Topping Ingredients:

3/4 cup packed brown sugar
1/2 cup heavy whipping cream
2 tablespoons margarine
2 teaspoons vanilla
4-5 medium bananas sliced diagonally

Mix all ingredients except bananas in saucepan. Heat gently to boiling over medium heat while stirring occasionally. Remove from heat and stir in bananas untill coated.

Ingredients Pancakes:

2 eggs
1 1/2 cup milk
2 tablespoons oil
2 cups flour
1/4 cup sugar
4 tablespoons cocoa
2 teaspoons baking powder
Beat eggs untill foamy. Beat in milk & oil. Add remaining ingredients. Spoon batter onto hot griddle. Cook on both sides untill golden brown. Serve with warm topping.

Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
6 Tbsp butter
1 T corn syrup

French Toast:
3 eggs
1 tsp vanilla
1/2 cup milk
1/4 tsp salt
8 diagonal slices of french bread

Spray a 9 x 13 glass baking dish with nonstick cooking spray. In a medium saucepan, combine all topping ingredients and mix well. Cook over medium heat until smooth, stirring constantly. DO NOT BOIL! Spread topping in baking dish.

Beat eggs in shallow bowl. Add milk, vanilla, and salt; beat well. Dip each bread slice in the egg mixture, making sure all of the egg mixture is absorbed. Place bread slices over topping in sprayed baking dish. Cover and refrigerate overnight.

To serve, heat oven to 400 degrees. Uncover baking dish; bake 20-25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. Invert onto large serving platter, scraping any extra caramel topping from baking dish onto toast. Serve immediately.

This French Toast Recipe People Claim Is The Best They've Ever Had

1 loaf French bread (day old)
3 eggs
1 cup milk
1 1/2 tsp cinnamon
1 tsp vanilla
1 1/2 tbs honey

Grease 2 9x13 glass pans. Slice French bread diagonally into 1 inch thick pieces. In a large bowl whisk together the eggs, honey and cinnamon. When thoroughly mixed stir in the milk and vanilla. Dip the bread pieces in the mixture. Be sure to coat both sides. Arrange in greased pans, cover, and refrigerate over night.

In the morning remove from refrigerator 30 minutes before baking and uncover.

2 tbs melted butter
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tbs honey

Drizzle butter over bread slices followed with a sprinkling of the brown sugar and pecan pieces. Top with a drizzling of honey. Bake for 20 minutes at 350o. Serve with warm maple syrup if desired.

Smoked sausage is a great accompaniment.

Cut French Bread into 3/4 inch thick slices on a diagonal across the width. Cut minimum of 2 slices per person. Mix in blender, one half batch at a time:

12 eggs
2 cups milk
2/3 cup sliced peaches
1 tblsp vanilla
1 tsp cinnamon
Scant 1/4 cup Apricot or Peach Brandy

Pour into large bowl. Dip slices long enough to be well absorbed but not soggy (remove excess batter if necessary). Lay out on cookie sheets to be frozen with wax paper between pan and bread (and each subsequent layer of dipped bread along with a sheet of aluminum foil for stability). Cover entirety with aluminum foil and freeze if not to be used within the next 24 hours, otherwise place in refrigerator. Thaw the night before using. Cook on griddle at 350 until golden brown. Top lightly with Grand Mariner Raspberry Sauce. Serve with smoked bacon.

Streusel:

Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl. Add other dry ingredients. Melt butter pour over and mix thoroughly. Set aside.

Cake:

1 box (18 1/4 oz) white cake or French vanilla cake mix
1 box of instants (3.12 oz) French vanilla pudding
3 eggs
1/4 cup oil
1 cup water

Beat together until thoroughly mixed. Pour half into a greased 13X9X2 baking pan. Sprinkle with half of the streusel mixture. Carefully spread the remaining batter on top of the streusel and then top with remaining streusel. If using an aluminum pan bake for 45 minutes at 350 degrees. If using a dark pan bake for 30-35 minutes at 350 degrees. I've tried this several different ways and it actually bakes better with less brown edges in the aluminum pan for a longer time. Insert toothpick for final test. This is the only coffee cake I've ever made that tastes as good the second day or freezes well and can be served when thawed. Of course you lose the smell that a hot coffee cake right out of the oven provides. I usually drizzle icing on top made from powered sugar and milk.

Yields 12 to 16 servings

INGREDIENTS:

1 cup boiling water
1 cup yellow cornmeal
4 Tablespoons butter, cut into small pieces
1 cup unbleached white flour
1-1/2 teaspoons baking powder
3 Tablespoons sugar
3 extra large eggs
1 cup milk (non-fat works fine)
4 scallions, thinly sliced
1 cup corn kernels (if using frozen, defrost and drain well)
6 ounces non-fat sour cream
2 Tablespoons finely chopped red onion
1/3 cup dry white wine
1/3 pound smoked salmon, thinly sliced
Sliced scallions and/or chives
Vegetable oil

In a large bowl, pour the boiling water over the cornmeal. Add the butter and set aside while the butter melts. In another bowl, blend flour, baking powder, and sugar. In a smaller bowl, beat eggs well, then add milk, scallions, and corn. When the cornmeal is cool, add the egg mixture and stir with a spatula until smooth. Add dry ingredients and blend well. To make the sauce, blend the sour cream with the red onion and wine. Refrigerate until ready to use.

Heat a griddle over medium heat and lightly grease with vegetable oil. Heat oven to 200 degrees. Drop batter using a 1/3 cup measuring onto griddle. When bubbles appear, flip and brown lightly on other side. Place on baking sheet in oven to keep warm while cooking remaining cakes.

To serve, place 3 cakes on each plate with rolled salmon slices and a dollop of creme in the center. Sprinkle with scallions or chives.

The batter can be made the night before and refrigerated, as can the creme fraiche. These cakes are also delicious served with sliced grilled ham and maple syrup!

Serves: 6

1 loaf cinnamon raisin whole grain bread (I use Ezekiel or Manitowoc Ovens)
2-16 oz. bag frozen or enough fresh raspberries to cover first layer of bread
1 - 8 oz. cream cheese
1 1/2 C milk (skim, whole, whatever, or can use soy milk)
1 C plain lowfat yoghurt
8-10 eggs (depends on how big they are)
1 - 2 tsp cinnamon (depends on how much you like cinnamon)
2 tsp vanilla

Topping
1/4 C soft butter
1/2 C succanat (or brown sugar, but it's not as good or healthy as succanat)
2 tbsp pure maple syrup

Directions:

In a 9 x 13 " greased baking dish, place slices of bread to cover bottom. Add berries to thoroughly cover bread. Spread all cream cheese on what will be the top layer of bread. Place cream cheesed side down onto berries. Mix all liquid together and pour over bread mixture so that it covers top. Cover and refrigerate overnight.

Next morning, preheat oven to 350 degrees. Mix topping and spread on top of layered french toast. Bake for about 50 or so minutes. Top will be slightly brown and kinda crusty when done. Serve with pure maple syrup and or yoghurt.

1 cup firmly packed brown sugar
2 Tbsps light corn syrup
12 to 18 slices Italian or French bread
1 1/2 cups milk
1/4 tsp ground nutmeg
1/4 tsp salt
2 Granny Smith apples, peeled & sliced thin
1/2 cup butter
1 cup finely chopped pecans
6 eggs
1 tsp vanilla extract
1 1/2 tsp ground cinnamon

Caramel sauce recipe below:

Combine the brown sugar, butter and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 13 x 9-inch baking dish and sprinkle half the pecans over the syrup. Place 6 to 9 slices of bread on top of the syrup mixture and sprinkle the remaining pecans on top of the bread, along with the slices of Granny Smith apples. Top with the remaining 6 to 9 slices of bread.

Combine the eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour evenly over the bread slices, cover the baking dish, and chill over night.

Bake uncovered in a preheated 350 degrees oven for 40 to 45 minutes or until lightly browned. Drizzle the sauce over the toast right before serving.

Caramel Sauce:

1/2 cup firmly packed brown sugar
1/4 cup butter
1 Tbsp light corn syrup
In a small saucepan, combine the brown sugar, butter and corn syrup and cook until thickened, stirring constantly.

Serves 6-8

2 Tbs. corn syrup (light or dark)
1/2 Cup butter (stick)
1 Cup brown sugar, packed
1 Loaf French or white bread, thickly sliced - with the crust removed.

5 Eggs
1-1/2 Cups half & half
1 Tsp. vanilla
1 Tsp. Grand Marnier or orange baking liqueur, 70% alcohol (optional)
1/4 Tsp. salt

In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9" x 13" baking pan that has been sprayed with Pam. Set aside. Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.

In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350 degrees uncovered, for 45 minutes. Cut into squares and serve immediately. Serve with maple syrup and butter. (Can be reheated)

This is a great recipe for entertaining, or for an intimate breakfast.

1/3 pound baby red potatoes
1 1/2 tablespoons butter
1 tablespoon olive oil
1 small chopped onion
4 large eggs
1 tablespoon milk
Freshly ground pepper
1 tablespoon freshly chopped dill
1 1/2 ounces Sliced Smoked Salmon, cut into 1 inch pieces
Salt

Scrub, pierce, and halve the baby potatoes. Steam or boil until tender, but not too soft. While the potatoes are cooking, melt 1/2 tablespoon butter and the olive oil in a medium heavy skillet over medium heat. Add the onions and cook until translucent and soft. Add the potatoes and cook for about ten minutes, or until the potatoes are golden brown. Add the remaining butter to the pan and melt.

In a medium bowl whisk together the eggs, milk, and pepper. Add most of the dill, reserving a little for garnish. Do not add the salt now as salt deflates scrambled eggs. Add the salmon to the potato mixture and toss to mix. Pour the eggs over the potato mixture and reduce the heat to medium low. Cook the eggs until they are as firm as you normally like them. Salt if desired and garnish with the reserved dill. Serve hot.

Makes 2 generous servings.

Serves 6

250 g (1 2/3 c.) flour
3 eggs
400 ml (1 2/3 c.) milk
100 ml (6 tbsp.) crème fraîche
2 tbsp. butter + 40 g (3 tbsp.) for cooking
1 tbsp. cognac
A pinch of salt

Filling:

125 g (4 oz) candied angelica
100 g (3.5 oz) butter
60 g (1/2 c.) icing sugar

For flambéing
80 ml (1/3 c.) cognac
30 g (1/4 c.) icing sugar

Making the batter:

1. Place the flour, eggs, salt, crème fraîche, cognac and two-thirds of the milk in a bowl; whisk together until very smooth and let rest for 2 hours.

2. Add the remaining milk just before cooking the crêpes to achieve the desired consistency.

Preparing the filling

1. Meanwhile, chop the candied angelica

2. Cream together the butter and sugar until smooth and pale; blend in the cognac and the pieces of angelica.

Cooking and finishing

1. Heat the butter in a pan; pour in a spoonful of batter, just enough to make a crêpe thick enough to be sautéed. Keep warm in the oven, covered with a piece of aluminum foil.

2. Spread each crêpe with the filling; roll up and place on a serving platter.

3. Dust with icing sugar; sprinkle with the warmed cognac and flambé.

2 eggs
2 c. milk
1 c. flour
3/4 tsp. salt
1 tsp. vanilla
1 1/2 tbsp. oil

Break eggs; add milk and gently mix. Add all other ingredients and mix until smooth. Batter will be thin. Spoon onto 280 degree lightly oiled griddle into about 4-inch to 5-inch diameter pancakes. Turn when a lifted corner is very light brown. Lightly brown second side only a half minute or so. Stack them up and store until serving under a piece of waxed paper. Add fresh fruit to batter for a special treat. These are very thin pancakes. My favorite syrup is Blueberry for Swedish Pancakes.

2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1 1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecans

In a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes. Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.

INGREDIENTS:

4 whole eggs
1/2 teaspoon salt
1-1/2 teaspoon baking soda
2/3 cup white flour
2 Tablespoons sugar
2 cups sour cream
1/2 teaspoon nutmeg (optional)

Put all ingredients in a blender in the order in which they are listed and blend for 30 seconds. Wipe down the sides with a rubber spatula and blend again. Let set for 2 to 3 minutes, then pour on a hot griddle or a heavy weight frying pan in 3- to 4-inch circles. Flip them over when bubbles appears on the top and brown the other side.

These are great with pure maple syrup.

Serves: 6

This is an easy recipe, which has a wonderful appearance when served, and it's scrumptiously delicious!!! You and your guests will love it!

INGREDIENTS:

2 cups Bisquick buttermilk baking mix
1 cup milk (or more, for thinner pancakes)
2 eggs
1 to 2 bananas, mashed*
1/4 cup walnuts, chopped finely
1/4 cup sweetened coconut

Topping:

1 banana, cut into 1/4-inch slices
powdered sugar
chopped nuts
whipped cream

Mix together pancake ingredients: Pour by scant 1/4 cupfuls onto a hot griddle. Cook, flip and turn onto plates, overlapping 3 to 4 pancakes on each plate (just touching each other, not as a "stack"). Sprinkle with powdered sugar. Add 3 pieces of banana to each pancake. Top these with a dollop of whipped cream. Sprinkle chopped nuts on top, and serve! (Serve with maple syrup and/or butter on the side.)

*You may substitute 1/2 cup crushed pineapple for the banana for a different "tropical" breakfast idea.

2 eggs, beaten
1 1/4 cups water
2 cups Golden Malted Flour
4 tbsp. butter, melted

Beat eggs and water together, then add flour and mix well. Stir in melted butter and make sure to mix well again. Ladle onto hot waffle iron and remove when golden brown. Makes 5-6 waffles.

2 cups water
2 eggs, beaten
3 cups Golden Malted Flour
6 tbls. butter, melted
1/3 cup rolled oats
1/4 cup golden raisins
1/4 cup dried prunes
1/4 cup slivered almonds
1/8 cup dried apricots, chopped
1/2 tsp. poppy seeds

Mix water with beaten eggs, add flour and mix well. Stir in melted butter and then add remaining ingredients. Ladle onto hot waffle iron and remove when golden brown. Makes 7-8 waffles.

1 1/2 lbs spinach
1/4 cup butter
salt and pepper
1/4 cup fresh grated parmesan

Wash spinach and cook until wilted. Drain well.
Cook spinach in 1/4 cup butter until almost dry.
Put spinach in shallow baking dish . (or individual ramekins ).

Make 6 hollows (nests) in spinach.
Slip egg into each hollow (or nest).
Season with salt and pepper.
Pour mornay sauce over the eggs. (see recipe below for mornay sauce).
Sprinkle with parmesan.
Bake until the eggs are set and the top a bubbly brown. I cook at 400 degrees.

Mornay Sauce:
2 tbsps. butter
2 tbsps. flour
1 cup milk
1/4 cup grated parmesan cheese OR
2 tbsps. grated parmesan cheese & 2 tbsps. Gruyere.

Cook and stir butter and flour for at least 1 minute.
Pour in 1 cup milk and mix thoroughly.
Season with salt and pepper.
Turn to low and cook for at least 5 minutes, stirring so as not to burn.
Add parmesan and gruyere, stirring until melted.

Optional: add 2 tbsps. of heavy cream.

Oma's Hazelnut Torte
The Manse Bed and Breakfast

Ingredients 12 extra large eggs
1 pound ground hazelnuts
1 pound confectioners sugar
1teaspoon vanilla
pinch salt
1 quart heavy cream - whipped, with 1 tsp. vanilla and 1 cup confectioners sugar

Separate eggs. Beat whites until stiff. Set aside. Beat yellows stiff with the powdered confectioners sugar until foamy and creamy. While you are doing this add the pinch of salt. Grind hazelnuts in a food processor . Very important: when grinding the nuts do not grind to a powder, but rather, grind them finer than a rough chop.

Add nut mixture to egg and sugar mixture along with vanilla. The dough will become stiff. Fold egg whites into mixture. Pour into 2 large spring form pans that have been sprayed throughly with canolla oil. Bake slowly in a 300° to 325° oven until tester comes out clean. When cooled remove from pans and slice each cake horizontally so each cake is in two sections.

Whip the heavy cream with vanilla and confectioners sugar. Put cream mixture between sections. You will have a cake to keep and one to give away! Or, if you prefer you can make four layers with the cream mixture in between. Be sure to anchor the layers with bakers sticks so the layers do not slide. Enjoy!

'Feather-Bed' Eggs

6 slices of thick-cut bread
1 1/2 cups grated cheese (white cheddar is a favorite, also a three-cheese version)
1 1/2 cups whole milk
6 large eggs
Butter
Pepper
Oregano

Method:

Butter, or if you prefer, use non-stick spray on 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight.

In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately.

Variations:

Instead of individual ramekins, arrange bread in buttered 9x13 baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.

Serves 6

Asparagus Egg Puff

*8-10 eggs
3 cups milk
*8-10 slices of bread (remove crust and cut into cubes)
1 pound asparagus, blanched and cut into 1 inch pieces
1 teaspoon dry mustard
1 teaspoon salt
½ pound grated sharp cheddar cheese
½ pound diced Canadian bacon (optional)
*Can use 8, 9 or 10 - 10 makes a higher, lighter casserole.

Dice and lightly saute Canadian bacon. Beat together eggs and milk. In large bowl mix together all ingredients and pour into a 9x13 inch pan and let set overnight in the refrigerator. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes more.

.

Breakfast Lasagna

1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings

Layer frozen hash browns in a 9x11 inch lasagna pan; season very well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top. Cook back bacon until crispy; place over mushroom layer. Beat eggs and milk; add salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees F. for about 30 to 40 minutes.

Breakfast Pizza

2 whole-wheat English muffins
2 tsp. olive oil
2 slices turkey bacon, cut into small pieces
2 tbsp. onion, diced
4 tbsp. pizza sauce from the jar
2 tbsp. green pepper, diced
3 free-range eggs
1/2 cup low-fat mozzarella cheese, grated

Preheat oven to 425°F. Place olive oil in sauté pan over medium heat. Add onion, green pepper and turkey bacon pieces and fry for a few minutes. Add eggs and lightly scramble.

Split and toast the English Muffins. Spread 1 tbsp. of pizza sauce on each muffin half. Spoon the scrambled egg mixture evenly on each half. Top with mozzarella cheese. Bake for 10 - 12 minutes until cheese is melted.

Patrician's Sticky Buns

IF made right, it tastes great anytime of the year.

1 pkg. refrigerator breadsticks
1/2 cup sugar
1 tablespoon cinnamon
1/4 cup plus 2 tablespoons melted butter
1/4 cup light corn syrup
2 tablespoons brown sugar
1/2 cup raisins
1/4 cup light cream
1/2 cup chopped walnuts (optional)

Preheat oven to 350°.

Mix 1/2 cup sugar with 1 tablespoon cinnamon and set aside.

Pour 2 tablespoons of melted butter onto 9x11½" round cake pan and swirl to coat pan. Drizzle corn syrup in pan and sprinkle with brown sugar, raisins and walnuts. Separate, but do no uncoil bread sticks. Dip the coils into the remaining melted butter and roll in reserved sugar and cinnamon mixture. Arrange coils in a round layer in the pan. Pour the cream over the rolls. Bake 25 to 30 minutes. Let pan stand for 5 minutes. Loosen sides and invert rolls onto warm plate.

Serves 8

Peggy's Cream Cheese Danish

3/4 cup sugar
16 oz cream cheese, softened
1 egg, separated
1 tsp vanilla extract
2 Tbsp lemon juice
2 8 oz cans crescent dinner rolls
1 tsp water
1/2 cup slivered almonds

Preheat oven to 350 degrees. Cream sugar and cream cheese until smooth. Add egg yolk, vanilla, and lemon juice. Mix until creamy. In a 9" x 13" baking pan, unroll 1 package of dinner rolls and seal perforations. Spread cream cheese mixture over dough. Unroll the other package of rolls, seal perforations and place over cream cheese. Mix egg white with water and brush over top of pastry. Sprinkle top with almonds and bake for 30 minutes. Cool 20 minutes and cut into 1" x 2" bars.

Yields 48 bars.

Sour Cream Streusel

1/2 cups flour
2 cups brown sugar
3/4 cup butter
Mix these with a pastry blender til crumbly.

Reserve 2/3 C of mixture to topping.

To the above mix add:

1 cup sour cream
1 egg
1/2 tsp baking soda
1 tsp baking powder

Beat thoroughly, pour into well buttered 8 x 8 pan.

ADD: 2 finely chopped nuts to crumb mixture, sprinkle over to of streusel.

Bake at 375 degrees or until prettily browned.

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