Updated- Quick Pumpkin Pancakes with Hot Apple Cider Syrup

Don’t get overwhelmed by all the ingredients. These pancakes will quickly become a family favorite especially around Thanksgiving and Christmas!

Hot Cider Syrup:  
¾ c apple cider or juice
½ cup packed brown sugar
½ cup corn syrup (or granulated sugar)
2 tbs. butter
½ tsp. lemon juice
1/4 tsp. cinnamon

Or Serve with Maple Syrup

Pancakes:
1 ½ c pancake mix
1T sugar
½ tsp. cinnamon
1 egg
1 c water
½ can pumpkin

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered, for 20 min. or until slightly thickened. Let stand for 30 min. before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg, milk, and pumpkin. Stir into dry ingredients just until moistened.

Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with syrup.

Yield: 15 pancakes, 1 c syrup.

Andrea's Breakfast Sausage Casserole

4 to 6 slices of bread torn into pieces
1 lb breakfast sausage, browned and drained
6 eggs
2 c milk
1 c Colby jack cheese, shredded
salt & pepper to taste

Place bread in the bottom of a greased 9x13 baking dish. Spread sausage over bread. Combine eggs, milk , salt & pepper. Pour over bread and meat. Sprinkle with cheese. Cover and chill overnight. Uncover and bake at 350^o for 30-40 min. or until bubbly. Serves 6-8 people.

Mapley Pecan Muffins

2 c flour
¼ c packed brown sugar
1 ½ tsp. baking powder
¼ tsp. salt
1 egg
½ c milk
½ c  maple syrup
1/3 c butter, melted
1 tsp. vanilla
1 c chopped pecans
1 Tbs. sugar
1/8 tsp. cinnamon

Mix first 4 ingredients. Beat egg in small bowl; add milk, syrup, butter & vanilla. Add to flour mixture; stir. Add nuts. Fill greased muffin pans 2/3 way full.  Mix sugar & cinnamon together sprinkle over batter. Bake @325^o for 15-20 min.

Grandma Tulsa's Pull Apart Bread

24 frozen dinner roles
1 c brown sugar
1 pkg butterscotch pudding (not instant)
¼ c sugar
1tsp. cinnamon
½ c chopped nuts
½ c melted butter

Grease and flour bunt pan; place frozen rolls around pan. Mix  brn. Sugar and pudding mix, cinnamon & granulated sugar over rolls. Spread nuts all around and pour butter on top. Let rolls sit over night on the counter so rolls can rise. (I place my pan in the microwave) Bake @ 350^o for 30 min. Let them cool in pan for 15 minutes before dumping onto a serving platter.

This is like an upside down cinnamon roll. You will love it. I normally don’t put it together until around 10:00pm if I want to bake it around 8:00am. It tends to “over rise” if you leave it too long.

Blueberry Snack Muffins

Topping
1 T. sugar
1 T. wheat germ
¼ tsp. cinnamon

Batter
1 c white flour
1 c wheat flour
1 tsp. baking powder
½ tsp. baking soda
¼ salt
2 large eggs, beaten
8oz blueberry or vanilla yogurt
1/4 c melted butter
½ c sugar
1 tsp. vanilla
1 ½ c  fresh/frozen blueberries

Preheat oven to 350. Lightly grease 12 muffin cups. Prepare topping by combining all ingredients, set aside. Combine eggs, sugar, yogurt and vanilla. Add flours, baking powder, soda and salt; mix well. Stir in fresh or frozen blueberries. Spoon batter into muffin pan, sprinkle with topping. Bake about 20 min or until the muffins are golden brown and a toothpick comes out clean. Transfer to a wire rack for 5 min.

Blueberry Buckle-Terri Taylor

3/4 cup sugar                                                                

1/4 cup butter

2 eggs

1 tsp vanilla

2 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup buttermilk

2 1/2 cup fresh or frozen blueberries

Preheat oven to 375 degrees. Grease 9 inch square baking pan; set aside.  Beat sugar and butter with electric mixer at medium speed until well blended.  Beat in eggs and vanilla.  Combine flour, baking powder, salt and cinnamon. Stir (lowest setting of mixer) flour mixture and buttermilk alternately into sugar mixture until well blended.  Stir in blueberries by hand.  Spoon batter into prepared pan.

Prepare Streusel Topping; sprinkle evenly over batter.  Bake 25-30 min or until toothpick inserted in center comes out clean.

Streusel Topping: Combine 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/2 tsp cinnamon until well blended.  Cut in 1/4 cup butter with pastry blender until mixture resembles coarse crumbs.

Beer Batter Bread

3 c flour
3 T brown sugar
1 T baking powder
1 tsp. salt
1 bottle of beer, at room temp. (I prefer a darker beer, like New Belgium)
4 T butter, melted

Preheat the oven to 375^o. Grease a 9”x5” bread pan.

In a bowl stir together the flour, sugar, baking powder & salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into a prepared bread pan and drizzle with melted butter. Bake until top is crusty and cake tester inserted into the center comes out clean, 35-40 min.  Let the bread rest in the pan for 5 min. the turn the loaf ont a wire rack. Serve warm.