Best Crepes

Yields 20-24 large crepes

*8 eggs

1/2 tsp salt

4 cups of flour

4 cups of milk

1 cup of melted butter

In a medium bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with electric mixer until smooth. Beat in melted butter. Refrigerate atleast ONE HOUR before cooking.

To cook : pour about a half-cupful of batter into a large, heated frying pan. {I spray the pan for the first few crepes} quickly rotate the pan so that the batter spreads out over the whole pan. Let heat until edges barely lift from the pan, then turn over. The cooked side should be lighlty brown. Cook the other side until it is lightly brown as well. 

Serve with fresh fruit, nutella,or syrup.

Gluten Free Crepes

1/2 cup gluten free flour blend

1/2 cup of milk or almond milk

1/4 cup warm water

1 1/2 tbsp sugar or 1 tbsp honey

1/4 tsp salt

2 large eggs

2 tbsp butter

Combine all ingredients in your food processor or kitchen aid. Blend until smooth. (Do not over mix batter or it will become foamy). 

Pour batter into a pitcher, cover, and refrigerate for atleast 1 hour. (this will help your crepes cook right)

When you are ready to cook your crepe, grease the inside of a crepe pan or non-stick skillet with a small amount of oil or cooking spray. Place pan on medium heat.

Stir the batter and pour 2-3tbsp of batter into your pan, tilting to coat the bottom of your pan with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over carefully and cook until the other side is lightly brown. {the second side always cooks faster}. Place cooked crepes on wax paper. I layer more wax paper after about 3 crepes and repeat until all the batter is cooked!

Serve with fresh fruit, nutella, syrup, or anything else your tastebuds desire. 

Delious French Toast with Buttermilk Syrup

1 Loaf Texas Toast or French Bread


Batter:
6 Eggs
1 1/2 Vanilla coffee creamer (I prefer it with regular milk)
3 tsp. Vanilla
3 tsp. cinnamon
- Mix all together

Syrup:
1 Cup Butter
1 Cup Sugar
1/2 cup Buttermilk
-Bring to boil then remove from heat. Add 1tsp. vanilla and 1/2 tsp baking soda

**Make french toast as usual. Serve with whipped cream, fresh berries, and syrup

 I got this recipe from my friend Kimberly at homerunrecipes.blogspot.com
Thanks Kimberly!

Baked Oatmeal

This has become one of my favorite breakfasts!! It's like a crumbly breakfast cake topped with fruit and half and half.

1 c. brown sugar
1 c. sugar
1 c. oil ( I use equal amounts of applesauce)
1 Tbs. baking powder
4 eggs
2 tsp. cinnamon
1/2 tsp. nutmeg
5 cups oatmeal
1 tsp. vanilla
2 c. milk

Mix together all the ingredients until well blended. Pour into 9x13 in pan. Bake 350 degrees for 25 minutes or until middle is flakey. Serve topped with half and half and fruit. My favorites are strawberries,peaches or blueberries. It can be frozen or made the day before. Store leftovers in the fridge.

Butter Syrup

1 c. boiling water
2 c. sugar
Stir until dissolved and then add:
1 cube butter
1 tsp. vanilla
1/2 tsp. almond extract

Stir well.  Stores well in the fridge for 3 or more weeks.

Cinnamon Baked French Toast

 


This recipe was super yummy... is it s Pioneer Woman recipe and they are always delish.  I served it with one of our favorite syrups...Butter Syrup.  It is a keeper!

• 1 loaf Crusty Sourdough Or French Bread ( I used Harpers Homemade white bread)
• 8 whole Eggs
• 2 cups Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. ( I only let mine soak for 30 min to 1 hour)

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup or butter syrup.

Almond Raspberry Breakfast Cake

1/2 cup butter or margarine, softened
 1 cup sugar
1 egg
 1 tsp. vanilla extract
 1 tsp. almond extract
 1 cup milk
2 cups flour
 2 tsp. baking powder
 1/2 tsp. baking soda
1 tsp. salt
2 cups raspberries

 Topping
1/2 cup ground almonds
1/3 cup sugar
1 tsp cinnamon
1/4 cup butter or margarine

 Preheat oven to 350. Grease a 9x9 or equivalen round cake pan with cooking spray. In a mixing bowl, beat together the butter or margarine, sugar, vanilla extract, almond extract,and milk. Add the flour, baking powder, baking soda, and salt. Beat all together. Fold in the raspberries. Pour the batter into the greased pan. In a small mixing bowl, combine the dry ingredients for the topping. Cut in the butter with a fork or pastry blender.Sprinkle the topping over the batter in the cake pan. Bake for 30-35 min, or until toothpick comes out clean.

Raspberry Streusel Muffins

1 C oil

1 C sugar

2 eggs

4 C flour

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

1 C milk

1 C vanilla yogurt

2 t vanilla

1 bag frozen raspberries

Beat together oil and sugar, add eggs. Add milk, yogurt, and vanilla to mixture. Combine dry ingredients, and add to liquid mixture. Beat until blended. Fold in raspberries.

Streusel Topping

1 C flour

1 C oats

2/3 C brown sugar

1 t cinnamon

1/4 t salt

12 T butter

Fill muffin tins 2/3 full (be careful not to overfill:) with batter. Top with about 1 tablespoon of streusel topping.

Bake at 400 for 20 minutes. Makes around 4 dozen muffins.

Little Sizzler Breakfast Bites

6 eggs
1 (12-ounce) package Little Sizzler Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onions
1/8 teaspoon garlic powder
1-1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese

Heat oven to 375 degrees F. Meanwhile, in large skillet, cook eggs until lightly scrambled; transfer to large bowl.  In same skillet, add Little Sizzlers pork sausage links (grounding sausage) and cook until it is lightly brown.  Then combine onion and garlic powder & sausage in the large bowl with the eggs. Add baking mix and shredded cheese. Stir/knead mixture until well blended. Shape mixture into 1-inch balls. Place on lightly greased baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned. If desired serve with salsa on the side. Makes 24.

Mini Mushroom and Bacon Quiches

8 slices of bacon diced small
8 ounces fresh mushrooms, sliced
1/4 cup sliced green onions
1/4 cup shredded Swiss cheese
1 t. freshly ground pepper
5 eggs
3 egg whites
1 cup milk

Preheat oven to 325 degrees and coat a nonstick muffin pan generously with cooking spray. Heat a large skillet and brown bacon, transfer to paper towels when done. Reserve a couple tablespoons of bacon grease and add mushrooms to cook, stirring often until golden brown (approx. 5 t0 7 minutes). Transfer mushrooms and bacon to mixing bowl. Let cool and add green onions, cheese and pepper.

Whisk eggs, egg whites and milk in medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the bacon mixture into each cup. Bake until the tops are just beginning to brown, about 25 minutes. Let cool and enjoy!


Yield: 10 mini quiches

Orange Cream Cheese Filled Pull Apart Rolls

3/4 c. sugar
1/2 c. pecans (opt.)
2 tsp. orange zest
2 cans Pillsbury buttermilk biscuits
1 8 oz cream cheese
1/2 c. melted butter
1 c. powdered sugar
2 Tbs. orange juice

Combine the sugar and zest in a small bowl and set aside. Cut cream cheese into equal number of squares as biscuits. Place one square on cream cheese into the center of biscuit and fold over into a half moon shape and pinch the edges. Dip in melted butter and dredge in sugar/zest mixture. Place in a greased bundt pan with the curve side down in a single layer, do not stack and try not to have any gaps. Drizzle with remaining butter and sugar mixture. Bake 35-40 minutes or until golden brown. Invert onto a platter. Mix together powdered sugar and orange juice and drizzle over hot rolls. Serve warm.

Ham n Cheese Omlet Roll

4 oz cream cheese, softened

3/4 c. milk

2 Tbs. flour

1/4 tsp. salt

12 eggs

2 Tbs. dijon mustard

2 1/4 c. shredded cheese

2 c. chopped cooked ham

1/2 c. sliced green onions

Line the bottom and sides of a greased 15 x 10 inch pan with parchment paper and grease paper, set aside. In a bowl bead cream cheese and milk until smooth add flour and salt mix until combined. In a separate bowl beat eggs until blended add cream cheese mixture and mix well. Pour into prepared pan. Bake 375 25- 30 minutes or until eggs ae puffed and set. Remove from over spread mustard and sprinkle 1 c. cheese, ham, and onions. Roll up from short side peeling parchment paper away while rolling. Sprinkle with remaining cheese and bake 3-4 more minutes or until cheese in melted.

Strawberry Amaretto Pastries

1/2 package (17.3 oz.) frozen puff pastry sheets thaw one sheet
1/2 cup sliced almonds divided
2 T granulated sugar
1 container (8 oz) sour cream
1/2 cup powdered sugar
1/4 tsp. almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange

Preheat oven to 400 degrees F. Unfold pastry dough onto large pan. Finely chop half of the almonds. Combine chopped almonds and half of sugar in a bowl. sprinkle evenly over the surface of the dough & lightly press almond mixture into dough.

Using a pizza cutter, cut dough lengthwise into three strips. Cut again crosswise four times, for a total of 12 squares. Separate squares evenly over surface of pan. Bake 16-18 minutes or until puffed and golden brown. Remove from pan and cool completely.

Place remaining almonds in pan and saute'. Cook over medium high heat 2-3 minutes or until lightly toasted, stirring occasionally. Remove from heat. Coarsely chop and set aside.

Whisk sour cream, powdered sugar, and almond extract in medium size bowl. Fold in whipped topping. Slice strawberries. Split open each pastry square, arrange half of the strawberries into the bottom of each pastry. Top each with approx. 2 heaping T. of filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and zest orange over top. Replace tops of pastry shells over filling. Serve immediately