Buttermilk Waffles

From Better Homes and Gardens Cookbook

Ingredients:

• 1 3/4 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 egg yolks
• 2 cups buttermilk
• 1/2 cup cooking oil
• 2 egg whites

Instructions:

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside
2. In another medium mixing bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).
3. In a small mixing bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not over mix.
4. Pour 1 cup of batter into waffle iron and cook for 3 minutes.

Buttermilk Syrup

Ingredients:

• 1/2-3/4 cup sugar
• 1/2 cup butter
• 1/2-3/4 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla

Instructions:

• Mix sugar, butter, and buttermilk in medium saucepan. 
• Cook to boiling and butter is melted. 
• Remove from heat.
• Add baking soda and vanilla. (Mixture will foam up a little.)

Serve warm over waffles, pancakes, french toast, german pancakes, etc. Delicious! 

Banana Pancakes with Coconut Syrup

Ingredients:

• 2 eggs, separated
• 1 1/2 cups mashed banana
• 1 cup milk
• 1 tbsp melted butter
• 1 cup flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/8 tsp cinnamon

Instructions:

• In medium bowl, combine yolks and next 3 ingredients
• Add dry ingredients and stir just until blended. 
• Beat egg whites until stiff. Fold into banana mixture. 
• Use 1/4 cup batter for each pancake and cook on hot griddle for 3-5 minutes.
• Turn gently, they are a very tender and light pancake.
• MUST serve with coconut syrup! ;)

COCONUT SYRUP

Ingredients:

• 3/4 cup canned cream of coconut
• 2 tbsp butter
• 1 tbsp lemon juice

Brunch Enchilada Casserole

From Six Sisters Stuff

Ingredients:

• 2 cups of cooked ham, cubed
• 1/2 cup fresh mushrooms, chopped
• 1/2 cup chopped green onions (I used regular onions)
• 1 red pepper, chopped
• 1 green pepper, chopped
• 8 flour tortillas
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 cup of skim milk
• 1/4 teaspoon salt, optional
• 6 Eggland’s Best Eggs, lightly beaten
• 
  

Directions:

• In a large skillet combine red peppers, green peppers, mushrooms and onions. Cook over medium high heat until peppers are soft. Next add your ham and cook with the vegetables until the ham is heated through.

• Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

• In a large bowl, combine the milk, Eggland’s Best eggs and salt (if desired) until smooth.

• Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes.
• Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. 
• Let stand for 10 minutes before serving. Serves 8.

Overnight Sausage and Egg Casserole

From Our Best Bites

6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
*cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn't melt as well and you might end up with a funny texture.

On with the cooking!

Start by removing the crusts from your bread and lightly buttering one side.



Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.


Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chiles.


One time I tried to be all healthy and give this recipe a makeover. I used wheat bread, reduced fat cheese (and much less of it) part egg substitute, etc. It was SUCH a waste of ingredients! Don't even try to take calorie-cutting short cuts. Trust me, just enjoy it!

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.


Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole. I speak from experience from one Christmas morning where my brother got the piece with ALL of the spices. Not so good.

Cover well and place in the refridgerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful like this (oh and your house will smell amazing!)


It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.

Overnight Cinnamon Rolls

From Our Best Bites

Dough
1 T active dry yeast
1/2 C warm water (105 degr F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1 tsp kosher salt
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth.  Whisk in 1/2 C of the flour.  Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture.  Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling.  Take 2 T of the stick of butter and set aside.  Beat  remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish.  Transfer the dough to a floured work surface.  Roll  out into a rectangle about 15x10 in.  Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls.  You can make 12 small rolls, 10 medium ones, or 8 large.   Place cut side up in baking dish.  Melt the reserved 2 T butter and brush on top of rolls.  Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour.  While rising mix glaze ingredients until combined.  Preheat the oven to 350.  Bake until golden brown, about 30 minutes.  Let cool in the pan for 15 minutes.  Spread the glaze over warm rolls and serve.

Crockpot Breakfast Casserole

From Blogger Buffet

Ingredients:
32 oz bag Southern Style hash browns (these are the little square kind - not the shredded ones)
1 lb bacon, fried, drained and torn or cut into pieces
1/2 C diced onion
3/4 lb cheddar cheese, diced
1 dozen eggs
1 C milk
1/2 tsp dry mustard
salt and pepper, to taste


Directions:
Layer frozen potatoes, bacon, onion and cheese in 2-3 layers. Finish with cheese.
Beat eggs, milk, mustard, salt and pepper. Pour on top.
Cook on low for 10-12 hours.

Yummy with salsa, Cholula, green Tabasco, or of course, good old ketchup!

Breakfast Quiche

3 beaten eggs
1 cup half and half
1/2 tsp season-all
salt and pepper to taste
24-oz hash browns
1/2 cup butter
1 cup swiss cheese
1 cup cheddar cheese
1 cup diced ham

Cook hashbrowns in 1/2 cup butter in 9x13 pan at 375 degrees for 20 minutes.

Beat eggs and add half & half, season-all, salt and pepper.  Then add cheeses and ham to egg mixture and pour over top of potatoes.  Bake at 375 degrees for 35 to 40 minutes.

8 servings
526 calories per serving

(Serve with orange rolls and fresh fruit for a special meal.)

Orange Rolls

12 Rhodes dinner rolls, thawed
grated peel of 1 orange
1/2 cup sugar
1/4 cup butter, melted

Grate orange rind and mix with sugar.  Dip thawed rolls in melted butter and coat heavily with rind/sugar mixture.  Place on greased cookie sheet or in greased muffin tins.  Cover with plastic wrap and let rise (2 to 3 hours).  Bake at 350 degrees for 20 to 25 minutes.  While warm, ice with warm glaze.

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
2 Tbsp fresh orange juice

Banana Chocolate Chip Muffins

From What's Cookin'?


1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/4 cup oil
1/4 cup plain yogurt (I used sour cream)
1 egg
2 or 3 medium bananas, mashed (should be about 1 1/4 cup)
3 Tbsp buttermilk
1 cup chocolate chips 

Mix dry ingredients together in one bowl and wet ingredients in
another. Blend together until evenly combined and creamy. Add chocolate chips


Pour into lined muffin tins and fill to top.  Bake at 375 degrees for 25 minutes.

Applesauce Muffins

1 cup sugar

¾ tsp salt

½ tsp soda

½ tsp baking powder

½ tsp nutmeg

½ tsp allspice (maybe, maybe not)

1 ½ tsp cinnamon

1 ½ cup flour

1 cup applesauce

½ cup oil

1 tsp vanilla

Mix all ingredients.  Pour into lined muffin tin.  Bake 18 min and 375 degrees.

Cinnamon Rolls

3 cups warm water
3 Tbsp yeast
1 cup white sugar
1/2 cup butter, melted
1 Tbsp salt
2 eggs
8-9 cups flour
brown sugar (to spread on dough)
cinnamon (to spread on dough)
nuts (optional)

Soften yeast in warm water.  Add sugar, melted butter, salt and eggs.  Beat until mixed thoroughly.  Add flour 1 cup at a time, mixing well.  Add rest of flour and knead well.  Let rise 1 hour.  Roll out dough in a rectangle.  Spread butter, cinnamon and brown sugar (nuts optional), roll up and cut into cinnamon rolls.  Let rise to top of the pan, (or cover with plastic wrap and put in oven until ready to bake) and bake for 12-15 min in a 350 degree oven.  Top with Cream Cheese Frosting.

Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla

Buttermilk Pancakes

From What's Cookin?

3 cups flour

3 Tbsp sugar
1 Tbsp baking powder (3 tsp.)
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup melted butter

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a non-stick griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Variation: Don't forget the indulgent variation of sprinkling a few chocolate chips onto the pancake right after you pour the batter on the griddle!

Note: This recipe makes a lot and is difficult to halve but very easy to make 1/3 or 2/3 since almost all the ingredients come in threes. For 1/3 just use about 2 Tbsp. + 2 tsp milk and 1 Tbsp + 2 tsp butter.