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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

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

Uncle Jesse's French Toast
Breakfast American

Uncle Jesse's French Toast

4.1

Prep
5 min
Cook
4 min
Total
9 min

Instructions

  1. 1 In a medium bowl, whisk together the eggs, cinnamon, nutmeg, ginger, and cloves.
  2. 2 Melt about 1 tablespoon of butter in a large skillet over medium heat. Dip slices of bread one at a time into the egg, quickly coating each side but not fully saturating the bread.
  3. 3 Fry a few slices at a time in the buttered skillet until golden brown on each side. Add more butter to the skillet and continue with remaining slices. Melt remaining butter in the microwave at 15 second intervals. Place finished toast onto plates, drizzle with melted butter, and dust with confectioners' sugar.

By ALMASMOM1

Ginger-Spiced Pancakes
Breakfast American

Ginger-Spiced Pancakes

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
  2. 2 Prepare a skillet with cooking spray and place over medium heat.
  3. 3 Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.

By MomHatesCooking

Gingerbread and Apple Loaf
Breakfast American

Gingerbread and Apple Loaf

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a (9x5-inch) loaf pan (or 2 smaller pans) with butter.
  2. 2 Warm syrup, water, ¾ cup butter, and sugar in a saucepan over low heat until butter and sugar are just melted; mix well.
  3. 3 Off heat, grate apples directly into the saucepan. Sift flour, baking soda, ginger, and allspice over apples; stir until batter is just combined. Do not overmix. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 35 minutes.

By PLMLee

Maple Nut Granola Cookies
Breakfast American

Maple Nut Granola Cookies

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
  2. 2 Whisk flour, baking powder, ginger, and baking soda together in a medium bowl; set aside.
  3. 3 Beat brown sugar and butter in a separate bowl with an electric mixer on medium speed until forms a smooth paste. Beat in eggs until creamy. Beat in flour mixture until a smooth dough forms. Fold in granola, coconut, and chocolate chips.
  4. 4 Drop teaspoonfuls of dough 2 inches apart onto the prepared cookie sheet.
  5. 5 Bake in the preheated oven until lightly brown on top, about 10 minutes. Transfer to a wire rack to cool completely.

By Cheerios

Grandma's Gingerbread Pancakes
Breakfast American

Grandma's Gingerbread Pancakes

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat egg, vanilla, and molasses in a separate mixing bowl until smooth. Whisk in water until completely incorporated. Stir flour mixture into molasses mixture until just combined (a few lumps are okay).
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

By CKINCAID1

Savory French Toast Casserole
Breakfast American

Savory French Toast Casserole

3.0

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange baguette slices in the bottom of a casserole dish.
  2. 2 Beat eggs well in a bowl. Add onions, tomatoes, mushrooms, garlic, and ginger in a bowl. Sprinkle 2 tablespoons of Cheddar cheese on top and mix until well combined. Add sage, salt, and pepper. Pour egg mixture over the baguette slices and sprinkle with bacon bits.
  3. 3 Bake in the preheated oven for 17 minutes. Sprinkle with remaining Cheddar and bake until fully melted, about 5 more minutes. Serve hot.

By riri2

Dairy-Free Pumpkin Bread
Breakfast American

Dairy-Free Pumpkin Bread

4.8

Prep
10 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
  2. 2 In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
  3. 3 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

By Almond Breeze

Gingerbread French Toast
Breakfast American

Gingerbread French Toast

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk milk, eggs, sugar, rum extract, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl. Dip each bread slice in egg mixture, turning to coat both sides.
  2. 2 Melt butter in a nonstick skillet over medium heat. Add bread slices in a single layer; cook until golden brown, 3 to 5 minutes per side.

By jessica

Cream Cheese-Stuffed French Toast with Strawberries
Breakfast American

Cream Cheese-Stuffed French Toast with Strawberries

4.3

Prep
15 min
Cook
80 min
Total
655 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking sheet.
  2. 2 Toast in the preheated oven until dry and golden brown, about 20 minutes. Cool slightly, about 10 minutes.
  3. 3 Grease a 9x13-inch casserole dish with 1 tablespoon softened butter. Add bread cubes and strawberries; randomly dollop with cream cheese.
  4. 4 Whisk half-and-half, eggs, cream, 1 tablespoon sugar, and ½ teaspoon ginger together in a separate bowl; pour over bread mixture. Cover the dish with plastic wrap; refrigerate, 8 hours to overnight.
  5. 5 Set casserole aside at room temperature 1 hour before baking.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Mix ⅔ cup sugar, flour, ¼ cup butter, and 1 teaspoon ginger with a fork until moist crumbs form; set streusel topping aside.
  8. 8 Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Rest before serving for 10 minutes.

By csmada

Pumpkin Quinoa Pancakes
Breakfast American

Pumpkin Quinoa Pancakes

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix quinoa flour, brown sugar, baking soda, cinnamon, allspice, salt, and ginger together in a large bowl.
  2. 2 Whisk buttermilk, pumpkin puree, eggs, and oil together in a separate bowl. Pour over quinoa flour mixture; stir just until batter is blended.
  3. 3 Preheat a large nonstick skillet over medium heat; spray with cooking spray. Pour 1/4 cup batter into the skillet. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and continue cooking until the center springs back when pressed, 2 to 3 minutes. Repeat with remaining batter.

By capricious

Pumpkin Breakfast Casserole
Breakfast American

Pumpkin Breakfast Casserole

4.3

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Coat a 9x13-inch baking dish with cooking spray; add bread cubes.
  2. 2 Combine pumpkin, eggs, milk, sugar, evaporated milk, pecans, cinnamon, vanilla, ginger, nutmeg, and salt in a bowl; pour over bread cubes. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake, uncovered, in the preheated oven until pumpkin mixture is set and a toothpick inserted into center comes out clean, about 45 minutes.

By cooks4forty

Downeast Maine Pumpkin Bread
Breakfast American

Downeast Maine Pumpkin Bread

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
  3. 3 Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
  4. 4 Stir flour mixture into pumpkin mixture until just blended.
  5. 5 Pour batter into the prepared pans.
  6. 6 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
  7. 7 Enjoy!

By Laurie Fontaine Bennett

Carrot Cake Oatmeal
Breakfast American

Carrot Cake Oatmeal

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.
  2. 2 Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.
  3. 3 Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

By monsterclowngirl

The Best Pumpkin Bread
Breakfast American

The Best Pumpkin Bread

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
  2. 2 Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of pumpkin mixture. Fold in with a spatula until just blended. Pour into the prepared pans.
  3. 3 Bake in the preheated oven until nicely browned on top and a toothpick inserted in center comes out clean, about 50 minutes.

By Syd

Breakfast Sausage Cake
Breakfast American

Breakfast Sausage Cake

4.4

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
  2. 2 Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
  3. 3 In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
  4. 4 In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
  5. 5 Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

By trvlnbarefootingal

Gluten-Free Pumpkin Bread
Breakfast American

Gluten-Free Pumpkin Bread

4.4

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Combine pumpkin purée, sugar, eggs, oil, and applesauce in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; stir into pumpkin mixture until just blended into a batter. Gently fold in raisins; pour into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

By antally

Ginger Banana Bread Recipe
Breakfast American

Ginger Banana Bread Recipe

4.8

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl.
  3. 3 Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir in bananas, eggs, lemon juice, and vanilla extract until well blended; stir into flour mixture until batter just combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

By David in Chicago

Fall Squash Waffles
Breakfast American

Fall Squash Waffles

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place acorn squash, cut-side down, in a microwave-safe dish; add enough water to reach a 1-inch depth. Microwave until tender, about 20 minutes. Set aside until cool enough to handle. Scoop out squash flesh; discard peel.
  2. 2 Combine flour, baking powder, cinnamon, salt, cloves, and ginger in a bowl; set aside. Combine squash flesh, milk, brown sugar, eggs, and vegetable oil in the bowl a food processor; pulse until smooth. Add flour mixture; pulse until batter is smooth.
  3. 3 Preheat a waffle iron according to manufacturer's instructions. Coat waffle iron with cooking spray.
  4. 4 Pour 1/4 to 3/4 cup batter (according to manufacturer's instructions) into center of the iron. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming. Repeat with remaining batter.

By SHANNONDANCE2

Perfect Pumpkin Spice Waffles
Breakfast American

Perfect Pumpkin Spice Waffles

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: egg whites will form soft mounds rather than a sharp peak.
  3. 3 Beat egg yolks, buttermilk, pumpkin, and butter together with a whisk in a large bowl until smooth; add flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, and cloves. Stir mixture with the whisk just until you have a smooth batter.
  4. 4 Fold egg whites into batter just until combined.
  5. 5 Prepare cooking surfaces of your waffle iron with cooking spray. Ladle about 2/3 cup batter into the prepared iron and cook until browned, 4 to 5 minutes.

By sonnenberg

Carrot Pulp Muffins
Breakfast American

Carrot Pulp Muffins

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
  3. 3 Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
  4. 4 Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
  5. 5 Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes.

By bunnyfitch

Mini Pumpkin Muffins with Orange Drizzle
Breakfast American

Mini Pumpkin Muffins with Orange Drizzle

4.7

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (218 degrees C) with the oven rack in the center position. Coat 36 mini muffin cups with cooking spray.
  2. 2 Combine pumpkin purée, ginger, cinnamon, and cloves in a medium saucepan over medium heat; simmer until purée thickens enough to start sticking to the bottom, 6 to 8 minutes. Transfer hot purée to a large bowl; whisk in brown sugar and oil, then slowly beat in eggs until well combined.
  3. 3 Whisk flour, baking powder, salt, and baking soda together in a bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops are golden and a toothpick inserted into centers comes out clean, about 10 minutes. Cool muffins in the cups for 3 to 5 minutes, then transfer muffins to a wire rack.
  5. 5 Combine confectioners' sugar, orange juice, and zest in a small bowl until smooth; drizzle over warm muffins.

By USA WEEKEND columnist Pam Anderson

Spiced Zucchini Bread
Breakfast American

Spiced Zucchini Bread

4.6

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray two 8x5-inch loaf pans with cooking spray. Set aside.
  2. 2 Combine sugar, oil, eggs, and vanilla extract together in a large bowl. Fold in zucchini.
  3. 3 Sift flour, ground ginger, baking soda, salt, ground cloves, and baking powder together in another large bowl; blend into zucchini mixture.
  4. 4 Fold in walnuts and raisins. Divide between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes; remove from pans to a wire rack.

By Justlynne

Buttermilk Pumpkin Waffles
Breakfast American

Buttermilk Pumpkin Waffles

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
  2. 2 Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  3. 3 Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
  4. 4 Whisk together egg and Splenda Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
  5. 5 Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

By SPLENDA Sweeteners

Pumpkin Pancakes
Breakfast American

Pumpkin Pancakes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
  2. 2 Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain.
  3. 3 Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly.
  4. 4 Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes.
  5. 5 Flip and cook until golden, about 2 minutes more. Repeat with remaining batter.

By Allrecipes Member