Breakfast Foods

BREAKFAST

BELGIAN WAFFLES
(These are very light)
1/2 Tbs. Dry yeast
1 C. Lukewarm milk
2 eggs, separated
1/2 tsp. Vanilla
1 1/4 C. Flour
1/4 tsp. Salt
1/2 Tbs. Sugar
1/4 C. Melted butter
Toppings of choice

1. Sprinkle yeast over warm milk. Sprinkle sugar over yeast.
2. Beat egg yolks and add to yeast mixture. Add vanilla.
3. Add dry ingredients to liquid ingredients. Add melted butter.
4. Beat egg whites until stiff. Fold into batter. Let sit 45 minutes.
5. Stir down batter. Pour or spoon batter onto preheated Belgian waffle maker.
Bake until lightly browned.
6. Top warm waffles with fresh fruit of choice and whipped cream or syrup.

BREAD MACHINE CINNAMON ROLLS
Ingredients to put into bread machine:
3 C. Flour
1 Tbs. Dry Yeast
1/2 tsp. Salt
1 C. Water
1/4 C. Sugar
1/4 C. Oil
1 Egg
Ingredients to spread on dough before rolling up:
2 Tbs. Softened butter
Mixture of 2 Tbs. Sugar (can substitute brown sugar for richer flavor)
and 2 Tbs. Cinnamon
Frosting for Rolls
4 oz. Softened cream cheese
4 oz. butter
2 C. Powdered sugar
1 tsp. Vanilla
A little milk if needed

1. Place first 7 ingredients into bread machine and turn on to "dough" setting.
2. After cycle is complete, remove dough onto floured work surface.
Knead a few minutes, adding enough flour to make dough easy to handle.
Roll into rectangle approximately 9 X 15 inches.
3. Spread softened butter over entire surface of dough.
4. Sprinkle sugar/cinnamon mixture over dough.
5. Roll up jelly roll fashion starting at wide side.
6. Using shape knife, slice into 16 - 20 slices. Place swirled side
up into greased 9 X 13 or 10 inch square pan. Cover with a wet dishtowel
and let rise until doubled in size.
7. Bake at 350 degrees for 20-25 minutes.
8. Remove from oven and frost with cream cheese frosting immediately. (I like
to use a pastry brush.)

OPTIONAL: Omit cream cheese and butter, add a pinch of salt and enough water
to make a thin paste.

BUTTERMILK PANCAKES
(These are so good, I don't like boxed pancake mixes anymore.)
1 C. Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbs. Oil
1 egg - separated
1 C. + 1 Tbs. Buttermilk
1 Tbs. Sugar
1/4 tsp. Salt
Toppings of choice

1. Mix together dry ingredients.
2. Add liquid ingredients except egg white. Mix well with mixer. Whip the egg white until peaks form. Stir into batter. If
batter is too thick, add a little milk until desired consistency.
3. Pour by spoonfuls onto hot griddle or frying pan. When browned on bottom and bubbly on top, flip with pancake turner.
4. When browned on second side, serve immediately with favorite syrup.

(Variations: Add chunks of fruit raisins, or oatmeal to batter - may have to adjust liquid a bit.)

CHILE RELLENO CASSEROLE
(Every time I make this, I get compliments)
1 C. Half and half
2 eggs
1/3 C. Flour
3 cans whole green chilies (4 oz. Can size)
1/2 pound Monterey Jack cheese, grated
1/2 pound cheddar cheese, grated
1 - 8 oz. Can tomato sauce
non stick vegetable oil spray

1. Open chilies flat. Remove seeds, rinse and drain on paper towels.
2. Beat half and half with eggs and flour until smooth.
3. Spray casserole dish with non-stick vegetable coating.
4. Alternate layers of chilies, egg mixture, and cheeses.
5. Top with tomato sauce. (For a little extra kick, use Spanish tomato sauce-
located in the Mexican food section of most super markets or sprinkle the top
of the tomato sauce with paprika or cayenne pepper.)
6. Bake at 350 degrees for 1 hour 15 minutes.

Oatmeal Flax Seed Pancakes [rate this recipe]
(featured in "Taste of Home Cooking for Two" Fall 2008 issue)
Ingredients:

1 1/4 C. whole wheat flour
3/4 C. Quick Oats
1/4 C. Flax Seeds
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 eggs
2 C. buttermilk
1/4 C. brown sugar
1/4 C. butter, melted
1 tsp. vanilla

optional fruit: bananas, blueberries, apples, raisins, dates etc.

Directions:

Combine dry ingredients in large bowl
Combine wet ingredients except egg whites in smaller bowl.
Add wet ingredients to dry ingredients.
Whip egg whites until stiff. Fold into batter.
Add fruit if using.
Cook on griddle. Top with pure maple syrup.
Yield: Serves 4. Recipe can easily be halved.

Sharon's Eggs Benedict [rate this recipe]
Ingredients:

2 whole English Muffins (I make these from scratch)
4 eggs
1/2 pound shaved cooked ham
6 Tbs. butter, divided
1 pkg. Knorr's Hollandaise Sauce
1 C. milk

Directions:

1. Prepare Hollandaise Sauce as directed on package with 4 Tbs. butter and
1 C. milk
2. Spread muffins with 2 Tbs. butter and grill on one side or leave off the butter and pop into the toaster
3. Cook eggs any style desired
4. Warm the ham in a separate frying pan with a little water to keep from
scorching the ham. Stir until warmed through.
5. Divide ham between all 4 muffins. Place egg on top of each muffin.
6. Top each muffin with a couple tablespoons of Hollandaise sauce.

Banana Muffins
1/2 C + 2 Tbs. sugar
1/4 C. butter
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
2 Tbs. sour cream
1/2 C. mashed fresh but ripe banana
3/4 C. cake flour
1/2 tsp. vanilla
1/4 C. chopped pecans (optional)

1. Cream butter and sugar.
2. Add eggs and beat until very light.
3. Add soda, baking powder and sour cream. Mix well.
4. Add the bananas, flour, salt and vanilla.. Mix well.
5. Add nuts if using.
6. Grease 4 large muffin cups.
7. Fill each cup 2/3 full.
8. Bake in 400 degree oven for 20-25 minutes.
9. When cool, frost with lemon butter, coffee, or coconut cream cheese
frosting or eat them plain.