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Follow the recipe for pancakes from any baking mix. (We use Pioneer)
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1/2 cup of plain pumpkin (Libbys)
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1/2 tablespoon of good vanilla
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1/2 tablespoon of pumpkin pie spice
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a dash or two of cinnamon
This is tested, tried, & a true winner in our house lately. So good & smells so seasonal when the pancakes are cooking. ***My I also recommend some Pear Preserves to go with these Pumpkin Pancakes. I promise you will not need syrup, & it will make you slap your knee – it will taste that good!!!***
The two below recipes & images are from my very last Cookie Magazine. Sniff Sniff. Who are no longer in publication. I can’t get these two simple ideas out of my mind to try for a meal or for an easy Thanksgiving dish. I would usually refer to their article on their website, but since they stopped their blog before the last issue came out, this is my only reference I have.
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4 ripe pears – (any variety) peeled, cored, & sliced
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2 12 oz bags cranberries (fresh or thawed frozen)
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3 tablespoons butter
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1/2 cup of brown sugar
Sweet Potato Gratins
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2 medium sweet potatoes, peeled & sliced very thin
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1 teaspoon of salt
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1/2 teaspoon white pepper
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2 ozs grated Gruyere
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6 ozs heavy cream
grease 6 cups of your muffin pan. Place potatoes in each cup & alter layers of salt, pepper, & most of the cheese. Add 2 tablespoon of cream to each cup. Cover tin loosely with foil. 400* degrees 20 -25 minutes. Uncover, top with remaining cheese & bake for 15 more minutes.
I can’t wait to try both of these recipes this weekend. Love how simple the ingredients are for both recipes & the simplicity of the recipes. I’ll let you know how they turn out.
THANK YOU!