It's the season for all things pumpkin

As Judy and I traveled the Tri-State Area promoting Breast Cancer awareness this month, we met many new people and heard about so many new recipes. It is usually still breakfast time when we get off the set, so we have been eating breakfast everywhere. Pumpkin, apple and bold autumnal spices seem to take center stage this time of year and we don’t mine sharing that stage at all! (Well maybe Judy does, she thinks she’s the star!)

The spicy aromas like cinnamon, floral-scented vanilla, bittersweet nutmeg and spicy clove are intoxicating as they greet us like a big hug when we walk through the door. The coffee is hot, delicious regular or sweetened with all these wonderful flavors. They are said to have a warming effect on the body. And they did! We loved warming our bodies and our souls!!

Our favorite breakfast was in Rocky Hill, Conn., in a very old fashioned, mom and pop café. It has become our favorite spot to hit each time we are in the area.

The staff is so friendly. They served their sweet jams for us to try and homemade muffins in a few different flavors, but the pancakes that were being passed around... omg, they were to die for. Yup... we will have those too!

Here is Judy’s quick and easy version of the pumpkin pancakes. Happy pancaking everyone!

For a copy of our cookbook, The Judy and the Joy of....Pasta Sauces and Sweets go to

We are giving a portion of our proceeds to our favorite charity, Cancerland.

Pumpkin Pancakes

2 1/3 cups Bisquick baking mix

1/3 cup canned pumpkin

1 1/4 cup milk

1/4 cup vegetable oil

2 teaspoons vanilla sugar**

1 teaspoon pumpkin pie spice

roasted nuts, garnish, optional

Mix all ingredients and blend until smooth. Do not overbeat, this will result in a tough dense pancake.

**Vanilla Sugar — 2 cups white sugar and 1-2 vanilla beans, split. Push gently in to the sugar. Store in an airtight container and swirl the canister every time you walk by! The vanilla needs to perfume the sugar. This can take up to a few days, is amazing.

Sweet Apple Cider Syrup

4 cups apple cider

2 tablespoons butter

1 tablespoon brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Bring all to a boil, over medium heat, in a large pot. Reduce heat and boil gently, whisking occasionally until thick and syrupy, 30-45 minutes.


Tip & Tricks:

Pancakes can be made ahead of time. Cool them and layer between sheets of wax paper and freeze.

Syrup can be made a week before and store in fridge. Bring to room temperature before using.