Simple 6 . . . FALL FLAVORS
Breakfast recipes to fuel your day with 6* ingredients or less. 
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Maple Pumpkin Butter Baked Brie
  • 1/2 tsp olive oil
  • 1/4 cup Stonewall Kitchen Maple Pumpkin Butter
  • 1 Tbsp brandy
  • 1, 8-ounce wheel of Brie cheese
  • 2 Tbsp pepitas (pumpkin seeds)
  • French bread or slice apples
  • http://www.stonewallkitchen.com/maple-pumpkin-butter-baked-brie-R2295.html
Preheat oven to 350 degree F. Add oil to pepitas and toss to coat. Spread pepitas on a baking sheet and bake 10-13 minutes, until lightly golden. Remove from oven and set aside to cool. Combine the Maple Pumpkin Butter and brandy. Remove the top rind of the Brie. Making sure you only cut through the skin of the Brie, run a knife around the top ¼-inch from the edge. Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the Maple Pumpkin Butter. Spread the pumpkin mixture over the top of the cheese. Place the Brie into a small, cast iron skillet (or oven proof baking dish) and bake for 10-15 minutes, until the cheese is soft, but not melted. Remove from oven. Sprinkle pepitas over the top and serve with crackers, French bread toasts or sliced apples.

Serves  8

. . . Recipe & Photo from Stonewall Kitchen
Pumpkin Soup
  • 2 Tbsp olive oil or unsalted butter
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled and cut into 1/4-inch dice
  • 2 cups chicken broth
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter
  • 1 1/2 cups half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • http://www.stonewallkitchen.com/pumpkin-soup-R100250.html

Heat olive oil or butter in a saucepan. Add onions and cook until translucent. Add potatoes and chicken broth to saucepan; cover and bring to a boil. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender. Return mixture to saucepan. Stir in contents of one jar Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste. Garnish with a dollop of sour cream and toasted pumpkin seeds.

​Serves  4 - 6

. . . Recipe & Photo from Stonewall Kitchen
Pumpkin Custard
  • 2 cups whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 cup Stonewall Kitchen Maple Pumpkin Butter
Preheat oven to 350° F. Heat milk, cinnamon and ginger in a small saucepan over medium-low heat stirring frequently with a wooden spoon. When the mixture begins to steam and almost comes to a boil, remove from heat. Whisk together the vanilla, eggs, egg yolks, sugar, salt and Maple Pumpkin Butter or Spicy Pumpkin Butter until uniformly mixed (preferably in a bowl with a spout). Slowly add the milk mixture to the egg mixture, whisk continuously. If added too fast lumps will form. If this happens strain the mixture through a sieve. Pour custard into six 4-ounce ramekins. Make a hot water bath by placing the ramekins in a 9 X 13-inch baking dish. Add enough boiling water to come halfway up the outside of the ramekins (make sure water does not get into the custard). Bake for 45-60 minutes until the center of the custard is set. Cool and serve garnished with caramelized almonds. Can be refrigerated up to one day.

​Serves   6

. . . Recipe & Photo from Stonewall Kitchen
Cinnamon Apple Pancakes
  • 1 egg
  • 3/4 cup whole milk or buttermilk
  • 1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
  • 2 tbsp butter, split
  • 1 apple, Granny Smith, Empire or other tart cooking apple
  • 3/4 cup Stonewall Kitchen Maine Maple Syrup 
  • 1/8 teaspoon ground cinnamon

Beat egg and milk together. Add dry mix and blend well. Stir in 1 Tablespoon melted butter and mix thoroughly. Ladle onto 350 degree F griddle and flip when air bubbles begin to pop. Turn once and cook until done. Repeat with remaining batter. Melt 1 Tablespoon butter in a medium-large sauté pan. Core apple and slice about 1/2-inch thick. Add apple slices to sauté pan and cook until almost tender. Add Maine Maple Syrup and cinnamon. Sauté several minutes. Serve hot over pancakes.

Serves  4

. . . Recipe & Photo from Stonewall Kitchen
Indian Coconut Pumpkin Curry
  • 1 tbsp olive oIl
  • 2 lb boneless skinless chicken thighs, halved
  • 1 jar Urban Accents Pumpkin Curry Sauce
  • 2 tbsp cilantro, optional
  • 1 lime, cut into wedges optional​

Lightly salt and pepper both sides of chicken. In a saute pan, add oil, heat on medium heat and brown chicken on both sides. Cook for 8 minutes. Add sauce, bring to a boil. Reduce to a simmer and cook for 20 minutes. Serve with couscous or rice. Garnish with cilantro and/or a freshly squeezed lime wedge.
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Serves  6
GLUTEN FREE
. . . Recipe & Photo from Urban Accents
Pumpkin Chiffon Tartlets
  • 1/2 cup whipping or heavy cream
  • 1 tbsp granulated sugar
  • 1/3 cup Stonewall Kitchen Maple Pumpkin Butter
  • 4 oz Mascarpone cheese, room temperature
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • 30 mini phyllo cups

Whisk cream and sugar until soft peaks form. Reserve 2 Tablespoons and set aside. Beat the Mascarpone cheese and Maple Pumpkin Butter with an electric mixer on medium speed until uniform. Add the pumpkin pie spice and salt and mix. Fold in the whipped cream, less 2 Tablespoons. Fill phyllo cups with pumpkin chiffon mixture. Top each with a small dollop of whipped cream and sprinkle with a little pumpkin pie spice.

​Serves  30

. . . Recipe & Photo from Stonewall Kitchen
Pumpkin Custard Pie
  • 1 ready-to-bake pie crust, precooked according to directions or graham cracker crust
  • 2 cups heavy cream
  • 2 egg yolks and 4 whole eggs, lightly beaten
  • 1 cup Stonewall Kitchen Maple Pumpkin Butter

Preheat oven to 325 degrees F. Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs. Add Maple Pumpkin Butter and mix well. Pour custard into pre-baked pie shell. Bake approximately 40-50 minutes or until custard is set. An inserted knife or toothpick will come out clean. Cool before serving.

Serves  8

. . . Recipe & Photo from Stonewall Kitchen
* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.