Pumpkin Pie French Toast

                                                      Makes 8 slices


8 slices Challah bread (sliced about 1 inch thick) or sliced bread of your choice.
1 cup pumpkin puree (or substitute with “Pumpkin Pie Filling”, and omit the spices.
4 eggs
1 ½ cups whole milk OR fat free half and half
2 tsp vanilla
1 tsp sugar
1 ½ tsp cinnamon
1/2 tsp nutmeg
butter or vegetable oil


Add the pumpkin puree, sugar, eggs, milk and spices to mixing bowl, whisk well to a smooth batter.

In a baking dish, soak the slices of bread, flip to the other side to coat.

Heat a griddle or nonstick pan and add a pat of butter or vegetable oil.

Cook the French toast in batches until golden, 2-3 minutes on each side.

Serve hot with a pat of butter and hot maple syrup!

Chocolate Cream Filled Cupcakes with Chocolate Ganache Topping

                                                   Prep Time: 20 Min
Ready In: 35 Min
Makes 26 cupcakes


3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 cup water
1 teaspoon vanilla extract

Cream Filling:
1/4 cup butter or margarine, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons milk
Pinch salt

Chocolate Ganache
8 ounces semi-sweet chocolate (chips or bakers chocolate)
1/2 cup heavy cream
½ tsp instant coffee granules



In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Cream Filling;
In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally


Apple Pie Pancakes / Apple Pie Topping

Apple Pie pancakes:


1 1/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp apple pie spice or cinnamon
1/4 tsp salt
2 eggs
1 cup apple juice
3 tsp melted or vegetable oil
2 tsp
1/2 cup diced apples

In bowl, stir together flour, sugar, baking powder, spice and salt. Make a well in the center, set aside.
In a small bowl, use a fork to mix together eggs, juice, butter and vanilla. Combine the two mixtures until just moistened., no more than that. The batter should be lumpy. Stir in apples.
Using a ladle, ¾ full of mixture, pour onto a hot, lightly greased griddle or skillet. Wait until the batter bubbles, flip and cook until light golden brown.
Serve warm with warmed maple syrup.


Apple Pie “topping”


4 apples, diced
2 teaspoons Cinnamon or Apple pie spice
½ tsp Nutmeg
1 ½ tsp Vanilla extract
2 tsps Maple syrup
1 TBS Lemon Juice
1 TBS Butter
1 TBS chopped Walnuts *optional*

In a bowl combine the apples, lemon juice, vanilla and spices. Toss to combine.
In a medium saucepan, on medium high, sauté the apples in the butter. Add in the maple syrup. Stir often until the apples are tender and there is nice thickness to the sauce (about 10 minutes).
Serve over hot pancakes and top with some warmed syrup and top with some chopped walnuts.


Chewy Oatmeal Cookies

Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
1 Hr 30 Min

Original Recipe Yield 3 dozen


3 eggs, beaten
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup chopped pecans (optional)
1 cup raisins (optional)


In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely