1 1/2 cups 2% or whole milk
1/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground turmeric
2 tsp. honey, plus more to taste
1/8 tsp. vanilla extract, optional
3/4 cup regular (not quick-cooking) oats
2 Tbls. oat bran, optional

Combine the milk, salt and spices in a small saucepan and bring to a simmer over medium heat. Simmer 5 minutes, stirring constantly; add the honey, vanilla, oats, bran and stir until combined. Cook over medium-low heat, stirring constantly, for 20 to 25 minutes or until the oatmeal is thick and creamy. Serve hot with additional honey to taste.
Serves 2.

Blueberry French Toast
Great when holiday or special occasions call for something special. This make-ahead recipe is delicious and very easy to make!

12 slices day-old white bread, crusts removed
1 package (8 oz.) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Sauce:
1 cup sugar
2 Tbls. cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbls. butter

Cut bread into 1 inch cubes; place half in a greased 13 x 9 in baking dish. Cut cream cheese into 1 in cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes.

Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

2 1/2 cups unbleached all-purpose flour
1 Tbls. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. fresh-ground nutmeg
1/4 tsp. cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup unsalted butter (1/2 stick), melted
1 tsp. pure vanilla extract

Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves in a large bowl and set aside. Whisk together the eggs, buttermilk, pumpkin puree, sugar, butter and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth. Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer¹s instructions. Repeat with remaining batter. Makes 8 servings.