Banana Pancakes

Banana Pancakes
Ingredients:
3/4 C. Oats
3/4 C. Whole Wheat Flour - I used regular
1/2 t. Salt
1 t. Baking Powder
1/2 t. Baking Soda
3/4 C. Mashed Banana - about 1 1/2
1 Egg
1/2 C. Buttermilk - you can mix 1/2 cup skim milk with 1/2 T. Vinegar and let sit 5 minutes to make butter milk
2 T. Olive Oil

Add nuts or chocolate chips if desired - I usually add walnuts and they are so yummy like banana nut bread!!
I doubled the recipe with you guys here and we had just enough so this recipe is somewhat small. When its just Todd and I, I don't double it and we have some leftovers.

Holiday French Toast

HOLIDAY FRENCH TOAST from the kitchen of Joyce Jones

Prepare in a large (13 X 9) glass baking dish sprayed with PAM

Needed ingredients:

1 cup brown sugar
1/2 cup butter melted
3 tsp. ground cinnamon (separate portions - see instructions)
3 tart (large Granny Smith) apples - peeled, cored, and thinly sliced
1/2 cup dried cransins ( or raisins)
1 loaf French bread cut into 1" slices (COSTCO has nice already sliced French bread)
6 lg. eggs
1 - 1/2 cups milk
1 Tb. pure vanilla

1. In a bowl, combine brown sugar and 1 tsp. cinnamon. Add apples and craisins. Toss to coat
well. Spread apple/raisin mixture evenly over the bottom of baking dish.
2. Arrange slices of bread on top.
3. In another bowl, mix eggs, milk, vanilla and remaining tsps. of cinnamon until well blended.
Pour mixture evenly over bread, soaking bread completely.
4. Cover and refrigerate 4 - 24 hours. (I always prepare it the night before.)
5. Bake covered with aluminum foil in a preheated 375 degree oven for 40 minutes.
Uncover for 5 minutes. Serve warm with syrup.

FROTHY HOLIDAY SYRUP from the kitchen of Jean Weinert

In a pan combine the following:

1 cup (2 cubes) butter
2 cups sugar
1 cup buttermilk
Bring to a boil
Add 1 tsp. vanilla
Just before serving, add 1 tsp. baking soda (This creates the bubbly froth.)

Serve on top of French toast and Enjoy!

(When you serve the French toast, turn your spatual over so that the fruit is on top before adding the syrup. It makes it more festive on the plate.)

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

Let batter stand to thicken, about two hours. Cover & Refrigerate

2 cups oats
¼ C. flax see, golden, milled
½ C. all-purpose flour
3 T sugar
1 t. baking soda
1 t. baking powder
½ t. salt
2 ½ cups 1% buttermilk
2 large egg whites
2 T Egg Beaters 99% egg substitute
2 T unsalted butter, melted
1 t. vanilla extract
Maple syrup
Pecans

Combine 1st 7 ingredients in large bowl.
Whisk buttermilk, eggs, butter & vanilla in bowl. Add to dry ingredients.
Whisk until blended.
Cover and refrigerate. Let batter stand to thicken, about two hours. Can sit over night.
Working in batches, ladle onto hot skillet in ¼ cupfuls
Top with warm maple syrup, berries & toasted pecans.

Swedish Pancakes

Swedish Pancakes

8 eggs
4 cups milk
2 cups flour
1 stick butter
1 Tlbs. Sugar
1 tsp. salt
pinch of nutmeg

· In saucepan heat milk and butter just until butter is melted.
· Remove from heat and combine with remaining ingredients
· Mix with an eggbeater until smooth.
· Let batter sit in the refrigerator 24 hours.
· Heat 10-inch sauté pan over medium heat
· Grease only for the first pancake.
· Cook 3 minutes on the first side and 2 minutes on the second.
· Do not increase heat or pancake will burn.
· Serve with boysenberry or maple syrup and dust with powdered sugar.

Apple French Toast

Apple French toast

1 c. brown sugar
1 cube butter
2 Tbls. corn syrup
1 loaf Texas toast bread (extra thick slices)
5 eggs
1 1/2 c. half and half cream
¼ tsp salt
1 tsp. Vanilla
8 c. tart apples, sliced
1 Tbls. tapioca

In a small saucepan melt butter, brown sugar, and corn syrup. Pour mixture onto a large, grease jellyroll pan (18x13x1 in.). Spread apples over that. Sprinkle tapioca over top. Place 12 slices Texas toast in a single layer to cover pan. Mix together eggs, cream, salt, vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Serve with syrup and whipped cream.

Egg Souffle

EGG SOUFFLÉ
Excellent!
Recipe of Carol Jenkins and Anne
Need a 9 x 13 pan
Cook @ 325° for 50-60 minutes

OVERNIGHT

12 Slices of white bread-trim crusts and use a glass to make circle shapes– save the extra bread for cubes.  I usually trim the crust of the rest of the slices in the loaf, too, and then cube those pieces, too.  It adds extra substance to the souffle.
6 ozs. Grated cheddar cheese – Sharp is preferred
6 ozs. Jack Cheese
12 ozs. fresh mushrooms
1/2 green bell pepper
3 Tbls butter

1 lb. cooked bacon or ham chunks

Chop the mushrooms, pepper and bacon/ham and sautée in the butter until limp


BEAT
6 eggs
3 ½ Cups milk

CRUSH
1 Cup French onion rings – Durkees
½ tsp. salt
1/8 tsp. white pepper
¼ tsp. dry mustard

LAYER
In greased 9x13 pan, layer the extra bread cubes, cheeses, mushrooms/pepper/meat mix, crushed onions with seasoning & top with 12 doughnut circles

POUR
Egg mixture on top & over the layers
Cover and chill over night

BAKE
Just before baking brush bread circles with butter & sprinkle with paprika.
Bake uncovered
Let sit for 15 minutes to set up. 

Heart Break Syrup

Heart break syrup (Butter)
Paula Peterson

2 Cubes of butter
2 Cups sugar
1 Cup butter milk
2 Tlbs Karo Syrup (white)
Rolling boil 3 – 4 minutes. Want it to set up a little bit.
Take off heat.

Add.
1 tsp. baking soda
2 tsp. vanilla