Breakfast

Let Go My Waffle (for eating right away or freezing!)
3 1/2 cups flour
4 tablespoons sugar
2 tablespoons  baking powder
4 eggs
3 1/2 cup milk
1 cup oil
2 teaspoons vanilla

Sift dry ingredients together. In another bowl, whisk wet ingredients. Combine the bowls and mix until just combined. Cook in waffle maker . . . and keep cooking until all the batter is gone. Eat what you will then freeze the cooled leftovers in ziplock  bags (remove as much air from the bags as you can). Reheat waffles in microwave or oven . . .really, these taste kind of like eggos but better! OH! and I use my Belgian sized grooves.

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

2 apples, peeled, cored, cut into 1/2-inch pieces

3 cups milk

3 cups water

2 cup uncooked steel-cut oats

4 tablespoons brown sugar

4 tablespoons butter, cut into pieces

1 teaspoon cinnamon

½ teaspoon vanilla

½ teaspoon salt

Optional garnishes: chopped nuts, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary) or overnight. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Variation:

Add ½ cup of finely chopped dried apricots (instead of apples) and ¼ teaspoon almond extract instead of vanilla. Before serving, drizzle with honey and slivered almonds along with more milk.

German Pancake
1 cup milk
1 cup flour
7 large eggs
1 pinch salt
1/4 cup butter, melted

Preheat oven to 400. Melt butter then pour into a 9x13 pan. Mix other ingredients into a batter. Pour batter over butter. Bake for 20-30 minutes. Sprinkle lemon juice over the top of the golden brown, baked pancake then sprinkle heavily with powdered sugar. Serve with more powdered sugar.

Kaylene's Buttermilk Pancakes

Only the best pancakes, ever . . .

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
3 cups buttermilk
1/4 cup butter, melted
2 large eggs

Add buttermilk, eggs and butter to the dry ingredients. Don't over-mix. Cook on a steaming hot griddle!

IHOP Country Buttermilk Pancakes

1 1/4 cup flour
1 1/2 cups buttermilk
1/3 cup cream of wheat cereal, dry
1 large egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil
1/2 teaspoon salt

Preheat skillet, spray.  Combine ingredients and mix on high speed until smooth.  Pour batter by cup portions onto skillet for 1-2 min per side.  Makes 8-10 pancakes.

Oatmeal Pancakes
3 cups flour
1 cup  oatmeal
4 teaspoons baking powder
1/2 teaspoon salt
3 cups milk
2 large eggs
2 tablespoons oil

Combine dry ingredients then add the wet ones until well blended. Pour in 1/2 cup portions onto a hot griddle. Cook until golden brown on both sides!

Her Royal Majesty's Favorite Waffles

The best waffles ever!!!!! Nothing else could ever come close. God save the queen for this recipe.

4 large eggs
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups buttermilk
1  cup melted butter

*If you don't have buttermilk you can substitute 1 cup milk mixed with 1 cup sour cream but buttermilk is definitely better. Preheat waffle iron. Beat eggs until light yellow in color. Add buttermilk. Stir in dry ingredients. Blend in melted butter and mix until smooth. Cook waffles in heated iron until golden brown!

Tammy's Belgian Waffles
1  large egg, separated
1 cup sour cream
1/2 cup milk
4  tablespoons butter, melted
1 cup flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat waffle iron. Put all ingredients EXCEPT THE EGG WHITE into a bowl and mix until smooth. Beat egg whites until stiff. (You might want to beat the egg whites first if you are using a stand mixer so you can beat them then move them to a different bowl so you can continue to use the stand mixer.) Gently fold in egg whites. Cook on heated waffle iron.



Maple Syrup (Aunt Jemima)
2 cups water
1 cup sugar
2 cups corn syrup
1/4 teaspoon salt
1 teaspoon maple extract or flavoring
3 tablespoons butter

Combine the first four ingredients in a saucepan over medium heat. Stir occasionally, until mixture comes to a full boil. Boil for seven minutes. Turn off heat and let it cool for fifteen minutes. Add maple flavoring and stir. Add butter. Store a glass container.

Vanilla Cream Syrup
So good on dessert waffles, french toast, and last but not least pancakes. . . probably even crepes as well.

1 cup sugar
1 cup karo sryrup
1 cup  cream
2 tablespoons vanilla

Combine sugar and syrup; bring to a boil and boil for two minutes. Remove from heat then stir in cream and vanilla. Serve.

Best EVER Buttermilk Syrup

2 cubes butter
2 cups sugar
2 cups buttermilk
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla

Melt butter in very large saucepan, along with sugar. Stir in buttermilk, baking soda and corn syrup. Bring to a boil; reduce heat and simmer nine minutes. Remove from heat. Stir in vanilla. Serve.  Store extras in a large mason jar. Reheat and reuse. It won't last long enough to go bad!

Grand Sticky Bun Maple Ring
Okay - how easy is this melt-in-your-mouth delight? But be sure to make at least two pans because no one will be happy with just eating one!

1 tubes Pillsbury Grand Buttermilk Biscuits
1 tablespoon melted butter
1/2 cup maple syrup
1/3 cup  brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans (optional)

1. Spray a fluted bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl combine the brown sugar, cinnamon (and nuts, if desired). Place about half the syrup mixture in the bottom of the fluted pan. The sprinkle half the brown sugar mixture on top of that. Lay the biscuits, slightly overlapped in the bottom of the pan, on top of the brown sugar. Top with the remaining syrup and sugar mixtures. Bake at 375 for 20-25 minutes or until golden brown. Cool for one minute in the pan before turning upside down on a large plate.

DON'T EAT THE WHOLE PAN Baked French Toast
This is so good, I'd be tempted to do just that. Just don't let me.

1 loaf french bread
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash salt
PRALINE TOPPING
2 sticks butter, melted
1 cup  brown sugar
1 cup chopped pecans
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Slice french bread into twenty one-inch thick slices. Arrange slices in a generously buttered 9x13 pan in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt with an immersion blender or whisk until blended but not too bubbly. Pour mixture over bread slices, making sure every slice is covered evenly with the egg mixture. Cover and refrigerate overnight.
The next day, spread the praline topping over the bread and bake for 40 minutes until puffed and golden. To make the praline topping combine butter, brown sugar, pecans, corn syrup, and cinnamon and nutmeg in a bowl. 

Tips: you can use sourdough bread or any other baguette and if you think it needs it, you can serve with a side of maple syrup but it definitely doesn't need it.



Egg Nog French Toast
24  slices french bread
9 large eggs
3 cups half and half
1/3 cup sugar
2 teaspoons vanilla
1 1/2 teaspoons rum extract
1/2 teaspoon  nutmeg
powdered sugar

Arrange the bread slices in two large, well-buttered high-rimmed cookie sheets. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until well blended. Pour over bread. Turn each slice to coat. Cover and refrigerate overnight. Remove from fridge thirty minutes before baking. Bake uncovered at 450 for 12 - 15 minutes or until lightly browned. Dust with powdered sugar and serve.



Duffy House Quiche
A Christmas morning must have at our house but would be good anytime you want something special for breakfast!

1 24 oz. bag frozen hash browns, thawed
4 tablespoons butter
1 cup grated parmesan cheese
1 cup shredded cheddar cheese
1 cup swiss cheese, shredded
1 cup diced ham
1/2 cup sliced green onion
2 cups milk
4 large eggs
1/2 teaspoon cayenne pepper

The night before, brown hash browns in butter until lightly browned. Place in prepared 9x13 pan. Sprinkle potatoes with salt and pepper. Layer cheeses then ham over potatoes along with the onions. Cover and refrigerate overnight. Before baking, mix milk, eggs and cayenne. Pour over pan. Bake at 400 for 40 minutes. Cool 30 minutes before eating.


Egg in a Hole
1 large egg
1 teaspoon butter
1 slice bread

Cut a hole in the center of a piece of bread using the  open end of a cup. Heat butter in frying pan. Place bread on melted butter; crack egg and place right in the center of the hole. Salt and pepper. As egg begins to set, gently flip it with a spatula. Continue cooking until egg is entirely cooked. Serve.



Zap-It Scrambled Eggs and Cheese
Quick and easy breakfast in a cup!

 1 large eggs
1 tablespoon milk
1 pinch cayenne
1/4 teaspoon salt

Mix all ingredients in a microwavable bowl for 45 seconds; stir with a fork and cook 30 seconds more. With a clean fork, stir in a couple tablespoons of shredded cheese and let it stand until the cheese has melted. Eat right away.


Omelets - In General
2 large eggs
1/8 teaspoon salt/pepper
fillings

Heat 1 tablespoon olive oil in an 8" skillet. Sauté any vegetable and/or meat toppings (except do not saute any cheese you plan to add) until veggies are tender. Remove from pan and set toppings aside. Add a little more oil to the pan and allow it to get hot once again. While it is re-heating, vigorously whisk together eggs, salt and pepper. Pour into hot pan and let set slightly. Push eggs from edges to center and tilt pan to fill in the empty spaces. When eggs are soild and filling the pan evenly (1-2 minutes) add filling on one half of the omelet. Fold the omelet in half, slide out of the pan and serve.

Suggested Fillings: tomatoes, green onions, oregano or other herb seasoning, bacon, ham, sausage, peppers of any kind, mushrooms and of course, cheese: feta cheese, cheddar cheese, swiss cheese, etc.



Tammy's Egg Puff Breakfast Burrito
10 large eggs
1/2 cup  flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese
2 cups shredded cheddar cheese
1/2 cup  melted butter
1 small can diced green chilies
salsa, on the side

Beat eggs; whisk in dry ingredients, then melted butter. Gently fold in cheese and chilies. Pour into a prepared 9x13 pan and bake at 350 for 40 minutes. Serve cut in rectangles, wrapped up inside warm flour tortillas with lots of salsa.


Homemade Instant Oatmeal Packets
4 cups  old fashioned oats
1/2 teaspoon salt
Extra Flavors

To prepare six ziplock bags, containing individual portions, place oats and salt in food processor or blender and grind until it is the texture of wheat germ. Scoop 1/2 cup portions into ziplock bags then flavor with whatever flavoring add-ins you want.

To make and eat, place contents of the bag in a bowl and slowly stir in 1 cup of boiling water. Cover and let stand 3 minutes. Stir again and add just a splash of milk before serving.

Cinnamon Apple: 1 teaspoon sugar, 1 tablespoon of  dried apple pieces, dash of cinnamon
Brown Sugar Spice: 1 teaspoon brown sugar, dash of cinnamon, nutmeg and cloves
Pecan Pie: 1 teaspoon brown sugar, 1 tablespoon chopped pecans.