Saturday, October 6, 2012

Pumpkin for Breakfast

Pumpkin Spice Latte

Makes 1 to 2 servings
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients
 
  • 2 cups milk
  • 2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
  • 1 to 2 tablespoons sugar or sugar substitute
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice, plus more to garnish
  • 1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
  • Whipped cream, to garnish

Directions

  1. In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it — just whisk the mixture really well with a wire whisk.
  2. Pour into a large mug or two mugs. Add the espresso on top.
  3. Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Jack-O-Lantern Pumpkin Pancakes

Serves 6















Ingredients

  • 1 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 3/4 cup canned pumpkin
  • 2 tablespoons vegetable oil
  • 3/4 cup semisweet chocolate chips
 
Directions
 
  1. Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
  2. Heat a lightly greased griddle over medium high heat.
  3. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side. 

Pumpkin-Potato Breakfast Hash
Serves: 2














Ingredients

1/3 cup chopped onion
3 slices low-sodium bacon, cut into 1/2 inch pieces
1/2 small pie pumpkin, peeled and diced 1/4 inch
1 large white potato, diced 1/4 inch
1 tsp. olive oil
1/4 tsp. red pepper flakes
pinch of salt
pinch of black pepper
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1/4 tsp. granulated sugar
dash of nutmeg

Directions

1. In a large skillet over medium heat, cook onions and bacon for 5 minutes.
2. Add potatoes and pumpkin to skillet. Add olive oil and stir to coat.
3. Add all spices and seasonings.
4. Cook hash over medium-low heat for 25 minutes, or until potatoes and pumpkin are tender.
5. Serve as a side or top with a fried egg!
 

Pumpkin Doughnuts

Makes 24 Doughnuts and holes













Ingredients

 Spiced sugar
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Doughnuts
  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1 cup canned pure pumpkin
  • Canola oil (for deep-frying)
Powdered Sugar Glaze
  • 2 cups powdered sugar
  • Whipping cream

Directions

For spiced sugar:

Whisk all ingredients in medium bowl to blend. 

For doughnuts:
 
  1.  Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
  2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
  3. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
  4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely. 

For powdered sugar glaze:

Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Pumpkin Breakfast Casserole

Serves 8















Ingredients

  • 10 slices white bread, cubed
  • 1 (15 ounce) can pumpkin puree (or 2 cups of homemade puree)
  • 2/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 eggs, beaten
  • 1 cup milk
  • 1 (5 ounce) can evaporated milk
  • 1/2 cup chopped pecans (optional)

Directions

  1. Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
  2. The next day, preheat oven to 350 degrees F. Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

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