Stuffed French Toast
1 egg per person
3/4 c. milk
1/4 tsp. nutmeg
1 tsp. vanilla firm bread ( we use Italian)
Beat first four ingredients with whisk. Dip bread in batter and fry both sides on hot griddle. Filling: Fruit preserves (strawberry, raspberry, or peach) Cream cheese Mix together and spread between two pieces of hot French toast. Top with whipped cream and fruit flavored syrup.
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Steve’s Famous Buttermilk Pancakes
2 c. flour
2 T. sugar
1 tsp. baking soda
1 tsp. salt
2 T. oil
2 eggs
3 c. buttermilk
Mix dry ingredients and add wet ingredients. Mix well with wire whisk. Let batter set up for 10 minutes. Pour 1/2 c. batter onto hot greased griddle. Add chocolate chips or fruit to each pancake and use a knife to fully coat each piece with batter. Flip when top is mostly bubbly and cook for another 1-2 minutes. Serve with favorite butter and syrup. (secrets are: don’t over cook, don’t flip twice and never, never, never, pat them down with a spatula.)
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Rozanna’s Crustless Quiche
1 1/2 c. milk
3 eggs
1/2 c. Bisquick
1/2 stick of butter softened
1/2 t.salt
1/4 t. pepper
1 c. shredded cheese
1 c. diced meat or vegetables
Grease 2 quart casserole dish. Blend milk, eggs, Bisquick, butter, salt, and pepper in blender. Pour into greased dish. Add cheese, meat, or vegetables of your choice and push down with a spoon. Bake at 350 for 45-60 minutes.
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Amish Baked Oatmeal
Spread fresh or canned fruit (drained) in bottom of greased 2 quart baking dish.
Mix:
1/4 c. oil
1/4 c. applesauce
1/2 c. brown sugar
1/4 c. white sugar
Add:
3 c. quick cooking oatmeal
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
Mix well with spoon and pour on top of fruit. Bake 30-40 minutes at 350. Serve hot with milk.
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Baked Apple Appetizer
Mixture for one apple (I use gala apples)
1 T. brown sugar
1 tsp. softened butter
1/4 tsp. cinnamon
maple syrup
fresh mint leaves (optional)
Heat oven to 375. Core apples and remove 1 inch of skin around the middle of each apple to prevent them from splitting. Place apples upright in baking dish. Fill center of each apple with above mixture. Pour water (1/4 inch deep) into baking dish. Bake about 30-40 minutes or until apples are tender when pierced with a fork. You may spoon pan juices over apples during baking. For presentation, place each apple in a serving dish. Pour equal portions of pan juices in the center of each apple. Drizzle a teaspoon of warm maple syrup over apples and place a sprig of fresh mint leaves in the middle of the apple to resemble the apple leaves. Delicious served with homemade granola as well.
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Easy Baked Eggs
Eggs Cream Grated Cheese Break eggs into well greased muffin tin (one egg in each section). Pour 1/2 tsp. cream or half and half over each egg. Sprinkle with salt and pepper. Cover each egg with grated cheddar or other favorite cheese. Bake at 450 for 10 minutes. These turn out perfect every time and look pretty too.
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Breakfast Pie
8 slices bacon, cooked crisp and crumbled
½ c. cornflake crumbs
1 T. bacon drippings
5 eggs
2 ½ c. frozen hash browns
1 ½ c. shredded Monterey Jack cheese
½ c. cottage cheese
1/3 c. milk
1 green onion, thinly sliced
Combine corn flake crumbs and bacon drippings; set aside. Beat eggs until foamy. Stir in remainder of ingredients. Pour into greased 9” pie pan. Sprinkle with cornflake mixture. Cover and refrigerate overnight. Bake uncovered at 325 degrees for 50 minutes. Makes 6 servings. Recipe can be doubled and baked in a 13”x9” pan.
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Christmas Morning Sticky Buns
1 pkg. (18-20) frozen roll dough balls
1 small pkg. butterscotch pudding (not instant)
½ c. sugar
2 T. cinnamon
1 c. nuts, walnuts or pecans (optional)
1 stick of butter melted
Before going to bed on Christmas Eve, place frozen roll dough balls in greased bundt pan. Mix pudding mix, sugar, cinnamon, and nuts. Sprinkle over frozen dough. Pour melted butter over top as evenly as possible. Cover with dish towel and leave on counter overnight. In the morning, bake at 350 degrees for 25-30 minutes. You may need to cover lightly with foil at the end to avoid over browning. Invert onto serving dish while hot and lift carefully as sauce will run out. Yields 18-20 sticky buns.
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Broccoli Shrimp Bisque
1 c. sliced leeks
1/8 t. pepper
1 c. sliced fresh mushrooms
1 small bay leaf (optional)
1 c. fresh chopped broccoli
3 c. chicken broth
1 clove garlic, minced
1 c. half-and-half
¼ c. butter or margarine
3 oz. shredded Swiss
(low sodium may be ¼ c. flour used)
¼ c. dried thyme
1 lb. small shrimp cooked
In a 3 quart saucepan cook leeks, mushrooms, broccoli, and garlic in butter, until crisp-tender. Blend in flour, thyme, pepper and bay leaf. Add chicken broth and cream all at once. Cook and stir until thickened and bubbly. (I added more flour shaken with water to make a bit thicker). Add cheese; stir until melted. Add shrimp; heat through. This is great to put in the crock pot for a gathering.
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Pumpkin Chocolate Coffee Cake with Molasses Glaze
3 c. flour (separated)
2 ¼ c. sugar
¾ c. brown sugar
1 T. apple pie spice or pumpkin pie spice
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. salt 6 oz. chocolate chunks or chocolate chips (1 ½ c.) 15 oz can pumpkin
¾ c. butter melted
6 eggs slightly beaten
Spray bundt pan and preheat oven to 350 degrees. Combine ½ c. flour and chocolate and set aside. Combine 2 ½ c. flour, sugar, brown sugar, spice, baking powder, baking soda, and salt. In large bowl combine pumpkin, butter, and eggs and stir until creamy. Slowly add dry ingredients. Add chocolate and flour. Bake for 60 minutes, or until a toothpick inserted in the middle comes out clean. Place on wire rack to cool for 15 minutes before inverting onto serving plate. Allow to cool for 30 minutes before pouring glaze. Molasses Glaze: In small saucepan melt ¼ c. butter. Stir in 1/3 c. brown sugar, ¼ c. dark corn syrup and 2 T. molasses. Bring to simmer and cook 3 minutes uncovered. Allow to cool for 5 minutes before pouring onto cake. | 
