Cinnamon Apple Oat Crunch Breakfast Casserole

 

 

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Video to how I made this:

 

Cinnamon Apple Oat Crunch Breakfast Casserole
Serves 12
Tastes even better than it looks!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
466 calories
67 g
152 g
16 g
14 g
8 g
229 g
424 g
32 g
0 g
6 g
Nutrition Facts
Serving Size
229g
Servings
12
Amount Per Serving
Calories 466
Calories from Fat 141
% Daily Value *
Total Fat 16g
24%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 152mg
51%
Sodium 424mg
18%
Total Carbohydrates 67g
22%
Dietary Fiber 4g
18%
Sugars 32g
Protein 14g
Vitamin A
11%
Vitamin C
4%
Calcium
17%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE FRENCH TOAST
  1. 1 loaf of good, crusty bread. I used Honey Whole Wheat.
  2. 8 whole Eggs
  3. 2 cups Whole Milk
  4. 1/2 cup Half and Half or Cream
  5. 3/4 cups Sugar
  6. 2 Tablespoons Vanilla Extract
FOR THE TOPPING
  1. 1/2 cup All-purpose Flour
  2. 1/2 cup Firmly Packed Brown Sugar
  3. 1 teaspoon Cinnamon
  4. 1/4 teaspoon Salt
  5. 1 pinch Nutmeg
  6. 1 stick Cold Butter, Cut Into Pieces
  7. 1/2 cup oats
  8. 1 quart jar of home canned apples OR use fresh or pre-canned apples/apple pie filling
Instructions
  1. Preheat oven to 350 F.
  2. Grease a 9 x 13-inch baking pan with butter or spray.
  3. Cut or tear bread into 1 inch cubes and evenly place them in your dish.
  4. In a bowl mix together eggs, milk, cream, sugar, and vanilla.
  5. Pour evenly over the bread, slowly.
  6. Gently place apples evenly throughout the chunks of bread.
  7. In a separate bowl mix flour, brown sugar, cinnamon, nutmeg, oats and salt.
  8. Add slicked butter cubes and cut them into the dry mixture using pastry cutter until mixture resembles wet sand.
  9. Bake for 45 minutes for a softer, more bread pudding texture.
  10. Bake 1 hour or more for a firmer, less liquid texture. (I baked mine for 1 hour)
  11. Scoop and serve with butter and a drizzle with maple syrup.
Adapted from The Pioneer Woman
beta
calories
466
fat
16g
protein
14g
carbs
67g
more
Adapted from The Pioneer Woman
The Kneady Homesteader http://thekneadyhomesteader.com/

Pumpkin French Toast

Pumpkin French Toast
Serves 12
A FANTASTIC fall breakfast!
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Prep Time
5 min
Cook Time
6 min
Total Time
11 min
Prep Time
5 min
Cook Time
6 min
Total Time
11 min
103 calories
15 g
63 g
3 g
5 g
1 g
68 g
155 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
68g
Servings
12
Amount Per Serving
Calories 103
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 63mg
21%
Sodium 155mg
6%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
5%
Sugars 2g
Protein 5g
Vitamin A
50%
Vitamin C
1%
Calcium
9%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 eggs
  2. 1/2 cup milk
  3. 1 tsp pumpkin pie spice
  4. 3/4 cup pumpkin puree
  5. 10-12 bread slices.
Instructions
  1. Beat with a whisk all the ingredients together.
  2. Dip your bread, just as if it were french toast.
  3. cook it 2-3 minutes on each side in a well buttered pan.
  4. It will have this lovely batter coating.
  5. Serve with your favorite syrup! ENJOY!
beta
calories
103
fat
3g
protein
5g
carbs
15g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

Video showing exactly how I made this beautiful breakfast can be watched here:

Blueberry Steusel Cake

Ingredients:

Streusel Topping:

* 1/3 cup AP Flour

* 1/3 cup sugar

* 1/2 tsp cinnamon

* 1/4 cup COLD butter (or 1/2 stick)

Whisk together dry ingredients. Add the cold butter, making sure you cut it into little cubes and cut butter into flour mixture using a pastry cutter or using 2 butter knives.

Set topping aside.

Blueberry Strussel Cake 1

 

Cake:

* 1/4 cup butter

*1/2 cup sugar

* 1 large egg

* 1/2 tsp vanilla

* 1/3 cup milk

* 1 cup AP flour

* 1 tsp baking powder

* 1/4 tsp salt

Use paddle attachment on stand mixer.

Beat butter until fluffy.

Add sugar and beat again until butter and sugar mixtur become light and fluffy. This may take a few minutes.

Add your egg and vanilla. Beat.

 

In a separate bowl, add your dry ingredients…. flour, baking powder and salt. Mix together well using whisk.

 

Alternating milk and dry mix….. add to the bowl on your stand mixture with your butter/sugar mixture. I add dry, milk, dry, milk, dry…. in that order and then beat until all of it is well blended and fluffy.

 

Add to an 8×8 greased dish or pan.

Top cake mixture with 2 cups of fresh blueberries.

Blueberry Strussel Cake 2

Then, top blueberries with streusel topping.

Blueberry Strussel Cake 3

Bake in a 350 degree oven for 50-60 min.

Remove from oven and allow to cool. This can be served warm, room temp or cold out of the fridge. ENJOY! 😀

blueberry streusel cake

 

 

Homemade Maple Pancake Syrup

Homemade Maple Pancake Syrup:

3 cups light corn syrup
1/2 cup homemade brown sugar
1/4 cup filtered water
2 tsp pure vanilla extract
2 tsp Maple Flavoring

Mix corn syrup, sugar and water in a saucepan on med heat, bring to boil. Stirring constantly once boiled for 2 minutes. Turn off heat, add vanilla and maple flavoring. Put into a quart mason jar.

pancake syrup

Buttermilk Biscuits from Scratch

Buttermilk Biscuits from Scratch:
(a mixed variation of a couple of recipes I found)

4 cups all-purpose flour
2 cups buttermilk OR sour milk (1 3/4 cups milk + 1/4 cup vinegar)
2 tbl baking powder
2 tsp salt
2 tsp sugar
1 tsp baking soda
12 tbl COLD butter sliced thinly

Using KitchenAid Stand Mixer…. add flour, baking powder, baking soda, salt and sugar to bowl, Using whisk attachment, whisk on 2 to blend completely. then, add cold butter, and blend on level 3 or 4 until butter is cut into flour mixture, i set my timer for 5 minutes. When it is done, it should resemble corn meal. Then, change to dough hook, and on speed 2, slowly add buttermilk/sour milk until fully incorporated. Dough will appear not fully done/wet. With dough scraper, scrape from bowl onto a very well floured surface. cover top of dough with additional flour and work with hand, folding dough into third and spreading as you go. I did NOT use a rolling pin, although some people do, working with your hands keeps the dough from being over worked, and builds the flaky layers. Use cutter or (i used a wine glass) and cut circle shapes for biscuits. Bake in a 350 oven for 20-30 minutes until golden brown on top. This made 2 dozen biscuits for under $1!

I made scrambled eggs with chives and bob evens sausage patties to serve with them! But they were also delicious with honey poured over them YUM!

Buttermillk Biscuits

Instant Pancake Mix

The foundation of this recipe my sister-friend Naida Robinson aka CanadianPatriot1973. I have tweaked it just a tad and I have not used another pancake mix since trying this one. It is AMAZING! Only need water! Perfect for Camping or for long term food storage.

Pancake Mix:

*12 cups flour
*1 1/2 cup sugar
*2 cups dry milk powder
*2 tbs baking soda
*5 tbs baking powder
*1 tbs salt

Put all dry ingredients into bowl. Mix very well with whisk. Store in container. Mix is ready to use! Just add water!!!!

When making pancakes, mix 1 cup mix with 1 cup water. Mix well with whisk.

1 tsp of vanilla extract may be added at the same time you add your water.  You can also add blueberries or chocolate chips or any other add-in’s you love in your pancakes!

3 cups of mix with 2 1/2 cups of water makes approximately 13 large pancakes.Dry Pancake Mix

Credit to: Naida

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