Crock Pot Oatmeal

1 Cup Steel Cut Oats

2 Cups Water

2 1/2 Cups Milk

1 Tsp Cinnamon

Desired accompaniments: honey, maple syrup, walnuts and or raisins

1. Place the first 4 ingredients in a crock pot and stir to combine.

2. Cook the oatmeal on low heat for 6-9 hours (the amount of time can vary depending
on your crock pot. Some crock pots that don’t have non stick surfaces can get hotter then others).

3. Stir in desired accompaniments and serve.

* I like to let the kids squeeze in their own honey to get them involved and swirl in a bit of extra milk to cool it down for them.

Weelicious

Cottage Cheese Pancakes

3 Eggs

1 Cup Cottage Cheese

1 Tsp Vanilla Extract

2 Tbsp Honey or Agave

1/2 Cup Flour

1 Tsp Baking Powder

1/4 Tsp Salt

Butter, Oil or Oil Spray

Accompaniments: Maple Syrup or honey

1. Place the first 4 ingredients in a bowl and whisk.

2. In a separate bowl whisk the dry ingredients.

3. Pour the dry mixture into the wet mixture and stir until just combined.

4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.

5. Cook for 2 minutes on each side or until pancakes are set and golden.

6. Serve.

*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Weelicious.com

WAFFLES

2 cups Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg

Stir in ingredients until blended. Pour onto center of hot greased waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffles.

Makes about 12 (4-inch) waffles.

**Note from Erin: Make your own Bisquick mix--they taste so much better!!!

Bisquick Box

Pancakes

2 cups Bisquick mix
1 cup milk
3 eggs

Stir ingredients until blended. Pour slightly less than 1/4 cupfuls onto hot greased griddle. Cook until edges are dry. Turn; cook until golden.

Makes 14 pancakes

VARIATIONS:
Blueberry Pancakes: Stir in 1 cup blueberries.
Chocolate Chip Pancakes: Stir in 1/2 cup chocolate chips.

Bisquick Box

Bisquick

8 cups flour
1 1/4 cup nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Combine flour, milk, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.

Makes about 10 cups.

Whole Food Granola

Roaster pan
8 cups Rolled oats not instant
1/2 cup snflower seeds
1/2 cup raw wheat germ
1 cup shredded cocunut
1 cup of each pumpkin seeds or cashews
cinnamon for flavor

blend golden flax seeds 1/2 cup

stir in roaster pan

put Water in saucepan put 1 cup honey and 1 cup molasses and 1/2 cup coconut oil. Heat until melted. Add vanilla and stir into granola mixture.

Oven at 250 for 20-25 minutes and stir and then another 20-25 minutes.

GreenSmoothieGirl.com

Crepes

1 cup flour

2 eggs

1/2 milk

1/2 cup water

1/4 tsp salt

2 Tbsp butter melted

Whisk the flour and eggs then add the milk and water then salt and butter and beat until smooth. Cook on the stove top in a very thin layer.

Cocunut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Sister's Cafe

Ebilskivers

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 T. sugar
4 eggs, separated
2 cups milk
4 T. melted butter

Fillings of your choice:
jam, peanut butter, Nutella, fruit, chocolate chips, apple pie filling. *Our favorite is strawberry jam with a little cream cheese.

Syrup, whipped cream, or powdered sugar for serving

Directions:
In a bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, lightly whisk egg yolks, then whisk in the milk and the 4 T. melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 butter in egg well of the Ebilskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 T. batter into each well. Put 1 tsp. filling of your choice in the center of each pancake and top with 1 T. of batter. Cook until the bottoms are golden brown and crispy 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden. Transfer to a plate. Serve immediately. Makes about 40.

Williams-Sonoma Kitchen

WAFFLES

6 eggs
3 cups buttermilk
2 teaspoons baking soda
2 cups white flour
1 ½ cups wheat flour
4 teaspoons baking powder
1 teaspoon salt
1 cup melted butter

Beat eggs until foamy. Add buttermilk, soda, flours, baking powder and salt. Mix well and add melted butter. Cook in waffle iron until done.

Erin Ropelato

VANILLA FRENCH TOAST

2 eggs
½ cup low-fat vanilla yogurt
1/4 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Salt to taste
6 slices challah or Italian bread

In a mixing bowl, beat together eggs, yogurt, milk, spices, vanilla and salt. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot and top with yogurt of fresh berries.

Erin Ropelato

DUTCH OVEN MOUNTAIN MAN BREAKFAST

2 pounds country sausage
1 package cubed hash browns
8 eggs, beaten

Crumble and brown sausage in Dutch oven. Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns. Add ½ cup water to eggs and beat thoroughly and pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom 15-20 minutes until eggs are firm.
Yield: 10 servings

Grandma Wanda Peterson

VANILLA SYRUP

1 cup sugar
½ cup buttermilk
1 cube butter, melted
½ teaspoon baking soda
1 tablespoon corn syrup
1 teaspoon vanilla
Boil all ingredients except vanilla for 1 minute. Take off stove and add vanilla.

Erin Ropelato

Cornflake and Almond Encrusted French Toast

1 cup cornflakes
1/2 cup sliced almonds
1 tsp. cinnamon
1/2 tsp salt
2 eggs
1/4 cup milk
1-2 T. brown sugar
1 tsp vanilla or used vanilla bean pod
4-6 slices of bread

In a ziploc bag, crunch up the cornflakes. Crush or chop the nuts and add to the cornflakes, along with half of the cinnamon and mix well. Pour into a shallow dish.

In another shallow dish, crack the eggs and whisk. Add the salt, remainder of cinnamon, brown sugar and vanilla or vanilla pod and whisk again. Add the milk and give it one final whisk.

Meanwhile Pre-heat a skillet or griddle, and then grease with a little butter.

Dip bread into egg mixture, then into the cornflake mixture and coat evenly.

Grill on the griddle over medium low heat {the cornflakes and nuts will burn on high heat before the middle / eggs is cooked through} until toast is golden brown and cooked through.

Serve with syrup and whipped cream if desired, and bananas are a nice touch as well.

Natalie Riley

Berry Pancake Puff

Topping:
3 cups mixed berries
1/3 cup orange marmalade

Pancake:
3 Tbsp butter melted
1 cup milk
6 eggs
1 cup flour
1/2 tsp salt
2 Tbsp powdered sugar

Preheat to 450. Stir together the berries and marmalade in a bowl and set aside.

Coat a round pan with 1 Tbsp butter and in a bowl combine milk, eggs, and remaining 2 Tbsp butter and whisk in flour and salt until egg mixture is smooth.

Pour batter into pan and bake for 13 min. then reduce oven temp to 350 and continue to bake for 15-17 min.

Remove pancake from oven and sprinkle with powdered sugar and fill the center with the berry topping and whip cream

Pampered Chef

German Pancakes

1 cube of butter
1 cup flour
1 cup milk
1/4 tsp salt
6 eggs

Melt the cube of butter in a 9x13 pan and sprinkle the pan with brown sugar. Then beat together the remaining ingredients and pour into the dish over the butter. Bake at 425 for 20 minutes or until puffy.

Berry Bagel Breakfast

10 Regular Bagels (plain, cinnamon, or blueberry) cut up and put into a 9x13 greased dish
1 8oz cream cheese
1-2 cups frozen or fresh berries then sprinkle on top
12 eggs
2 cups milk
1/3 cup maple syrup or honey

Mix together the eggs, milk and syrup
Pour over the bagels in 9x13
Refrigerate overnight

Sit it out for 30 min. before baking. Cover with foil loosely on top and bake at 350 for 30 min. then remove foil and bake an additional 30 min.

Berry Syrup (double for casserole)

1 cup sugar
2 Tbsp. cornstarch
1 cup of water

Bring those 3 to a boil for 3 min.

1-2 cups frozen or fresh berries
1 Tbsp. butter

Add the berries and butter and simmer on Low for 8-10 min.

Aleece Van Wagenen