Banana Pancakes

Contributed by Brittany Sagers.

Hey!I tried this recipe with my family for the first time a few weeks ago and everyone loved it! I had to share it with you guys. The batter is a little runny, but it turns out great! You can always add more flour or oats to thicken it up. A great, healthy alternative to the regular pancake!-

Ingredients:

1/2 cup whole wheat flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
2 tsp. CALUMET Baking Powder
1 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Dash ground nutmeg
1 Tbsp. oil
3/4 - 1 cup fat-free milk (depending on consistency)
1 egg
1 medium banana, sliced Make It!


Directions:

SPRAY large skillet with cooking spray. Heat skillet on medium-low heat. Meanwhile, mix all ingredients, except banana, in medium bowl with wire whisk until well blended. Stir in banana slices. LADLE batter into hot skillet, using 1/2 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides. Makes 5 servings (two pancakes each).

Crepes

Contributed by Allison Christensen

To make about 20-24 crepes, you'll need a few ingredients and utensils:

Ingredients:

4 eggs

¼ teaspoon salt

2 cups flour

2 ¼ milk

¼ cup (½ stick) melted butter or margarine

Cheese filling

4 oz cream cheese

1/2 cup cottage cheese

2 egg yolks

2 tbsp sugar

1 tsp vanilla

Beat until smooth and refrigerate until used.

Fill each crepe with about 1 tablespoon filling and roll up, folding in the ends. Warm on a hot, buttered skillet.

Serve warm, with sour cream and fresh or frozen berries.

Making crepes is not hard. If you can make pancakes, you can make crepes. Before we start, I have a few tips:

Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper. Relax, your crepes are not too thick.

You don't need a special crepe pan. You can buy very fancy skillets or electric pans. If you have a small non-stick skillet, you will get perfectly nice crepes, and you'll have one less pan crowding up your kitchen.

You'll probably mess up a couple of the crepes when you make a batch. So what? I've made lots of crepes, and I still mess up at least one per batch. Sprinkle some sugar on it and enjoy it as a snack. Don't let it worry you.

If you're making enough crepes to serve a lot of people, there are three easy ways to handle it. First, you can stick the crepes on a plate in a barely warm (200°F) oven, where they'll stay warm until you are ready to assemble them. Second, you can serve them as you make them. When serving family on a busy night, it's sometimes okay if people eat them as they are served. Third, it's not a big deal if the crepes cool down a little bit before you eat. If the filling is warm, it makes up for it.

Quiche

Contributed by Sarah Parker

3 eggs
1 ½ c. milk
1 c. Bisquick
¼ tsp. salt
5 Tbsp. melted butter

Mix the ingredients with mixer on low for 12 minutes.

Add:
1 ½ c. grated Cheddar cheese
1 c. diced ham
½ c. mushrooms
½ c. green onion

Pour into greased pie plate. Bake at 350 degrees for 45 minutes.

Ebleskievers

Contributed by Erin Fugal

My husband’s family is Danish and loves to cook food from their ancestors. This is a big favorite.

3 eggs, separated

3 cups flour

4 t baking powder

3 T melted butter

1 T cream or evaporated milk

3 T sugar

½ t salt

½ t nutmeg

1 t cardamom

1 ½ c buttermilk

1 cup milk

Combine all ingredients except egg whites. Whip egg whites and fold into the mixture. Use an ebleskievers pan to make the ebleskievers.

Buttermilk Syrup for ebleskievers:

1 cup sugar

½ cup buttermilk

1 stick of butter

Bring to a boil in 2 qt. pan. Remove from heat and add:

½ t baking soda

1 t vanilla

Serve over elbeskievers.

Breakfast Casserole #2

Contributed by Rosa Gabel

Ingredients
4 slices bread
1 pound bulk pork sausage or ham (cubed or I’ve even used deli meat)
1 cup shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.
2. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese.

Bake at 350 degrees F for 30 minutes or until puffed and golden. You can make this the night before and bake in the morning if you want to save time.

Buttermilk Syrup

1 cup sugar
1/2 cup butter
1/2 cup buttermilk

Bring to a boil. Remove from heat.

Add:
1 tsp soda
1 tsp vanilla

Breakfast Pizza

Pastry for single 9' pie
1/2 lb. bacon
2 cups shredded Swiss cheese
4 eggs
1 1/3 cup sour cream
2 Tbls. minced fresh parsley

Bake pastry shell on lower rack at 425 for 5 minutes. Press down bubbles. Sprinkle bacon and cheese over crust. In a bowl, beat eggs with sour cream and parsley until smooth. Pour over crust. Bake at 425 for 20-25 minutes. Let stand for 5 minutes.

Kneaders Star Friench Toast

Contributed by Allison Christensen

8 thick slices Kneaders white bread hand cut into 1 inch slices

4 eggs

1 cup heavy cream

¼ cup honey (heated in the microwave until runny)

½ teaspoon salt

1 teaspoon ground cinnamon

2 Tablespoons grated orange zest

1 teaspoon vanilla extract

¼ cup butter

Cut bread into one inch slices. Cut bread on the cutting board into desired shape, using a cookie cutter. In a medium bowl, beat together, eggs, cream, honey, salt, cinnamon, orange zest and vanilla extract.

On a griddle melt butter over medium high heat. Dip both sides of bread in the mixture, transfer to the hot griddle. Brown on both sides and transfer to a warm plate. Serve with whipping cream, fresh raspberries, and chopped pecans. Serves 8

Baked French Toast

Contributed by Allison Christensen

Ingredients:

1/2 loaf French bread, cut into 1 inch thick slices
6 eggs
1 1/2 cups cream
2 teaspoons vanilla
1/4 teaspoon cinnamon
6 tablespoons butter, softened
1/2 cup pecan pieces
1 tablespoon corn syrup
1/4 teaspoon vanilla
Whipped cream
Berries


1. Generously spray a 9x13 baking pan with nonstick cooking spray.
2. Line the baking pan with French bread slices, smooshing them together to tightly fill the pan.
3. In a large bowl, beat together eggs, cream, 2 teaspoons of vanilla, and cinnamon.
4. Pour egg mixture over the bread, pressing the bread down slightly to soak up the egg mixture.
5. Cover pan with saran wrap and refrigerate overnight.
6. Preheat oven to 350 degrees F.
7. In a small bowl, combine butter, pecans, corn syrup and vanilla. Mix until well blended and crumbly.
8. Sprinkle butter mixture over bread and bake for 40 minutes. Serve with whipped cream and berries.

Prep time: 20 minutes, plus overnight refrigeration Serves: 12

French Toast Bake

12 Slices of bread, cubed
1 pkg (8oz) cream cheese, cubed
8 eggs
1 cup milk
1/2 cup maple syrup

Arrange half of the bread cubes in a greased 9x13 pan. Top with the cream cheese and add the remaining bread. In a bowl, whisk eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup. Serves 8

Belgian Waffles

Contributed by Ann Fugere

4 eggs, separated
2 c. flour
¼ c. sugar
2 tsp baking powder
1 tsp salt
1 1/3 c. milk
6 TBS melted butter

Separate the eggs and place the egg whites in a mixing bowl. Beat until they form soft peaks. In a separate large bowl, combine the dry ingredients. To the dry ingredients, add milk, egg yolks, and butter. Beat until smooth with a whisk or wooden spoon. Fold the egg whites in.
Pour appropriate amount for your waffle iron into the hot iron. Cook until light brown. Do not overcook. Serve with fresh strawberries and whip cream. Serves 4 to 6.

German Pancakes #2

Or Monsters...as the Fagergren's call them

Contributed by Emily Fagergren Young

1 cup Milk 6 eggs

1 cup flour 4 Tbs of butter (don't have to use that much)

Preheat oven to 425 degrees

Blend eggs, milk and flour together in blender. Melt butter and add mix again.

Pour batter into greased 9X11 pan.

Bake for 15 minutes (or until top is golden)

Sausage Biscuits

Contributed by Rosie Groesbeck

From Groesbeck Family

1 8 oz package brown and serve sausage links

2 tbsp thinly sliced green onion

1 8oz package refrigerator biscuits

2 eggs, well beaten

1/3 cup shredded cheese

2 tbsp melted butter

Cook sausage. Drain fat. Cut in half. On floured surface, roll out biscuit dough into 3-4 inch circles and drape over lightly grease muffin cups. Place 2 sausage halves in center. Sprinkle with cheese and green onion. Then spoon in about 2 tsp of egg. Pinch dough edges together and seal and brush with butter. Bake at 400 degrees for 10-12 minutes.

Apple Waffles with Cinnamon Syrup

Contributed by Rosie Groesbeck

From Andrea Miller Fredrick

This is incredible!

1 ½ cup flour 1 ½ tsp baking powder

1 tbsp sugar ¾ tsp salt

2 eggs, separated and beaten 1 tbsp butter

2 medium apples, peeled and chopped

1 cup evaporated milk + ½ cup milk (I have use 1 ½ cup milk and it works and tastes just the same)

Mix dry ingredients. Combine egg yolks, milk and butter, then add to dry ingredients. Fold in stiffly egg whites, then chopped apples.

Blender Pancakes

Contributed by Rosie Groesbeck
From Groesbeck Family

¾ cup whole wheat (you do not need to grind or soak…just put it in the blender)
1 cup milk
Dash of salt, put above in blender and blend for five minutes then proceed
2 eggs
1/3 cup oil, blend in
2 tsp baking powder, while still blending

For best results do not let the mix sit too long so have the skillet ready to cook when the batter is ready. Makes about 8-10 pancakes.

German Pancakes

Heat oven to 425 degrees
Melt 3 T butter in 9x13 pan

Whip:
6 eggs
1 cup flour
1 cup milk
1 tsp salt

Pour over melted butter cook for 12-15 min. until edges are brown. Serve with fruit, jam, syrup, or powdered sugar.

Cinnamon Syrup

Contributed by Rosie Groesbeck

Ingredients:

1 cup light corn syrup
2 cups sugar
½ cup water
2 tsp cinnamon
¾ cup milk, or evaporated milk

Directions:

Mix all ingredients but milk. Bring to a full boil, then cook 2 minutes longer. Cool 5 minutes, then stir in milk. Serve over waffles. When reheating syrup make sure to use low heat so the milk does not curdle.

Magleby’s Buttermilk Pancake Syrup

Contributed by Rosie Groesbeck

Ingredients:

½ cup butter
1 cup sugar
½ cup buttermilk
½ tsp baking soda
1 tsp vanilla or maple flavoring

Directions:

Combine butter, sugar, buttermilk and soda in a sauce pan. Bring to a boil for 1 minute. Take off heat and add vanilla. Add an equal amount of maple syrup ( Mrs. Butterworth’s is really good!)

Notes:

You’ll never want normal syrup again. This is amazing!