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Make Ahead Breakfast Cake

  • 1 1/4 cups flour
  • 1/4 cup sugar
  • 1 Tablespoon baking powder
  • pinch of salt
  • 1/4 cup shortening
  • 2/3 cup milk
  • 1 egg

sift dry ingredients, cut in shortening. Add milk and eggs. Pour into greased 8″ square pan. Sprinkle part of topping over batter. Use spatula to swirl in. Add apples or peaches on top if desired. Then add rest of topping.

You can cover and refrigerate overnight or just bake right now. Bake 400 degrees for 20-25 minutes.

Topping

  • 4 Tablespoons flour
  • 6 Tablespoons sugar
  • 3 Tablespoons margarine
  • 1/2 teaspoon cinnamon

Cut ingredients together and sprinkle over cake

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Corn Bread

  • 1 cup yellow corn meal
  • 1 cup flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cups milk
  • 4 Tablespoons vegetable oil

Mix cornmeal, flour, baking powder, sugar, and salt. Add beaten egg, milk, and oil. Mix.

Pour into greased 8X8 inch baking dish. Batter is thin. Bake at 425 degrees about 25 minutes.

Serve for breakfast with syrup.

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Baked Praline French Toast

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 Tablespoons sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

Slice French bread into 1 inch slices.

In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until blended, but not too bubbby.

Dip each slice into bread and arrange slices in a generously buttered 9X13 pan in two rows sitting up, overlapping slices.  If any is left pour over bread.

Cover with foil and refrigerate overnight.

The next morning, preheat oven 350 degrees.  Spread Praline Topping over bread and bake for about 40 minutes, until puffed and lightly golden

PRALINE TOPPING

1/2 pound butter (USE LESS OR IT WILL SPILL OVER INTO YOUR OVEN)

1 cup brown sugar

1 cup chopped pecans (we usually use walnuts)

2 Tablespoons light corn syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Combine all ingredients except nuts in a medium bowl.  Use a pastry cutter.  When all cut in add nuts and mix.  Put over French Toast

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Gingerbread Pancakes

1 Tablespoon cinnamon

1 Tablespoon ginger

4 cups complete pancake mix (We make the Betty Crocker pancakes and do 1/4th of this recipe for 1 full recipe of pancake mix. You will need a little more flour and don’t add the water listed in this recipe.)

2 1/3 cup water

1/2 cup molasses

Mix

Pancakes – Betty Crocker

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil or shortening, melted
  • 1 Tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

TOPPING

1 1/2 cups heavy cream

1/2 cup maple syrup

Whip cream till stiff.  Add maple syrup and whip again.

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Vanilla Gingerbread Swirl Coffee Cake

Streusel Crumb

  • 1 ¼ c. flour
  • ¾ c. packed brown sugar
  • 1 t. Valencia dried orange peel
  • 1 t. ground ginger
  • ¼ t. cinnamon
  • ¼ t. salt
  • ½ c. butter, melted
  • 1 T. molasses
  • Zest from 1 orange
  • 2 T. crystallized ginger, finely chopped

In a small bowl, whisk together butter and molasses. Mix dry ingredients in a medium sized bowl. With a fork, stir melted butter mixture into the dry ingredients until it forms an even crumb. Gently stir in orange zest. Reserve crystallized ginger for assembly. Set aside.

Cake:

  • 1 ¾ c. flour
  • 1 c. sugar
  • 2 t. baking powder
  • ¼ t. soda
  • ¼ t. salt
  • 3 eggs, lightly beaten
  • 1 c. sour cream
  • 1 t. bourbon vanilla
  • Sugar crystals ( optional )

In a medium sized bowl, whisk together dry ingredients. In a small bowl, whisk together eggs, sour cream, and vanilla. Lightly stir egg mixture into dry ingredients until just blended.

Preheat oven to 350 degrees. Spray 10 inch spring-form pan with a nonstick cooking spray and line sides with parchment paper, or dust with flour. Set aside. Spread about half of the batter in the bottom of the pan. Sprinkle 2/3 c. crumb streusel evenly over the top. Drop remaining batter in small spoonfuls over the top. Sprinkle with another 2/3 c. crumb streusel evenly over the top. Swirl batter with a large knife in large circles, about 10 times. Add crystallized ginger to remaining crumb streusel. Sprinkle batter with remaining crumb streusel evenly, and sprinkle with sugar crystals. Bake for 45-50 minutes. Or until center, when tested, comes out clean. Makes 8-10 servings.

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Pumpkin Oat Pancakes with Caramelized Apples and Pecan Topping

Here is what you need:

For about 8-10 good size pancakes:

3 cups  of pancake mix

1 1/2 tsp ground cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 egg

3/4 cups oats

2 1/2 cups water (or more or less according to your desired consistency)

Mix the pancake mix and spices together.  Add the pumpkin and the egg and mix together.  Add the oats.  Then add the water until it gets to a thick but pancake-like consistency.  Use a 1/2 cup measuring cup, scoop mixture onto a medium- hot griddle with melted butter on it. This is a thick mixture so don’t cook it on too high of a temperature so the insides have time to cook.

For the topping:

Peel and cut up 3 apples (I used Gala).  Heat a frying pan on medium-high heat with 2 T butter.  Add the apples.  Cook until the outsides are caramelized.  Add to the top of pancakes with chopped pecans and maple syrup.

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Morning Glory Muffins – Grandma Morgenegg

2 1/4 cups flour (can mix flours)

1 tbsp cinnamon

2 tsp baking soda

1/2 tsp salt

1 cup honey

1 cup oil

3 eggs

1 tsp vanilla

1/2 cup coconut

3/4 cup raisons

1 apple, grated or finely chopped

1 cup crushed pineapple

2 cups grated carrots

1/2 cup chopped nuts

optional: 1/2 cup zucchini

Combine dry ingredients, whisk in honey, eggs, oil and vanilla,. Stir in fruit and nuts.  Don’t stir too much. Spoon into muffin pans (with my average sized pans this recipe makes 2 dozen). Bake at 350 degrees for about 30 minutes. Don’t over bake. Good warm from oven – but best next day. Freeze very well.

 

MOM

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Classic Belgian Waffles

Recipe courtesy Emeril Lagasse, 2003

Classic Belgian Waffles
Total Time:
13 min
Prep:
10 min
Cook:
3 min
Yield:8 to 10 (4 by 4-inch) waffles
Level:Easy
Ingredients

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Directions

Preheat the waffle iron according to the manufacturer’s instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately.

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Chocolate Muffins

2 cups flour

1 cup sugar

¾ cup chocolate chips

½ cup cocoa

1 tsp. baking soda

1 tsp. vanilla

1 egg

1 cup yogurt (sour cream works)

½ cup milk (may need a little more)

¼ cup vegetable oil

¼ cup chocolate chips

 

Preheat oven to 400 degrees (375 for dark or non-stick pans)

 

Add dry ingredients to bowl and mix.  Add wet ingredients and ¾ cup chocolate chips.  Mix.  Pour into greased muffin tins.  Place ¼ cup chocolate chips on top.  Bake 15-20 minutes.

 

Makes 12 large or 24 regular muffins