-- BREAKFAST FOODS --

• 
  
• Buttermilk Pancakes or Waffles
• Breakfast Casserole
• Caramel Spiced Citrus Syrup
• Sausage and Egg Soufflé
• Blueberry Coffee Cake Muffins
• Blueberry Coffee Cake
• Stuffed Baked French Toast
• Oat Bran Muffins
• Bran Muffins
• French Toast
• French Toast
• French Toast
• Big Dutch Babies
• Yummy Buttermilk Syrup
• German Pancakes
• Pancakes
• Swedish Pancakes
• Banana Nut Bread
• Waffles
• Vanilla Crepes
• Cornmeal Crepe Batter
• Mimi’s Café Carrot Raisin Bread

Buttermilk Pancakes or Waffles

CATHRYN DANIELS

2 1/2 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
4 cups buttermilk


Mix all ingredients. Batter should be slightly lumpy.

Breakfast Casserole

AMANDA CALL

1 large bag frozen hash browns
3 tablespoons melted margarine or butter
8 eggs, beaten
1 cup ham or sausage
2 cups Swiss cheese
2 cups cheddar cheese
1 bunch diced green onions


Put hash browns in 9" x 13" pan and drizzle melted butter over them. Bake 25 minutes at 425°. Mix remaining ingredients together. Pour over hash browns and bake another 30 to 40 minutes. Serves 12 to 15.

Caramel Spiced Citrus Syrup

SARA JENSEN

3/4 cup cold water, divided
1/4 cup sugar
1/4 cup light corn syrup
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 + large grapefruits or oranges, peeled and sectioned (8 cups)
cinnamon sticks, orange rind curls (garnishes)


Cook sugar, 1/3 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring 30 minutes or until mixture is caramel colored (add extra time if you are doubling the recipe.) Remove from heat. Add remaining 1/2 cup water (sugar mixture will clump but will dissolve when heated.) Bring to a boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves. Pour over fruit sections (may use a combo of oranges and grapefruit, or either alone.) Garnish as desired, and serve warm.


CARAMEL SYRUP CAN BE MADE AHEAD OF TIME AND CHILLED. REHEAT IN SAUSPAN BEFORE SERVING.

Sausage and Egg Soufflé

SARA JENSEN

2 (12-ounce) packages breakfast sausage links
12 slices white bread, cubed
1/2 pound grated cheddar cheese
1 dozen eggs
2 cups milk
1 small onion, chopped (can sauté with the sausage, optional)
salt and pepper to taste
1/2 cup melted butter
paprika (optional)


Cook and cut sausage into bite-sized pieces. Sauté onions with sausage drippings. Place bread on bottom of greased 9" x 13" pan. Add sausage and cheese over the bread. In a separate bowl, mix eggs, milk, onion, salt and pepper and then pour into pan. Pour melted butter over top and sprinkle with paprika. Refrigerate overnight. Bake at 350° for 35 to 45 minutes or until egg is set. After egg is set, broil so top is crispy. Let stand 10 minutes before serving. Serves lots!


MAKE THE NIGHT BEFORE AND NO DISHES IN THE MORNING. FOR A BIG GROUP, USE A BIGGER PAN AND ADD MORE SAUSAGE, EGGS AND CHEESE. IT’S HARD TO MESS UP!

Blueberry Coffee Cake Muffins

KATHARINE HAYNIE

1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3 extra large eggs, room temperature
1 1/2 teaspoon pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints blueberries


Preheat oven to 350°. Place liners in muffin pans. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time. Add vanilla, sour cream and milk. In a separate bowl, sift together flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixer. Fold the blueberries with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and cake tester comes out clean. Yields 16 muffins.

Blueberry Coffee Cake

JULIE ROYLE

TOPPING
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup pecans, chopped (optional)

CAKE
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1/2 cup margarine
1 cup sugar
2 eggs 1 cup sour cream
1 teaspoon vanilla
2 cups fresh blueberries (frozen okay)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refrigerate topping for 30 minutes. Mix together flour, baking powder, baking soda and salt. Set aside. Beat margarine and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients; mix well. Fold in blueberries. Pour into greased 9" x 13" pan. Sprinkle topping mixture over batter. Bake at 350° for 40 to 45 minutes.

Stuffed Baked French Toast

JULIE ROYLE

20 to 24 slices bread, any variety (white, raisin, cinnamon or egg are good)
6 eggs
4 cups half-and-half
2 teaspoons vanilla
1 cup sugar
dash nutmeg

FILLING
16 ounces cream cheese
1 teaspoon vanilla
2 eggs
1/2 cup sugar


Trim crusts from bread. Spray a 3-quart baking dish with non-stick pan coating. Arrange half bread in pan so that entire bottom is covered. In a separate bowl, mix eggs, half-and-half, vanilla and sugar. Pour half of this liquid over bread. In a separate bowl combine filling ingredients together until creamy. Pour filling over moistened bread. Arrange other half of bread over top of filling and pour rest of egg mixture over the top. Sprinkle top with dash of nutmeg. Cover and let stand in refrigerator overnight. Bake in a preheated 350° oven for 60 minutes. Let stand 10 minutes before cutting. Serve with warmed maple or fruit syrup or fresh fruits.


THIS DISH IS PERFECT FOR A CLASSY OR CASUAL BRUCH. SERVES 12.

Oat Bran Muffins

CHELSEA KASEN

1/2 cup dark brown sugar
1 1/2 cups oat bran
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup blue berries
1 small can crushed pineapple
1/2 teaspoon salt
2 eggs
1 cup chilled applesauce
4 tablespoons oil
1 ripe banana
cinnamon to taste
chopped walnuts (optional)


Preheat oven to 400°. Line or grease 12 muffin cups. Blend together brown sugar, oat bran, flour, baking powder, soda, salt, cinnamon. Add eggs, applesauce and oil. Mix until well blended. Then add blue berries, banana and pineapple. Mix. Spoon batter into muffin cups. Let stand 10 minutes. Place in oven for 15 minutes or until golden brown.

Bran Muffins

SARA JENSEN

7 cups raisin bran
1 cup melted butter
1 1/2 cups Splenda
1 cup sugar
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
3 1/4 cups whole wheat flour
1 cup flour
lots of raisins (2+ cups)


Stir in large bowl. Do not remix. Store in a large container with an airtight lid. Keeps 4 to 6 weeks. Bake at 350° for 12 to 15 minutes. (Can microwave dough in mug in the mornings 1 to 1 1/2 minutes).


THIS IS A GREAT & HEALTY COMFORT FOOD!

French Toast

KATHARINE HAYNIE

8 slices Texas toast
6 large eggs
1 1/2 cups half-and-half
1/2 teaspoon pure vanilla extract
1 tablespoon honey
1/2 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon oil


In a large bowl combine eggs, half-and-half, vanilla, honey and salt. Mix well. Put the oil and butter in a medium sized skillet and set the heat to medium high. Dip a slice of the Texas toast in the egg mixture and allow to soak on both sides for about one minute. Cook toast on the skillet for 2 to 3 minutes on each side. Repeat with remaining slices of toast. Keep toast warm on a baking sheet in the oven at 350°. Add your favorite toppings.

French Toast

KIRSTEN JACOBS

6 large eggs
1 1/2 cups half-and-half
2 tablespoons vanilla extract
1/2 teaspoon cinnamon
pinch of salt
half a loaf of Challah bread, cut into slices


Mix all the ingredients together in a bowl. Arrange a single layer of slices of Challah bread in a long rectangular pan and allow this to soak around ten minutes. (You may have to use only half the egg mixture and repeat the process with remaining slices of bread, as most pans are not big enough to hold half a loaf of bread slices at a time.) Melt butter in a pan, cook slices over medium heat until toasted. Serve and enjoy.


BUTTERMILK SYRUP
1/2 cup melted butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla

Mix melted butter, sugar, and buttermilk in a saucepan and bring to a boil. Remove from heat and add baking soda and vanilla. Cool slightly and serve warm.

French Toast

CHELSEA KASEN

8 large eggs
1 cup half-and-half
2 teaspoons vanilla extract
2 pinches of salt
1/2 teaspoon nutmeg
2 teaspoons ground cinnamon
12 slices of bread


In a shallow dish, beat together with wire whisk eggs, half-and-half, vanilla, salt, nutmeg, and cinnamon. Heat and butter a skillet. Coat the bread in egg mixture. Cook slices on skillet until golden brown on each side. Serve warm with fresh fruit and syrup. Serves 6.

Big Dutch Babies

ANNA JOHNSON

For 2 to 3 Quart Pan:
1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup flour

For 3 to 4 Quart Pan:
1/3 cup butter
4 eggs
1 cup milk
1 cup flour

For 4 to 4 1/2 Quart Pan:
1/2 cup butter
5 eggs
1 1/4 cup milk
1 1/4 cup flour

For 4 1/2 to 5 Quart Pan:
1/2 cup butter
6 eggs
1 1/2 cup milk
1 1/2 cup flour


Select the recipe proportions to fit your pan, and get out the ingredients you will need.

Put the butter in the pan and set it into a 425° oven, then mix batter quickly while butter melts. Put eggs in blender container and whirl at high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling for 30 seconds. (With a rotary beater, beat eggs until light and lemon colored; gradually beat in milk, then flour.)

Remove pan from oven with the butter melted and pout batter into the hot melted butter. Return the pan to the oven and bake until puffy and well browned, 20 to 25 minutes. Serve at once with any fruit topping, i.e. canned pie filling, hot fruit, fresh fruit. (Fresh fruit with cream or whipped cream is great.) Syrups or powdered sugar is good, too.


HAVE EVERYONE WAITING AT THE TABLE WHEN THE DUTCH BABY COMES OUT OF THE OVEN, WHILE IT IS PUFFED UP.

Yummy Buttermilk Syrup

DANIELLE SCOVILLE

1 cup buttermilk (made by putting 1 teaspoon
vinegar in a measuring cup, add milk to equal
1 cup, let stand for about 5 minutes so it will curdle)
2 cubes butter (not margarine)
2 cups sugar
2 tablespoons light Karo syrup
2 teaspoons baking soda
2 teaspoons vanilla
cinnamon to taste

Bring buttermilk, butter, sugar and Karo syrup to a boil then remove from heat. Add remaining ingredients.

MAKE SURE YOU PREPARE THE SYRUP IN A LARGE POT. WHEN YOU ADD THE BAKING SODA IT FOAMS QUITE A BIT. YOU CAN CUT THIS RECIPE IN HALF OR DOUBLE IT. IT STORES WELL IN THE REFRIGERATOR, ALTHOUGH IT IS BEST SERVED WARM.

German Pancakes

SARA JENSEN

1 cup flour
1 cup milk
6 to 7 eggs
dash salt
1/2 cube butter

Preheat oven to 450°. While the oven is warming, put the butter in a 9" x 13" pan and place it in the oven until the butter is melted. In a blender, combine the rest of the ingredients. Once the butter is melted, pour the egg mixture into the pan and bake for 15 minutes (pancakes will be big and starting to brown). Serve immediately.


THIS IS SO EASY AND LOOKS IMPRESSIVE. BEST SERVED WITH BUTTERMILK SYRUP, BUT YOU CAN ALSO SERVE WITH JAM, MAPLE SYRUP, OR LEMON JUICE AND POWDERED SUGAR.

BUTTERMILK SYRUP
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla


Mix butter, sugar and buttermilk together in a medium saucepan and bring to a boil. Take off the heat and add the vanilla and soda. Stir until the foam goes down. Serve warm.


GREAT OVER GERMAN PANCAKES, FRENCH TOAST, WAFFLES, BACON…ANYTHING!

Pancakes

COURTNEY FJELDSTED

PANCAKES
1 cup white flour
1 cup wheat flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1/3 cup oil


Mix all ingredients together and cook on a heated skillet. Serve with Buttermilk Syrup.

BUTTERMILK SYRUP

1/2 cup butter

1 cup buttermilk

1 cup sugar

1/2 teaspoon baking soda

2 tablespoons light corn syrup

1 teaspoon vanilla

Melt butter in a large saucepan. Add the buttermilk, sugar, baking soda, and corn syrup and stir well. Bring to a boil on medium-high heat. Lower temperature to medium-low and stir constantly for 7 minutes at a rolling boil. (You want a rolling boil not a high boil—a high boil makes thicker syrup.) Timing is important—if you cook too long then it caramelizes. Watch for the syrup to foam up a bit, and reduce itself back down. At that point, when the syrup is still a lighter color, it’s done. Remove from heat and add vanilla. If you prefer a more caramel-like syrup, then cook it a bit longer until it turns a light golden brown and thickens.

Swedish Pancakes

AMANDA CALL

2 eggs beaten
2 cups milk
1 cup flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons melted butter


Combine eggs and milk. Beat. Add dry ingredients. Beat with mixer. Add melted butter. Pour on greased pan. Fill with jelly or jam, roll, and dust with powdered sugar. Makes 16 to 18 pancakes, 4 to 5 inches in diameter.

Banana Nut Bread

LAUREN POSEY

1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tablespoons milk
1 cup mashed ripe bananas
1/4 chopped nuts

Stir together flour, baking powder, soda and 3/4 teaspoon salt. Set aside. In a mixer bowl beat sugar and shortening with electric mixer till light, scraping sides of the bowl often. Add eggs, one at a time, and the milk, beating till smooth after each addition. Add flour mixture and bananas alternately to creamed mixture, beating till smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8" x 4" x 2" loaf pan. Bake at 350° for 60 to 65 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove pan; cool. For easier serving, wrap and store overnight.

Waffles

CHELSEA KASEN

1 egg
3 tablespoons oil
1 1/2 tablespoons sugar
1 cup half-and-half
1 cup flour
3 tablespoons baking powder
1 teaspoon salt


Stir wet and dry ingredients separately, then together. Cook in waffle iron.

Vanilla Crepes

CHELSEA KASEN

1 1/2 cups milk
3 eggs
2 tablespoons vanilla extract
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

In a large bowl, mix together the milk, eggs and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. Heat a crepe pan (or skillet) over medium heat until hot. Coat pan with oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Fill crepes with your favorite fruit, cream, caramel, cheese or ice cream to serve!

Cornmeal Crepe Batter

SARA JENSEN

1 (8-ounce) package corn muffin mix
3 eggs
2 tablespoons butter, melted
1 1/2 cup milk

Combine all ingredients in mixing bowl (or blender.) Mix until batter is smooth. Refrigerate for at least an hour. Stir well before using and between almost every crepe. Cook on upside-down crepe griddle or in traditional pan. Makes 12 to 15 crepes.


THESE ARE BEST SERVED WITH SCRAMBLED EGGS WITH PEPPER, TOMATOES, ONION, CHEESE AND JALAPEÑOS. SERVE WITH SALSA, SOUR CREAM AND GUACAMOLE. DELICIOUS!

Mimi’s Café Carrot Raisin Bread

CHELSEA KASEN

1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup oil
1 1/2 cups brown sugar, packed firmly
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple with juice, drained
1 cup finely shredded carrots
1/2 cup raisins


Sift first five ingredients into mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 º for about 40 minutes (small loaf takes 30 minutes.)