Catching up over Pumpkin
Oh for shame. I’m publishing two recipes that use ingredients that are post-season. If I hadn’t frozen so many cranberries and roasted, pureed and frozen so much pumpkin, I might have thought better of publishing these recipes. However, I keep pulling out my laptop and opening up the recipes in Word, so why the hell not just put them on readyprepgo.com?
Pumpkin Cranberry Baked French Toast
Nothing moves my morning along like the aroma of pumpkin pie mingling with my morning coffee. This breakfast takes no time to whip up the night before- I often do it while dinner is baking or sautéing. I’ve shortened the prep time even further by grinding the mix of spices in a batch so I just have to add a teaspoon of it. It’s basically “pumpkin pie spice.” The next morning, I stagger bleary-eyed downstairs and throw it in the cold oven and move on to the business of the morning. By the time the lunches are made, breakfast is ready.