Pumpkin French Toast

Melissa's Notes: I like having breakfast for dinner because 1) it's easy, and 2) my kids never complain on these nights. Everyone wins! Of course, this is good for just breakfast, too, but surprise the family one night with this, they'll love you. :) And who doesn't love pumpkin now that Fall is (almost) here!?

Pumpkin French Toast

recipe courtesy of Keeping Up Cookbook

1/2 c. canned pumpkin
4 eggs
1/2 c. milk
2 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
pinch of orange zest
8-10 slices French bread
butter, for griddle

Whisk together pumpkin, eggs, milk, brown sugar, vanilla, spices, salt and zest until well combined. Pour into a rectangular dish. Soak both sides of bread in batter. Stack battered bread on one side of the dish while you soak remaining pieces. Battered bread can be cooked immediately or refrigerated overnight.

Cook battered bread over medium heat in a lightly buttered skillet until golden brown on both sides. Serve with maple syrup.

Cornbread Muffins

Melissa's Notes: These are so good! I just finished off my fifth muffin (three yesterday, two today), yikes! My girls loved these too, Natalie wanted three last night at dinner. I made them with Corn Chowder, it was a great combination. They were also super easy to whip up, they use only one bowl, and if you use muffin cups, you don't even have to wash the pan!

recipe courtesy of Favorites cookbook

Ingredients

2/3 c. cornmeal
1 1/4 c. flour
1/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. vegetable oil
1 c. milk

Mix dry ingredients in a bowl. Add the oil and milk and stir just until moistened. Spoon into muffin tins sprayed with Pam, or lined with muffin cups. Fill a little more than half full. Bake for 20-25 minutes at 350 degrees. If you want mini muffins, bake for 12-14 minutes.

Amish Friendship Bread

Melissa's Notes:

This bread is so delicious, a friend gave the starter to me and I was so excited because I've had this bread before and LOVE it! And if you don't have a starter, you can make your own, here's how to do it. I added chocolate pudding instead of vanilla, and almond extract instead of vanilla. I also sprinkled some chocolate chips in there, why not? When you have a choc-o-holic husband, there's really no other way to make it!

Amish Friendship Bread

Do not use metal. Do not refrigerate. If air gets in the bag, let it out.

Day 1-received
Day 2-3-4-5-squeeze the bag (knead, don't open the bag, unless to let air out)
Day 6-add 1 c. each: flour, sugar, and milk; squeeze
Day 7-8-9-squeeze the bag
Day 10-Combine in large mixing bowl (not metal) the batter, 1 c. each of flour, sugar, milk. Mix.

Pour (4) 1 cup starters into dated zip lock bags.

Keep 1, give 3 starters to friends with instructions.

To the remaining batter in the bowl add:

1 cup oil
2 cups flour
1 cup sugar
1 tsp. vanilla
1/2 tsp. baking soda
1/2 cup milk
3 eggs
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking powder
1 large instant vanilla pudding mix

Pour into 2 large, greased and sugared (cinnamon and sugar combination) loaf pans. Bake at 325 for 1 hour. Stick a knife in to make sure it's cooked in the center.

If you have any variations that you've tried that are good, I'd love to hear them, leave a comment!