Whole Grain Pancake Mix

4 cups whole wheat flour

1 cup white flour

3 1/2 cups oatmeal

3 T. sugar

3 T. baking powder

1 T. salt

1 T. baking soda

1/2 cup canola oil

Grind oatmeal in blender until fine, but not a powder. Add dry ingredients. Mix on slow speed and drizzle oil in while mixer is running. Store in airtight container for 2 weeks or indefinite in fridge or freezer.

To make:

1 cup mix

1 cup butter milk (or 1/2 cup plain yogurt and 1/2 cup milk)

1 egg

1 T. orange juice (optional)

Let stand for 10-20 minutes. Will thicken as it stands. Makes 8-4" pancakes.

Magic Syrup

2 cubes butter, melted

2 cups sugar

1 cup buttermilk

 

 

Bring to a boil and add:

1 tsp. vanilla

1 tsp. baking soda

 

 

Make this in a large pot because when you add the baking soda it will foam up and could overflow.

Baked French Toast

Ingredients:
1 loaf dense bread (I use Granny's)
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
5.  Serve warm with surup (see recipe below) or sprinked with powdered sugar.

 

Blender Waffles                                                                                                                              

In blender blend: 1 c. milk, 1 c. buttermilk or milk, 1 heaping T. baking powder, ¼ tsp. soda, ¼ tsp salt, 1 egg

Add:  1 c. flour (wheat) and stir to consistency of cake batter

Grease waffle iron before use.

Breakfast Casserole

 

1 lb mild sausage

6 beaten eggs

3/4 Tbs dry mustard

2 Tbs dried onions

12 oz. shredded cheddar cheese

1 can cream of mushroom

2 1/2-3 C milk

10 slices of bread cut in cubes

 

Cook sausage. Mix all ingredients in 9x13 pan. Cover with foil and let sit overnight in fridge or 3-4 hours works too. Bake at 300 degrees covered for 1 hour then 350 uncovered for another 30 min.

 

Wind Pancakes

8 eggs
1 qt. milk
3 c. flour
2 tsp vanilla
2 tsp salt
2 T sugar
4 T. oil
Beat eggs well 1 min. Add milk. Mix dry ingredients and oil. Spread thin to fry like crepes. Fill with filling such as fruit or jam. Top with powdered sugar or whipping cream. I like to just put syrup on them like pancakes. 

Sunshine Pancakes

1/3 Cup Powdered Sugar

1 Egg

1 Cup Milk

1 Cup Flour

¼ Cup Butter (melted)

2 tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

Mix the sugar and egg together in blender.  Add remaining ingredients.  Cook and enjoy.

Hawaiian French Toast         -

• 1 pound loaf of Hawaiian sweet bread (or rolls), such as King’s Hawaiian
• 5 large eggs                                                    
•  ¼ cup milk
• 1 teaspoon vanilla extract                              
•  ½ teaspoon ground cinnamon
• zest of a lemon, lime or tangerine                  
•  butter, as needed for griddle or pan

Recipe for Hawaiian Bread

This recipe makes a 1-1/2 pound loaf.

Ingredients

2-1/2 cups all-purpose flour
1/4 cup white granulated sugar
3/4 teaspoon table salt
3 tsp or 1 packet regular bread machine yeast

1/3 cup warm evaporated milk (or scalded and cooled regular milk)
1/3 cup pineapple juice, room temperature (drained from a can of pineapples is OK)
1 large egg, beaten
2 teaspoons vanilla extract
1/4 teaspoon lemon extract

1/8 tsp ginger (optional)
2 tablespoons butter

Directions

1. In a mixing bowl, stir together the dry flour, sugar, salt and dry yeast. Mix well.  

2. Warm evaporated milk to 100-F, or scald regular milk to 170-F and cool to 100-F before  proceeding.

3. Place warm milk (100-F) and pineapple juice in measuring cup. Beat egg and stir into the liquid.     Stir Vanilla and Lemon extract into liquid. Melt butter and stir into liquid, mixing well.

4. Make a well in the top of the dry flour mixture. Pour in the warm milk mixture.

5. After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough.  Let rise double, knead to shape loaf. Put it greased pan, Bake 350 degrees for 30 minutes.

 

Coconut Syrup-Greystone Manor              

Breakfast is quite possibly my favorite to cook!  Simple menus, always yummy! This recipe is from my cousin Angie.

Ingredients:
2 c. heavy cream               2 c. light corn syrup
2 c. Sugar                        6 t. coconut flavoring

Directions:
Bring cream, corn syrup, and sugar to a boil. Boil for 1 minute. Add coconut flavoring. Store in refrigerator.  **TRY WITH BANANA PANCAKES or FRENCH TOAST OR ADD PINEAPPLE JUICE to PANCAKES, WAFFLES.

Pancakes

1 1/4 cups flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 egg
1 cup milk
2 T. salad oil

Waffles

2 eggs - separate and beat whites until stiff  - set aside

Combine
1 3/4 cup flour
1 T. baking powder
1/2 tsp. salt

In separate bowl combine
2 egg yolks
1 1/4 cups milk
1/2 cups oil

Add to dry ingredients. Gently fold egg whites in. Makes 8 small waffles. 

Easy Granola

6 cups oats
2 cups rice crispies
1 cup coconut
1 cup wheat germ
1 cup sunflower seeds
1 cup almonds (sliced)
1 cup brown sugar
1 cup dry milk
2 T. popped Amaranth (optional)
1 cup honey
1/4 cup oil
1/4 cup margarine
2 tsp. vanilla

Mix all ingredients except oil, honey, margarine and vanilla in a large bowl.  In microwave heat oil, honey, margarine and vanilla for 30-45 seconds.  Pour heated ingredients over all ingredients in large bowl and mix.  Spray 2 large cookie sheets with cooking spray and divide uncooked granola between the two sheets.  Bake on 425 (each sheet separately) 5-6 minutes, then stir, and cook another 4-5 minutes until brown and crumbly. 

Magic Syrup

2 cubes butter (melt)

2 cups sugar

1 cup buttermilk

Boil first 3 ingredients. Add 1 tsp. baking soda and 1 tsp. vanilla.

Apple Pancakes

1 cup flour

1 Tbls sugar

1 1/2 Tbls baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup skim milk

1 egg

1 1/2 Tbls melted butter

2-3 grated apples

Combine first 5 ingredients in a bowl. Combine milk, egg and butter, add to dry ingredients. Stir until just blended. Stir in grated apples.

(Makes 14)

Baked Stuffed French Toast

l loaf French bread, cut into eight 2" slices
1/4 cup low fat yogurt-based spread or butter, softened
1/4 cup nonfat cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup nonfat milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 cup brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oen to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. Serves 6.

adapted from Dream Dinners Cookbook