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Monday
Oct082012

Breakfast for Dinner, No Disasters!

I saw a recipe a while back on a website I've been reading lately. Laurie (read about her love for cooking from scratch here) posted a scrumptious sounding recipe with fantastically gorgeous photos for pumpkin bread. I always have grand ideas about using pumpkin in the fall...it sounds so right! The changing leaves, the cooler temperatures, the early dusk just cry out for using something as colorful and flat-out fallish as pumpkin. But I never get around to it. It's not in my regular repertoire. (Note: not much is in my regular repertoire, much to the chagrin of my family.)

When I went to the store the other day, though, I tossed two cans of pumpkin into my cart, knowing full well that this bread was in our future. 

I did take a few pictures, but the truth is if you appreciate step-by-step pictures of a recipe, you should go read her post. It's pretty. 

It was a simple recipe. 

I was hoping to shave a little time off the cooking time by using a shallow baking dish rather than a loaf pan, but I think it still took almost as long as the time it would have taken as a loaf (loaf-one hour, ten minutes). But cooking loaves makes me nervous. I can usually mess that up, so I took my chances on converting this one.

She says it's dense. It is.

She also covered her turned-out loaf in a browned butter maple syrup glaze (Um, hello yummy!), which I did not do. I made the glaze, but put it on individual pieces. Christian wanted his pumpkin bread (cake?) plain. Mike, Michaela, and I had the glaze. It was good. Very good. 

Along with the bread, I served scrambled eggs and turkey sausage. I made the sausage tonight. One pound ground turkey, one egg, and spices went in the bowl: sage, garlic powder, pepper, and salt. Next time I'll add more sage. It really gives it the sausage flavor. I can tell you no amounts; I just sprinkled the spice over the meat until there was an even layer. (As if anyone would make the recipes I post.) I eyeballed it. 

I mixed that up in my KitchenAid mixer and then used a quarter cup measuring cup to put the turkey on a heated skillet. I pat (patted?) the patties (haha!) so they were flatter and let them brown on one side, then flipped 'em over. 

I let the patties sizzle until they were cooked up the sides a bit.

They are very fast to make. My pound of meat made eight patties. Once I thought they were done, I turned the heat off while I finished cooking the eggs. Just before serving everything, I turned the burners back on and heated the patties for a few seconds on each side. It worked out just fine. 

Now I have to go clean up my kitchen. This is why I never make breakfast for breakfast.

Also? For some reason, it takes me forever. I think I was in the kitchen for three hours. There must be a better way...at least the result was a good one! If you make breakfast for dinner, what is a must-have for your meal? Fruit would have been a nice addition...ah well, there's always next time.

References (1)

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    Paper making is the most incapacitating errand for the students. They would incline toward not to waste their time in making long papers. Their closest sidekicks are those article journalists around then.

Reader Comments (1)

Hey, I posted a comment here the other day and it's not here.? It was about Canadian bacon and three very picky kids who each have their own "secret recipe" for cooking it on the skillet that they alone can create.

October 13, 2012 | Unregistered CommenterWendy

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