TOFFEE COFFEE CAKE      Back to Top
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans 

In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350°F for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

 Yield: 12 to 16 servings. 

BUTTERCUP SQUASH COFFEE CAKE       Back to Top

STREUSEL:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter or margarine 

CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 cup mashed cooked buttercup squash
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup unsweetened applesauce 

GLAZE:
1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
1-1/2 teaspoons hot water 

Combine the first six ingredients. Cut in butter until crumbly; set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-inch springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350°F for 50 to 55 minutes or until cake tests done. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake.

YIELD: 10 to 12 servings. 

BISHOP'S BRUNCH CASSEROLE       Back to Top

1 to 2 pounds sausage, cooked and drained
2 cups milk
4 eggs, slightly beaten (egg substitute may be used)
1 small can mushrooms, drained
3 cups cheddar cheese, grated
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1-1/2 tablespoons dry onion or 1/3 cup onion, finely chopped
8 slices bread, cut off crust and cut in slices (give crusts to the birds)
1 can cream of mushroom soup
1/3 cup milk
Paprika 

Combine first nine ingredients and set aside. Butter a 9 x 13-inch glass casserole and line with bread strips. Pour mixture over bread strips. Cover and let set 6 hours or overnight in the refrigerator. May be frozen at this point. Before baking, mix the mushroom soup and milk together, pour over the casserole and sprinkle with paprika. Bake uncovered in preheated 325°F oven for 1-1/2 hours or until firm enough to spoon easily. 

Yields: 6 to 8 servings.

GERMAN PANCAKES       Back to Top

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted 

BUTTERMILK SYRUP
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Confectioners' sugar 

Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13 x 9 x 2-inch baking dish; add the batter. Bake, uncovered, at 400°F for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. 

YIELD: 8 servings. 

GRANDMA'S FAVORITE PANCAKES       Back to Top
1-1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons melted shortening, oil or bacon fat 

Use a Hot griddle (375 to 400°F). 

Sift dry ingredients together in a bowl. Combine egg, milk and shortening together. Beat a little to mix. Make a well in the dry ingredients and add milk, shortening and milk, stirring just until flour is moistened. Batter will be
lumpy. Bake on greased griddle. Turn when top is bubbly. 

Makes 6 to 8 cakes. 


MAPLE SYRUP       Back to Top
1 cup light corn syrup
1/2 cup brown sugar
1/2 cup water

Cook, stirring, until sugar dissolves. Add 1 teaspoon maple flavoring and 1/2 stick margarine. Use on hot pancakes. 

OVEN FRENCH TOAST       Back to Top

1-1/2 loaves French Bread
9 to 12 eggs
2 cups milk
2 cups half & half
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons dark Karo syrup
1-1/2 sticks butter
3/4 cups brown sugar
1 apple, chopped
1/2 cups chopped nuts 

Prepare the night before. Cut bread in 1-inch slices and place, 2 deep, in 9 x 13-inch greased baking pan. Beat eggs, milk, half & half, cinnamon and nutmeg together and pour over bread. Melt butter, brown sugar and Karo syrup in small saucepan and pour over bread and egg mixture. Top with chopped apple and nuts. Bake at 350°F for 1 hour, covered with foil, 1/2 hour uncovered. Serve with pancake syrup and whipped topping. 

OVERNIGHT COFFEE CAKE       Back to Top

3/4 cup margarine, softened
1 cup sugar
2 eggs
8 ounces sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup brown sugar
1/2 cup chopped nuts
1 teaspoon cinnamon 

Cream together margarine and sugar until light and fluffy. Add eggs and sour cream, mixing well. Combine flour, baking soda, baking powder, salt and nutmeg. Fold dry ingredients into batter and mix well. Pour into greased and floured 9 x 13-inch baking pan. Combine brown sugar, walnuts and cinnamon. Sprinkle over batter. Cover and refrigerate overnight. Bake, uncovered, at 350°F for 35 to 40 minutes or until cake tests done. 

STUFFED FRENCH TOAST       Back to Top

8 slices white bread
2 (8-ounce) packages cream cheese
12 eggs, beaten
1/3 cup maple syrup
2 cups milk
2 cups stewed apples
Cinnamon 

Cut crusts from bread and cube. Arrange 1/2 of bread cubes across bottom of 9 x 13-inch baking pan. Cube Cream cheese and place on bread. Cover with remaining bread. Beat together eggs, syrup and milk. Pour over bread and cheese. Spread apples over top. Sprinkle with cinnamon and refrigerate overnight. Bake at 375°F for 45 minutes. 

OVERNIGHT BREAKFAST CASSEROLE       Back to Top
1 pound lean bulk sausage
6 slices white bread, cubed
2 tablespoons butter, melted
1-1/2 cups shredded cheese
5 eggs, beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard 

Brown sausage and drain excess fat. Toss bread cubes with melted butter and arrange in greased 9 x 13-inch baking pan. Top evenly with sausage and cheese. Combine all remaining ingredients and mix well. Pour over casserole dish and chill overnight. Bake at 350°F for 40-50 minutes. 

BACON AND EGG SAUCE       Back to Top

6 slices bacon
1 medium onion, chopped
1 (10-3/4-ounce) can cream of mushroom soup
1/2 cup milk
5 hard-boiled eggs, sliced
2 cups shredded cheddar cheese
Salt and pepper to taste 

Fry, drain and crumble bacon. Reserve 2 tablespoons drippings. Sauté onion bacon drippings. Add soup and milk and stir well. Gently stir in eggs and cheese and adjust seasoning. Spoon into 9-inch square baking pan. Top with crumbled bacon. Bake at 350°F for 20 minutes. Serve on toast or English muffins. 

BRUNCH EGGS       Back to Top

6 slices bacon
1 can cream of chicken soup
1/2 teaspoon dry mustard
1/2 cup chopped onion
1/2 cup milk
1 cup Cheddar Cheese, shredded
6 eggs
3 English Muffins 

Fry bacon; drain off fat, except for 1 tablespoon. Sauté onion. Stir in soup, milk and mustard. Heat until warm. Stir in cheese until it melts. Pour sauce into greased 9 x 13-inch pan. Break eggs on top of sauce. Crumble and sprinkle on bacon. Bake 20 minutes at 350°F or until eggs are set. Spoon 1 egg and sauce on a toasted muffin half.

FARMER'S BREAKFAST       Back to Top

4 medium potatoes, cooked and sliced
4 strips bacon, cubed
1 tablespoon onion
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cooked and cubed
2 medium tomatoes, peeled and cut in wedges 

Fry bacon and onions in a large frying pan. (Might want to drain off some of the grease). Add potatoes, blend eggs with milk and salt. Stir in ham. Add tomatoes to the egg mixture. Pour over potatoes. Place in greased 9 x 13-inch pan. Bake at 350°F for 30 minutes or until eggs are set. 

BREAKFAST SOUFFLÉ       Back to Top

1-1/2 pounds sausage or ham
9 eggs, slightly beaten
3 cups milk
1-1/2 teaspoons dry mustard
1 teaspoon salt
1-1/2 cups grated cheese
2 pounds hash browns
3 tablespoons flour
1/2 cup diced green pepper 

Put hash browns (slightly thawed), flour and green pepper in greased 9 x 13-inch pan. Brown meat and add rest of ingredients. Pour in pan. refrigerate overnight. Bake at 350°F for 1 hour. 

OVERNIGHT BREAKFAST DISH       Back to Top

8 slices white or wheat bread, torn up
1 pound shredded Cheddar cheese
1 (10-oz.) box frozen chopped broccoli
1 can cream of mushroom soup
1 pound ham, cubed
4 eggs
2 cups milk
1/4 teaspoon dry mustard 

Cover the bottom of a greased 9 x 13-inch pan with the bread. Sprinkle cheese over the bread. Cook broccoli in boiling water just until unfrozen, drain. Arrange on top of the cheese. Add ham. Combine eggs, milk and mustard; lightly beat. Pour over mixture in the pan. Store in refrigerator overnight. Spread soup over the top in the morning. Bake at 350°F for 1 hour. 

HAM 'N CHEESE BAKE       Back to Top

1-1/2 cups cooked ham, diced
1-1/2 cups frozen or canned mixed vegetables
1/2 cup Parmesan Cheese
1 cup baking mix, like Bisquick
1 cup milk
2 eggs
1 cup Cheddar cheese, shredded 

Heat oven to 400°F. Grease a 9-inch pie plate. Mix ham, vegetables and Parmesan cheese. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 2 minutes longer or until cheese is melted. 

SPINACH AND CHEESE PIE       Back to Top

1 (12-ounce) carton cottage cheese
2 cups grated Cheddar cheese
3 eggs
2 tablespoons flour
1 (10-ounce) package frozen spinach
1 (9-inch) unbaked pastry shell 

Combine cottage cheese, cheddar cheese, eggs and flour in large bowl. Thaw spinach and drain thoroughly. Fold into cheese mixture. Spoon into unbaked pie shell. Bake at 400°F for 40 to 60 minutes until top is puffy and lightly browned. 

BEST EVER BROCCOLI QUICHE       Back to Top

3 eggs, beaten
2/3 cup chicken broth
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon Tabasco
1/4 cup Parmesan cheese
2 cups chopped, fresh broccoli
1 cup grated Swiss cheese
1/4 cup scallions
1 (9-inch) unbaked pastry shell 

In a bowl beat eggs with broth, cream, salt and Tabasco. Set aside. Prick bottom and sides of pastry shell and bake at 450°F for 5 minutes. Remove from oven. Sprinkle pastry shell with 1/2 of Parmesan cheese. Scatter 1/2 broccoli, 1/2 of Swiss cheese and 1/2 of scallions into shell. Repeat broccoli, Swiss cheese and scallion layers. Pour egg mixture over these ingredients and sprinkle with remaining Parmesan cheese. Bake at 450°F for 10 minutes. Reduce oven temperature to 325°F and bake 25 minutes longer or until knife inserted in center comes out clean. 

Makes 6 servings. 

SWISS CHEESE PIE       Back to Top

2 cups grated Swiss cheese
1 tablespoon flour
2 eggs
1-1/2 cups half-and-half
1/2 teaspoon salt
1 medium onion, finely chopped
1 unbaked pastry shell for a 9-inch pie 

Combine cheese, flour, eggs, half-and-half, salt and onion; mix well. Pour into the pastry shell and bake in a preheated 350°F oven 50 minutes or until puffy and golden brown. 

Serves 6. 

STRAWBERRY SURPRISE FRENCH TOAST       Back to Top

4 (1-inch) slices French bread
3 tablespoons strawberry jam
2 eggs
1/2 cup skim milk
1 tablespoon shortening 

Make a pocket in each slice bread, cutting almost in half lengthwise. Fill each pocket with about 2 teaspoons strawberry jam. Lay flat in square baking pan. In a small bowl beat together eggs and milk. Pour over bread slices, coating each slice evenly. Melt shortening on griddle. Fry bread slices on both sides until golden brown. 

Makes 4 servings. 

BREAKFAST CASSEROLE       Back to Top

1 pound fried bacon
2 Tablespoons sugar
2 cups biscuit mix
4 to 5 eggs
3 cups sliced apples
2 cups shredded cheese
2 cups milk 

Mix apples and sugar. Put in 9 x 13- inch pan in rows. Cover apples with shredded cheese and sprinkle with crumbled bacon. Beat the remaining ingredients together. Pour evenly over the apples, cheese, and bacon.
Bake at 375°F for 30 to 35 minutes or until brown. 

Serves 12.

CARROT HASH BROWNS       Back to Top

4 carrots, scraped and shredded
2 medium potatoes, peeled and shredded
1/2 small onion, grated
1 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons butter or margarine 

Combine first five ingredients, stirring mixture well. Melt butter in a large nonstick skillet over high heat; add carrot mixture, pressing firmly with a spatula or wooden spoon. Cook 5 minutes or until browned on bottom. Invert hash browns onto a plate and slide back into skillet. Cook an additional 5 minutes or until browned on bottom. Transfer carefully to a serving plate and cut into wedges. Serve immediately. 

Serves 8. 

OAT CAKES WITH LEPRECHAUN SYRUP      Back to Top

2 cups Quick Oatmeal -- (or rolled oats)
1-1/2 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
2 tablespoons Water
1/4 teaspoon Maple Flavoring
1 teaspoon Baking Powder
2-1/2 cups Buttermilk or Sour Milk
2 eggs -- slightly beaten
1 tablespoon Sugar
2 tablespoons Vegetable Oil

SYRUP:
1 package Green Kool-Aid unsweetened drink mix -- (any green flavor)
1 cup Water
2 cups Sugar
1/4 cup Corn Syrup -- (white) 

In a large mixing bowl, combine all dry ingredients. In another medium bowl, combine all wet ingredients. Slowly pour wet ingredients into center of dry ingredients and mix thoroughly (mixture should NOT be lumpy). Pour in amounts desired onto a hot, oiled griddle. 

Serve with the following syrup, or your favorite syrup. 

Leprechaun Syrup: In a medium size saucepan, first mix sugar and Kool-Aid until distributed evenly. Add water and corn syrup, then heat until boiling. Boil for 1 minute, then remove from heat. Cool until syrup is cool enough to serve over pancakes- the cooler the syrup, the thicker it will be. Store unused syrup in a covered container (no refrigeration necessary). 

FRUITED BARLEY AND RICE BREAKFAST BAKE       Back to Top

3/4 cup long-grain brown rice 
1/2 cup pearl barley 
1 cup chopped mixed dried fruits 
1/2 cup orange juice 
1 teaspoon grated orange peel 
2 teaspoons butter 
3/4 teaspoon salt 
1 cinnamon stick, broken in half 
3 cups water

Preheat the oven to 350°F. 

In a 2-quart baking dish, combine the brown rice, barley and dried fruits. In a medium saucepan, combine the orange juice, orange peel, butter, salt, cinnamon stick and water. Bring to a boil, stirring until the butter melts. Pour the liquid over the rice mixture, stir once with a fork and cover the baking dish tightly with foil. 

Bake for 60 to 70 minutes, until the rice and barley are tender and the liquid has been absorbed. Remove from the oven, discard the cinnamon stick and fluff the casserole with a fork. 

Makes 4 main-dish servings. 

I.H.O.P. Country Griddle Cakes       Back to Top

nonstick spray
1-1/4 cups all-purpose flour
1-1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt 

Preheat a skillet over medium heat. Apply nonstick spray.

Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.

Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1 to 2 minutes per side or until brown. Repeat with remaining batter. 

Makes 8 to 10 pancakes. 

SAUSAGE GRAVY     Back to Top

1/4 pound Spicy bulk sausage 
1/4 cup All-purpose flour 
2 cups Milk 
1/2 teaspoon Salt 
1/4 teaspoon Freshly ground pepper 

Serve over hot biscuits for a Southern-style breakfast. 

Cook sausage in medium saucepan over medium heat until browned, stirring to crumble. 

Drain off all fat except about 2 tablespoons. Stir in flour. Cook, stirring constantly, until thickened and bubbly. 

Gradually whisk in milk, salt and pepper. Cook, stirring constantly, until thickened and bubbly, bring to a boil and cook for 5 minutes. 

PEAR HAWAIIAN FRENCH TOAST       Back to Top

3 tablespoons butter or margarine 
2 tablespoons packed brown sugar 
1/2 cup pineapple juice 
1/8 teaspoon ground ginger 
2 Anjou pears, cored and thinly sliced (or cooking apples)
French Toast (see below) 
Chopped macadamia nuts (optional) 

Melt butter in skillet; add sugar and stir until melted. Stir in pineapple juice and ginger; boil until slightly syrupy. Add pears; turn to coat; boil until slightly syrupy. Cook on low heat for 5 to 10 minutes or just until pears are tender. Serve over prepared French toast, garnish with macadamia nuts. 

French Toast: Combine 1/2 cup milk, 2 eggs and 1/2 teaspoon vanilla, beat well. Dip 6 thick slices of egg bread or French bread into egg mixture. Cook in buttered skillet or griddle until golden brown on both sides. 

Serves 6. 

BLUEBERRY COFFEE CAKE      Back to Top
(or other berries) 

2 cups All-purpose Flour 
1 cup Granulated Sugar 
2 teaspoons Baking Powder 
1/2 teaspoon Salt 
1/2 cup Milk 
1 stick Butter or Margarine, melted 
2 large Eggs 
1 teaspoon Vanilla Extract 
2 cups fresh Blueberries 
Topping Ingredients: 
1/2 cup All-purpose Flour 
1/2 cup Granulated Sugar 
4 Tablespoons Butter, softened 
1 teaspoon Cinnamon 

Pre-heat oven to 350°F. Spray an angel food cake pan with non-stick cooking oil and give it a light dusting of flour. 

In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt.

In a large bowl, beat together milk, margarine, eggs, and vanilla. Beat in the flour mixture a little at a time. Gently fold blueberries into the batter and pour into the prepared pan. 

To prepare the coffee cake topping, combine the flour, sugar, butter, and cinnamon in a small bowl until a crumbly mixture is formed. Sprinkle the topping on the cake batter. 

Bake for 45 minutes, or until lightly browned and a cake tester inserted into center comes out clean. Remove from the oven and let cool for about 5 minutes before inverting and placing on a wire rack to finish cooling. 

Serves 10 to 12 

RED, WHITE, AND BLUE FRENCH TOAST       Back to Top

1 cup fresh raspberries
1 cup coarsely chopped fresh red plums
1 cup fresh blueberries
2 Tablespoons sugar
1-1/2 cups frozen egg substitute, thawed
1 cup skim milk
1/4 cup plus 2 Tablespoons sifted powdered sugar, divided
1-1/4 tsp ground cinnamon
1-1/4 tsp vanilla extract
10 (1-ounce) slices whole wheat bread
Vegetable cooking spray

Combine first 4 ingredients in a medium bowl; toss gently. Cover and chill thoroughly. Combine egg substitute, milk, 1/4 cup powdered sugar, cinnamon, and vanilla in a shallow bowl, beating well. Dip each slice of bread, 1 at a time, in egg mixture, coating well. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Arrange 2 to 4 bread slices in skillet and cook 4 to 5 minutes on each side or until browned. Repeat procedure with remaining bread slices. Sprinkle remaining 2 tablespoons of powdered sugar evenly over toast; top evenly with fruit mixture. 

Serves 10. 

HAM AND CHEESE BRUNCH BAKE       Back to Top

1 (24-ounce) package frozen Hash Brown Potatoes 
2 cups cooked Ham, cubed 
2 cups Cheddar Cheese, shredded and divided 
1 small Onion, chopped 
1 (16-ounce) carton Low-fat Sour Cream 
1 (10-ounce) can condensed Cheddar Cheese Soup, undiluted 
1 (10-ounce) can Cream of Potato Soup, undiluted 
Freshly ground Black Pepper to taste 

Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion. 

In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper. Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined. 

Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour. 
Let stand a few minutes before serving. 

Serves 10 to 12 

PAIN PERDU WITH POACHED CHERRIES:       Back to Top

20 cherries
3/4 cup water
1/4 cup sugar

Country-style thick-sliced bread
2 eggs, beaten
butter

Pit cherries. Put them in a saucepan, and add  water and sugar. Bring to a boil over medium-high heat. Reduce to a simmer, and poach for 10 to 15 minutes or until a syrup forms and the cherries are soft but still hold their shape. 

Dip thick slices of country-style bread into beaten eggs. Melt a nugget of butter in a skillet. Sauté the dipped bread until golden. Serve with the cherries and their juice. 

EGG CASSEROLE       Back to Top

1 Tablespoon butter or margarine
3 to 4 large peeled, raw potatoes, sliced
1 small chopped onion
1-1/2 cup ham, or sausage, cut into small chunks
6 to 8 eggs
1/4 cup milk
salt and pepper to taste
1 cup shredded cheddar cheese

Spread the butter in the bottom of a 13 x 9-inch glass baking pan. spread bottom with the potatoes, then the onion, then the ham or sausage (or both if you like), beat the eggs and milk together, add the salt and pepper and pour over potatoes and meat. Bake at 375°F for one hour. When top starts to get slightly brown, cover with the cheese. Check with a toothpick to make sure egg is completely done. 

MASHED POTATO CAKE       Back to Top

1 onion, sliced
vegetable oil
leftover mashed potatoes
egg well beaten 

Use whatever size skillet you need for the amount of leftover potatoes. Heat oil and add sliced onions to cover the bottom of the skillet. Salt and pepper onions. Cook on low/med heat until onions are browned on one side. 

While onions are cooking, add egg to mashed potatoes and mix well. I use one egg for a small skillet and 2 or 3 for a large skillet. Turn onions and gently press mashed potatoes on top of them and lower heat to low. Let cook until the onions are browned again and turn carefully - sometimes if it is a big skillet I have to turn in sections. 

Let cook until the bottom of the potatoes have a lovely golden crust. 

Good for breakfast or because the egg is protein, you need only add a salad to have dinner ready in a flash. When my grandmother made these, she chopped the onion small and browned it and mixed it with the egg and salt and pepper into the mashed potatoes... and then fried them as potato pancakes. It was her way of disguising onions so that we would eat them - little brown bits were delicious, not the dreaded onion ;-) 

POTATO CAKES       Back to Top

1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper or any hot pepper (if desired)
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon hot red pepper sauce
2 cups cold mashed potatoes
2 egg whites
1 large egg
1/4 cup bread crumbs

Spray a small nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add green onions & peppers. Cook, stirring constantly, until tender, about 4 min or so. Stir in curry powder, salt and red pepper sauce. Cook, stirring, for 2 minutes longer. Remove from heat.

In a large bowl, combine mashed potatoes, egg whites egg, bread crumbs and onion/pepper mixture. Mix well.

Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Spoon 3 or 4 mounds of potato mixture into skillet. Flatten into pancakes.

Cook pancakes, turning once, until golden brown on each side, about 5 minutes. Place on a platter; cover with foil and keep warm. Repeat with more cooking spray and remaining potato mixture. Serve immediately.

Variation: add 1/4 cup shredded part-skim mozzarella cheese to the mixture in Step 2. Proceed as recipe directs.

Helpful hint: When cooking mashed potatoes for an evening meal.......cook extra and put in qt size freezer bags. This makes leftover mashed potatoes readily available when desired. 

SOUR CREAM PANCAKES      Back to Top
With peach-raspberry syrup 

1 cup flour 
1/4 teaspoon salt 
1 tablespoon sugar 
1 tablespoon baking powder 
1 egg, slightly beaten 
1 cup whole milk 
2 heaping tablespoons sour cream 
2 tablespoons butter, melted 
1/3 cup vegetable oil 
peach-raspberry syrup: 
1 cup orange juice 
4 tablespoons sugar 
1 tablespoon cornstarch 
2 teaspoons cold water 
1 16-ounce package frozen peaches (not packed in syrup) 
1/2 cup frozen raspberries (not packed in syrup) 

Sift flour, salt, sugar and baking powder into mixing bowl. In separate mixing bowl combine egg, milk and sour cream. Whisk dry ingredients into wet ingredients. Whisk in melted butter. 

Brush preheated griddle with vegetable oil. Pour 1/4-cup batter per pancake onto hot griddle. Cook until bubbles form. Flip pancakes and cook 45-55 seconds or until golden brown. Serve with peach-raspberry syrup (recipe below). 

To make syrup, combine orange juice and sugar in saucepan and bring to a boil. Reduce heat to low. In small bowl, dissolve cornstarch in water. Whisk cornstarch mixture into orange juice and simmer, stirring constantly, until mixture just begins to thicken. Add peaches and simmer 10-12 minutes (peaches should be tender but keep their shape). Add raspberries. Pour mixture into blender and puree. Press syrup through a strainer, discarding pulp. Serve warm over pancakes. 

Yields 1-1/2 cups 

PEPPERONI & CHEESE BREAKFAST BURRITOS       Back to Top

6 ounces Pepperoni Sausage -- shredded or cubed
12 Eggs -- slightly beaten
3 cups Cheddar Cheese - shredded
Salt and Pepper to taste
12 large Flour Tortillas 

In a large frying pan, brown shredded pepperoni until it has turned a dark red and you have a skim of grease in the frying pan. Add eggs, then season to taste with salt and pepper. Cook, constantly stirring, until eggs are nearly cooked, and have a creamy, curd consistency. Remove pan from heat and set aside. (Eggs will continue to cook as they cool). 

To make burritos, first warm tortillas for a minute in microwave, or steamer. Next, place about 1/3 to 1/2 cup pepperoni/egg mixture and 1/4 cup shredded cheese into center of tortilla. Fold, by first bringing each end in, and then rolling tortilla from one side to the next, so you have a finished burrito which is closed on each end. When all 12 burritos have been assembled, serve hot with desired side dishes for breakfast.

Note: If you are making the burritos to freeze for later use, wrap each burrito in a paper towel, and freeze in individual zip baggies. When ready to cook frozen burrito, place in microwave oven, still wrapped in paper towel, and cook for 2 to 3 minutes or until warmed through. The paper towel will help burrito retain its moisture and to heat evenly. 

HIDE AND SEEK COFFEE CAKE       Back to Top

1/2 cup shortening 
1/2 cup sugar 
1/2 teaspoon vanilla 
1 egg, beaten 
1-1/2 cups all-purpose flour 
1/2 teaspoon salt 
1-1/2 teaspoons baking powder 
1/2 cup milk 

* Filling 
1/2 cup dried figs, chopped fine 
1/4 cup chopped walnuts 
1/2 cup brown sugar 
1/4 cup melted butter 
1 tablespoon cinnamon 

For the batter: Cream shortening, add sugar and vanilla, and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients and add alternately with milk. Spread half the batter in a greased 8-inch cake pan. Cover with fig filling and add remaining batter. Bake for 45 minutes at 350°F. 

For the filling: Rinse figs with hot water, then chop fine. Blend with remaining filling ingredients and spread over bottom half of batter. 

INSTANT OATMEAL       Back to Top

3 cups Quick-Cooking Oats
8 Small sized Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. 

Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tablespoons powdered oats, and 1/8 teaspoon salt. Store in an airtight container. 

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

Variations:
Apple-Cinnamon Oatmeal--To each packet add 1 Tablespoon sugar, 1/4 teaspoon cinnamon, and 2 Tablespoons Chopped dried apples.

Sweetened Oatmeal--To each packet add 1 Tablespoon sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal--To each packet add 1 Tablespoon brown sugar & 1/4 teaspoon Cinnamon 

Oatmeal w/Raisins & Brown Sugar--To each packet add 1 Tablespoon packed brown sugar and 1 Tablespoon raisins.

Health Nut Oatmeal--To each packet add 2 Tablespoons any kind of wheat germ 

Fruit & Cream Oatmeal--To each packet add 1 Tablespoon non-dairy coffee creamer and 2 Tablespoons dried fruit

Fun Fruit Oatmeal--To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.

Confetti Oatmeal--To each packet, add 1 teaspoon decorative cake/cookie sprinkles. 

BANANA FRENCH TOAST       Back to Top

2 large ripe bananas
1/2 teaspoon vanilla extract
3 egg whites
3/4 cup 1% low fat milk
8 slices homemade-quality white bread
1/2 teaspoon ground cinnamon

Puree the bananas, vanilla, egg, egg whites, and milk. Preheat the griddle. If using an electric skillet, preheat to 375°F. Place the bread in an oblong pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly. Soak the bread until soft and almost falling apart. You can do this step in two batches. 

A nonstick pan does not have to be greased; otherwise, use a nonstick spray. Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done. Dust with cinnamon.

Serves 4. 

BERRY FRENCH TOAST      Back to Top

1 (8-ounce) package cream cheese, softened
6 tablespoons plus 1/2 cup raspberry jam (divided)
1 cup sour cream
1 teaspoon firmly packed brown sugar
1 teaspoon vanilla
1/4 cup cranberries, fresh or frozen
1/4 cup blueberries, fresh or frozen
1/4 cup Marionberries, fresh or frozen
4 eggs
3/4 cup half-and-half
4 tablespoons butter (1/2 stick) 

To make the filling: In a small bowl, combine the cream cheese and 6 tablespoons raspberry jam. Mix until smooth. Spoon into a small plastic bag and refrigerate. 

Using a sharp knife, cut into the crust on the bottom of each slice of bread. Move the knife around to make a pocket, being careful not to cut through the sides. 

Snip off a bottom corner of the plastic bag that contains the cream cheese filling. Using the plastic bag as a pastry bag, squeeze cream cheese filling into each pocket. Cover and refrigerate until ready to serve. 

To make the berry sauce: Combine the remaining 1/2 cup of raspberry jam and the sour cream, brown sugar and vanilla. Add the cranberries and cook until the mixture is almost boiling. Stir in the blueberries and Marionberries and continue to cook until heated through. Set aside until ready to serve. Refrigerate if making more than 1/2 hour ahead. 

To make the French toast: Whisk together the eggs and half-and-half. Heat a skillet over medium-high heat and melt 1 tablespoon butter in the skillet. Dip 2 slices of stuffed bread into the egg mixture and fry in the heated pan until brown, about 1 minute per side. Repeat until all bread has been fried. 
Serve the toast hot, topped with warm berry sauce. 

Makes 4 servings 

This is the ultimate French toast. Any guest would be lucky to be served this delicious breakfast. This would also be easy to do ahead. Just stuff the bread and make the berry sauce the day before. When it's time for breakfast warm the sauce while frying the French toast. 

CHEDDAR CORN PANCAKES       Back to Top

2 tablespoons butter or margarine
2 eggs
3/4 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can whole kernal corn, drained
1/2 cup shredded Cheddar cheese


Melt butter in a large nonstick skillet and set aside to cool slightly. 

In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined. 

Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side 

SWEET POTATO & SQUASH PANCAKES      Back to Top

1 teaspoon vegetable oil
2 cups shredded unpeeled sweet potato (about 1 large)
1 cup shredded unpeeled yellow squash (about 1 medium)
1/4 cup shredded onion (about 1/2 small) 
2 egg whites
2 tablespoons chopped fresh or
1 tablespoon freeze-dried chives
1 tablespoon all-purpose flour
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 200°F. Spray griddle or 10-inch skillet with nonstick cooking spray; add oil. Heat griddle over medium heat or to 375°F. Mix remaining ingredients. For each pancake, spoon scant 1/3 cup batter onto hot griddle; flatten slightly. Cook about 5 minutes on each side or until golden brown. Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes. 

Makes 6 servings.

SUNDAY BEST WAFFLES      Back to Top

4 cups Flour
2 tablespoons Baking Powder
2 teaspoons Salt
2 tablespoons Sugar
1-1/3 cups Butter -- melted and cooled
8 Egg Yolks
4 cups Milk
8 Egg Whites -- beaten until stiff 

In a large mixing bowl, combine all dry ingredients and set aside. In another bowl, beat yolks until just foamy, then add milk. Add dry ingredients slowly while mixing. Add butter. In another bowl, beat egg whites until stiff, but not dry, then gently add to mixture. 

Preheat waffle iron as directed by manufacturer. Spray bottom half of waffle iron with non-stick cooking spray and pour appropriate amount of batter onto waffle iron. Spray top half of waffle iron and close immediately. Cook waffle until it stops steaming, then carefully remove from waffle iron. Serve immediately, or stack on a heavy plate, separating layers with paper towels, and keeping covered to retain heat until serving. 

Recipe may be halved or doubled as needed. 

SWEDISH OVEN PANCAKES       Back to Top

4 eggs
3 cups milk
2 cups flour
4 Tablespoons butter, melted
1 teaspoon salt
2 Tablespoons sugar 

Beat eggs well. Add milk, flour, butter, salt and sugar. Bake in a greased 9 x 13-inch pan in 425°F oven for 25 to 30 minutes. Cut into Squares and serve immediately with butter and syrup. 

Variations: Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar preserves (i.e.: raspberry, strawberry, apricot etc.) 
Serve with sour cream mixed with brown sugar. 

Omit butter. Sauté 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375°F for 30 minutes.

Yield: 6 servings 

KRISPY KREME DOUGHNUTS       Back to Top

2 packages Regular or Rapid rise yeast 
1/4 cup Warm water (105°F to 115°F) 
1-1/2 cups lukewarm milk (scaled then cooled) 
1/2 cup sugar 
1 teaspoon salt 
2 eggs 
1/3 cup shortening 
5 cups all purpose flour 
Vegetable oil 
Creamy Glaze or Chocolate Glaze 

Dissolve yeast in warm water in 2-1/2-quart bowl. 

Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed, scraping bowl Constantly, 30 seconds. Beat on medium speed scraping bowl Occasionally, 2 minutes. Stir in remaining flour until smooth. 

Cover and let rise in warm place, until double, 50 to 60 minutes. (Dough Is ready when indentation remains when touched.) 

 Turn dough onto floured surface; roll around lightly to coat with Flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30 to 40 minutes 

Heat vegetable oil in deep fryer to 350°F. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the Surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. 

Dip the Doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate glaze on top. 




CREAMY GLAZE        Back to Top

1/3 cup butter 
2 cups powered sugar 
1-1/2 teaspoons vanilla 
4 to 6 tablespoons hot water 

Heat butter until melted; Remove from heat. Stir in powered sugar and Vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. 




CHOCOLATE GLAZE        Back to Top

1/3 cup butter 
2 cups powered sugar 
1-1/2 teaspoons vanilla 
4 to 6 Tablespoons hot water 
4 ounces milk chocolate chips or semi-sweet chocolate chips

Heat butter and Chocolate over low heat until chocolate is melted; remove from heat. Stir in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at a time, until desired consistency. 

FRENCH TOAST       Back to Top

4 thick (1/2-inch) slices good egg bread
1 egg
5 tablespoons butter or margarine, unsalted
3 tablespoons white sugar
pinch salt
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/3 cup all-purpose flour
3/4 cup milk
3/4 teaspoon vanilla extract

Cut the bread and place on a wire rack to dry out a little as you prepare the batter. 

Whisk the egg to blend. Melt 3 tablespoons of the butter in a saucepan or on the stovetop and allow to cool slightly. Whisk the sugar, salt and spices into the egg. When the butter has cooled slightly, slowly drizzle it into the egg, whisking all the time. A little at a time, add the flour to the egg mixture to make a smooth thick paste. After it is all added, slowly blend in the milk and finally the vanilla. Whisk until just smooth and set aside. 

Heat the remaining butter in a large skillet over medium heat. Dip a slice of the bread in the batter and allow to soak for 30 seconds, no more. Remove from the batter and allow the excess to drip off, back into the bowl. Place the battered slice in the skillet. Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other. Serve immediately--a fresh squeeze of lemon juice and a good dusting of powdered sugar is traditional. 

Makes 4 servings

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