Fall breakfast recipes

Fall breakfast buffet recipes

Homemade Apple Cider

Makes 4 servings

Ingredients:
6 to 8 Gala apples, quartered
1/4 to 1/2 cup granulated sugar
3 cinnamon sticks
2 to 3 tablespoons allspice berries

Directions:
1. Combine apples, sugar and enough water to cover them in a large pot. Tie cinnamon and allspice in a double layer of cheesecloth and add to pot.

2. Boil water over high heat for about an hour, stirring occasionally. Then lower heat, place lid on pot and let simmer for 2 hours. Remove pot from heat and let cool.

3. Take cheesecloth out of pot and mash apples with a fork or potato masher. Pour mixture into a bowl through a strainer lined with cheesecloth. Wrap solids in cheesecloth and squeeze out excess juice. Discard solids.

Note: Cider can be enjoyed chilled or warm. To warm, reheat in a microwave or on the stovetop. Serve with whipped topping, a dash of cinnamon and squeeze of caramel sauce. Cider can be stored for up to a week in the refrigerator or frozen for up to 3 months.

Pumpkin Belgian Waffles

Makes 8 waffles

Ingredients:
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 dash of salt
2 eggs
1/4 cup packed brown sugar
1 cup pumpkin puree
1-2/3 cups milk
1/4 cup (1/2 stick) butter, melted

Directions:
1. Preheat waffle iron. Combine flour, baking powder, baking soda, spices and salt in a large bowl. In a separate bowl, whisk together eggs, brown sugar, pumpkin, milk and butter.

3. Gradually fold wet mixture into dry mixture until combined. Cook batter according to directions on waffle iron.

Note: Top waffles with homemade fruit syrups, raisins, cranberries and pumpkin seeds. Serve with sour cream and honey. For a change, use batter to make pumpkin pancakes.

Banana Honey Nut Oat Muffins

Makes 18 muffins

Ingredients:
1/2 cup granulated sugar
1/2 cup unsalted butter
2 eggs
2 ripe bananas, mashed
3/4 cup honey
1/4 cup milk
1-3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Salt
1 cup quick cooking oats
1 cup raisins
1/2 cup walnuts, chopped

Directions:
1. Preheat oven to 375 degrees F. and spray a 12-cup muffin tin with nonstick cooking spray. Beat sugar and butter in a large bowl until creamy. Mix in eggs, honey, bananas and milk.

2. In a separate bowl, combine flour, baking powder and soda, salt and oats. Gradually mix dry ingredients into wet ingredients. Stir in raisins and nuts.

3. Spoon batter into cooking spray or butter coated muffin tins. Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Note: Serve these muffins warm with flavored butters.

Sweet Potato and Caramelized Onion Omelet

Makes 2 to 4 servings

Ingredients:
3 tablespoons unsalted butter
3/4 cup diced sweet potatoes
3/4 cup sliced onion
1-1/2 tablespoons honey or maple syrup
8 eggs
1/3 cup heavy cream
2 teaspoons fresh chopped tarragon
Salt and black pepper to taste
1 cup grated sharp cheddar cheese

Directions:
1. Heat 1 tablespoon butter in a large skillet and cook potatoes and onions, stirring occasionally, for about 5 minutes. Mix in honey or syrup and cook until thick and all vegetables are coated. Remove vegetables and set aside.

2. Whisk eggs, cream, tarragon, and salt and pepper in a medium-sized bowl. Heat 1 tablespoon of butter in skillet and pour in just half of the egg mixture. Cook until the bottom is just set.

3. Spoon vegetable mixture over one half of the egg mixture and top with half the cheese. Fold other half of egg over the vegetables and cheese and cook for 1 to 2 minutes or until egg mixture is no longer runny.

4. Slide omelet onto a plate and keep warm. Wipe out the skillet and repeat with remaining butter, egg, vegetables and cheese. Cut each omelet in half to make four servings.

Note: For a tasty change, try Gouda, mozzarella, or Brie cheese in place of the cheddar.

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