Sunday Brunch (Mar 08, 2026)

Take frozen sausages out ahead of time to thaw a little. follow insturctions on pack. Ensure outside is brown before serving (otherwise it'll be raw)

Let the frozen fruit thaw. Add to yogurt. Enjoy!

no lactose free version sorry -- just have frozen fruit

LATE PLATE stored separately.. it will smell weird and can't be microwaved..

For Pancakes:

*Butter, apples, cornstarch, water, brown sugar, and half of cinnamon for apple topping*

1. In a medium bowl stir together flour, baking powder, salt, cinnamon, and baking soda. Make a well in the center of the flour mixture; set aside. In a small bowl stir together egg, apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir just until combined, but still slightly lumpy.

2. Lightly coat a nonstick griddle or heavy nonstick skillet with nonstick cooking spray. Heat over medium heat. For each pancake, pour about ¼ cup of the batter onto the hot griddle or skillet, spreading to 4-inch diameter if needed. Cook for 2 to 3 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook for 2 to 3 minutes more or until golden brown.

Serve with sauteed apples as a tasty topping. :)

Sauteed Apple Topping:

The dairy-full option:

1. Peel and core apples. Cut into 1/4 inch thick slices.

2. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

3. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Follow this recipe and make a pan of sauteed apples without butter:

2 Apples
.25 Cup Water
.5 tbsp Cinnamon
1 splash Vanilla Extract

Peel the skin off your apples and chop into small pieces of relatively the same size.

Add water to your skillet and turn your stove to medium heat.

Add apples and cinnamon to your skill and cook for 8-10 minutes.

If all of your water evaporates add more to keep from burning. When soft, remove from heat and serve warm.

https://www.hellospoonful.com/blog/recipe/healthy-sauteed-apples-vegan-gluten-free/

https://natashaskitchen.com/tomato-soup-recipe/

PREP:
Chop onions very small or youll have big chunks
Mince garlic
Chop basil

1. Heat a pot or two pots over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

**Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.