As Thanksgiving approaches, it’s basically the same frenzy of preparation in most American households; the turkey, the stuffing, the side dishes and then those pies, apple, pumpkin, custard! The list goes on and on. It is pretty much the same in our house. Even though we have the menu fairly down pat, there is always the decision of what the Italian pasta “prima piato” will be.
It’s customary, even imperative I might add, to start the meal with pasta. Always was and always will be. That being said the decision is still to be decided as I write this. And not to mention the desserts. Can’t have too many in this household. For me however, I have the day after Thanksgiving to consider, also. Most of The family sleeps over and there are a lot of hungry grandchildren waiting for breakfast. They like to hit the malls and do some preliminary shopping while anticipating the leftovers for dinner. So not to disappoint them and send them forth fortified, I try to have several things on hand that they can enjoy as they make their way to the kitchen.
Here are a few of my choices for this year’s breakfast menu. You might find them enticing and useful too:
CINNAMON COFFEE CAKE
1 Cup Walnuts – finely chopped
1/3 Cup Sugar
3 Tsp Cinnamon
1 Pinch Nutmeg
2 ¾ Cups Cake Flour – not self rising
1 tsp baking Powder
½ Tsp Salt
3 Large Eggs – room temp
2 Cups Sugar
1 Cup Canola Oil
2 Tsp Vanilla
2 Tsp Almond
1 Cup Sour Cream – drain excess moisture
Preheat the oven to 350^. Grease a 91/2 or 10” tube pan that has sides that are at least 3 ¾ inches high and line the bottom with parchment paper that has been greased, too.
For the TOPPPING – stir together the walnuts, sugar, cinnamon and nutmeg. Set aside. This will also be used for some filling.
For the CAKE – In another small bowl, sift together, the flour, baking powder, baking soda, salt and set aside.
In a large bowl, combine the eggs and sugar and beat on medium speed until the mixture is light and fluffy. Slowly add the oil and vanilla and beat until well combined. Add the flour mixture slowly with mixer on low speed and continue beating until all well combined. Add the sour cream and just mix until it is well combined.
Pour a little more than half of the batter into the prepared pan and smooth the top. Save ¼ cup of the topping mixture for use as the topping. Sprinkle the remaining mixture evenly over the batter. With a knife inserted slightly into the mixture, move it in a circular motion to create a swirl effect so that this mixture doesn’t just lump in one place. Pour the remaining batter over the filling and smooth the top. Don’t be concerned if this doesn’t cover completely. Sprinkle evenly the remaining topping over the batter.
Bake app. 50 – 60 minutes until a tester inserted into the center of the cake comes out clean. Transfer to a wire rack to cool for about 15 minutes. Run a knife carefully around the insides of the pan and the tube to loosen a little. Cover with a large plate and invert both. Carefully lift off the pan, remove the parchment and turn the cake upright and let cool completely on a wire rack.
When totally cool, sprinkle with Confectioners’ sugar.
Another offer may be my easy Oven Pancake.
I like to make this with apples but you can use peaches, or pears too at different times of the year.
½ Stick Butter – unsalted
4 Generous Cups Tart Apples – peeled and diced
3 Tbs Light Brown Sugar – firmly packed
1 Tsp Cinnamon
Pinch of Nutmeg
Pinch of Salt
Juice of Half of a Lemon
4 Eggs – slightly beaten
1 Cup Milk – whole
1 Cup Flour – all purpose
1 Tsp Vanilla
Confectioners’ Sugar – for dusting
Preheat oven to 425^ and place oven rack in lower third of your oven.
When the oven is heated, place a large baking dish in the oven. This can be a dish that is at least 12” in diameter or a 9”X13” casserole dish. Whichever is handy.
In a large pan, melt 2 Tbs of the butter, add the apples and cook until just tender, stirring them around frequently. Sprinkle the brown sugar over all, add the lemon juice, cinnamon, nutmeg and stir well until all combined and the apple are glazed with the sugar.
Carefully remove the dish from the oven, add the remaining butter and swirl around to cover the bottom and sides of the dish. Spread the apple mixture all over the bottom of the dish.
In a separate bowl, whisk together the eggs, milk, flour, vanilla and salt until well combined. Carefully pour this mixture over the hot apple mixture. Return the dish to the oven and bake for 20 – 25 minutes until the pancake is all puffed up and a nice golden brown. Sprinkle with the Confectioner’s sugar and serve immediately while still piping hot.
Of course along with this will be the usual scrambled eggs and bacon or sausage. Remember these are mostly teenagers!