Pumpkin Pancakes

Fall is in the air, and what better way to celebrate the season than with a stack of warm and scrumptious pumpkin pancakes? Our mouthwatering pumpkin pancake recipe is the perfect breakfast indulgence that will captivate your taste buds from the very first bite.

Ingredients

• 1 ½ cups milk

• 1 cup pumpkin puree

• 1 large egg

• 2 tablespoons vegetable oil

• 2 tablespoons vinegar

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon salt

• cooking spray

Directions

1. Gather all ingredients.

2. Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.

3. Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.

4. Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

5. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

6. Cook until small bubbles appear, about 2 minutes.

Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are a delightful blend of sweet and tangy flavors that are sure to please your taste buds. Made with fresh strawberries and tart rhubarb, these moist muffins are perfect for breakfast, a snack, or dessert. Each bite offers a burst of juicy fruitiness mixed with the comforting warmth of a freshly baked muffin. Whether enjoyed on their own or paired with a cup of coffee or tea, strawberry rhubarb muffins are a delicious treat any time of day.

Ingredients

• 1 cup bread flour

• ⅓ cup amaranth flour

• ⅔ cup brown rice flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup chopped rhubarb

• ½ cup water

• ¼ cup honey

• 3 tablespoons vegetable oil

• 1 egg

• ½ cup chopped strawberries

Directions

1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.

2. Whisk together rhubarb juice, honey, oil, and egg.

3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.

4. Bake at 375 degrees F for 22 to 25 minutes.

Rhubarb Bread

This rhubarb bread recipe will turn one of the wonderful gifts of spring into a delicious treat for everyone.

Ingredients

• 1 cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 ¾ cups brown sugar, divided

• ⅔ cup vegetable oil

• 1 large egg

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups chopped rhubarb

• ½ cup chopped walnuts

• ½ teaspoon ground cinnamon

• 1 tablespoon butter, melted

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.

2. Stir together milk, lemon juice, and vanilla in a small bowl; let stand for 10 minutes.

3. Mix together 1 1/2 cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda, and stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.

4. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.

5. Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes.

German Sunken Apple Cake

For this apple cake you need to cut the apples like a fan not only for looks — this little trick makes the cake especially moist. I like to use tart apples. You will need between 5 and 7 apples, depending on their size.

Ingredients

• 9 tablespoons unsalted butter, at room temperature

• 10 tablespoons white sugar

• 3 large eggs, at room temperature

• 1 ½ cups all-purpose flour

• 2 tablespoons all-purpose flour

• 2 teaspoons baking powder

• 3 medium apples, or as needed

• 1 tablespoon confectioners' sugar for dusting, or as needed

Directions

• Step 1

  Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.

• Step 2

  Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.

• Step 3

  Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.

• Step 4

  Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.

• Step 5

  Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.

• Step 6

  Bake in the preheated oven until cake is golden brown, about 45 minutes.

• Step 7

  Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

Almond Ricotta Cake

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Ingredients

• ½ cup unsalted butter, at room temperature

• ¾ cup white sugar

• 2 teaspoons vanilla sugar

• 1 large lemon, zested and juiced

• 4 large eggs, separated

• 2 cups blanched almond flour

• 9 ounces ricotta cheese

• ⅓ cup white sugar

• ¼ cup sliced almonds, or to taste

• 1 tablespoon confectioners' sugar for dusting

Directions

• Step 1

  Preheat the oven to 325 degrees F. Grease an 8-inch springform pan and line with parchment paper.

• Step 2

  Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

• Step 3

  Fold in almond flour and ricotta cheese with a silicone spatula.

• Step 4

  Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

• Step 5

  Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

• Step 6

  Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.