Hearty Fall Breakfast Menu

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This Fall breakfast menu will please your guests whether it's served as a country kitchen brunch buffet or the season's  last al fresco weekend breakfast.  Our breakfast menu is as eye-catching as the fall color found in Vermont. Can't you just smell the waffles cooking?

The table setting for the Fall Breakfast Menu should remain simple.  Use the season itself as a guide.  You can use pumpkins or leaves as a centerpiece.

Fall Breakfast Menu & Recipes

Orange Jubilee
Breakfast Kabobs
Pumpkin Waffles with Cinnamon Syrup
Maple and Raisin Pull Apart

Orange Jubilee

1/2 cup sugar
2 (6-oz.) cans frozen orange juice concentrate, thawed
2 cups milk 2 cups water 2 teaspoons vanilla
20 ice cubes

In blender container, combine half of ingredients; blend about 30 seconds or until ice cubes are crushed. Repeat with remaining half. 8 servings

Breakfast Kabobs

1 lb. bulk pork sausage
3/4 cup Mashed Potato Flakes
1/2 teaspoon onion powder 1/4 teaspoon ground sage
2 tablespoons milk
1 egg, slightly beaten
8 oz. can peach slices, drained,
reserving liquid
8-oz. can pineapple chunks, drained, reserving liquid
1 teaspoon ginger
2 large green peppers, cut into 3/4 inch strips

Heat oven to 400°F. In large bowl, combine sausage, potato flakes, onion powder, sage, milk and egg: mix well. Shape into 32 balls.
In small bowl, combine peach and pineapple liquid and ginger. Set aside.
Alternate sausage balls, pineapple, peaches and green pepper on 8 skewers. Arrange on broiler pan. Brush with liquid mixture.
Bake at 400°F. for 20 to 30 minutes or until sausage is golden brown. Brush 2 to 3 times during baking with reserved liquid mixture. 8 servings.
TIP: To make ahead, prepare, cover and refrigerate up to 24 hours before baking. Bake as directed above.

Pumpkin Waffles with Cinnamon Syrup

These waffles are a perfect addition to any Fall breakfast.  Feel free to indulge, and add some Rum spiked whipped cream!


2 cups All Purpose Flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 cups milk
3/4 cup canned pumpkin
1/2 cup oil
3 eggs
1/2 cup chopped nuts


1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons margarine or butter

Heat waffle iron. Lightly spoon flour into measuring cup; level off. In large bowl, combine dry ingredients for waffles; blend well. Add milk, pumpkin, oil and eggs; beat
1 minute at medium speed. Stir in pecans. Bake in hot waffle iron until golden brown and steaming stops.
In small saucepan, combine sugar, cornstarch and cinnamon; blend well. Stir in apple cider and lemon juice; cook over medium heat until mixture boils and thickens. Remove from heat; add margarine and stir until melted. Serve hot syrup over hot waffles.
About 12 (4x4-inch) waffles.

TIP: *If desired, waffles can be served with maple syrup or additional nuts on top.

Maple and Raisin Pull Apart

1/2 cup raisins
1/4 cup chopped walnuts or pecans
1 tablespoon sugar
1/4 teaspoon cinnamon
1 tablespoon maple-flavored syrup or maple syrup
1/2 teaspoon grated lemon peel
2 (10-oz.) cans refrigerated biscuits
2 tablespoons margarine or butter, melted


1/3 cup maple syrup
1 teaspoon lemon juice

Heat oven to 350°F. Grease a 12-cup fluted tube pan. In small bowl, combine raisins, walnuts, sugar, cinnamon,
1 tablespoon syrup and lemon peel. Separate dough into 20 biscuits; separate each biscuit into 2 layers. Spoon about 1 teaspoonful raisin mixture onto center of 20 biscuit pieces. Top with remaining biscuit pieces; pinch edges to seal. Stand filled biscuits on edge, slightly overlapping, in prepared pan. Drizzle with margarine.

Bake at 350°F. for 25 to 35 minutes or until deep golden brown. Cool upright in pan 5 minutes. In small bowl, combine 1/3 cup syrup and lemon juice; brush about 1/3 over coffee cake. Invert onto serving plate. Stir
2 tablespoons walnuts into remaining glaze mixture; spoon over warm coffee cake.

20 servings.