calories and can be made ahead to save you time.







Breakfast Quinoa  4 servings
1/.2 c. uncooked quinoa
3/4 c. coconut milk (canned)
2 T. water
1 T. brown sugar
pinch of salt
1/4 c. unsweetened coconut
1 c. sliced strawberries
1 c. sliced banana
 or any fruit you would like

While you are preparing the quinoa, preheat the oven to 400 degrees

Place the quinoa in a very fine sieve, and the sieve in a large bowl. Cove the quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain the quinoa. Repeat this procedure, and drain well.

Combine the quinoa, coconut milk, water, brown sugar and salt in a medium size saucepan. Bring the mixture to a boil and reduce the heat and simmer for 15 minutes or until all the liquid is absorbed, stirring occasionally during the last couple of minutes of cooking.

While the quinoa cooks, spread the coconut in a single layer on a baking sheet. Bake at 400 degrees for about 5 minutes until golden brown. Cool slightly.

Serve
Place 1/2 cup of the quinoa mixture in a bowl. Top each serving with the 1/4 cup strawberries and 1/4 c. banana slices. Then top with 1 tablespoon toasted coconut. Serve warm.
.