Apple Cider Syrup

I managed to come up with a fall breakfast that didn't involve pumpkin. The kids were thrilled about that. This was actually a pretty lazy breakfast for me. I served them frozen waffles. Yes, totally lazy and not great... I know. I almost never buy frozen waffles because they're... well, let's face it, they're not that good. They were on sale last week and there was a coupon and since they were practically free after that I couldn't pass up the deal. Since we had them I figured we might as well use them.

I did make the syrup though. This was my first ever attempt at making syrup. I was a bit nervous, but it was a success. It even made those frozen waffles taste good. Fitting with the fall theme for the week, I made Apple Cider Syrup.

INGREDIENTS:

1-1/2 cup unsweetened apple cider

1/3 cup brown sugar, firmly packed

10 whole cloves

1 stick cinnamon

DIRECTIONS:

Combine all ingredients in a small, heavy saucepan. Place over medium heat and cook, stirring occasionally, for 20 minutes or until thickened. It will have reduced to about 3/4 cup. Discard cloves and cinnamon stick. Serve warm.

Pumpkin Fluff Dip

Today's breakfast treat was pumpkin fluff dip. At first I thought it might be a little too dessert like to serve the kids for breakfast. Once I thought about it though I decided it was probably better for them than most breakfast cereals anyway. I served it with sliced apples and graham crackers to dip. This stuff is wonderful.

INGREDIENTS:
1 - 16oz container frozen whipped topping, thawed
1 - 4oz package instant vanilla pudding mix
1 - 15oz can pumpkin
1 tsp pumpkin pie spice

DIRECTIONS:
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with fruit or crackers.

Things were hectic this morning so I didn't get a chance to take a photo. I thought there would be some left and I could get a good shot after the kids had left for school. I was wrong. They gobbled it all up. I do think they are getting a bit tired of pumpkin though. I am going to have to find an alternative Halloween/fall themed breakfast for the next two days.

Pumkin Smoothie

I'm keeping with the whole Halloween/Fall theme this week at our house. Since I have two kids that are in school I can't do lunches and dinners are hit and miss with activities like hockey and school plays. So I make sure to do something good for breakfast each morning, even if it's something simple. This morning it was pumpkin smoothies.


I wasn't real sure about trying this one. The idea of a pumpkin smoothie was a bit odd at first but I thought what the heck. It turned out to be very tasty. A pleasant surprise.


INGREDIENTS:
1 banana
1 apple, peeled and diced
3/4 cup canned pumpkin
3/4 cup milk or low fat vanilla yogurt
1 tablespoon brown sugar
1/2 tsp cinammon
(you can also add 4 graham cracker squares if you like a thicker smoothie or fiber one cereal for a thicker, healthier smoothie)


DIRECTIONS:
Combine ingredients in blender and puree until smooth.

Whole Wheat Pumpkin Pancakes

I make these pancakes lightly spiced because of my young son. If you like, you can increase the spices or add others. I use whole wheat flour and skim milk in an attempt to make a healthier pancake. I made these for the first time this morning in honor of the start of Halloween week. They were a big hit.


INGREDIENTS:

2 cups whole wheat pastry flour
4 tsp baking pwder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4cup brown sugar
1 egg yolk
2 cups skim milk
1 cup canned pumpkin
3 TBSP apple butter
3 egg whites


DIRECTIONS:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just until combined.
4. In a medium bowl, beat egg whites until light and fluffy. Fold egg whites into batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.


Recipe makes 20 pancakes (when the 1/4 cup measure is used).