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Pumpkin Sufganiot with Cranberry Jelly
Breakfast Other

Pumpkin Sufganiot with Cranberry Jelly

5.0

Prep
30 min
Cook
45 min
Total
375 min

Instructions

  1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
  2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
  3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
  4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
  5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
  7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
  8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
  9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
  10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Carrot and Apple Juice
Breakfast American

Carrot and Apple Juice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

By xprincessx

Venison Breakfast Sausage
Breakfast

Venison Breakfast Sausage

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Spiced Pumpkin Oats
Breakfast

Spiced Pumpkin Oats

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring water to boil in a saucepan. Add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes.
  2. 2 Stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer. Stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.

By varsha

Hummingbird Carrot Cake Oatmeal
Breakfast

Hummingbird Carrot Cake Oatmeal

3.0

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
  2. 2 Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

By HurdBird

Overnight Caramel Gingerbread Oats
Breakfast

Overnight Caramel Gingerbread Oats

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Melt butter in a small pan over medium heat. Saute pear, walnuts, and 1/4 teaspoon cinnamon until pear softens, about 5 minutes. Remove from heat and let cool.
  2. 2 Combine protein drink and oats in a small Mason jar. Mix in cooled pear and walnuts. Seal and refrigerate, 8 hours to overnight.
  3. 3 Add pumpkin spice, ginger, and remaining cinnamon to the oats the following morning. Stir to combine.

By thedailygourmet

Gingerbread Scones
Breakfast

Gingerbread Scones

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, sugar, baking powder, ginger, cinnamon, and cloves in a large bowl; mix well. Use a fork or a pastry cutter to cut butter into the flour mixture. Pour in milk and molasses and stir until all of the flour has been absorbed.
  3. 3 Place dough onto the prepared baking sheet and use your hands to shape it into a 3/4-inch thick, 8-inch round disk. Sprinkle raw sugar over the top and cut into 8 wedges.
  4. 4 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By Bren

Instant Pot® Cranberry-Apple Oatmeal
Breakfast

Instant Pot® Cranberry-Apple Oatmeal

3.5

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine milk, apple, oats, cranberries, brown sugar, cinnamon, salt, nutmeg, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Stir ingredients together, then close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

By Momma Kim

Pumpkin Pie Oatmeal
Breakfast

Pumpkin Pie Oatmeal

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
  2. 2 Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

By ASHESGIZ

Sourdough Buckwheat Pancakes
Breakfast

Sourdough Buckwheat Pancakes

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
  2. 2 Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

By Lorna

Sunday Morning Asian Frittata
Breakfast

Sunday Morning Asian Frittata

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large nonstick, oven-proof skillet over medium-high heat, heat the oil. Add the scallions, ginger, and garlic and saute for 1 to 2 minutes. Add the red pepper and saute for 3 minutes.
  3. 3 In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 minutes until eggs are set on bottom.
  4. 4 Place the bean sprouts and snow peas over the eggs. Sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 minutes. Watch carefully that eggs are just cooked and do not become tough. Set oven to broil. Broil the frittata for 30 seconds just to give it a nice browned color. Serve in wedges.

By Robyn Webb

Gingersnap Peanut Butter Pancakes
Breakfast

Gingersnap Peanut Butter Pancakes

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Jessiebug

Glenda's Gingerbread Pancakes
Breakfast

Glenda's Gingerbread Pancakes

4.2

Prep
15 min
Cook
4 min
Total
19 min

Instructions

  1. 1 Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
  2. 2 Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
  3. 3 Grease a griddle lightly with oil; preheat over medium-low heat.
  4. 4 Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.

By catlady

Pumpkin Yeast Bread
Breakfast

Pumpkin Yeast Bread

4.2

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
  2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

By gerilyn hamilton

Mom's Turkey Sausage Patties
Breakfast American

Mom's Turkey Sausage Patties

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Mix ground turkey, black pepper, salt, sage, ginger, and cayenne pepper together in a large bowl until well blended. Form mixture into 8 equal-sized patties.
  2. 2 Heat a skillet over medium-high heat; coat with nonstick spray.
  3. 3 Add patties and fry until browned on both sides and no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Ms A

Pina Colada Steel-Cut Oats
Breakfast

Pina Colada Steel-Cut Oats

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
  2. 2 Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
  3. 3 Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.

By wiglet