How to Make Easy Meals

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Ingredients:

2/3 cup long cooking oats
1 cup apple juice
1/2 cup water
1/2 cup dried plums, chopped
1/4 cup dried apples, chopped
1/4 tsp. cinnamon
1/8 tsp. salt
2 Tbsp pecan pieces
1/3 cup milk
1 egg
1/2 tsp. vanilla extract

Instructions:

Place the oats in a saucepan.  Pour the apple juice and water in with the oats and stir to combine.  Add in the plums and apples.  Sprinkle with the cinnamon and salt.  Stir to combine together.  Add the nuts and stir once more.  Place the saucepan over medium high heat and bring mixture to a steady boil.  Reduce the heat to low and continue cooking an additional 4 minutes being sure to stir often.  Mixture should thicken and no water should be left in the pan.  In a small bowl whisk the milk, egg and vanilla together well.  Pour into the oatmeal.  Continue to cook on low 1 minute being sure to stir continuously.  Serve warm with butter and brown sugar.

Ingredients:

1/2 cup water
1 cup sugar
1 slice lemon zest
4 cups pears, peeled, cored and sliced
3 large eggs
2 cups milk
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
12 slices bread, slightly stale

Instructions:

Place the water in a sauce pan.  Add the sugar and lemon zest.  Bring the mixture to a rapid boil over high heat.  Turn the heat down to low once boiling and continue to cook 6 minutes.  Sauce should turn to a syrup consistency.  Add the pears and cook another 8 minutes or until the pears are fork tender.  Once tender remove the pears with a slotted spoon from the juice and place them in a bowl.  Place the juice back over medium high heat and continue cooking 5 minutes.  Some of the juice will evaporate.  After 5 minutes remove the pan from the heat and pour the juice over the top of the pears.  Cover and set aside.  Place the eggs in a large mixing bowl. Pour in the milk.  Add the sugar, cinnamon, nutmeg and vanilla to the egg milk mixture.  Whisk the ingredients together being sure they are combined well.  Heat a griddle that’s been sprayed with a non stick cooking spray.  The griddle is hot when a drop of water dances on the surface. Lay a slice of bread into the egg mixture being sure to coat well.  Place the coated bread on the hot griddle.  Cook about 4 minutes or until the bottom is a nice brown, flip and continue cooking 3 minutes or until browned.  Continue with each slice of bread.  When ready to server pour the pear mixture over the top of the French toast.

2 1/2 cups all purpose flour
1/4 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
4 large eggs, beaten
1 cup milk
1 cup buttermilk
1/4 cup butter, melted
1 (15 ounce) can pumpkin

Instructions:

Sift together the flour and brown sugar in a large mixing bowl. Add the baking powder, baking soda and salt and stir to combine all the ingredients together.  In a separate bowl add the milk to the beaten eggs and mix slightly.  Pour in the buttermilk and melted butter.  Mix to incorporate.  Fold in the pumpkin and mix until all the ingredients are incorporated together and mixture is smooth.  Add the dry ingredients to the smooth mixture.  Blend together making sure all the dry ingredients are moistened well.  Heat the waffle iron.  Pour a scant amount of the batter onto the waffle iron and cook according to the waffle iron directions.  Set the oven temperature to 200 degrees.  When the waffle is done place it on the preheated oven rack to keep hot.  Continue cooking the waffles until all the batter has been used.  Serve with warm Apple Cinnamon Breakfast Syrup.

Ingredients:

1 1/2 cup apple cider, unsweetened
1/3 cup light brown sugar, packed
5 cloves
2 cinnamon sticks

Instructions:

Place the apple cider into a saucepan over medium heat.  Add the brown sugar and stir until starting to melt.  Add the cloves and cinnamon sticks.  Stir often cook the mixture for 15 minutes or until it begins to thicken and is reduced to just shy of 1 cup of liquid.  Serve warm over pancakes or waffles.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tablespoons melted butter plus 1 tablespoon for frying
1/2 cup canned pumpkin
1 stick of butter
Strawberry syrup

Instructions:

In a large bowl blend flour, baking powder, salt, sugar and spice together well.  In another large bowl blend eggs.  Add milk and stir.  Add 3 tablespoons of melted butter and canned pumpkin.  Stir until all ingredients are mixed together well. Gradually add dry ingredients to pumpkin mixture. Stir until all dry ingredients are moistened only.  Batter will be slightly lumpy. Heat pancake griddle on medium heat to 350 degrees. Test temperature by putting a few drops of water on the griddle.  If they bubble your temperature is just right.  Place 1 tablespoon of butter on griddle. Pour 1/2 cup of batter on griddle.  Cook pancake until bubbles appear on top.  Flip and continue cooking until golden brown.  To serve place 2-3 pancakes on top of each other. On top pancake take 3 slices of butter cut into triangle shape. Place 2 triangles at top of pancake for the eyes and one in the middle for the nose.  Make the pumpkin mouth with strawberry syrup.

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