Buttermilk Syrup

We love this with either Banana Nut Waffles or Buttermilk Pancakes, but it's great on every kind!

1 cube butter                                    1 c. sugar

Boil for a couple of minutes (but don't burn), then add:

1/2 c. *buttermilk

Remove from heat and add:

1 tsp. baking soda                             1 tsp. vanilla

Stir.  It will foam up.  Serve hot for best taste!

*You can sour your own milk by adding half a tsp. of vinegar or lemon juice to your milk.  Do that first, and let sit while you melt your butter and sugar together.  However, it does taste better with the real stuff!

Michele

Buttermilk Pancakes

These are MY favorite pancakes.  I just love the cornmeal in them!

These go terrific with Buttermilk Syrup.

2 c. *buttermilk

1/2 c. cornmeal

1 tsp. salt

2 eggs

1 c. flour

2 tsp. baking powder

6 Tbls. melted butter

Mix everything together except butter well;  add butter.  Cook!

This feeds my family of 6, so if your fam is smaller you may want to half it.

*You can sour your own milk by adding 2 tsp. of vinegar or lemon juice.  Just let it sit while you mix everything else together.  But I will tell you it's way better with the real stuff!

Michele



SpICy PUmpKin PanCAkes!

It is so the season for pumpkin, & what better way to start your day?

2 c. flour

1 Tbs. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

1 tsp. salt

2 Tbs. brown sugar

1/2 c. pumpkin puree

1 3/4 c. milk

1 egg

2 Tbs. oil

Mix dry stuff.  Mix wet stuff.  Mix together.  Make pancakes.  Eat.

(Yep, those are the exact instructions in my cookbook!)
Michele

P.S.  Marie?  Tiffany?  It's been awhile!

breakfast

I don't know what to call this so if someone knows the name please change the title :)

Biscuits and gravy plus eggs and ham ???

I like my biscuits homemade so I'll share my recipe. Or you can use any store bought biscuits

BISCUITS

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup milk

Combine first 3 ingredients then cut in butter. Add milk all at once and mix to form dough. Turn out onto floured surface and kneed until no longer sticky. Roll to about 1/2" thickness and cut with biscuit cutter, or cup. Place on well greased baking sheet and bake at 425 for 15 to 20 mins.

makes 8 -10 biscuits

GRAVY

I just used a biscuit or country gravy packet

EGGS

Hard boil them. I would recommend starting these first and making the biscuits while they are boiling since you have to start with cold water it takes a while. Make about 1 egg per person or 2 eggs for hungry people AKA the men :) Boil 8 mins then run under cool water for a few mins then crack and peel. Slice or dice them. (I'm sure you all know how to hard boil eggs :) )

HAM

I just used the sandwich meat that we had in the fridge. Dice it up.

EAT!

Split open the biscuit and place in the bowl or on plate, top with the eggs and ham and ladle the gravy over the top. This is also good for lunch or dinner!

steph

Golden Butter Waffles (or pancakes)

My mom used to make this for us growing up and it was my favorite breakfast. Now I make it for my family and they love it!

2 eggs

1 3/4 cups milk

1/2 cup butter, softened

2 cups flour

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp sugar

Combine all ingredients, mix well. Pour into waffle maker.

*I usually end up using about 2 cups milk, but if you are making pancakes the 1 3/4 is about right.

yield: 8 waffles

Homemade Syrup: may need to be doubled if you are feeding a crowd

1 cup water

1 cup sugar

1 tsp vanilla

in a medium saucepan combine water and sugar, stir occasionally and when the mixture is clear add the vanilla. You may bring to a boil or heat just until hot.

Stephanie

::Holiday Spice Pancakes::

When I was a kid, my dad always made the best breakfasts. One that I remember in particular is our Christmas morning pancakes. He made everything from scratch, and in his pancakes he always added blue cornmeal. They were heavenly! But on Christmas, he would stir in some food coloring, and use cookie cutters to make holiday-shaped pancakes for us kids. I remember feeling so special that he would take the time to make those for us. ~SO~ I am passing that tradition down to my own children. I make mine a little different than he did {I don't have blue cornmeal!}, and the details of how he used the cookie cutters are fuzzy so I came up with my own version of my childhood memory. I hope you enjoy it as much as Madi and I did this morning!

2 cups Bisquick

2 eggs

1 1/2 c milk {be sure to watch your batter, it needs to be about the consistency of stage 3 baby food. :0) ~OR~ the consistency of lumpy chocolate syrup... basically more runny than not!}

1 tsp cinnamon/sugar mix {give or take}

1/2 tsp cloves {give or take}

1/4 tsp nutmeg {give or take}

Red and green food coloring

Metal cookie cutters with rubber tops ~ the bigger the better!

Ok, mix first 6 ingredients and divide in half. Add to one half 5+ drops red food coloring {I used 10 to get it as red as I wanted it}, and to the other 5+ of green {I used 9}. Grease cookie cutters with Pam BEFORE EVERY PANCAKE!!! IT'S REALLY A PAIN IF YOU DON'T!!!! Put cookie cutters on griddle and carefully pour batter in. Pour it in slowly to make sure all nooks and crannies of the cutter get batter in them, but be careful to not over-fill. There should only be about 1/4 inch of batter in there, if that! Let cook until edges look dry and top has lots of bubbles, the slowly pull cutter off and carefully flip. *You will probably end up with a lot of silly looking pancakes at first. Just take your time, tear off the mistakes and try again!*

I used a gingerbread man and a christmas tree, but you can use yellow food coloring and do a star, no food coloring and make snowmen, blue {etc.} for presents... and that's just for Christmas! Try pink and red hearts for V-day, green shamrocks for St. Patty's, orange pumpkins for Halloween... go crazy and have fun! :0)

Italian Vegetable Custard

Warning: This is not for those husbands who

have to have meat with every meal!!!
I found this recipe because, well,

I have lots of eggs and need to use them!

We ate this for dinner, but it would be

really good for breakfast too.

I added a little more seasoning, partly because I thought it would need it & partly because the lid fell off when I was pouring the basil! I also added a little more parmesan cheese,

just because I like it.

What you need:

4 EGGS
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 can (2.25 oz.) sliced ripe olives, drained, DIVIDED
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 oz.)

Here's How:

1. HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.
2. BAKE in center of 450°F oven just until custard is set, about 10 minutes.
3. MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

Hope I inspired you to do something different

for dinner (or breakfast)! Michele