Breakfast

Apple and Apricot Envelopes

3 apples, peeled cored and chopped
1/2 cup finely chopped apricots (fresh or canned)
1 Tbsp. brown sugar
1/2 tsp. mixed spice
16 sheets phyllo pastry
1/4 light salad oil
Orange zest and juice to garnish.

Mix apples, apricots, sugar and mixed spice together.
Lay one sheet of pastry onto a flat surface.
Brush with oil and cover with second sheet of pastry.
Spoon filling into the pastry and fold into a envelope shape.
Continue in this way until all the filling is used up.
Bake at 200 C for 20 mins. or until golden brown.



Apple Fritters

1 cup milk
2 cups shortening or vegetable oil
2 cups flour
1 tsp.  baking powder cinnamon and sugar
2 eggs beaten
2 cups chopped fresh apples

Scrub and peel and chop apples.  In a separate bowl mix flour and baking
powder.  Heat milk in a saucepan to lukewarm.  Slowly add the beaten eggs.
Stir in flour mixture and salt to make a thick batter.  Add the chopped
apples and mix.  Heat oil or shortening in a deep frying pan.  Drop teaspoon
sized balls of batter into the hot oil and fry to a golden brown.  Sprinkle
with cinnamon and sugar mixture or powdered sugar.



Apple Pan Dowdy

2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
4 cups apples, peeled and sliced
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/4 cup butter
2/3 cup sugar
1 egg
1 cup milk

Whipped cream or ice cream for topping
Combine flour, baking powder and salt; set aside. Preheat oven to 350° F.
Butter a 9-inch-square baking dish. Place sliced apples in the dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
Cream the butter and sugar until fluffy. Mix in the egg. Add the flour mixture, alternating with milk, beginning and ending with the flour mixture to make a stiff batter. Spread batter evenly over apples and bake for about 50 minutes or until golden brown. Cool for at least 10 minutes before serving. You can serve it right out of the pan or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.



Apple Turnovers

1 can crescent rolls
1 can apple pie filling
1 cup powdered sugar
1/8 cup milk

Separate crescent rolls into triangles, flatten. Put 1 heaping tablespoon of apple pie filling in center and fold over and seal edges with a fork. Place on greased cookie sheet and bake at 375° for 12-14 minutes until golden brown. Mix powdered sugar with milk to make thin frosting. Drizzle over hot turnovers.



Bacon and Egg Pie

Shortcrust pastry:
salt and pepper
3 large eggs and milk to make up 1/2 pint
2 or 3 bacon slices cut in small pieces
chopped parsley
Line 8 inch baking tin with thinly rolled shortcrust pastry, sprinkling
it with seasoning. Scatter bacon on pastry and pour egg mixture over it and
sprinkle with chopped parsley.
Bake at 400F until set and browned.

Pie:
Line dripping tin with shortcrust pastry. Cover bottom with minced raw ham or
bacon. Make a hollow in the ham or bacon for each egg so they stay in place.
Break an egg into each hollow (4 - 6 should be used). Season well, cover with
pastry curst. Brush with milk. Bake at 350F until browned and
set. It is cut into squares when cooled and good for packed lunches. Sometimes
the eggs are pricked so the yolks run evenly through the pie.



Baked Eggs

16 eggs
3/4 cup sour cream
1 cup half-and-half
1-1/2 cups (6 oz) shredded cheddar cheese
2 cups diced cooked ham or crumbled cooked sausage
1 tablespoon chopped chives
2 tablespoons butter or margarine, melted
salt and pepper to taste

Beat eggs in large bowl then add remaining ingredients.
Beat well, then pour into greased 13 X 9 inch pan.  Bake at 350
degrees until mixture is set and top is golden, approximately 45
minutes. 10 to 12 Servings



Baked French Toast

14 slices cinnamon-raisin bread
1/2 cup unsalted butter, melted
4 whole eggs
2 egg yolks..(or use 8 egg whites instead of the whole eggs and egg yolks)
3/4 cup sugar
4 cups milk or half and half
1 tablespoon real vanilla
powdered sugar for sprinkling
3 cups fresh berries or other cut up fruit

Brush both sides of bread with melted butter and arrange slices evenly in the
bottom of a buttered 9 by 13 inch pan, or 3 quart oval roasting pan. In batter
bowl, whisk the eggs, milk, and vanilla. Strain this mixture over the bread,
making sure that each slice is evenly moistened. Bake at 350 degrees for 25
minutes, or until custard is set and top is lightly browned. Let cool in the pan
on a wire rack for 15 minutes. Cut into squares. Sprinkle with powdered sugar
and serve with berries.



Beer Batter for Fritters

1 c All-purpose flour
1 t Baking powder
1 Egg
1 c Beer
1/4 c Vegetable oil

Mix flour and baking powder.  Add remaining ingredients
and beat until smooth.  To fry: Dip chunks of food
into batter.  Fry in 3-4 inches of fat at 375 degrees
until golden brown.  Drain on paper toweling.  Sprinkle
fruit fritters with confectioners sugar or top with a
sweet sauce.



Breakfast Casserole 1

9x13” Pan
325 For 40-45 Minutes

6 Eggs
6 Slices Bread
2 Cups Milk
2# Breakfast Sausage
1 ½ Cup Grated Cheddar Cheese
1 Tsp. Dry Mustard
½ Bar Cream Cheese (Optional)
Sliced Mushrooms (Optional)

Cook sausage and drain well. Butter bread and tear
Into pieces. Spread in bottom of greased pan. Crumble
Cooled sausage over bread. Spread grated cheddar
Cheese over sausage. Beat egg milk and mustard and
Pour over mixture in pan. Allow to set overnight in refrigerator. In the morning
crumble room temperature
Cream cheese over top.
Bake @ 325 for 40-45 minutes



Breakfast Casserole 2

10 slices bread, cubed
1lb link sausages, browned and cut into pieces
8 oz cheddar cheese, cubed
10 eggs, beaten
1 tsp mustard
1 tsp salt
2 cups milk

Layer first 3 ingredient in greased casserole.
Beat eggs, mustard,salt and milk.
Pour over bread, sausage, cheese to cover completely.
Refrigerate over night.
Bake 1 hour at 350 degrees.
Serve while hot.



Breakfast Casserole 3

24 ozs.  frozen hash browns
1/3 cup melted margarine
1 cup cheese, grated
1 cup diced ham
1/2 cup cream
2 eggs
salt and pepper to taste

Grease 9x13 pan.  Thaw and press moisture out of potatoes.  Pour butter over
hash browns and brush top.  Whip up eggs and cream, and pour over the top
of potatoes.  Add remaining cheese and ham.  Bake 350 degrees for 30
minutes.



Breakfast Casserole 4

4 1/2 cups frozen hash browns
2 cups shredded cheddar cheese
1 1/2 cups chopped meat of your choice(ham, fried sausage or fried bacon)
1/4 cup chopped onion(I have also added green peppers
and mushrooms)
6 eggs beaten
1 can evaporated milk
salt and pepper

Spray a 13 x 9 pan with Pam.  Add hash browns sprinkle meat, onions
and cheese. Combine eggs and milk salt and pepper. Pour over ingredients
in pan can be covered with foil and refrigerated over night or baked.
Bake in a oven at 325-350 for 40 minutes until brown & eggs are set.


Breakfast Crepes

3/4 cup all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
2 tablespoons powdered sugar
2 eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon real vanilla extract
oil or melted butter for the pan
jelly for the filling
powdered sugar for sprinkling

In batter bowl, whisk together the dry ingredients.  In another bowl, whisk eggs,
milk, water, and vanilla.  Add to dry ingredients and blend well.  Heat a 6-7"
skillet or crepe pan and add a few drops of oil or melted butter.  Add a small
quantity of batter and tip the pan to let the batter spread over the bottom in a
thin layer.  When it is light brown underneath, reverse it and brown the other
side.  Remove to a plate and spread with jam.  Roll it and sprinkle with powdered
sugar.  Keep warm while repeating for others.



Breakfast Pie

1 unbaked pie shell
1 pound sausage, cooked and drained
2 cups frozen hash browns, thawed Grated Cheddar cheese
4 eggs
1/4 cup milk

Cut up cooked sausage and arrange over bottom of pie crust. Layer hash browns on top of sausage.
Sprinkle with grated cheese.

Beat the eggs and milk together and pour over all. Bake at 350 degrees F for 35-40 minutes or until center is set. Let sit for a couple of minutes before cutting.



Breakfast Soufflé

1 1/2 lbs bulk sausage, browned, drained and crumbled
9 eggs, slightly beaten
3 Cups milk
1 Tsp salt
3 slices bread, cubed
1 1/2 Cups grated cheddar cheese

Combine all ingredients in 9x13 inch baking dish. Cover and refrigerate
overnight. Remove cover and bake at 325 for 1 hour. Serves: 10-12




Buttermilk Drop Donuts

Serving Size : 42

Vegetable oil
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1 egg
Sugar or cinnamon sugar

Heat oil (2 to 3 inches) in Dutch oven to 375F.
Mix flour, sugar, salt, baking powder, nutmeg and baking soda
in large bowl.
Add oil, buttermilk and egg; beat with fork until smooth.
Drop batter by teaspoonfuls (do not make too large or they wil
l not cook through) into hot oil.  Fry about 3 minutes or until golden
brown on both sides; drain on paper towels.  Immediately roll in sugar.
Yields about 3 1/2 dozen drop doughnuts.



Buttermilk Pancakes

1 egg
1 cup all-purpose or whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Shortening

In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients,
except shortening, and beat until smooth. For thinner pancakes, stir in
additional 1 to 2 tablespoons buttermilk.
Heat griddle or skillet over medium heat or to 375 F.
Grease griddle with shortening, if necessary. Griddle is ready when a few drops
of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes
until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes nine pancakes.



Cheese and Sausage Breakfast Casserole

8 slices white bread, cut into 1-inch cubes
1 pound bulk pork sausage, cooked and crumbled
1 1/2 cups grated cheddar cheese
10 large eggs
2 cups whole milk
2 teaspoons dry mustard
1 teaspoon salt
Freshly ground black pepper to taste

Preheat oven to 350 F
Butter a 9 x 13 x 2-inch glass baking dish. Place bread in prepared dish. Top
with cooked sausage and cheese.
Beat together eggs with remaining ingredients. Pour over sausage mixture.
Bake casserole until puffed and center is set, about 50 minutes. Cut into
squares and serve hot.
Serves 8 to 10


Cheese Puffs

5 slices of bread
butter
Philadelphia Cream Cheese
5 slices of bacon
15 toothpicks

Butter each slice.
Spread cream cheese on each slice.
Roll each slice.
Slice each bread roll into 3 equal pieces.
Cut each bacon slice into 3 equal pieces.
Roll bacon around each bread roll.
Spear with toothpick each bread roll.
Place in preheated oven at 400 F for 15-20 minutes or until bacon is crisp.



Cheese Souffle

Ingredients:
8 slices bread
1 pound Velveeta cheese
6 beaten eggs
2 cup milk
1 Tbsp.  onion salt
salt and pepper
cubed ham, bacon, sausage, mushrooms and smoky links

Directions:  Cube bread, put in bottom of casserole.  Put cubed meat
on top of bread.  Slice cheese and put on top of meat.  Mix eggs, milk
and seasonings together and pour over top of the other ingredients.
Refrigerate overnight.  Bake at 325 degrees for 45 minutes.



Cheesy Breakfast Bar

2 cups biscuit baking mix
1 cup milk
4 eggs
2 cups (1 pint) heavy cream
1/2 teaspoon white pepper
2 cups (8 ounces) shredded Cheddar cheese
1 1/4 cups (5 ounces) shredded Swiss cheese

1. Preheat the oven to 350 degrees F.
2. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a
    medium bowl, combine the baking mix and milk; mix well.
3. Spread the mixture in the baking dish.
4. In a medium bowl, beat the eggs, heavy cream, and white pepper until
    well blended.
5. Stir in the cheese and pour over the batter in the baking dish.
6. Bake for 40 to 45 minutes, or until golden brown. Cool slightly.
7. Cut into bars and serve.

Allow these to reach room temperature then cut into bars for an on-the-go breakfast treat.



Christmas Pancakes

1 cup of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
milk
1 egg
vegetable oil

Mix together in a bowl.  Add enough milk that batter is not lumpy and
can slowly pour.
In a large frying pan add vegetable oil.  (1/3 inch)
Heat oil.
Using a tablespoon, make 6 small pancakes at a time.  (Use a tablespoon of batter to make 1 pancake.)
Flip frequently.
Remove from oil when both sides are a golden brown.
Serve with butter and maple syrup (or table syrup)



Cinnamon Apples Sauce

2-3 apples
1-2 tablespoons sugar
1/2 teaspoon ground cinnamon
pinch of fine sea salt
zest of 1 orange

Peel and core the apples, and then cut into chunks. Put into a glass or ceramic
bowl, add remaining ingredients. Cover. Microwave on high for 4-5 minutes.
(Calculate the cooking time, using 2 minutes per apple as a guide).
You can add raisins to this, if desired. It is also good with cooked oatmeal for breakfast.
(This makes enough for a wonderful sauce to serve warm over vanilla ice cream, or with a
ready made pound cake, sliced.)




Cinnamon Dollops

1 package refrigerator buttermilk biscuits
1/3 cup butter
1 tablespoon cinnamon
1 tablespoon sugar
1/2 cup finely chopped walnuts

Preheat oven to 350 degrees.  Cut each biscuit into 4 pieces.
Melt the butter, add cinnamon and sugar.  Dip each piece into
mixture and place in a baking sheet with sides.  Sprinkle with nuts.
Bake 15-20 minutes.


Country Griddle Cakes

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 cups milk
1/2 cup butter, melted and cooled slightly
3 large eggs
4 tablespoons butter
Maple syrup

Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in
medium bowl. Add to dry ingredients and whisk until blended but small lumps
remain. Let stand 30 minutes.
Melt 1 tablespoon butter in large skillet over medium-high heat. Drop batter by
scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and
bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden
brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep
warm.
Repeat with remaining batter, adding more butter to skillet as necessary.
Makes about 16



Cracker Omelet

8 eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces saltine crackers, 1/4 of a 1-pound box (see note below)
1 tablespoon butter

1.  In a large bowl, whisk together the eggs, milk, salt, and pepper.  Add
the crackers and allow to soak for 3 to 4 minutes.
2.  In a large skillet, melt the butter over medium-high heat.  Add the egg
and cracker mixture and reduce the heat to medium.  As the mixture begins
to set, push it slightly toward the center so that the liquid runs to the
edges of the skillet.
3.  Allow the omelet to cook for 5 to 6 minutes, or until lightly browned
on the bottom.  Slide it out of the pan onto a large plate.
4.  Invert the skillet over the omelet on the plate; turn the whole omelet
over so that the uncooked side is face down in the skillet.  Be careful,
the skillet will be hot.
5.  Cook for 5 to 6 more minutes, or until the center is set and the inside
is firm.  Cut into wedges and serve.

Note: This is great topped with strawberry preserves or maple syrup.  And
remember that any type of crackers can be used — even matzo — but you'll
want to choose toppings that work with whatever flavor crackers you use.
Serves 4 to 6



Cranberry Muffins

1 Small Can Whole Berry Cranberry Sauce
2 Cups Bisquick
1/3 Cup Sugar
1 Egg
3/4 Cup Milk
2 Tbsp Oil

Combine all ingredients except Cranberry Sauce. Mix until dampened. Fold in
Cranberry sauce. Fill greased muffin tins 2/3 full. Bake at 425 degrees for
20-25 minutes


Doughnuts

Vegetable oil
1 package (7.5 ounces) refrigerated country-style biscuits (10 biscuits)
1/4 cup confectioners' sugar

In a pot or  fryer heat 1 inch of oil over medium-high heat until hot but not smoking.
Separate the biscuits and lay flat on a cutting board.
Using an apple corer or a soda bottle cap, cut out a small circle in the center of each
biscuit, forming rings.
Place the rings and the "holes" in the hot oil a few at a time and cook for 1 to 2
minutes or until golden brown, turning halfway through the cooking.
Drain on paper towels.
Sprinkle with the confectioners' sugar and serve immediately.

Note: Don't stop there...sprinkle these with cinnamon or
drizzling with melted chocolate or a sugar glaze. You can even decorate
these with frosting that's been mixed with food coloring then top with
rainbow or chocolate sprinkles.
Makes 10 doughnuts.






 Egg Pie

1 yellow onion, chopped
1 small red pepper, chopped
olive oil
2 shredded raw potatoes
1 zucchini shredded
1/2 c.  corn (frozen, fresh or canned)
4 eggs
1/4-1/2 tsp.  cumin
freshly ground black pepper
chili powder
1-1 1/2 c.  shredded cheese (I prefer chedder)

Saute onion and pepper
Stir in shredded potatoes, corn, and zucchini
Saute until tender
Beat eggs and add spices

Add the egg mixture to the veggie mixture and add the cheese.

Mix well
Bake in a 400 degree oven until the top is dry or microwave
(covered with waxed paper) until dry
(approx.  5 mins.  on medium)




Fantastic Cinnamon Rolls

Dough ingredients:
1/4 cup of sugar
1/2 cup of warm water
1 pkg.  of active dry yeast (or 1 tablespoon)
1/2 cup of milk
1/4 cup of butter
1 teaspoon of salt
2 eggs beaten
4 cups of flour

Filling Ingredients:
1 cup of butter
1 1/2 cup of packed brown sugar
1 tablespoon of cinnamon

1) Dissolve 1 teaspoon of sugar with the water and add the yeast.  Wait 10
minutes.  Meanwhile, heat the milk, sugar, butter and salt.  Cool to lukewarm.
In a large bowl combine all of the above with the eggs.

2) With an electric mixer beat in 1 1/2 cup of flour, beat for 2 minutes.  add
the rest of the flour.  Knead until smooth and elastic.

3) Place in a large greased bowl, cover with plastic wrap and let rise for 1
1/2 hour or until it doubles.  Punch down.

4) FILLING: Over medium heat, melt 3/4 of a cup of butter and 3/4 of a cup of
brown sugar, whisk untill smooth.  pour into greased 13 x 9 baking dish and set
aside.  Mix remaining sugar and cinnamon and set aside.

5) On a flour covered surface roll out dough (about 14 x 18 inches) Brush with
all but two tablespoon of butter leaving 1/2 inches border.  Sprinkle sugar
mixture, roll into a tube shape.  Pinch seam to seal.  Brush with remaining
butter and cut into 15 pieces.  place in the pan, cover and let rise for 1
hour, or until doubled in size.

6) Bake at 375 degrees f.  for 25 to 30 minutes, let stand for 3 minutes.
Invert into serving platter, scraping off any remaining filling on to the top.
Tips: A good way to see if the rolls are cooked is to tap them.  If they sounds
hollow, they're ready.

Make sure the water you mix the yeast with is not too warm as this will kill
the yeast.  A healthy yeast should "froth".
If you prefer, you can do the second rising in the fridge overnight and cook
them in the morning.
Makes 15 buns



Fluffy French Toast

1 cup flour
1-1/2 tsp.  baking powder
1/2 tsp.  salt
1-1/2 tsp.  sugar
1/4 tsp.  cinnamon
1 beaten egg
1 cup milk
8 slices bread

Sift dry ingredients.  Blend egg and milk
with flour, mix until smooth.  Coat bread evenly.  Deep
fry at 375 degrees in an electric pan until golden brown.
Use about 1/4 inch deep oil in pan.



French Toast Sticks

2 eggs
1/2 cup confectioners' sugar
1/4 cup milk
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
8 slices white bread, cut into 4 strips each
About 3 tablespoons butter, divided

In a shallow dish, beat the eggs, sugar, milk, maple syrup, and cinnamon
with a fork until well blended.  Dip each bread strip into the mixture,
coating completely.  In a large skillet, melt 1 tablespoon butter over
medium heat.  Cook the bread strips a few at a time for 2 to 3 minutes per
side, or until golden, adding more butter as needed.  Serve immediately or
allow to cool, then cover and chill until ready to serve; when ready to
serve, reheat in the oven or toaster oven for 3 to 5 minutes, or until
heated through.
Serves 4 to 8



French Toast with Cinnamon/Maple Syrup

1 cup pure maple syrup
1 tablespoon butter
2 teaspoons ground cinnamon
3 large eggs
1 cup whipping cream or half and half
2 teaspoons vanilla extract
4 3/4-to 1-inch thick egg bread
Additional butter for cooking

Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in medium
saucepan.  Boil for 2 minutes.  Cool.

Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and
remaining 1 teaspoon cinnamon in bowl.

Place bread slices in large baking dish.  Pour egg mixture over; turn to
coat.  Pierce bread in several places with fork.  Let stand 5 minutes.

Melt 1 tablespoon butter in large skillet over medium heat.  Add bread and
cook until brown, about 3 minutes.  If needed, add more butter to skillet;
turn over bread and cook until brown, about 3 minutes.  Transfer to plates.
Serves 2



Funnel Cakes

1 pint milk
2 eggs
1/2 tsp. salt
1 quart flour
1 tsp. baking powder
1 Tbsp. sugar

MIX WELL. Run through funnel into hot fat, brown,
sprinkle with confectioners sugar, serve and enjoy.



Golden Grits

3 1/2 cups water
1 cup yellow grits
1 cup (4 ounces) shredded sharp cheddar cheese
6 tablespoons (3/4 stick) butter, softened
2/3 cup milk
3 eggs, beaten
2 scallions, thinly sliced
1/8 teaspoon ground red pepper
1 teaspoon salt
1/8 teaspoon black pepper

1.  Preheat the oven to 350 degrees F.  Coat an 8-inch square baking dish
with nonstick cooking spray.  In a large saucepan, bring the water to a
boil over high heat.  Add the grits, cover loosely, and cook for 5 to 8
minutes, or until the water is absorbed and the mixture is very thick,
stirring occasionally.
2.  Remove the grits from the heat and add the cheese and butter, stirring
until melted and well-combined.  Stir in the remaining ingredients until
well-blended, then spoon into the baking dish.  Bake for 30 to 35 minutes,
or until light golden.
Serves 6 to 8



Good Pancakes

Nonstick Spray
1 1/4 cups self rising flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1/4 cup cooking oil
pinch of salt


1.  Preheat a skillet over medium heat.  Use a pan with a nonstick surface
or apply a little nonstick spray.

2.  In a blender or with a mixer, combine all of the remaining ingredients
until smooth.

3.  Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4.  When the edges appear to harden, flip the pancakes.  They should be
golden brown.

5.  Cook pancakes on the other side for same amount of time, until golden
brown.
 
Makes 8 to 10 pancakes.



Good Waffles

1 pkg dry yeast
2 c lukewarm milk
4 eggs, separated
1 tsp vanilla
2 1/2 c sifted flour
1/2 tsp sal
t 1 tbs sugar
1/2 c melted butter

Dissolve yeast in milk, add egg yolks and vanilla.  Add dry ingredients.
Stir in melted butter.  Beat egg whites until stiff (in another bowl), and
fold into mix slowly.  Let rise about 45 minutes.  Preheat waffle maker, and
bake about 3/4 cup batter per waffle.  Bake longer, or use 1/2 c for
crispier waffles.


Great Waffles

1/2 c.  warm water
1 tsp sugar
1 pkg dry yeast
2 1/2 cups all purpose flour
1/4 cup sugar
1/4 tsp salt
1/4 tsp nutmeg
2 cup lukewarm milk
2 egg yolks, beaten
1/2 cup margarine, melted
2 tsp vanilla extract
2 egg whites

Measure water into a large bowl.  Add 1 tsp.  sugar and stir to dissolve.
Sprinkle yeast over water and let stand 10 minutes.  Stir well.  Add all
remaining ingredients except egg whites and beat with a rotary beater
until smooth.  Cover with wax paper and let rise in a warm place for 30
minutes.  Beat egg whites until stiff but not dry ank fold into batter.
Bake in a moderately hot waffle iron.  Makes 5 large waffles.
These may be frozen and used later.


Original Doughnuts

2 Eggs--Beaten
1/2 Cup Sugar
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Hot Melted Butter
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ginger
1/2 Cup Milk
1 1/2 Cups All-Purpose Flour

Deep fryer:  365°F
Beat eggs until thick and lemon colored.  Add rest of ingredients.
On a bread board dusted with flour and a little ginger, roll out 1/2 inch
thick and cut with doughnut cutter.
Let stand for 1 hour covered with a lines towel.
Deep fry in fat at 365°F.  degrees..  Remove from fat, shake off
excess fat and shake in a paper bag full of cinnamon and granulated
sugar or confectioners sugar.



Outstanding Cheese Souffle

3 Tbsp.  butter
3/4 cup milk
salt and pepper
3 egg yolks
4 Tbsp.  flour
2 oz.  parmesan or Gruzere cheese
nutmeg
3 stiffly beaten egg whites

Melt the butter.  Stir in the flour.  Beat in the milk.
Season with salt, pepper and nutmeg.  Stir over strong heat until
boiling; remove.  Add the cheese to the egg yolks.  Fold in the beaten
egg whites.  Fill a buttered souffle dish to a fingers width from
top.  Bake at 400 degrees for 20-25 minutes.  Serve with baked
tomatoes and crusty bread for a simple elegant meal.


Overnight French Toast

1 Long Loaf French Bread, About 1/2 lb
8 large eggs
3 cups milk
4 tsp sugar
3/4 tsp salt
1 tbsp vanilla
2 tbsps butter, cut into small pieces

Cut bread into 1 inch thick slices.
Arrange in a single layer in a 9 x 13 inch pan.
In a large bowl, beat eggs, milk, sugar, salt and
vanilla until well mixed.  Pour over bread.  Cover
with foil and refrigerate overnight.  Dot bread
with butter.  Bake uncovered at 350 degrees for 40-45
minutes.  Serve with maple syrup or honey.




Peach Blueberry Pancakes
                                                      
1 cup flour
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon maple syrup

Mix and let sit for a couple minutes while you peel and chop 2 - 3 small or 1 -
2 large ripe peaches Add peaches and juice to the batter, toss in a 1/2 cup of
blueberries if you happen to have them in the fridge, stir gently. Makes 6 - 8
medium sized pancakes. Serve with real maple syrup.



Pigs in a Blanket

1 tube buttermilk refrigerator biscuit dough
smoked chicken apple sausages
Sweet Hungarian Paprika or Zip
Honey Mustard Pretzel Dip

Preheat oven to 375 degrees.  Roll each biscuit with a rolling pin to about 1/4
inch thickness.  Wrap 1-2 of these around the sausage, it depends on how large
the sausage is as to how many you will need for each.  Pinch the edges together
and place them with the seam side down on a parchment lined baking sheet.
Sprinkle with paprika.  Bake about 20 to 25 minutes,or until browned.  Serve with
any good flavored mustard sauce for dipping.



Potato Pancakes

6 medium potatoes,peeled
2 eggs
2 Tbls.  flour
2 tsp.  grated onion
1 1/2 tsp.  salt

Grate (or shred) potatoes.  Mix all
ingredients in a bowl.  Fry by tablespoons full in
butter untill brown on both sides.(like pancakes)
3 to 4 servings



Sausage Bread

2 lbs Sausage (either hot or mild or both)
16 Oz. Grated Cheddar Cheese
3 Eggs Well Beaten
3 Cans Pillsbury Crescent Rolls

Spray a 13" X 9" glass pan with Pam.
cook sausage (scrambled) until done.  Drain very well, then
add cheese and all but 1 tbsp of the beaten egg.  Mix well.
Line bottom and sides of baking dish with 1 and 1/2 cans of
crescent rolls, being sure to seal the edges and perforations.
Fill with sausage mixture and top with remaining crescent rolls.
Brush top with the tbsp of egg. Bake at 350 degree F or until a
golden brown.  Cut in squares to serve.




Sausage Roll Ups

1 package (16 ounces) spicy pork sausage
1/2 red bell pepper, diced
4 scallions, thinly sliced
2 packages (8 ounces each) refrigerated crescent rolls

Preheat the oven to 400 degrees F.  In a medium bowl, combine the sausage,
pepper, and scallions, mix well.  Unroll one package of crescent rolls and
press the seams together to form one large rectangle.  Repeat with the
second package of crescent rolls.  Spread half of the sausage mixture
evenly over each rectangle, starting from a narrow end, roll up jelly-roll
style.  Cut each roll into eight equal slices and place the slices on their
sides on a baking sheet, forming a square.  Bake for 25 to 30 minutes, or
until the sausage is no longer pink and the crust is golden.  Serve warm.
Serves 10 to 12
Tip: Make the filling for this the night before you want to serve it, then
in the morning all you have to do is roll, cut, and pop it in the oven.



Tortilla Breakfast Casserole                                           
                
8 flour tortillas
8 slices ham
8 pieces Monterrey Jack cheese 1x1 1/2 x 5 inches)
8 whole green chilies
2 1/2 cups grated cheddar cheese
White Sauce:
3 Tbsp. butter
1/3 cup flour
2 1/2 cup milk
mild red chili powder or paprika

Roll a slice of ham, strip of cheese and chili in a tortilla.
Put in a casserole dish.
Make the white sauce.
Add butter and flour in sauce pan.
Cook together a few minutes and add milk.
Cook, stirring until the sauce thickens.
Pour the sauce over the tortilla rolls.
Top with cheddar cheese and chili powder.
Bake 40 min at 350 F.



Upside Down Caramel Pecan Muffins

1/3 cup brown sugar
2 tablespoons butter, softened
Pecan halves, 3 to 4 per muffin cup
1 cup flour
1 cup quick-cooking oats
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
1 cup buttermilk
Preheat oven to 400 degrees F.
Blend brown sugar with 2 tablespoons butter. Evenly pat brown sugar/butter mixture into muffin cups. Arrange pecan halves on top of mixture.
In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda. Cut butter into mixture.
Blend egg with buttermilk and stir into flour mixture until just dampened. Spoon batter into muffin cups, on top of pecan halves. Bake for 15 to 20 minutes.



Wife Saver Eggs

16 Slices of White Bread
16 Slices of Canadian or Breakfast Ham
16 Slices of Cheddar Cheese
6 Eggs
1/2 Tsp Salt
1/2 Tsp Pepper
1/2-1 Tsp Dry Mustard
1/4 C Minced Onion
1/4 C Chopped Green Pepper
1-2 Tsp Worchestershire Sauce
3 C Whole Milk
Dash Tobasco
1/4 LB Margarine
Special K or Cornflakes

Grease a 9x13 Baking Dish
Cover the entire bottom of dish with bread, then bacon,
then cheese.Then Bread again.  Beat eggs, salt and pepper.
Add Remaining ingredients except cereal and better.  Pour
over bread layers.  Make this the evening before you want
to serve.  In the morning, cover with crushed cereal.  Melt
butter and pour over the top.  Bake uncovered for 1 hour at
350.  Let stand 10 minutes before serving.  If there are only
4-5 people eating, cut this recipe in half.  You may substitute
Fat free and low fat egg, cheese, or milk products.