We wish it were possible to invite each of you pastors’ wives over for a cozy Thanksgiving brunch! Imagine the joy of gathering together! Since we can’t meet in person, we’ve compiled breakfast recipes from our Flowers Team to share with you! Enjoy – and know we are praying for you.

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Muffins

• Berry Cream Muffins
• Pumpkin Muffins

Breakfast Casseroles

• Gluten Free Egg Casserole
• Harvest Frittata

Fruit Salad Sauce

Coffee and Tea Additions

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Muffins

BERRY CREAM MUFFINS

Submitted by Nicole Martin

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INGREDIENTS

• 4 cups flour
• 2 cups sugar (sub: honey*)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 cups fresh or frozen raspberries, blueberries, or mixed berries
• 4 eggs, lightly beaten
• 2 cups (500ml) sour cream (sub: plain yogurt**)
• 1 cup vegetable oil (sub: light olive oil)
• 1 tsp. vanilla extract

INSTRUCTIONS

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine eggs, sour cream, oil and vanilla. Mix well. Stir into dry ingredients just until moistened.

Stir in berries or add berries to partly filled muffin cups. Option: stir slightly and top with more mix and berries. (Adding berries to each cup instead of mixing them with the batter helps prevent batter discolouration.)

Fill greased or paper-lined muffin cups at least 2/3 full or more.  Bake at 375 F. for 18-23 minutes or until muffins test done with toothpick. (Lower temp. to 350 F. and bake longer if large filled. Watch the bottoms don’t burn. Could bake on higher rack.)

*If using honey add to wet ingredients instead.

**Using yogurt will likely take away a bit of the “kick” that these muffins have, but if yogurt is whatcha have then it’s whatcha have!

***If you tackle gluten-free baking projects I would add this recipe to your list! I use a self-rising flour blend that combines 1 ¼ cups white sorghum flour, 1 ¼ cups white rice flour, ½ cup tapioca starch, and 2 teaspoons xanthan or guar gum.) The batter is moist enough that it should work to substitute in the same amount of flour (or a little less). The texture would be grittier, for sure. Blessings to you!
 Yield:  About 24+ standard-size muffins.

“I can’t take credit for creating the recipe, but I can admit to making the muffins…and eating them, of course! I got the recipe from my mom. Who knows where she got it from!”
~ Nicole

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PUMPKIN MUFFINS

Submitted by Wendy McCready

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INSTRUCTIONS

Beat the following ingredients well:

• 2 eggs
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup canola oil

Add the following ingredients:

• 1 cup mashed pumpkin
• 1 cup white flour
• 1/2 cup wheat flour
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 cup mini (or regular) chocolate chips

Mix well. Place in muffin tins. Bake for 375 degrees for 15 minutes. Makes one dozen muffins.

“My daughters and I often have muffins for breakfast, so this is one of our regular ‘go-to’s’ for a quick breakfast or snack. We live in Mennonite country in southeastern Ontario, and we had a Mennonite woman as our landlady when we first moved to this area. She was the baker at the restaurant in our town of 300, and this was one of the recipes she used there. No wonder they are so good!”
~Wendy

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Egg Casseroles

 

GLUTEN FREE EGG CASSEROLE

Submitted by Tobi Henschel

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INGREDIENTS

• 1 lb. frozen hash browns, thawed
• 1 lb. cooked sausage OR 1 c. diced ham
• ¼ c. red pepper (diced)*
• ¼ c. onion (diced)*
• 1 ½ c. milk
• 6-7 eggs, beaten
• salt/pepper to taste
• 1 c. (or more) grated cheddar cheese
  *Veggies optional

INSTRUCTIONS       

1. Place hash browns in lightly greased 9×13″ casserole dish.
2. Layer meat and veggies over hash browns.
3. Mix eggs, milk, salt & pepper.
4. Pour egg mixture over meat/veggies.
5. Sprinkle cheese over the top. If you love cheese like me, make it extra cheesy!
6. Bake @ 350⁰ for 1 hour.

“There are so many things I am thankful for in my life, but most of them circle back to the truth found in 1 John 4:19 ESV, “We love because He first loved us.” I used to think of this verse only in terms of reciprocated love; because He loved me, therefore I love Him. But I’ve come to understand it’s so much more: God showing His love for us taught us what love is and how to love, period. Without Him loving us, there would be no such thing as love. I wouldn’t have love in my life at all. I am so thankful that God our Creator Father has seen fit to give me His love so that I can experience it from Him but also turn around and love my family and friends and experience their love for me.”
~ Tobi

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HARVEST FRITTATA

Submitted by Jennifer McConnell

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INGREDIENTS

• 2 T. vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 pkg. frozen spinach, thawed
• mushrooms
• 2 cups ham, diced
• 2 T. dried parsley
• 12 eggs
• 1 ½ c. whole milk
• 2 t. salt
• 1 t. pepper
• 1 T. oregano
• 2 cups shredded cheddar cheese

INSTRUCTIONS

Preheat oven to 375°F.

Saute onion and pepper in oil over medium heat, until tender.

Squeeze excess water from spinach, and add to skillet, along with mushrooms. Add the ham and parsley, and cook over medium heat for 10-12 minutes, or until heated through. Remove from heat.

In a separate bowl, vigorously whisk the eggs and milk together, adding salt, pepper, and oregano (adjust to taste, as desired). Stir 1 ½ cups of the cheese into eggs, reserving ½ cup for the topping.

If using a cast iron skillet, stir egg mixture into skillet with vegetables and ham. Otherwise, stir the vegetables into the egg mixture, and pour into greased 9×13 dish.

Bake for 35-40 minutes, or until eggs are almost set. Sprinkle remaining cheese over top of frittata, and garnish with parsley. Bake for 10-15 minutes minutes more, until eggs are set and cheese is melted.

*This recipe can be adapted to your preferences, using any meat and vegetables you prefer. Enjoy!  ~ Jennifer

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FRUIT SALAD SAUCE

Submitted by Cara Kipp

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INGREDIENTS

• 1 c unsweetened pineapple juice (normally the juice from the can of pineapple that is put in the salad)
• ½ c sugar
• 1 T flour or cornstarch
• 2 eggs (beaten)
• 2 T margarine
• whipped topping

INSTRUCTIONS

Bring the pineapple juice, sugar, and flour to a boil either in a pan or in microwave.

In another bowl add a little of the hot pineapple juice mixture to the eggs while whisking (to keep eggs from cooking), and then add the rest of the pineapple mixture while continuing to whisk.

Bring back to a boil until “thick” (like the consistency of chocolate syrup).

Whisk in 2T margarine (or butter) and a container of whipped topping (about 2 cups).

This is a “recipe” from my mother-in-law who taught me to cook and bake old school style (a pinch of this and that) during high school and college. So this is more of a general direction than a true recipe. It is to be stirred into any fruit you’d like, but our family favorite is apple, pineapple, mandarin orange slice, grape, strawberry, and banana.
~ Cara

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COFFEE AND TEA ADDITIONS

Submitted by Denna Busenitz

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• 1 tablespoon of Collagen (amazing health benefits).
• 1 tablespoon of my homemade sweetener (Xylitol or Erithrytol and Stevia).
• Sprinkle of cinnamon.
• Add hot water and stir well.  
• Add a tea bag (Organic Green, Constant Comment, and Peppermint are my top 3 right now) or a King Coffee packet from Organo gold (online distributors).
• Splash of whole milk or goat’s milk (when we have it fresh).

Here are my favorite additions for a good cup of hot tea or coffee that my diabetic husband can enjoy too!
~Denna

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Part 3 of Thanksgiving Series
– Part 1 {Remember the Purpose}
– Part 2 {Thanksgiving Table}