Country Spoon

Garden to Table in Cayuga County

Category: Breads

Spiced Pumpkin Apple Pancake

Fill your kitchen with the comforting aroma of the holidays with this spiced pumpkin apple pancake – with much less fuss too in just one skillet! 

Spiced Pumpkin Apple Pancake:

2 T. butter

3 eggs – beaten

1/2 c. baking mix – I like to use the heart healthy Bisquick mix

1/2 c. milk

1/2 c. pure pumpkin puree

1 t. vanilla

1/2 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. cloves

1/4 t. ginger

1 apple – chopped

Preheat oven to 425. Over medium heat melt 2 T. butter in cast iron skillet, swirling butter around to coat the sides of the skillet.  Remove from heat and set aside.  In a medium bowl, beat eggs with milk and then add baking mix.  Mix until just combined.  Add vanilla and spices.  Lightly mix in pumpkin.  Pour mixture into buttered skillet and top with chopped apple.  Bake until set and puffed – about 25 minutes.  Let cool slightly and cut into pie slices and serve warm with pure maple syrup, fresh berries and/or powdered sugar. Enjoy!  



Irish Soda Bread

For the little bit of Irish in us all – no St. Patty’s day is complete without this traditional bread.  Enjoy warm with your Irish dinner or toast and butter for breakfast.  This loaf feeds a crowd and it will keep for days!  Start a tradition today…

Irish Soda Bread:

5 c. all-purpose flour + more for kneading

1/2 c. white sugar

1 t. baking soda

1/2 t. baking powder

1 t. salt

1/3 c. regular raisins

1/2 c. golden raisins

1 1/2 c. milk

1/3 c. apple cider vinegar

2 eggs

3 T. melted butter

Preheat oven to 350. In a large bowl combine flour, sugar, baking soda, baking powder and salt.  In a medium bowl, whisk together eggs, milk, apple cider vinegar and 2 T. melted butter.  Add wet ingredients to the flour mixture and mix to combine.  Stir in raisins – Batter will be wet.  If your raisins are dry, soak them in warm water and drain before adding.

Flour a work surface.  Turn out dough and knead, adding flour when dough is too sticky to work.  Knead for a about 2 minutes or until dough is smooth.  Place dough ball on a baking sheet lined with parchment paper. Brush top of dough with the remaining 1 T. melted butter and with a sharp knife, slice an “X” on the top of the dough. Bake in the middle of the oven for 45 minutes or until an inserted tooth pick comes out clean.  Serve warm… let the festivities begin!


Cranberry Coffee Cake

What to do with that leftover cranberry sauce? Don’t let it hide in the back of your fridge. Homemade or store bought, cranberry sauce adds sweet and tart flavors to baked goods. Try this very simple biscuit batter without oil or butter for easy and healthy holiday baking. 

Cranberry Coffee Cake:

2  1/2 c. baking mix

1 c. skim milk

1 egg – lightly beaten

2 T. white sugar

1/2 c. light sour cream

leftover cranberry sauce – about 1  1/2 c.

1/2 c. brown sugar

1 t. ground cinnamon

Preheat oven to 400. In a medium bowl, combine baking mix, milk, egg, white sugar and sour cream. Butter an 8 x 8 baking dish and pour in batter.  Using a tablespoon, drop spoonfuls of cranberry sauce on top of batter –  about an inch apart. In a small bowl, combine brown sugar and cinnamon and sprinkle over cranberry sauce. Bake for about 20 minutes or until batter is lightly browned. Serve warm with a cup of coffee!

Pumpkin Asiago Rolls


In my family, Thanksgiving dinner wouldn’t be dinner without rolls to sop up mom’s gravy and to make mini turkey sandwiches with.  Moist and healthy pumpkin rolls with nutty asiago cheese make for a little less guilt at the table. Happy eating… Happy Thanksgiving!

Pumpkin Asiago Rolls:

3 c. all-purpose flour

1 c. whole wheat flour

2 1/4 t. dry active yeast

1 T. brown sugar

1/8 t. black pepper

1 1/2 t. salt

1 15 oz. can pure pumpkin puree

1 c. asiago cheese – finely shredded

In a large bowl, combine flour, yeast, sugar, salt, and pepper. Add pumpkin and cheese.  I love when a recipe calls for the entire can of pumpkin, so I am not left wondering what to do with 1/2 c. of pumpkin! Dough will be sticky and will not hold together when stirring.  Flour a clean surface and turn out dough. With both hands, press together and knead gently until a smooth ball forms.  Sprinkle a large bowl with flour and add dough ball, turning to coat.  Let rise in refrigerator overnight or all day.

About an hour before you are ready to bake the rolls, grease a cookie sheet with butter. Remove dough from refrigerator and tear off small handfuls, about 1/2 c. and round out in your hands.  Place balls of dough on cookie sheet about 2 inches apart and cover loosely with a towel.  Let rise for 1 hour. Bake in a preheated oven at 400 degrees for about 25 minutes. Serve warm with a little pat of butter.

Sugared Apple Bread

Nothing says fall like a good crisp apple – even more so is the cozy aroma of apples and cinnamon baking in your oven.   Locally grown and founded Macoun apples make for a sweet and moist breakfast bread with a dangerously addicting crunchy sugared topping. 

Sugared Apple Bread:

1  1/2 c. whole wheat flour

1 c. all-purpose flour

1  1/2 c. brown sugar – packed

1 stick salted butter – melted

1 egg – beaten

1  1/2 c. sour milk

1 t. baking soda

1 t. baking powder

1 t. vanilla

2 t. cinnamon

2 apples – cored and chopped


1/4 c. white sugar

1 T. salted butter – melted

Preheat oven to 325. Mix all dry ingredients together in a large bowl.  In a small bowl, combine melted butter and egg.  Slowly add the butter and egg mixture to the dry ingredients followed by the sour milk. To make sour milk, add 1 t. apple cider vinegar to milk. Be careful not to over mix the batter.  Fold in chopped apple.

Butter a loaf pan and pour in batter. To make the topping, combine sugar and melted butter and sprinkle over the batter.  Bake in oven for 40 to 50 minuted or until an inserted toothpick comes out clean.  Cool completely before slicing.

Honey Cinnamon Buns

Now that fall is really setting in, we are closing up our homes and starting winterizing projects. Our homes are not the only ones getting tightened up, beekeepers are doing the same thing for their bees by condensing the hives. This final chore of the year leaves one last chance for some dark and flavorful fall honey.  Honey makes for a natural way to sweeten and lighten recipes… honey cinnamon buns are sticky sweet drizzled with late harvest honey… perfect for a cold morning or a festive gathering.  

Honey Cinnamon Buns:


1 c. milk – lukewarm

1/2 c. honey

3 t. dry active yeast

1 egg – lightly beaten

1 stick salted butter – soft

2 t. cinnamon

5 c. all-purpose flour


1/2 c. brown sugar

1 t. cinnamon


In a small bowl, combine honey and warm milk. Stir until it dissolves. Add the yeast and let sit for 10 minutes.  In a large bowl, combine yeast mixture, beaten egg and cinnamon.  Add softened butter and stir until butter is evenly mixed.  With a wooden spoon, slowly add the flour.  Once the dough becomes hard to stir, turn it out on a lightly floured surface.  Knead lightly to combine dough in a ball.  The dough will be rough at first, but will smooth out.  Place dough in a clean bowl and cover with a cloth. Let sit in a warm place for about 2 hours or until dough has doubled in size.

Once the dough has risen, separate it into 3 balls.  In a small bowl, combine brown sugar and cinnamon. On a lightly floured surface, roll out the first ball of dough into an eight inch round. Drizzle dough with desired amount of honey and sprinkle with a third of the sugar and cinnamon topping.  Starting on one side, roll the round up into a log and set aside. Repeat these steps for the remaining dough balls.  Preheat oven to 350.

Slice each log into 2 inch thick slices.  On a baking sheet lined with parchment paper, place the slices about an inch apart.  Let rest covered with a cloth for 10 minutes. Bake in oven for 20 minutes.  Serve warm drizzled with honey.

Spinach Bacon Egg Muffins

A quick and easy breakfast on the go with freshly picked spinach from the garden and of course – freshly collected eggs. 

Spinach Bacon Egg Muffins:

5 eggs – beaten

6 slices of bacon

1 large bunch of spinach

1 c. all-purpose flour

3/4 c. cornmeal

1 t. salt

1/8 t. cayenne pepper

2 t. baking powder

1 c. milk

2 T. olive oil

1 c. cheddar cheese – shredded

Preheat oven to 400. Heat a skillet on oven range and cook bacon until crispy. Remove bacon and let cool. Pour off bacon fat, reserving 2 T. and add it back to the hot skillet. Add spinach leaves and saute until spinach is tender and remove from pan.  Add 1 T. bacon fat to skillet and add beaten eggs.  Scramble gently until eggs are cooked, but slightly undercooked and add to a medium bowl. Finely chop sauteed spinach and add to eggs.

In a large bowl, combine the flour, cornmeal, salt, cayenne pepper and baking powder.  Pour in milk and olive oil and mix until combined.  Add egg and spinach mixture, crumbled bacon and cheddar cheese.  Spoon batter into greased standard muffin cups and bake in preheated oven for about 15 minutes.  Remove and serve warm.  Batter makes 12 muffins.