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It's no secret that I love ginger flavored foods. This is a great recipe for an absolutely delicious breakfast.  Ingredients: 6 eggs 8 slices of bread 1 heaping tablespoon ginger  1 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla extract  1/4 cup heavy cream  Begin by preheating a cast iron griddle over medium heat.   Combine all the ingredients except the bread in a large bowl. Whisk well. Pour about one quarter cup of custard mixture in a flat bottom dish. Coat both sides of one slice of bread. Allow excess custard to drip of brad and add slice to the lightly oiled griddle. Grill for one to two minutes and flip grilling the other side. Remove from the griddle and place in a 200 degree oven to keep warm. Whisk the custard as needed to keep enough mixture in flat bottom dish to coat a slice or two of bread at a time. Always remember to whisk mixture before adding to second dish. Remove from oven, add a pat of butter, syrup,  and enjoy!

 A while back I did a recipe for pumpkin cinnamon rolls. While making French toast for breakfast, I thought how great the toast would taste made with a pumpkin a swirl bread. This recipe can be made two ways, one plain and the other with pumpkin spice swirled in the center. Ingredients:  4 1/2 cups of bread flour 2  cups pumpkin  puree 1 tablespoon instant yeast 1 1/2  teaspoons salt  1/2 teaspoon diastatic malt 4 tablespoons melted butter 4 tablespoons cane syrup 2 tablespoons molasses Filling: (Optional) 3 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons cinnamon 1 tablespoon ginger 1 teaspoon nutmeg 1 pinch cloves 2 tablespoons melted butter In your stand mixer, fitted with a dough hook, combine all the bread ingredients.  Start on the lowest speed until all the ingredients are combined. Allow to rest for 5 minutes. Start mixer again and mix about five minutes on speed 3. Dough is ready when it is shiny and pulled away from the sides of t

It's fall and time for everything pumpkin.  Whenever I bake a pumpkin, the extra filling goes into ramekin cups for my wife. This recipe is made with Splenda brown sugar mixture to reduce the carbs. Ingredients: 2 cups pumpkin puree 1 cup half and half 2 eggs 1/4 cup Splenda brown sugar mixture  1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg  1/2 tsp salt Pinch cloves  Mix all the ingredients in your stand mixer. Pour custard into 3 ramekins. Add the dishes to a large deep pan. Carefully add boiling water about an inch up the side of the bowls.  Place pan in a oven preheated to350 degrees. Bake about 20 minutes until a toothpick inserted in the center comes out clean. Carefully remove pan from oven. Allow to cool about 10 minutes, then carefully remove ramekins from water. Allow to cool completely, the move to your refrigerator and chill. Serve with candied pecans or whipped cream. Enjoy.

This is a great recipe for delicious comfort food. With the pressure pot, dinner is ready In about an hour and a half. Ingredients: 1 1/ 2  pound chuck roast 1 small can tomato sauce  3 cups low sodium beef broth 4 russet potatoes 3 to 4 carrots coarsely chopped 1 teaspoon minced garlic 1 small, sweet onion Rub: 1 teaspoon pink  salt 1   teaspoon  dried crushed rosemary 1 teaspoon  dried thyme 1   teaspoon   fresh ground black pepper 1/2   teaspoon   granulated garlic  1/2  teaspoon   onion powder 1/4  teaspoon  smoked  paprika                                                                                                                                          Begin by cutting your chuck roast into four to six pieces.  Remove as much fat as possible.  Mix rub ingredients in a small food processor or using a mortar and pestle grind into a smooth powder. Place meat in a one-gallon sized zip top bag, add rub, and shake to coat meat evenly.  Let rest several hours

It's officially fall, and time for pumkin recipes. This was made from some leftover pumpkin puree. Ingredients: 1 cup AP flour 1 cup pumpkin  1 egg 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/8 teaspoon clove 1 tablespoon packed brown sugar 1 tablespoon cane syrup 1 tablespoon molasses 1 cup milk 1 tablespoon vanilla extract 1 tablespoon melted butter  Begin by combining all the dry ingredients in a large mixing bowl.  In a smaller bowl mix all the wet ingredients. Slowly fold the liquids into the dry. Combine until well mixed. Don't over mix or pancakes will be tough. Heat a cast iron skillet over medium low heat. These pancakes will need a slighty lower heat to keep from burning due to the addition of the puree. Pour about a 4 to 6 inch in diameter of batter in the middle of your skillet. When the sides start to show signs of baking, carefully flip. You may or not see bubbles form li

  My wife was looking for something to take to her flower club meeting. A trip to the store where I work revealed strawberries on sale for 99 cents. After purchasing 5 lbs, t sliced them for her to put on angel food cake. In my haste, I didn't waste time coring them, just cutting off the top and slicing them. After I finished I looked at the pile of tops and decided to dice up as much as possible from around the core. This was the birth of a new recipe. Ingredients: 1 1/2 cups of finely diced strawberries    1 cinnamon stick  1/2 teaspoon molasses  1 cup all purpose flour  1 1/4 cup buttermilk 1 egg 2 tablespoons melted butter 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda  1/2 to 1 teaspoon banana extract  1 banana sliced thin Begin by adding the strawberries to a small sauce pan. Simmer over medium low heat until the berries start to break down. Add the cinnamn stick and molasses. Allow to simmer until ready to serve. Now start on the pancakes.m

I love popcorn. It is my favorite snack. Watching TV, I frequently have a bowl. At the movies or theme parks, I have at least one or two boxes. I even have a couple of commercial machines. We're not talking little reproduction machines, but full size poppers.  For church movie night, I'll have a machine there. I think you get the hint, I am obsessed. These two recipes will make some of the best kettle corn you have ever eaten. No burned kernels, no burned sugar, just sweet and salty goodness. The first is my version of typical kettle corn, the second is a brown sugar cinnamon treat. Traditional Kettle Corn Ingredients: 12 cups of popcorn 2 tablespoons butter 1/2 cup sugar 2 tablespoons Karo syrup 2 tablespoons water Salt to taste You can use pre-popped corn from you local store, microwave popped corn, or pop your own according to the package directions.  Salt to taste. In a small sauce pan add the butter, sugar and Karo syrup a