Buttermilk Syrup

1 1/2 c sugar
3/4 c buttermilk
1/2 cup butter
2 tsp corn syrup
1 tsp baking soda
1 tsp vanilla

Put in a big pot...it grows. Bring Sugar, buttermilk, butter, corn syrup and baking soda to a boil. Boil 7 min. or until 210 degrees on a candy thermometer. Remove from heat and stir in vanilla. Will last in Fridge a long time.

Bacon Potato Frittata

6 slices bacon, cut into 1/2 " pieces
2 TBS vegetable oil
3 medium russet potatoes, peeled and cut into 1/4 " slices
6 large eggs
1/4 c milk
salt and pepper to taste
1 1/2 c grated Parmesan cheese
1/2 c thinly sliced green onions
2 tsp basil
optional garnishes; salsa and/or sour cream

Cook bacon until crisp remove excess grease, set aside.

In same skillet heat oil, potatoes; cook and cover about 12 min. until soft and golden, turning occasionally.

In a large bowl, beat eggs, milk and salt and pepper; add cheese, green onion and basil.

Sprinkle the bacon over the cooked potatoes; pour the egg mixture over all. Cover, reduce heat to medium low and cook for 15 to 20 min., or until the egg is set.

Pumpkin Pancakes

INGREDIENTS (Nutrition)

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Quiche

2 slices of bread

5 beaten eggs

½ c parmesan cheese

½ c other cheese

Add in’s: bacon, tomato, onion, garlic, asparagus, cream cheese, spinach, peppers, etc.

Oil pie dish, place bread in dish. Add other ingredients together and then pour over bread. Bake 425 for 15-20 min or until done.

Oat Granola - No Sugar Added

3 c rolled oats

½ c sunflower seeds

½ c almonds, halved or coarsely chopped

1-2 tsp cinnamon

¼ tsp salt (optional)

¼ c almond or sunflower oil

¼ c pineapple juice

½ c mashed banana

Preheat oven 350. Combine Oil juice and bananas together then add the rest. Spread over pan and bake 45 min. Stir granola 2-3 times, when it is light brown remove from pan. It crisps as it cools.

Use different nuts, seeds, oil or fruit to customize

Delicious Oatmeal Pancakes

1/4 tsp salt

1/3 cup powdered milk

1 cup water

1 ½ cup rolled oats or

1 cup rolled oats and ½ cup of granola

2 tsp baking powder

2 eggs, separated

3 Tbs. olive oil

In large mixing bowl, combine egg yolks, water, oil and oats; beat slightly and allow to stand for 5 minutes, then beat until blended. Meanwhile, in small bowl, beat eggs whites until stiff, set aside. Mix dry ingredients into batter, then fold in beaten egg whites. Cook cakes until full of bubbles on top and undersides are lightly brown. Turn and brown on other side.

Crepes

1 ½ c milk

3 eggs

½ tsp salt

1 c flour

2 TBS Melted butter ( I usually use coconut oil)

2 TBS sugar ( I usually omit)

Mix all dry ingredients. Add eggs and butter. Slowly mix in milk. Batter will be thin. Drop onto hot greased skillet. Spread as thin as possible. Brown on both sides. Serve with lots of yummy toppings. Optional: Hazelnut spread, lemon juice, diced fruit, peanut butter, yogurt, whipping cream, sliced almonds, powdered sugar, and syrup.

German Pancakes

1 c flour

1 c milk

5-6 eggs

½ tsp salt

¼ - ½ stick butter

Melt butter in 9X13 pan in oven @400. Meanwhile mix other ingredients well. Pour into hot pan and bake 20 min. Serve with toppings of choice or just with syrup. Options can put it other size pans example little bread pans, muffin, brownie pans.

Moist Yogurt Pancakes with Blueberries

By Red Mill

1 c wheat flour

½ tsp baking soda

1 tsp baking powder

1 egg

1 c milk

½ c plain yogurt

Sift together flour, baking soda and powder. Combine in another bowl egg, milk, and yogurt with whisk. Pour liquid into flour mixture and stir until dry ingredients are blended with liquids. Fry on hot greased griddle, turning once.

Optional: Fold in blueberries (or other berry) into pancake. I usually just drop them on top of pancake on the griddle.

Magnolia Cafe's Gingerbread Pancakes

by Magnolia Cafe

3 eggs

1/4 cup brown sugar

1 cup buttermilk

1/2 cup water

1/4 cup brewed coffee (pero)

2 1/2 cups white unbleached flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cloves

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground nutmeg

4 tablespoons butter, melted

In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.

Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

Apple Cinnamon French Toast

By Denise Romney

1 loaf french bread (8 Ounces)
6 eggs
1 1/2 cups milk
8 tablespoons sugar (divided)
1 1/2 tsp. ground cinn.
1 tsp vanilla
1/8 tsp. salt
4 granny smith apples
2 TBS butter
Maple syrup

Cut bread into 1-inch thick slices arrange closely in a singer layer in a 9x13 greased pan. Beat eggs, milk, add 3TBS. of sugar vanilla and salt. Mix well. Pour over bread.

Combine remaining sugar, 5 TBS, and cinnamon. Peel core and slice apples, toss with sugar/cinn. mixture. Lay apples over bread and eggs. Cover and let sit for 1 hour or overnight.

Preheat oven to 400degrees. Cut 2 TBS. of butter in thin slices and place on top of apples before cooking. Bake uncovered for 30 - 35 minutes or until apples are tender. Let stand for 5 minutes before serving.
Enjoy!

Raspberry Scones

By bakingbits

2 ¼ c flour

½ c sugar

2 ½ tsp baking powder

½ tsp salt

6 TBS cold butter

1 c heavy cream

¾ c raspberries

(can use mix berry or another berry)

Additional cream and sugar (raw sugar)

Combine flour, sugar, baking powder, salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. (I usually smash berries to moisten scone). Roll into round and press until 3/4” – 1” thick and cut into wedges. Place 1” apart on greased baking sheet; brush top with cream and sprinkle with sugar. Bake 15-18 min @ 425.

John Wayne Eggs

By Afton Welker

10 eggs

½ c flour

1 tsp baking powder

½ tsp salt

2 c cottage cheese

1 lb Monterey jack cheese, shredded

(I usually use ½ lb)

½ c butter, melted

4 oz green chile, chopped

Beat eggs until lemon colored. Mix melted butter sift dry ingredients in separate bowl and add to egg mixture, mix well. Pour into greased 9X13 pan. Bake @ 350 35-40 min. Let stand 5 min. before serving.