PUMPKIN PANCAKES
WITH APRICOT- CRANBERRY SAUCE
Flavors for Autumn and into the holidays - pumpkin and cranberry.
14 pancakes
2 1/2 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
3 teaspoons pumpkin pie spice
2 cups skim milk
2 large eggs
1/4 cup honey
2 tablespoons canola oil
1/2 cup canned pumpkin
Apricot-Cranberry Sauce
Preheat electric griddle to 350 degrees Fahrenheit.
In a medium bowl, mix flour, baking powder, salt and pumpkin pie spice together.
Set aside.
In a small bowl, whisk together milk, eggs, honey, canola oil and pumpkin. Add to flour mixture and stir just until mixed. If batter is too thick, add milk 1 tablespoon at a time to thin to desired consistency.
Just before cooking, use a paper towel to wipe griddle with a thin film of canola oil. (Wipe in between cooking each batch, too.) Use a 1/4 measuring cup to drop batter onto hot, greased griddle. When surface of pancakes are filled with bubbles, turn and continue cooking until done. Serve 2 on a plate with approximately 2 tablespoons Apricot-Cranberry sauce drizzled over the top.
APRICOT- CRANBERRY SAUCE
3 cups sauce
1 1/2 cups fresh or frozen cranberries
1 cup apricot nectar
1/2 cup no-sugar apricot preserves
1 cinnamon stick
THE NIGHT BEFORE:
Combine all ingredients in a medium saucepan. Bring to a simmer, stirring to mix well. Cover, reduce heat to low and cook until cranberries "pop" and mixture thickens slightly, about 10 minutes. Stir occasionally. Remove from heat and cool. Discard cinnamon stick. Spoon into container, cover and refrigerate overnight.
IN THE MORNING:
Remove from refrigerator and re-warm. Serve drizzled over Pumpkin Pancakes.
APPLE RAISIN WALNUT MUFFINS
12 muffins
1/4 cup canola oil
1/2 cup applesauce
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups diced apple, about 1 large Granny Smith
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 400 degrees Fahrenheit. Spray 12 muffin cups with nonstick cooking spray.
In the bowl of an electric mixer, beat oil, applesauce and sugar together for 2 minutes. Add eggs and vanilla; beat 1 minute.
In another bowl, stir together flours, baking soda, cinnamon and salt. Fold in diced apple, raisins and chopped walnuts. Add dry ingredients to oil mixture. Stir just until combined. Do not over mix.
Use ice cream scoop to fill muffin cups. Bake 20 - 25 minutes or until toothpick inserted into the center of a muffin comes out clean.
Cool in pan 5 minutes, then turn onto wire rack.
CHILAQUILE CASSEROLE
A Southwestern favorite!
For a colorful touch, use a combination of yellow and blue corn tortillas.
9" x 13" pan = 12 servings
1 tablespoon canola oil
1 small onion, chopped
4 medium zucchini, quartered lengthwise and cut in chunks
4 medium tomatoes, seeded and chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried basil
12 corn tortillas
2 4 ounce cans diced green chilies, drained
2 cups shredded lowfat monterey jack cheese (8 ounces)
2 cups buttermilk
4 large eggs
1/4 teaspoon ground black pepper
Black Bean, Corn and Red Pepper Relish
THE NIGHT BEFORE:
Heat the canola oil in a large skillet over medium heat, add the chopped onion and sautŽ until soft and translucent, about 5 minutes. Add the chopped zucchini, sautŽ until tender, about 5 minutes more. Add chopped tomatoes, sprinkle with the cumin and basil, gently stir to mix; heat until just warm. Set aside to cool.
Spray a 9" x 13" pan with nonstick cooking spray. Tear 6 tortillas into bite-sized pieces and spread them evenly in the prepared pan. Spread 1 can of the chilies and 1 cup shredded cheese over the tortillas. Next, spread the cooled onion-zucchini-tomato mixture evenly over the cheese. Tear the remaining tortillas into bite-sized pieces and spread them over the vegetables. Follow with the remaining chilies and cheese. Cover the casserole with foil and refrigerate until morning.
IN THE MORNING:
Preheat oven to 375 degrees Fahrenheit. Remove casserole from refrigerator and uncover. In a medium bowl, whisk together buttermilk, eggs and ground black pepper. Slowly pour over the casserole. Bake uncovered for 35 minutes or until eggs are set. Serve hot, warm or at room temperature with Black Bean, Corn and Red Pepper Relish.
BLACK BEAN, CORN AND RED PEPPER RELISH
For 1 casserole
1 12 ounce can black beans, drained, rinsed and drained again
3/4 cup frozen corn, thawed, rinsed and drained
1 medium red bell pepper, minced
2 tablespoons olive or canola oil
2 tablespoons lime juice
1/4 cup minced fresh cilantro
1 tablespoon dried parsley flakes
or 1/4 cup minced fresh parsley
1/8 teaspoon ground black pepper
In a medium bowl, toss together all of the ingredients. Let sit at room temperature for at least 30 minutes to allow flavors to develop. May be made the night before and stored in an airtight container in the refrigerator. Let come to room temperature before serving.
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Inn at 410 Bed and Breakfast |