BREAKFAST

CREPES

BANANA-FILLED CARAMEL-CHOCOLATE CREPES
Prep/total: 1 hour 25 minutes Serves 12
these are really rich. I usely make the Canadian ones also so you don't have so much richness. Enjoy these are really good.
Crepes
1 box Pillsbury Traditional Fudge Brownie Mix (i just just my fave)
1 cup all purpose flour
3 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil (i used canola oil)
Filling
1 cup unsalted/salted butter
1/2 cup sugar
2 tsp vanilla
1 Tbsp finely grated lemon peel
6 large firm ripe bananas, cut into 1/4" slices
Toppings
1/2 cup caramel ice cream topping
3/4 cup frozen (thawed) whipped topping
2 Tbsp powdered sugar
1/4 cup walnuts (fave nuts)
1) In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
2) Spray 10" skillet with no-stick cooking spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
3) Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.
4) In large saucepan, cook butter and sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.
5) Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat until remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle with nuts and powdered sugar. Serve immediately.
By: Kirsten W.

FRENCH CANADIAN CREPES
2 cups milk
1 cup all purpose flour
1 egg
1 Tbsp butter, melted
Whisk all ingred. until smooth. Allow to rest in fridge at least 20 minutes before making recipe
Melt a little butter in crepe pan on low heat.
Add 3 Tbsp to swirl pan cook 1 minute. Loosen edges, flip cook another 1 minute.
Makes 10. Fill with sweetened whipped cream, fold, drizzle with maple syrup.
Or make your fave pudding (white chocolate mouse) and then your fave fruit, whipped cream and your fave syrup, caramel. Enjoy
By Kirsten W.

PRALINE PECAN CREPES
Prep time: 1 hr Cooking time: 13 min yield: 8 servings (2 cups sauce)
Crepes ingredients:
3/4 cup all purpose flour
1 ½ tsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 Tbsp butter, melted
1/4 tsp vanilla
1 tsp butter
Sauce ingredients:
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 Tbsp cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 Tbsp vanilla
*Combine flour, 1 ½ tsp sugar, backing powder and salt in small mixer bowl. Add all remaining crepes ingredients except 1 tsp butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes)
*Melt 1 tsp butter in 6 or 8 “ skillet until sizzling. For each crepe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crepes on plate. Repeat with remaining batter, placing waxed paper between each. Cover crepes. Set aside.
*Melt 1/4 cup batter in 10" skillet over medium heat; stir in 1/4 cup sugar, brown sugar, and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
*Meanwhile, fold each crepe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.
Nutrition Facts (1 serving): calories 220, fat 11g; cholesterol 50mg; sodium 180mg; carbs 26g; dietary fiber 1g; protein 4g


CASSEROLES

BREAKFAST CASSEROLE
4 lbs hash browns
fry cup onions, ham, bacon, green pepper
1 lb cheese, grated
Warm up hash browns until brown. Whip up 1 dozen eggs in separate bowl, add milk or cream.
Layer in 2 9x13 pan:
Hash browns
onions, meats and veges
egg and drizzle over
if you can’t see the egg, you need to make up more mix.
Put foil over the pan.
Cook at 350 to 375̊ for about 1 hour.

BREAKFAST SAUSAGE CASSEROLE
1 pkg sausage cooked, crumbled, drained 1 tsp dry mustard
10 eggs, lightly beaten 16 oz day old bread, cubed
3 cups light cream 4 oz cheddar cheese, shredded
1 tsp salt 4 oz Swiss cheese, shredded
1 bunch green onions, chopped
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses and sausage. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350̊ or until golden brown. Serves 6 to 8.
By Grandma Dorothy Taylor

WESTERN SKILLET OMELET
Prep: 10 min Total:55
1 lb russet potatoes (about 3), peeled, cubed
6 slices Oscar Mayer bacon
1/2 cup chopped green peppers
1 tomato, chopped
3 green onions, sliced
6 eggs
1 cup shredded cheddar cheese
PLACE potatoes in large saucepan; cook with water. Bring to boil; continue boiling 5 minutes. Drain well and set aside.
COOK bacon in large skillet on medium-high heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 min. Add potatoes; cook an additional 15 minutes, stirring occasionally.
MAKE 6 small wells in potato mixture. Add one egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5 to 8 minutes or until eggs are set.
MAKES 6 servings
SHORTCUTS: Use Oscar Mayer Ready to serve bacon, which is 100% real, fully cooked bacon that is ready in 30 seconds, instead of the regular bacon. Omit cooking bacon.
BY: Kirsten (food & family fall 2007 magazine)


MUFFINS

LEMON BLUEBERRY MUFFINS
2 cups all purpose flour 1 cup fresh blueberries, rinsed/drained
1/4 cup plus 2 Tbsp sugar, divided 3/4 cup butter, melted
1 Tbsp baking powder 3/4 cup milk
½ tsp salt 1 egg
1 Tbsp lemon zest 1/4 tsp ground cinnamon
Preheat oven to 400̊. In classic batter bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.
Place butter in small microwave bowl on High 1 minute or until melted. Using pastry brush, lightly brush cups of muffin pan with butter; reserve remaining butter. In small batter bowl, whisk egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.
Using medium scoop, divide batter evenly among muffin cups. Combine remaining 2 Tbsp sugar and cinnamon in flour/sugar shaker. Sprinkle over muffins.
Bake 20-25 minutes or until golden brown and cake tester inserted in center comes out cleam. Remove to cooling rack. Cool 5 minutes; remove from pan. Serve warm.
Yield: 12 muffins
Nutrients per serving: cal. 200, total fat 10g. Sat. Fat 6g, chol. 45 mg, carbs. 25 g, protein 3 g, sodium 270mg, fiber 1 g
By Pampered Chef

RASPBERRY ALMOND MINI-MUFFINS
2 cups all purpose flour ½ cup (1 stick) butter, melted
2/3 cup sugar 2/3 cup milk
2 tsp baking powder 1 egg
1/4 tsp salt 3/4 tsp almond extract
1/4 tsp ground cinnamon 1/4 cup rasp preserves
Powdered sugar (opt)
Preheat oven to 400̊. Combine flour, sugar, powder, salt and cinnamon in classic batter bowl. Stir in melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
Spray mini muffin pan with non cooking spray. Fill prepared muffin cups using medium scoop (1 scoop per muffin cup). Press approximately ½ tsp raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
Bake 12-14 minutes or until lightly golden brown or cake tester inserted in center comes our clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.
Yield: 24 mini muffins
Nutrients per serving: cal. 109, total fat 4 g
BY Pampered Chef


PANCAKES/WAFFLES

CANDIED PANCAKES
1 ½ cups flour
1 egg, beaten
2 tsp baking powder
4 teaspoons melted butter
½ tsp salt
3/4 cup water
1/4 cup sugar
1 ½ teaspoon vanilla
3/4 cup milk
Mix add more flour if needed. Batter should be lumpy. Cook on skillet
By Jenn W.

GERMAN PANCAKES
6 eggs
½ tsp salt
1 cup milk
1/4 cup sugar
1 cup flour
5 T butter
Preheat oven to 450 whip eggs until thick and lemon color. Add the milk, flour and salt. Place the butter in the 9x13 pan and place in hot oven until melted. Pour the egg mixture into the pan and bake for 15 - 20 minutes or until golden brown.
By: Stephanie P.

PANCAKES
2 cups flour or wheat flour
2 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
Mix...add
1 cup milk and 1 cup buttermilk or 2 cups milk
2 eggs
2 Tbsp oil
Cook.
By: Erica H.

WAFFLES
1 3/4 cups all purpose flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
2 large eggs, separated
1 3/4 cups milk
1/4 cups vegetable oil
butter, for serving
Maple syrup, for serving
1) Heat waffle iron to high, Heat oven to 200. In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
2) In a medium bowl, whisk together egg yolks, milk and oil. Add to flour mixture, whisking just until large lumps disappear.
3) In a small bowl, beat the egg whites to stiff glossy peaks. Fold whites into batter.
4) Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Cover iron and cook until no steam emerges, 5 to 7 minutes.
5) Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. Serve with warm butter and syrup.
By: Kirsten W.


SYRUPS/SAUCES

APPLE CIDER SYRUP
1 cup sugar
½ tsp lemon juice
2 T corn starch
1/4 tsp cinnamon
2 cups apple cider - juice
1/8 tsp nutmeg
2 T butter
stir in pan and melt simmer 5 to 10 minutes. I make wassail up and then us that in stead of apple cider.
By: Stephanie P.

BLUEBERRY PATCH SYRUP
1 pt fresh blueberries
1/4 cup water
1 /2 cup granulated sugar
1 TBSP lemon juice
Rinse the blueberries and remove the stems. Place in a 3 quart saucepan. Add the water and sugar.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low. Cook, stirring occasionally, until thickened, about 10 minutes.
Press the blueberries through a fine sieve, reserving the juice and discarding the skins.
Add the lemon juice and mix well. Let stand to cool. Pour into a glass jar with a lid. Store in the refrigerator for up to 3 weeks. Reheat to serve or serve at room temp.
per 2 Tbsp servings: 69 cal., 0g protein, 0g Fat, 18g carb; 2 mg sodium; 0mg chol.; 1g fiber.
Tip: this recipe is very adaptable; try it with strawberries, blackberries, raspberries or red currants

FRUIT AND YOGURT DIP
1 carton (8oz) vanilla yogurt
2 T brown sugar
4 tsp lemon juice
favorite fruit

HOT BUTTERED BLUEBERRY SAUCE
1/3 cup sugar
2 Tbsp all purpose flour or 1 Tbsp cornstarch
1/4 tsp salt
1 Tbsp lemon juice
1 cup hot water
1 ½ cups fresh or frozen blueberries, whole, unsweetened
2 Tbsp butter
3 Tbsp Amaretto or almond flavored liqueur
In a saucepan, combine sugar, flour or cornstarch, and salt.
Add lemon juice and water, slowly, stirring until well blended. Bring mixture to a boil over high heat, whisking vigorously. Cook until thickened, about 2 minutes.
Stir in blueberries, butter and flavoring. Serve warm at room temp.
Storing Sauce Store any unused sauce in a covered container in the fridge
About thickeners If you use flour to thicken the sauce, it will be opaque. If you use cornstarch, the sauce will be clear and glossy.


FRENCH TOASTS

MOTHER'S DAY FRENCH TOAST FROM KNEADERS
Ingredients:

• 8 oz cream cheese softened
• 1 cube butter
• 1 cup maple syrup

Microwave above for 30 seconds and beat until smooth

• 1 1oaf of Kneaders Chunky Cinnamon

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

• 12 eggs
• 2 cups half/half
• 1 tsp vanilla (more if you like)

Beat until frothy, pour over Chunky Cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. Serve hot.

Can be made the night before and put into hot oven 1 hour before you serve

PEACH FRENCH TOAST
1 cup packed brown sugar
5 eggs
½ cup butter
1 ½ cup milk
2 Tbsp. water
1 Tbsp. vanilla extract
1 pkg. frozen peaches
Ground cinnamon
1 loaf thick sliced bread
In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 9 X 13 pan; top with frozen peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover; bake 25-30 minutes longer until the bread is golden brown
By: Kirsten W.

PRALINE FRENCH TOAST
6 Tbsp Butter
1/4 cup Sugar
1 cup Light Brown Sugar
1/3 cup Milk
2 tablespoons Light Corn Syrup
1 tsp grated Orange Rind
½ cup chopped Pecans
½ tsp Cinnamon
2 Eggs plus 3 Egg whites
1 tsp Vanilla
1 cup Orange Juice
1 (16oz) loaf French Bread-cut into 12 to 15 (1 inch) slices
*In a microwavable dish, combine butter, brown sugar & corn syrup. Microwave until the butter has melted & the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish.
*In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon & vanilla.
*Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices.
*Cover with plastic wrap & refrigerate overnight.
*Prior to serving, preheat to 350 degrees.
*Bake for about 30 minutes or until toasty. Serve immediately with some of the praline sauce that forms in the bottom of the baking dish!
Enjoy!
By: Kirsten W