Breakfasts

Crepes
1½ cups milk
1 cup flour
2 eggs
1/4 teaspoon salt
1 tablespoon oil

Christy's Coffee Cake
Cake:
1½ cups flour
¼ teaspoon salt
2 teaspoons baking powder
¼ cup margarine
¼ cup sugar
½ teaspoon vanilla
1 egg
⅔ cup milk
Topping:
(spread on bottom of 9×9):
½ cup margarine
1 cup brown sugar
2 tablespoons honey
2 teaspoons cinnamon
½ cup nuts (optional)

Bake at 375°F for 35 minutes.

Whole Wheat Pancakes
1 cup wheat
1 cup milk
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons vegetable oil

Blend wheat and milk. Mix in remaining ingredients. Ladle unto skillet and cook at medium.


Buttermilk Pancakes (Lizzie)
2 cups flour
2 teaspoons powder
1 teaspoon soda
½ teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh blueberries (optional)

Mix well.


French Breakfast Muffins (Aunt Maggie)
1½ cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
1 egg
⅓ cup butter
½ cup milk

Combine dry ingredients. Beat milk and butter together and add to the mixture. Bake at 400°F for 15-20 minutes. Remove muffins, then dip in melted butter and roll in a sugar-cinnamon mixture.


Fruit Syrup (Mom)
1 cup fruit
1 cup water
1 cup sugar

Gently boil fruit and water. Mash fruit with fork and add sugar. Boil for 10 minutes or until thickened.


Baked Oatmeal (Tammy)
½ cup oil
1½ cups sugar
3 eggs
4 cups oats
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Bake at 350°F for 45-60 minutes.


Maple Syrup (Aunt Maggie)
1 cup sugar
1 cup brown sugar
1 cup white corn syrup
1 cup water
Salt
½ teaspoon vanilla
⅓ teaspoon maple syrup

Mix together white sugar, salt, and water. Bring to a boil only. Add corn syrup and flavoring but do not boil.


Maple-Oatmeal Scones (Lizzie)
3½ cups flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons powder
2 tablespoons sugar
2 teaspoons salt
1 pound cold, unsalted butter, diced
½ cup cold buttermilk
½ cup pure maple syrup
4 extra large eggs, slightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

With paddle attachment, combine flours, oats, powder, sugar, and salt. Blend cold butter in at lowest speed. Combine buttermilk, syrup, and eggs and add to flour mixture. Mix until just blended. Roll out dough ¾ to 1 inch thick. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. Brush tops with egg wash. Bake at 400°F for 20-25 min
Glaze:
In a saucepan heat ¼ cups butter over medium-low heat until light brown. Remove from heat. Stir in powdered sugar and 3 tablespoon maple syrup. Stir in 2-3 tablespoon milk. Drizzle over scones.


Mom's Corn/ Fruit Fritters
1 can corn (4 bananas/ apples)
1 cup milk
1-2 cups flour
2 eggs
1 teaspoon baking powder
1 teaspoon butter
Salt

Cook in hot oil (outside).


Egg Sauce on Toast (Mom)
6 hard boiled eggs, diced
1 cup browned sausage
3 tablespoons butter
2 tablespoons flour
1 cup milk
Salt and pepper

Heat on stove then spread on toast.


Fruit Pancake Puff
3 cups fresh fruit
⅓ cup orange marmalade
3 tablespoons butter
1 cup flour
½ teaspoon salt
2 tablespoons powdered sugar
1 cup milk
6 eggs

Bake in a deep dish at 450°F.


Breakfast Bubble Ring
1 bag Rhodes rolls, thawed
½ cup melted butter
¾ cup brown sugar
1½ teaspoons cinnamon

Separate rolls, tear in half and make balls. Dip each into butter and roll in other 3 ingredients which have been mixed together. Layer in a bundt pan. Sprinkle rest of ingredients and butter on top. Bake 375°F for 30 minutes. Immediately turn out onto serving plate and serve warm.