crepes

• 2 cups milk
• 4 eggs
• 3 Tablespoons butter melted
• 1 Tablespoon sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups flour sifted

INSTRUCTIONS

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds).
• Spray non-stick cooking spray onto a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Kneaders Overnight French Toast

This recipe was in a Kneaders brochure. I am pretty sure you could sub is Texas Toast, but it won't have the cinnamon swirl!
Serves 6-8

Ingredients:
1 Loaf Kneaders Chunky Cinnamon Bread
8 medium eggs
1 Tbls brown sugar
1 Tbls vanilla
3 C milk
3/4 tsp salt
2 Tbs butter

Slice the Chunky Bread into 8 pieces. Generously butter a 9x13 inch glass baking dish. Place 6 bread slices in the baking dish. Cut the remaining 2 slices into smaller pieces and fill in the spaces in the pan.

Mix eggs, brown sugar, vanilla, milk, and salt. Pour the mixture over the bread slices. Cut the butter into small pieces and place over the top of the bread slices. Cover the baking dish and refrigerate overnight (or for at least 4 hours).

Uncover and bake at 350F for 45-50 minutes.

Creme Brulee French Toast

Makes 12 servings
Serve with butter syrup.

1/2 C Butter
1 C packed brown sugar
2 Tablespoons corn syrup
1 Loaf Texas Toast bread (extra-thick slices)
5 eggs
1 1/2 C half and half cream
1/4 teaspoon salt
1 teaspoon vanilla


In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased 18x13x1 pan. Spread to cover surface.

Place 12 slices Texas toast bread ina single layer to cover pan.

Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread.

Cover and refrigerate overnight.

Bake uncovered at 350 F for about 30 minutes. Remove from pan to serve. If not serving immediately, turn each slice of bread over (this is to prevent bread from sticking to the bottom of pan). Drizzle with butter syrup.

Fluffiest Waffles of Your Life

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 egg yolks
• 1 3/4 cups milk
• 1/2 cup cooking oil
• 2 egg whites

1.  In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture;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 the dry mixture. stir just till moistened (batter should be lumpy)
3. In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white.
4. Make the waffles

EASY swedish pancakes

Swedish Pancakes

-3 eggs

-1/8 cup oil

-1 cup milk

-1 cup Bisquick

For a sweeter pancake, add 1 tsp cinnamon (or more if you like) and ¼ tsp vanilla

Mix eggs in blender until fluffy. Add other ingredients. Make pancakes one at a time by pouring batter into a hot cast iron pan. Once the surface bubbles, flip the pancake over and allow the batter to cook through. Butter pancake while flat and then roll. Serve with fresh fruit, syrup, and powdered sugar.

Scones

I changed these to raspberry/cream cheese by not adding the almond paste, almond extract, apricots or almonds and instead adding about 1 1/2 handfuls of raspberries and 3/4 of an 8 oz brick of cream cheese cut into small chunks.

Apricot Almond Scones (makes 12 scones) 4 cups all-purpose flour 3 T baking powder 1 tsp salt 3/4 cup (1 1/2 sticks) butter, frozen 1/2 stick almond paste (3.5 oz) 3/4 cup sugar 1 1/4 cups milk 1 tsp almond extract 1 cup slivered almonds 1 cup apricots, chopped Preheat oven to 375F 1. Combine the flour, baking powder and salt in a food processor fitted with the steel blade attachment and pulse a few times to mix. Cut the butter and almond paste into small chunks and add to the flour mixture, processing until both are incorporated to the point where no large pieces remain. Pulse in the sugar, and then add the milk and almond extract. Pulse just until the ingredients come together to form a dough. Put the dough into a large bowl and mix the slivered almonds and chopped apricots in by hand, only enough to get them evenly dispersed. 2. Using a spatula, separate the dough into 12 mounds on a prepared baking sheet. If necessary, use your hand or the spatula to round out and smooth the mounds slightly so they will bake evenly. 3. Bake for 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Coffee Cake

1 ½ c. flour

¾ c. sugar

1 ½ tsp baking powder

¾ tsp salt

¼ c shortening

¾ c milk

Topping: (recommended to 1 ½ x topping)

1/3 c brown sugar

¼ c flour

½ tsp cinnamon

3 T firm butter

Heat oven to 375 degrees. 8x8 or 9x9 inch pan.

Bake 25-30 minutes.

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