This makes a great homemade  syrup, you may double or even triple all amounts

Yield 1-1/4 cups

Ingredients:

Yield 12 scones

INGREDIENTS:

1 cup sour cream

1 large egg, slightly beaten

1/2 teaspoon vanilla

1/2 teaspoon almond extract (or use 1 teaspoon vanilla)

1 teaspoon baking soda

4 cups all-purpose flour

1 cup sugar

2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)

1/4 teaspoon cream of tartar

1 teaspoon salt

1/2 – 1 teaspoon cinnamon (optional)

1 cup very cold butter (cut into small cubes)

vanilla glaze (optional)

One of the best pumpkin soups!

Servings 6

Ingredients:

8 slices bacon

1 medium onion, chopped

4 garlic cloves, minced

1/2 teaspoon crushed chili flakes (optional or adjust to suit taste)

1 large potato, chopped (or 2 medium)

2 (14-ounce) cans chicken broth

2 cups canned pumpkin puree

2 cups light cream or milk (or use 1 cup each milk and light cream)

3/4 teaspoon ground nutmeg

1 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

sour cream

Instructions:——————————————-

In a large saucepan cook the bacon until crisp; remove and crumble (do not drain the bacon fat).

Add in the onion to the bacon fat and saute for about 3 minutes.

Add in garlic and chili flakes; cook for 2 minutes.

Add in the chicken broth chopped potato and pumpkin; simmer over medium-low heat until the potato is soft; remove from heat and cool.

Puree half of the mixture at a time in a blender or a food processor until smooth, then return to the saucepan.

Add in the light cream, nutmeg, salt and black pepper; heat through.

Ladle into bowls and dollup with sour cream, then sprinkle with crumbled bacon.

35 min | 15 min prep

Servings 12

Ingredients:

The texture of this  is between a cake and a cobbler, it’s wonderful served warm topped with vanilla ice cream

Servings 6

Ingredients:

4  apples, peeled and thinly sliced  (can use more)

1/2 to 3/4 cup sugar (can use a mixture of white and brown sugar)

1 teaspoon cinnamon

1 cup chopped pecans, divided

1 cup all-purpose flour

1 cup white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

1/2 cup evaporated milk

1 teaspoon vanilla

1/3 cup melted butter

Instructions:———————————————

Preheat oven to 325 degrees F.

Grease a 2-quart baking dish.

In a large bowl combine 1/2 cup to 3/4 cup sugar, 1 teaspoon cinnamon and 1/2 cup chopped pecans; add in the apples slices and toss to coat.

Transfer the coated apple slices to the casserole dish.

In a medium bowl combine the flour with 1 cup white sugar, baking powder and salt.

In another bowl whisk egg with evaporated milk, vanilla and melted butter until smooth and well combined.

Pour over the apples.

Sprinkle top with 1/2 cup chopped pecans.

Bake in a preheated oven for 45-55 minutes.

I have made these using the mild sausage but I have to say they are not as good, if you are using mild pork sausage you may want to add in a pinch of cayenne pepper, the amounts may easily be doubled

Yield 12 quiche

Ingredients:

8 ounces spicy bulk pork sausage meat (such as Jimmy Dean’s Spicy Pork sausage or can use Italian sausages casings removed)

2 tablespoons oil

2-3 tablespoons butter

8 ounces fresh sliced mushrooms

1 green onion minced, minced

1/3 cup shredded Swiss cheese

2-3 tablespoons freshly grated Parmesan cheese

salt and fresh ground black pepper, to taste (I use seasoned salt)

5 large eggs

3 egg whites

1 cup light cream (such as half and half

Instructions:——————————————–

Preheat oven to 325 degrees F (oven rack set to second-lowest position).

Generously spray 12 regular-size muffin tins with cooking spray.

Heat oil in a large skillet over medium heat.

Add in the sausage meat and and cook breaking up meat with a spoon into very small pieces; cook for about 10 minutes or until the meat is browned, then transfer to a large bowl.

Add in butter to the skillet; add in sliced mushrooms and cook for about 7-10 minutes or until browned; remove the mushrooms to the bowl; cool then chop into small pieces and add to the bowl with the cooked sausage meat.

Mix in the Swiss cheese and Parmesan cheese, finely chopped green onion then season with salt and black pepper.
In a bowl whisk 5  eggs with 3 egg whites and light cream together until well blended.

Divide the egg mixture between each muffin tin.

Sprinkle about 2 tablespoons sausage mixture on top of the egg mixture.

Bake for about 25 minutes or until the tops are just beginning to brown.

Let cool for 5 minutes in the tins.

Place a rack on top of the pan, then flip it over and turn the quiches out onto the rack.

Turn upright and let cool.