Farmhouse Breakfast

Make-Ahead Pumpkin Pie French Toast

Jennifer Yandle
Indian Trail, NC

I combined several different French toast recipes to suit my family’s tastes. They love anything with pumpkin, so the pumpkin pie spice was a must. It’s a great Sunday morning breakfast…it can bake while you get ready for church. It’s also super-easy for husbands to whip up so Mom can sleep in just a bit on Saturday morning!

1 loaf French, Italian, challah or Hawaiian bread, cut into 1-inch slices

3 eggs, beaten

1/2 c. egg substitute

1 c. half-and-half

1-1/2 c. milk

1/4 t. salt

1 t. vanilla extract

1 T. pumpkin pie spice

1/2 c. brown sugar, packed

1 to 2 T. butter, sliced

Arrange bread slices in the bottom of a greased 13"x9" baking pan. Whisk together eggs, egg substitute, half-and-half, milk, salt, vanilla and spice. Stir in brown sugar; pour mixture over bread slices. Refrigerate, covered, overnight. Dot top with butter and bake, uncovered, at 350 degrees for 40 to 45 minutes. Serves 8.

Sprinkle a little pumpkin or apple pie spice over dollops of whipped cream...yummy on servings of pancakes, French toast or waffles.

Overnight Coffee Cake

Dee Ann Ice
Delaware, OH

This is a wonderful breakfast to share with family & friends. Prepared the night before, you just pop it in the oven the next morning and settle in to visit while breakfast bakes.

2 c. plus 2 T. all-purpose flour, divided

1 t. baking powder

1 t. baking soda

1/2 t. salt

3/4 c. sugar

1 c. brown sugar, packed and divided

2 t. cinnamon, divided

3/4 c. butter, melted and slightly cooled

1 c. milk

2 eggs, beaten

1/2 c. chopped pecans

Lightly coat a 13"x9" baking pan with non-stick vegetable spray. Add 2 tablespoons flour to pan; shake to spread flour evenly around insides of pan. Stir together remaining flour, baking powder, baking soda, salt, sugar, 1/2 cup brown sugar and one teaspoon cinnamon. Stir in butter, milk and eggs; beat until well combined. Pour into baking pan; cover and refrigerate at least 8 hours, or overnight. When ready to bake, toss together remaining brown sugar and cinnamon with pecans; sprinkle over chilled batter. Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Serves 12 to 15.

Colorful oilcloth is so pretty as a table covering and has the added bonus of being quick & easy to clean. Ideal when breakfast calls for sticky syrup or honey!

Rise & Shine Frittata

Dale Duncan
Waterloo, IA

When it’s time to harvest on our farm, we start the day early with a big breakfast…this frittata is always on the menu. After breakfast, we head out to the fields, kids in tow, and climb into the combine for a morning of harvesting corn, soybeans or winter wheat.

6 eggs, beaten

1/3 c. milk

1 T. spicy brown mustard

1/2 t. salt

1/8 t. pepper

1 T. oil

2 c. frozen shredded hashbrowns, thawed

1 c. cooked turkey, chopped

1/2 c. green onions, sliced

1/2 c. shredded Cheddar cheese

Whisk together eggs, milk, mustard, salt and pepper; set aside. Heat oil in a skillet over medium heat; stir in potatoes and cook until golden. Add turkey and onions; stir to combine. Reduce heat to low and cook, covered, 3 minutes. Uncover, stir egg mixture and pour over potatoes. Cover and cook 10 minutes, or until eggs are set. Lift edges of eggs so uncooked egg flows underneath to cook. Sprinkle with cheese; cover and continue cooking until cheese melts and eggs are set. Cut into wedges to serve. Makes 4 servings.

Farmers’ markets are open through the fall season, so don’t miss out on all the goodies for a harvest breakfast. You’ll find fresh eggs, syrup, potatoes for hashbrowns or potato cakes and loads of other veggies for a tasty omelet or quiche.

Ashton Family Quiche

Lisa Ashton
Aston, PA

My kids love quiche and French fries, so I created this recipe for them!

1 c. cooked ham, chopped

9-inch pie crust

1-1/2 c. shredded sharp Cheddar cheese

2 T. all-purpose flour

1 c. half-and-half

4 eggs, beaten

salt and pepper to taste

2 c. frozen seasoned French fries, thawed and cut into bite-size pieces

Arrange ham in the bottom of pie crust; sprinkle with cheese then flour. Whisk together half-and-half, eggs, salt and pepper; fold in French fries. Pour mixture evenly over cheese layer. Bake at 350 degrees for 30 to 40 minutes, until center is set. Serves 8.

Enjoy breakfast outdoors in the crisp fall air! Toss some hay bales around a roomy farmhouse table and invite friends to join you. Tie up place settings with cheery bandannas...they’ll double as super-size napkins, then settle in for a great start to the day.

Cranberry-Orange Scones

Joyce LaMure
Sequim, WA

I received this recipe from a friend a few years ago. They’re not only yummy, but quick & easy to make.

2 c. biscuit baking mix

1/2 c. sugar

1/2 c. butter, softened

1 egg, beaten

1/2 c. dried cranberries

1/2 c. chopped pecans

1 T. orange zest

2-1/2 to 3 T. buttermilk or light cream

Garnish: beaten egg white, raw or sanding sugar

Combine baking mix, sugar and butter until crumbly. Make a well in the center and add one egg; stir to blend. Stir in cranberries, pecans and zest. Add buttermilk or cream as needed for dough to form a soft ball. Place dough on lightly floured surface and knead 3 or 4 times. Flatten dough and shape into an 8-inch circle. Using a serrated knife, cut dough in triangles. Brush with egg white and garnish with sugar. Arrange on a lightly oiled baking sheet and bake at 400 degrees for 10 to 15 minutes, or until golden. Serves 8 to 10.

Toss a few logs in the fireplace…a crackling fire will warm everyone right up on a brisk fall morning.

Jill’s Banana Butter

Jill Ball
Highland, UT

This is a great breakfast butter...I spread it on toast, English muffins and bagels. I even like to give a crock of this butter along with fresh bagels as a yummy birthday breakfast.

4 ripe bananas, sliced

3 T. lemon juice

1-1/2 c. sugar

1 t. pumpkin pie spice

Place bananas and lemon juice in a food processor; pulse until smooth. Transfer mixture to a saucepan and stir in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes; stir often. Spoon into an airtight container; cover and keep refrigerated. Makes 3 cups.

Peanut Butter-Honey Spread

Mary Schrock
Seaton, IL

This tastes absolutely great on toast!

1/4 c. creamy peanut butter

1/4 c. margarine, softened

1/2 c. powdered sugar

1/3 c. honey

1/4 t. cinnamon

Beat all ingredients together until fluffy. Spoon into an airtight container; cover and keep refrigerated. Makes 1-1/2 cups.

A pint-size Mason jar filled with homemade fruit butter or sweet spread makes a delightful (and yummy) gift to share with co-workers and neighbors. Use a bit of jute or raffia to tie on a pretty spreader.

Mother’s Maple Spice Granola

Hannah Hopkins
Plainfield, VT

I come from a family of six kids. We all enjoyed our mother’s delicious home cooking and this was one of my favorite breakfasts.

3/4 c. maple syrup

3/4 c. butter, melted

1 t. vanilla extract

1 t. cinnamon

1 t. nutmeg

1-1/2 c. sweetened flaked coconut

1/3 c. sesame seed

1 c. raisins

1/2 c. chopped walnuts

Mix maple syrup and butter thoroughly in a large bowl; add vanilla and spices. Toss remaining ingredients together; stir into syrup mixture. Spoon into a greased 13"x9" baking pan. Bake at 350 degrees for 45 minutes, stirring every 15 minutes. Cool for 10 minutes before serving. Serves 6.

You’ll want to be up bright & early for autumn barn sales and auctions. Take along easy-to-snack-on goodies so you don’t miss a thing. Fresh or dried fruit, granola, peanut butter crackers and juice boxes are the perfect early morning grab & go snacks.

Best-Ever Breakfast Bars

Mary Ann Lewis
Olive Branch, MS

My husband won’t eat cereal for breakfast, but loves these bars! This is a quick & easy, versatile recipe…if your family doesn’t like nuts, use chocolate chips or coconut instead. I like using a combination of walnuts and almonds, but you can use peanuts, cashews or pecans. For the dried fruit, try raisins, apples, cherries, pineapple, mango or a combination of several.

1 c. granola

1 c. quick-cooking oats, uncooked

1/2 c. all-purpose flour

1/8 t. cinnamon

1/4 c. brown sugar, packed

1 c. nuts, coarsely chopped

1/2 c. dried fruit, chopped into small pieces

2 T. ground whole flaxseed meal

1/3 c. canola oil

1/3 c. honey

1/2 t. vanilla extract

1 egg, beaten

Combine granola, oats, flour, cinnamon, brown sugar, nuts, fruit and flaxseed meal in a large bowl. Whisk together oil, honey and vanilla; stir into granola mixture. Add beaten egg; stir to blend. Press mixture into a parchment paper-lined 8"x8" baking pan. Bake at 325 degrees for 30 to 35 minutes, or until lightly golden around the edges. Remove from oven and set aside 30 minutes to one hour to cool. Slice into bars. Serves 8 to 12.

Good Neighbor Day is always the fourth Sunday in September. The fall weather is ideal, so make it a day to visit and chat with neighbors, then enjoy a neighborhood potluck outdoors.

Autumn Morning Casserole

Laura Witham
Anchorage, AK

I love the fall...it’s my favorite time of year! It’s the best when we’re cuddled on the couch looking at the leaves and watching the birds preparing for the coming winter.

1/2 lb. maple-flavored ground pork breakfast sausage

1 onion, grated

2 cloves garlic, grated

salt and pepper to taste

1/4 c. apple juice

6 slices bread, cubed

3 eggs, beaten

1 c. milk

1 T. mustard

1 t. hot pepper sauce

1-1/2 c. shredded Cheddar cheese

Brown sausage in a skillet over medium-high heat; drain and stir in onion, garlic, salt and pepper. Pour apple juice into skillet; stir and cook over medium heat until juice evaporates. Arrange bread cubes in a lightly greased 9"x9" baking pan. Whisk together eggs, milk, mustard and hot sauce. Layer sausage mixture evenly over bread; top bread and sausage with egg mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 35 to 40 minutes, or until eggs are set. Makes 4 to 6 servings.

Be sure to stop at roadside stands along the country roads. You’ll find fun pumpkin names, such as Cinderella, Big Max and Baby Boo, alongside gooseneck and apple gourds.

Sausage & Cherry Tart with Walnuts

Sharon Demers
Dolores, CO

This tart is perfect for brunches and teas. The combination of flavors is wonderful!

1 c. all-purpose flour

2/3 c. walnuts, ground

1 T. sugar

1/4 t. salt

1/2 t. dry mustard

1/8 t. cayenne pepper

6 T. chilled butter, cubed

1 to 2 T. milk

1/2 lb. ground pork breakfast sausage

1 onion, finely diced

1/2 to 1 c. dried tart cherries or cranberries

1/2 c. chopped walnuts

1/4 t. dried thyme

2 eggs, beaten

1 c. whipping cream

3-oz. pkg. crumbled Gorgonzola cheese

Combine flour, ground walnuts, sugar, salt, mustard, cayenne pepper and butter in a food processor. Pulse just until mixture resembles bread crumbs. Add one tablespoon milk; pulse until dough comes together. If dough is too crumbly, add more milk until it holds together. Shape dough into a ball and press evenly into a lightly greased 9" round tart pan. Freeze for 30 minutes. Bake crust at 350 degrees for 15 to 20 minutes, or until golden. Remove from oven and set aside. Brown sausage and onion in a skillet over medium heat; drain well. Stir in cherries or cranberries, walnuts and thyme. Set aside. Combine eggs and cream; whisk until smooth. Spoon sausage mixture into baked crust; sprinkle with cheese. Pour egg mixture over all. Bake at 350 degrees for 15 to 20 minutes, or until golden and center tests done. Cool 15 minutes before serving. Makes 8 servings.

Stemless Cinderella pumpkins work perfectly as pedestals for trays filled with fruit slices, cheese or veggies!

Patti’s Breakfast Pizza

Patti Walker
Mocksville, NC

Being on the PTO at my children’s school meant I was able to serve the staff members breakfast many mornings to thank them for their hard work. This breakfast pizza became a favorite of my family and staff members. Give it a try and I promise you’ll love it!

8-oz. tube refrigerated crescent rolls

2 c. shredded Colby-Jack cheese

1/2 c. mayonnaise

1 tomato, peeled and chopped

6 slices bacon, crisply cooked and crumbled

1/2 green pepper, finely chopped

1/4 c. fresh chives, snipped

Press crescent roll dough into a lightly greased 15" pizza pan, making sure to seal all edges. Mix cheese with mayonnaise; spread over dough. Sprinkle bacon over cheese; top with remaining ingredients. Bake at 350 degrees for 30 minutes. Allow to cool slightly; cut into slices. Serves 6 to 8.

Get together with girlfriends and spend a night or two making a quick-stitch autumn apron. A trip to the fabric store will send you home with oodles of fabrics in russet red, harvest gold and even some just-for-fun Halloween prints!

Spicy Ranch Egg Burritos

Darcy Geiger
Columbia City, IN

I created this super-quick recipe...my family loves them!

2 T. oil

1 onion, diced

1 to 1-1/2 doz. eggs, beaten

1/2 c. milk

4 slices Pepper Jack cheese

6 to 8 8-inch flour tortillas

Garnish: spicy ranch salad dressing

Heat oil in a skillet over medium-high heat. Stir in onion and cook 3 to 5 minutes. Combine eggs with milk; pour over onion. Cook and stir until eggs are cooked through; layer on cheese and stir. Spoon mixture evenly into the center of each tortilla; roll and top with desired amount of dressing. Serves 6 to 8.

Serve breakfast burritos in flavorful wraps for a tasty change. There are so many flavors that pair up perfectly with eggs...try Pepper-Jack cheese, spinach, tomato-basil and salsa.

Pumpkin Sweet Rolls

Kathryn Hosteler
West Farmington, OH

These are wonderful for breakfast!

1 env. active dry yeast

1-1/4 c. warm milk

1 c. canned pumpkin

1/2 c. sugar

1-1/4 c. butter, divided

1 t. salt

7-1/4 c. all-purpose flour, divided

1 c. brown sugar, packed

1-1/2 t. cinnamon

1 c. powdered sugar

1 to 2 T. milk

1/2 t. vanilla extract

In a large bowl, dissolve yeast in milk warmed to 110 to 115 degrees. Add pumpkin, sugar, 1/2 cup melted butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough of remaining flour to form a soft dough (up to one cup); dough will be sticky. On a floured surface, knead dough until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl; turn to grease the top of dough. Cover and let rise in a warm place until double in size, about one hour. Punch dough down. Roll into a 24-inch by 10-inch rectangle. For streusel, combine 1-1/2 cups flour, brown sugar, cinnamon and 3/4 cup cold butter; set aside one cup. Sprinkle remaining streusel over dough and press down lightly. Roll up jelly-roll style, starting with the long side. Cut into 24 slices. Place cut-side down in 2 greased 13"x9" baking pans. Sprinkle with reserved streusel. Cover and let rise until double, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes, or until golden. Combine powdered sugar, milk and vanilla; drizzle over rolls. Serve warm. Makes 2 dozen rolls.

Give sweet recipes, mugs of warm cider and chocolatey cocoa an added sprinkle of pumpkin or apple pie spice for a yummy, fall flavor.

Supreme Caramel Apple Rolls

Tracey Graham
Churubusco, IN

This recipe is one of my family’s most-requested recipes. One time after serving them, one of my seven brothers told me, “These rolls are so bad, I need to take the rest home with me to eat!”

21-oz. can apple pie filling

1/2 c. caramel ice cream topping

Optional: 1/2 c. chopped pecans

8-oz. pkg. cream cheese, softened

1/3 c. powdered sugar

2 8-oz. tubes refrigerated crescent rolls

1/2 c. sugar

1/2 c. brown sugar, packed

1/2 c. butter, melted

Combine pie filling and ice cream topping; pour into a greased 13"x9" baking pan. Sprinkle pecans, if using, over mixture. Combine cream cheese and powdered sugar; set aside. Separate crescent roll dough into 2 rectangles; press perforations to seal. Spread half the cream cheese mixture over each rectangle. Starting with the long side of each rectangle, roll up and seal edges. With a serrated knife, cut each roll into 12 slices. Stir together sugar and brown sugar; dip slices in butter and coat with sugar mixture. Arrange slices in baking pan. Bake at 400 degrees for 25 to 30 minutes, until center rolls are golden. Immediately invert onto a serving plate. Serve warm. Makes 2 dozen rolls.

Plan a harvest scavenger hunt for the whole family. Send them out with a list of fall finds...a golden oak leaf, a russet-red maple leaf, a pumpkin, a scarecrow, a red apple and a hay bale, just to name a few. It’s not only lots of fun, it’s a great way to get outside and enjoy the fabulous fall weather!

Savory Breakfast Bake

Beth Bundy
Long Prairie, MN

So easy because you prepare it the night before. What could be better than waking up and breakfast is ready to bake?

16-oz. pkg. frozen shredded hashbrowns

1 lb. ground pork sausage, browned and drained

6 eggs, beaten

1-1/2 c. milk

3/4 t. dry mustard

1/2 t. salt

1/8 t. pepper

1-1/2 c. shredded Cheddar cheese

Place hashbrowns into a greased 13"x9" baking pan and layer with sausage. Stir together remaining ingredients except cheese and pour over sausage. Top casserole with cheese; refrigerate overnight. Bake, uncovered, at 350 degrees for 45 minutes. Cool 10 minutes before slicing. Serves 15.

Fall is definitely sweater weather, so keep a cozy sweater on a hook near the back door and enjoy an early-morning walk after breakfast.

Harvest Breakfast Casserole

Peggy Moore
Northwood, OH

A favorite dish that’s often requested for family gatherings. You don’t even need to thaw the broccoli...it keeps the casserole nice and moist.

1 lb. ground turkey breakfast sausage

1 t. red pepper flakes

1 doz. eggs, beaten

3-oz. pkg. turkey bacon bits

16-oz. pkg. frozen cut or chopped broccoli

2 c. shredded Pepper Jack cheese

Brown sausage in a large skillet; sprinkle in pepper flakes. Drain sausage. Combine sausage and remaining ingredients in an extra-large bowl; stir well. Add mixture to a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 50 to 60 minutes, until eggs are set. Serves 12.

Pack the cooler and pile everyone in the car for an afternoon of leaf peeping! Stop at roadside stands, look for barn sales and just wander the backroads…a day that’s sure to make memories.

Pumpkin Biscotti

Wendy Lee Paffenroth
Pine Island, NY

Slices of biscotti are so nice to give to a co-worker along with a teabag…a welcome morning treat. Try a gingerbread muffin or quick bread mix too...scrumptious!

4 eggs, beaten

1 c. butter, melted and slightly cooled

1 t. vanilla extract

2 15.4-oz. pkgs. pumpkin muffin or quick bread mix

8-oz. pkg. white or milk chocolate chips, divided

1 to 3 T. all-purpose flour

In a large bowl, combine eggs, butter and vanilla; stir until well blended. Blend in dry muffin or quick bread mix and 1/2 cup chocolate chips; stir again. Mixture will be sticky. Add enough flour to form a smooth dough; knead on a lightly floured surface for several minutes. Divide dough in half; shape each half into an oval loaf and flatten slightly. Place on a lightly greased baking sheet and bake at 350 degrees for 30 to 40 minutes, or until golden. Remove from oven and set aside to cool 15 to 20 minutes. Using a serrated knife, cut loaves into one-inch thick slices; arrange on baking sheet. Return to oven and continue to bake 15 minutes longer. Remove from oven and set aside to cool. Melt remaining chocolate chips and drizzle over slices; cool. Serves 6 to 8.

Summer’s loss seems little, dear, on days like these.

~Ernest Dowson

Mocha Coffee Smoothie

Kathleen Sturm
Corona, CA

These delicious smoothies will give those expensive coffeehouse treats a run for their money.

1 c. milk

7 to 8 ice cubes

2 T. sugar

1 T. instant coffee granules

2 T. chocolate syrup

Garnish: whipped cream, grated chocolate

Combine all ingredients except garnish in a blender. Blend until smooth and creamy; pour into 2 tall glasses. Top with whipped cream and grated chocolate. Makes 2 servings.

Nutty Banana Shake

Marsha Overholser
Ash Grove, MO

A tasty way to use ripe bananas.

2 to 3 bananas, peeled and frozen

1 c. milk

2 T. creamy or crunchy peanut butter

1 T. honey

Slice frozen bananas and place in a blender with remaining ingredients. Blend until smooth and thick. Makes one serving.

Serve up smoothies and shakes in hollowed-out mini pumpkins…just for silly fun!

Pecan French Toast Casserole

Marilyn Morel
Keene, NH

This is a wonderfully tasty casserole for special mornings or if you have overnight company. It’s easy to make and melts in your mouth. My family loves it and the entire pan disappears quickly. When I serve this it brings huge smiles from my two young sons! Works best when bread is one day old. If you must use fresh bread, then slice the bread and place the slices on a large plate to dry for at least a couple of hours.

1 loaf French or Italian bread, cut into 1-inch slices

1-1/2 c. milk

1-1/2 c. half-and-half

1 t. vanilla extract

1/8 t. nutmeg

1 t. cinnamon

Arrange bread slices in a lightly greased 13"x9" baking pan. Beat together remaining ingredients; pour over bread slices. Cover and refrigerate overnight. In the morning, uncover and spread with Pecan Topping. Bake, uncovered, at 350 degrees for 45 to 55 minutes. Let stand 5 minutes before serving. Makes 6 to 8 servings.

Pecan Topping:

1/2 c. butter, softened

2 T. maple syrup

1 c. dark brown sugar, packed

1 c. chopped pecans

Combine butter and syrup; blend well. Blend brown sugar and chopped pecans; fold in butter mixture.

Apple-Raisin Muffins

Flo Burtnett
Gage, OK

The chopped apple in these muffins keeps them very moist. They also have a wonderfully spicy flavor that we love.

1 egg

3/4 c. milk

1 c. raisins

1 apple, cored, peeled and shredded

1/2 c. oil

1 c. all-purpose flour

1 c. quick-cooking oats, uncooked

1/3 c. sugar

1 T. baking powder

1 t. salt

1 t. nutmeg

2 t. cinnamon

Garnish: butter

Whisk egg in a bowl; stir in remaining ingredients just until moistened. Mixture will be lumpy. Fill 12 greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 15 to 20 minutes. Serve warm, topped with butter. Makes one dozen.

A friend with the sniffles will love it when you deliver a basket of home-baked muffins to her door. Tuck a cozy neck warmer in the basket too. So simple…just fill a colorful new knee sock with uncooked rice, then tie a ribbon on the open end to keep it securely closed. She can heat it up in the microwave for one minute and place it around her neck…so comforting.

Easy Biscuits & Gravy

Mary Jane Calas
Chicago, IL

I love serving my family biscuits and gravy on a crisp fall morning.

1/2 to 1 lb. sage-flavored ground pork breakfast sausage

2 T. butter

1/4 c. all-purpose flour

4 c. milk, or 3 c. milk and 1 c. half-and-half

salt and pepper to taste

8 buttermilk biscuits, baked and split

Brown sausage in a large skillet over medium-high heat; drain. Remove sausage from skillet; set aside on paper towels to drain. Add butter to skillet over medium heat; stir to melt. Add flour; stir continuously until mixture thickens. Reduce heat to medium-low and slowly add milk. Stir constantly until mixture is thick and bubbly. Return sausage to skillet; season with salt and pepper as desired. Serve over biscuits. Makes 4 servings.

Farmhouse Sausage Patties

Debbie Raynes
Johnstown, OH

Adding my own special ingredients to plain sausage really makes it taste terrific. It’s great crumbled for sausage gravy or shaped into patties with eggs and hashbrowns for a real country breakfast.

1 lb. ground pork

1 t. ground cumin

1/2 t. dried thyme

1/2 t. dried sage

1 t. salt

1/2 t. pepper

Optional: 1/8 t. cayenne pepper

Combine all ingredients; mix well. Cover and refrigerate overnight to allow flavors to blend. Form into 6 patties. Arrange in a lightly greased skillet and brown both sides over medium heat. Serves 6.