Buttermilk Syrup

1 1/2 cups white sugar
3/4 cups buttermilk
1/2 cup butter
2 tablespoon corn syrup
1 teaspoon baking soda
2 teaspoon vanilla extract

combine all ingredients expect vanilla. Boil for 7 minutes, stirring constantly. Remove from heat and add vanilla.

Fruit Smoothie

1 cup strawberries (frozen)
1/2 cup blueberries (frozen)
1 banana
1 peach or mango
3/4 cup vanilla yogurt
1/4 cup skim milk

blend together and enjoy. Serves 2

Pumpkin Pancakes and Apple Cider Syrup

2 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon all spice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 1/2 cup buttermilk ( substitute with 1 1/2 cup milk and 1 1/2 tablespoons lemon juice and let it stand and thicken for ten minutes)
1 cup pumpkin puree
2 eggs
2 tablespoons canola oil
2 tablespoons vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and then stir into pumpkin mixture just until combined. Heat your pan or griddle, using a 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.

Apple Cider Syrup

3/4 cup sugar
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/4 cup butter
1/2 cup Pecans
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter and vanilla. Add pecans.

Lemon Poppy Seed Waffles with Blackberry Maple Syrup

2 cups flour
1 table spoon baking powder
2 teaspoons salt
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 can club soda
1 large egg, lightly beaten
1/4 cup butter


Stir together flour, baking powder, salt, poppy seeds, and lemon zest. Whisk together club soda, egg, and butter in a small bowl, gently whisk egg mixture into poppy seed mixture. Mixture will be lumpy. Let stand 3 minutes.
Cook batter in a preheated, oiled waffle iron until golden

Blackberry Maple Syrup

1/2 cup maple syrup
1 package blackberries
1 teaspoon lemon zest
1 teaspoon lemon juice

Combine all ingredients in a medium sauce pan, heat on stove until warm.

Ham and Sweet Potato Hash

3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs

In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Welsh Breakfast Cakes

*Makes about 3 dozen 3-4 inch cakes

3 cups (12 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, cut into pieces
3/4 currants (optional – I left out)
2 eggs beaten with enough milk to yield 3/4 cup liquid

In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees). Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.

Basic Waffle

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Eggs and Toast

2 eggs
2 slices bread
butter

Butter both sides of bread
Using a cookie cutter, cut a hole in the middle of the bread and save extra bread
In a sauce pan on med-high heat place bread on surface and crack egg in the opening.
Cook 1-2 minutes on each side, depending on how you like your egg cooked.
Cook extra pieces the same way

Stuffed Crunchy French Toast

8 Slices of bread
4 Tablespoons cream cheese
4 Teaspoons orange marmalade
2 Large eggs
Zest and juice of 1 orange
1 Teaspoon vanilla extract
1 1/2 Cups bran flakes cereal
1-2 Tablespoons butter

Spread 4 bread slices with 1 tablespoon cream cheese each. Spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk eggs, orange zest and juice and vanilla in a shallow bowl. Place bran flakes in a bag and crush. Pour crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon butter in a skillet over medium heat. Cook the sandwiches in batches until the outsides are golden brown and the insides are melted. 3-4 minute on each side. Add more butter if needed.

Top with powder sugar and syrup

Lemon-poppyseed muffins

1 box of Betty Crocker Lemon-Poppy seed
3/4 cups milk
1/4 cup vegetable oil
2 eggs

Follow direction on the box

Crepes

1 egg
1/4 cup flour
1/2 cup milk
dash salt


Mix all ingredients on med- high speed in a blender

Using a large frying pan, cook over medium heat.
Pour a thin layer of batter covering the bottom of the pan

Wait until bottoms appear and flip

Serve with sugar, or any type of fruit

German Pancake

6 eggs well beaten
1 cup milk
1 cup flour
pinch of salt

Heat oven to 400 degrees. Melt 1/4 cup of butter in 9x13 glass pan. Mix all above ingredients until all lumps are gone and pour into hot glass pan once butter is all melted. Cook at 400 degrees for 20 minutes. Divide and serve. Toppings: Add any kind of fruit, powered sugar and syrup.

Charles Pancakes from scatch

1 egg
1 c. low fat milk
1/2 tsp. vanilla extract
1 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt

Beat egg, milk and vanilla together. Combine remaining ingredients and stir into the batter, just until somewhat smooth, but slightly lumpy. Don't over mix.

To make pancakes; pour a little batter onto a hot griddle. Leave at least 2" of space between pancakes. Allow them to cook until the tops of pancakes are bubbled, then turn with spatula. Cook just until the underside is lightly browned.

Makes 10 (4") pancakes. Recipe may be doubled. Unused batter may be stored in the refrigerator. Thin with a little cold water if batter becomes too thick.