Category: Breakfast

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Easy Fluffy Apple Japanese Pancakes

Easy Fluffy Apple Japanese Pancakes
Easy Fluffy Apple Japanese Pancakes

Pancakes

Apple Caramel

Toppings

  • 5 slices bacon
  • 2 sweet apples (chopped)

Directions

Preheat oven to 400 degrees.

Whip egg whites together in a blender on high, until soft peaks form.

In a large bowl mix together Pancake mix, Our Family Garden, Cinnamon Applesauce, water and vanilla until just incorporated, do not over mix. Fold in egg whites into pancake mixture.

Spray 4 – 4 1/2 inch round spring form pans or ramekins with cooking spray. Ladle pancake mixture 3/4th of the way up in each pan/ramekin. Place in preheated oven and cook about 20 minutes.

In a saucepan add Our Family Garden, Touch of Honey Applesauce and caramel to warm.

Cut bacon into thin slices crosswise and fry in a frying pan on medium heat until browned and crispy. Drain on paper towel.

Wash apples and chop into small pieces.

With a cookie sheet lined with parchment paper sprayed with cooking spray, take pancakes out of oven and over turn pancakes onto parchment paper, return to oven and continue to cook another 10 minutes or until cooked through.

Remove pancakes from oven, remove pans from pancakes.

Place pancakes onto a serving plate/s. Top with apple caramel syrup, top with apples and bacon and serve.

Enjoy!

Isabel Minunni, Poughkeepsie, NY
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Ready By Breakfast Steel Cut Oats

Ready By Breakfast Steel Cut Oats
Ready By Breakfast Steel Cut Oats

Ingredients

Topping
  • fresh apple (diced)
  • Greek Yogurt (vanilla or lemon)

Directions

Just before bedtime, set out a slow cooker. Fill it with 2 cups of water.

In a medium heat-proof bowl that will fit inside the slow cooker, combine 4 cups of water, oats, 1 cup applesauce, basil leaves and salt.

Place the ingredient-filled bowl in the slow cooker creating a double-boiler effect. Add additional water, if needed, so water comes up at least half- way to side of bowl.

Cover and cook on low for 8 hours. Stir and remove basil leaves.

Serve topped with additional applesauce, yogurt and apples. Garnish with fresh basil.

Lisa Keys, Kennett Square, PA
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Autumn Fruit & Cheese Omelet

Autumn Fruit & Cheese Omelet
Autumn Fruit & Cheese Omelet

Ingredients

Directions

Whisk eggs, water, salt and pepper. Heat nonstick omelet pan or medium-sized round pan over medium heat. Add butter and swirl pan to coat the bottom. Add egg mixture; let set for 10 to 15 seconds.

Lift edges of omelet with spatula letting uncooked egg run under.

When eggs are just set, sprinkle with cilantro, spoon applesauce down center and dot with cheese.

Fold over sides and transfer to a warm plate. Top with apple salsa verde and cheese.

Garnish with cilantro.

Lisa Keys, Kennett Square, PA
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On the Go Breakfast Buns

On the Go Breakfast Buns
On the Go Breakfast Buns

Ingredients

  • 1 cup almond flour
  • 1/4 cup wheat germ
  • 3/4 cup quick cooking oatmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 cup Our Family Garden, Touch of Honey Applesauce
  • 1/2 cup whole milk
  • 1 large egg (beaten)

Directions

Line muffin tin with liners of your choice and spray liners lightly with non-stick spray.

In a large bowl combine dry ingredient.

Add wet ingredients and lightly mix until just combined. Do not over mix, a little lumpy is OK.

Divide batter between 12 muffin cups and bake for 19 minutes or until toothpick inserted in center comes out clean.

Sprinkle with 1 Tablespoon powdered sugar as an optional topping.

KC Quaretti, New Port Richey, FL

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Gluten Free Cinnamon Swirl Applesauce Pancakes

Gluten Free Cinnamon Swirl Applesauce Pancakes
Gluten Free Cinnamon Swirl Applesauce Pancakes

Ingredients

  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1/2 cup unsweetened vanilla almond milk (unsweetened)
  • 1 egg
  • 2 tablespoons canola oil (or melted butter)
  • 1 cup gluten free pancake mix (e.g. King Arthur Flour brand)
  • 1 teaspoon cinnamon
  • 1 teaspoon water

Directions

In a mixing bowl, whisk applesauce, milk, egg and butter or oil until combined. Add pancake mix; blend well.

Let batter stand for 10 minutes to let dry ingredients fully hydrate. Transfer ¼ cup of batter to a small bowl. Add cinnamon and water; blend well.

Transfer cinnamon batter to a squeeze bottle. Heat skillet over medium heat. Lightly grease with butter or no-stick cooking spray.

With squeeze bottle draw swirls/spirals of batter, a few inches apart on skillet. Immediately spoon a heaping tablespoon over the top forming about 3-inch in diameter pancakes. (You can make these larger or smaller to your taste).

When pancake edges look dry and bubbles appear on surface, flip pancakes to cook other side. Cook pancakes until golden brown. Repeat with remaining batter. Serve with your favorite topping.

Lisa Keys, Kennett Square, PA

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Autumn Crisp Cornbread

Autumn Crisp Cornbread
Autumn Crisp Cornbread
Autumn Crisp Cornbread

Ingredients

  • 2 tablespoons canola oil
  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup buttermilk
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 1 egg
  • 1/2 cup diced apple (do not peel if apple is organically grown)

Directions

Spread 1 tablespoon of canola oil over bottom and sides of a 10-inch cast iron skillet; place skillet in oven.

In medium bowl, whisk flour, cornmeal, baking powder and salt until blended; set aside.

In another bowl, whisk buttermilk, applesauce, egg and remaining 1 tablespoon of oil; blend well.

Pour wet ingredients into dry, stirring just until dry ingredients are moistened. Stir in apples.

Carefully pour batter into preheated pan smoothing the top. Bake at 400° F for 20 to 25 minutes or until edges pull away from sides of pan.

Notes

Serve warm with additional applesauce and butter, if desired.

Lisa Keys, Kennett Square, PA
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Applesauce-Pecan Dessert Burritos

Applesauce-Pecan Dessert Burritos
Applesauce-Pecan Dessert Burritos

Ingredients

  • 1 cup Our Family Garden, Cinnamon Applesauce
  • 1/3 cup dark brown sugar
  • 2/3 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 5 (6 inch) flour tortillas
  • butter flavored cooking spray
  • 2/3 cup powdered sugar
  • 1 to 2 tablespoon apple cider or apple juice

Directions

In a medium bowl, mix together the applesauce, dark brown sugar, chopped pecans and cinnamon.

Lay the tortillas on work surface. Place equal amounts of the nut and fruit filling down the center of the tortilla and fold ends over the filling and roll as you would a burrito.

Spray the prepared burritos with butter flavored cooking spray on all sides. Carefully place the filled burritos on a panini grill or grill pan and cook 2-3 minutes on each side over a medium-high heat until golden.

To serve, cut each in half diagonally and place on small plate. Mix powdered sugar with apple cider or juice and mix until smooth. Drizzle over dessert burritos.

Lori McLain, Denton, TX
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Applesauce Corn Cakes

Applesauce Corn Cakes
Applesauce Corn Cakes

Ingredients

  • 1 egg (slightly beaten)
  • 2 tablespoons vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup Our Family Garden, Cinnamon Applesauce
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar

Directions

Preheat large skillet and spray with cooking spray.

In a large bowl, combine egg, vegetable oil, buttermilk and applesauce.

In a separate bowl, sift together cornmeal, baking soda, salt and sugar. Combine wet and dry ingredients.

Transfer 1/3-cup scoops of batter to griddle. Cook first side until golden, about 2 minutes, then flip and repeat on other side, about 1 minute.

Serve with extra cinnamon applesauce and butter.

Serving Additions

Lori McLain, Denton, TX
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Apple, Oats, & Quinoa Breakfast Bowl

Oats & Quinoa

Ingredients
  • 1-1/2 cups uncooked steel cut oats
  • 1/3 cup uncooked quinoa (rinsed)
  • 3-1/2 cups water
  • 2 cups unsweetened vanilla almond milk
  • 1-1/2 cups Our Family Garden Touch of Honey Applesauce
  • 1 tablespoon avocado oil (or other mild flavored oil)
  • 3/4 tablespoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/2 teaspoon sea salt
  • 1 large apple (diced, about 1-1/2 cups)
Directions

Liberally spray the inside of the crock with cooking spray. You may also use a crock pot liner instead.

In a large bowl stir together all of the ingredients for the Oats and Quinoa Mixture. Pour the mixture into the crock pot. Cover. Cook on low for 7 hours.

After cooking, I like to turn off the crock pot and allow the oats and quinoa to sit, covered in the crock pot, for 30 minutes. This allows some of the remaining liquid time to be absorbed.

This is also a good time to prepare the apple topping (below).

Evenly distribute the oat & quinoa mixture among 4 bowls. Top each serving with a 1/4 cup of applesauce.

Evenly distribute the sauteed apples and top each serving with 1/4 cup of granola. Serve.

SAUTEED APPLE TOPPING

Ingredients
  • 1 large apple (diced, about 1-1/2 cups)
  • 1 tablespoon salted butter
  • 1 teaspoon light brown sugar
  • 1 teaspoon pure maple syrup
Directions

Melt the butter in a small skillet.

Place the diced apple chunks into the pan and cook over medium heat for 4-5 minutes.

Adjust the heat as needed and stir often. Stir in the brown sugar and maple syrup and cook for an additional 1-2 minutes. Set aside.

Topping

Kim Van Dunk, Caldwell, NJ

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Delectable Applesauce Pumpkin Cornbread

This cornbread is moist and fluffy. A hint of vanilla and cinnamon make it the perfect breakfast accompaniment, or goes impeccably with a sausage or turkey dinner entrée.

Ingredients

  • 2 tablespoons canola oil (used to brush skillet)
  • 1 package (7 ounce) cornbread and muffin mix
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup Our Family Garden Unsweetened Applesauce
  • 2 eggs (beaten)
  • 3 tablespoons butter (melted)
  • 8 thin apple slices

Directions

PREHEAT OVEN TO 400° F

Brush oil in a cast iron eight-section cornbread skillet (or substitute with a 10” cast iron skillet). Place skillet in oven while you prepare the cornbread.

In a medium bowl, place cornbread mix, sugar, salt, cinnamon, and vanilla and mix to combine. Add pumpkin, applesauce, eggs and melted butter. Mix just until combined (do not over-mix).

Remove skillet from oven and fill each section almost to the top of the hot oiled cast iron skillet with the cornbread batter.

Bake at 400°F for 15-20 minutes or until toothpick inserted in the middle of the cornbread wedge comes out clean. Cool slightly.

Insert a slice of apple into each wedge of cornbread.

Marie Valdes, Brandon, FL