I was buying these breakfast parfaits at Publix and decided to make my own. This recipe is for a 6 ounce serving size of yogurt but I am not opposed to buying a larger container and making a large container of pumpkin spice yogurt. It’s delicious and so easy to make.
1 6 ounce container of vanilla yogurt (I used fat free but feel free to use Greek, just use vanilla flavor
1 heaping Tablespoon of puréed pumpkin (canned packed pumpkin)
1/4 teaspoon of pumpkin spice (feel free to add more if you wish)
1/8 teaspoon cinnamon
1 small apple, diced in bite size pieces
3 small ginger snaps or cinnamon graham cookies, or granola (Publix uses cinnamon cookies), crushed
Open yogurt and add pumpkin, pumpkin spice and cinnamon. Stir to combine. Put in your favorite bowl. Top with apples and crushed cookies or granola. The yogurt alone is delicious on its own. Adding the apples and cinnamon takes it over the top. Enjoy!
This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.
1 stick of butter, melted
1 cup of sugar
1 teaspoon vanilla
1/2 cup real buttermilk
1/2 cup apple cider
1/2 cup applesauce
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used
Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.
In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.
In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.
Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.
Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.
Cinnamon Sugar Topping Ingredients:
I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.
My Mom loved Waldorf Salad. It was on our Christmas Table every year. I think it also made an appearance on our Thanksgiving Table too. I haven’t had this in many years. This is her recipe and Mommy, this is for you. ❤️
Waldorf Salad was created at the Waldorf Astoria in New York by a dining room manager in 1896. The original recipe only had apples, celery and mayonnaise. My Mom’s recipe also had walnuts.
3 apples cored and cut into bite size pieces, you want at least 2 cups cut into pieces
1 cup of celery, diced
1 cup of walnuts, chopped (I chopped the walnuts and lightly toasted them under the broiler)
1/2 cup mayonnaise
1/2 lemon, juiced
1/2 teaspoon salt
Cut apples, chop celery and nuts and set aside in a large bowl. Mix dressing up in a separate bowl and pour on top of apples, celery and walnuts. Mix well, refrigerate and enjoy.
Side note, this is the identical bowl I used to eat my Waldorf Salad in when I was growing up. Straight out of the 1960’s, The is a Blenko bowl and I have a set of 7. I own 6 small bowls and one larger salad bowl. I treasure these and my Mom’s recipe.