Breakfast

Turtle Cookies, German Pancakes, and Syrup, too!

EGG AND SAUSAGE CASSEROLE

1 (8oz) package crescent roll dough

1 pound pork sausage, cooked & crumbled

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

8 eggs, beaten

1/4 cup diced green pepper (opt.)

1 tsp dried oregano

Salt and Pepper to taste

Preheat oven to 325.  Lightly grease the bottom of a 9x13 pan and then line the bottom of the dish with crescent dough.  Sprinkle the sausage over the dough.  In a separate bowl, mix cheese, eggs, green peppers (if used), oregano, salt and pepper.  Pour and spread over the sausage in the casserole dish.  Bake 25 to 30 minutes or until eggs are cooked through.

SOUTHWESTERN EGG CASSEROLE

Preheat oven to 350 degrees

10 large eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

4 cups shredded Monterey Jack

2 cups 4% cottage cheese (or substitute plain Greek Yogurt, same amounts)

1/2 cup butter, melted

2 4oz cans of roasted green chiles, chopped

In a large bowl, beat eggs. Combine flour, baking powder and salt, and stir into eggs (batter will be lumpy).  Add cheese, butter and chiles.  Pour into a greased 9x13" baking dish.  Bake uncovered at 350 degrees for 30-40 minutes or until a knife inserted in the center comes out clean.  Let stand for 5 minutes before cutting.

Enjoy!

6 eggs 

½ C water

1 teaspoon salt  

1 ½ tsp vanilla

4 tablespoons sugar  

2 1/3 C flour

2 ½ cups milk

4 tablespoons melted butter

Place all ingredients except melted butter in blender jar. Mix on low speed for approximately 30 seconds. Scrape down the sides of the jar. Add the melted butter and mix until all ingredients are well blended. Cover and let stand for approximately 1 hour at room temperature.   Makes 20-25 crepes

Filling: 

8 oz pkg. cream cheese, softened 

3/4 C confectioners’ sugar

½ tsp vanilla 

3 C sliced fresh strawberries

Beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread down the center of each crepe; top with strawberries. Fold crepe over filling.

*A few crushed berries can be whipped into the cream cheese mixture.

**Filling can also be jams, pie fillings or puddings. Of course any filling is better with lots of whipped cream. 

*1 can cream style corn or apple. pie filling

½ tsp Salt 

2 C Flour

2 eggs  

2 Tbs Sugar 

1/8 tsp Soda

Mix all ingredients together. Drop by teaspoon into hot oil and deep fry until golden brown on one side. Turn over and cook on the other side. If oil is too hot it will not be done in the middle. Serve warm with butter, jelly, syrup or powdered sugar. They are good plain too.

*You can substitute a can of apple pie filling for the corn. You will have to blend the pie filling before adding to the other ingredients.

1 1/3 C flour 

2/3 C milk

1 ½ tsp baking powder 

1 egg, well beaten

1/4 tsp salt

Sift together flour, baking powder and salt. Blend milk and egg; add gradually to dry ingredients. Stir in desired fruit, vegetable, or meat. Drop from tablespoon into deep hot fat 365°-375° for 2-5 minutes. Drain on absorbent paper.

Apple Fritters: Reduce flour and milk 1/3 cup; add 3 Tbs powdered sugar. Enough for 2 medium-sized sour apples, pared, cored and cut in narrow strips about 3/4-inches long (1 ½ cups cut). Sift over with powdered sugar. Serves 4-6.

Banana Fritters: Peel 4 bananas, cut in halves lengthwise and then crosswise. Roll in powdered sugar, then dip in batter (make ½ Fritter Batter, increasing the milk to ½ cup); fry as directed in Fritter Batter recipe. Sift over with powdered sugar. Serves 4-6.

Corn Fritters: Increase salt to 3/4 teaspoon. Use 1 ½ cups drained, whole kernel corn. Serve with maple syrup. Serves 4-6. 

2 C oil 

½ C sugar 

1 C milk

4 large apples Or pineapple chunks

2 C flour 

1 tsp salt 

1 tsp vanilla 

3 tsp baking powder 

2 eggs 

1 Tbs butter, melted

Preheat oil in fryer. Combine all remaining ingredients except apples. Beat until blended. Peel and core apples, slice thinly crosswise. Dip apple slices or pineapple chunks in batter, fry until brown on one side, turn and brown on the other side. Fry until tender. Serve hot with syrup or sprinkle with sugar and cinnamon. *This batter can be used for vegetables if you omit the vanilla and sugar.

1 Tbs butter, melted 

½ tsp vanilla

4 eggs 

1/4 tsp cinnamon

½ tsp salt 

8 slices bread

1 C milk

Mix eggs, butter, salt, milk, vanilla and cinnamon in a large bowl. One at a time, dip slices of bread in the egg mixture to coat on both sides. Place bread onto a hot griddle and fry until golden brown, about 5 minutes per side. 

4 slices bread 

1 tsp cinnamon

Softened butter or margarine 

4 eggs

1 Tbs sugar S

alt and pepper

Preheat griddle to 325°. Lightly butter both sides of bread slices. Cut or tear a

3-inch hole in the center of each piece of bread. (Hole must be big enough so most of the egg touches the griddle. Save the centers; do not discard. In a small bowl combine sugar and cinnamon. Sprinkle both sides of bread slices and centers with the cinnamon-sugar. Place bread and centers on griddle and cook for about 2 minutes. Flip all bread and centers over. Break one egg into each of the 4 holes. Season with salt and pepper. Cook for about 4 minutes or to desired doneness. Flip again if desired. Serve with the extra bread center sitting atop the egg. 4 servings 

Cracked Wheat Cereal

1 C cracked wheat 

a little salt

3 C water 

3/4 C brown sugar

raisins (optional)

Place in a crockpot overnight on medium. In the morning, add brown sugar and raisins if desired.

Creamy Cracked Wheat Cereal

1 C uncooked cracked wheat 

1/4 C powdered milk

3 C water 

4 Tbs sugar

1/4 tsp salt

Prepare cracked wheat by using a grinder or a blender. Add dry milk to water, whisk, and bring to a boil at medium high heat. Add wheat, sugar and salt; cover and reduce heat to simmer for 20 minutes, stirring occasionally, until water is absorbed. Yield:3 cups cereal

2 C wheat flour 

2 C water

½ tsp salt  

2 Tbs honey

Stir water, salt and honey into flour. Spread on cookie sheets (½ C to each cookie sheet. Bake 15 minutes at 350°. Break into bite-sized pieces.

1 C wheat 

2 C hot tap water

Soak the wheat in the water for 3 hours (or cook for 3-5 minutes in a microwave). Drain and blot the wheat to remove excess water. Flake the wheat using a hand roller mill. Rolled wheat flakes can be eaten plain as a cereal, toasted for muesli, or used in cooking and baking as a substitute for some of the flour or rolled oats in a recipe 

1/4 C wheat kernels 

1/8 tsp salt

½ Tbs oil

Heat a small amount of oil in a skillet. Add wheat kernels and pop like popcorn. They don’t expand as much as popcorn, but they will pop. Swirl around in the pan to prevent burning. Sprinkle with salt while hot.   Yield: 1/3 cup  

3 C wheat flour 

2 tsp soda

1 C brown sugar 

1 tsp salt

1 C buttermilk (*or sour milk)

Mix all ingredients thoroughly. Spread on a cookie sheet. Bake at 300° until golden brown. Crumble and dry.  *1 Tbs lemon juice plus milk to equal 1 cup OR 1 cup water plus 1 Tbs lemon juice plus 1/3 cup dry milk powder.

½ C canola Oil 

3/4 C brown sugar

1/3 C honey 

5 C oatmeal

1/4 tsp salt 

1/3 C milk

Any or all of the following: 

Almonds, walnuts, sunflower seeds, pecans, raisins, dried fruits, etc. . .

Mix together first 6 ingredients in a saucepan over medium heat until sugar melts and everything is blended. Remove from heat. Add oats and mix well. Spread over 2 cookie sheets sprayed with non-stick spray. Bake in a 375° oven until brown. (10-15 minutes). Stir several times for even browning. Let cool on sheets, then add other ingredients. Store in an airtight covered container.

2 C flour 

1 Tbs oil

1 C sugar 

1 C milk 

3 tsp baking powder

 1 egg

½ tsp salt 

1 tsp vanilla

Combine flour, sugar, baking powder and salt together in a large bowl. In a smaller bowl mix oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir until smooth without over beating. Pour batter into 2 round greased and flour cake pans.  

TOPPING:

3/4 C brown sugar 

1 tsp cinnamon 

1/4 C melted butter

Combine brown sugar and cinnamon. Sprinkle over the cake. Drizzle melted butter over the top. 

Bake at 350° for 25-30 minutes.