Eggycakes

submitted by Kim Bates

1 cup milk

3 eggs

3/4 cup flour

pinch of salt

2 T. sugar

1 tsp vanilla

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In a blender, measure the milk, add eggs, salt, sugar and vanilla. Mix on low and while blender is running, add the flour till incorporated.

Lightly butter a large fry pan, heat on medium high til hot. Pour batter in pan, a thin layer to cover the bottom of pan. Cook til set and lightly browned on bottom...turn and brown lightly.

Golden Rod Eggs

this is my husband's favorite!

10-12 slices of toast cut diagonally

¼ cup butter

¼ cup flour

½ tsp salt

2 cups milk

4 hard boiled eggs

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Place toast on platter.

Make white sauce by melting butter in sauce pan.

Add flour and salt and mix until bubbly.

Add milk and stir until it thickens.

Dice eggs and add to white sauce.

Pour over toast and serve.

Cinnamon Bubble Loaf

¼ cup sugar

1 TB cinnamon

2 tubes of refrigerator biscuits

Preheat oven to 375 and grease a loaf pan.

In a small bowl, combine sugar and cinnamon.

Separate biscuits and cut each into quarters.

Toss each quarter in cinnamon sugar and place in the loaf pan.

Bake for 25 minutes.

Remove from pan and drizzle with a powdered sugar glaze. (1/2 cup powdered sugar and 2-3 tsp milk.

Cut into slices to serve.

Crescent Caramel Swirl

½ cup butter

½ cup chopped nuts

1 cup brown sugar

2 tsp water

2 tubes refrigerator crescent rolls

Melt butter in a small saucepan.

Coat sides and bottom of a 12 cup tube pan with 2T of the butter.

Sprinkle pan with 3T of the nuts.

Add remaining nuts, sugar and water to the remaining butter.

Heat to boiling, stirring occasionally.

Remove rolls from tubes in rolled sections. Do not unroll!!

Cut each into 4 sections.

Arrange eight slices in the prepared pan, separating each pinwheel slightly to allow sauce to penetrate.

Spoon half of the caramel sauce over dough.

Repeat with remaining dough, topping slices in the pan, pour remaining caramel sauce over dough.

Bake 25-30 minutes, at 350 degrees. Turn over onto a platter and serve.

Strawberry Smoothie

2 cups milk

1 pkg (10oz) frozen strawberries in syrup

(or about 1 cup frozen strawberries and 4 spoonfuls of sugar)

½ tsp vanilla

Put all ingredients in blender and mix. Serve immediately

Yogurt Smoothie

(tastes like a jamba juice!)

1 ½ cups orange juice

2 cups (6oz) vanilla yogurt

8-10 frozen strawberries

½ cup ice

1 banana (optional)

Blend all ingredients in blender until smooth and serve.

Breakfast Treat

1 tube biscuits

¼ cup margarine

¼ cup sugar

¼ cup brown sugar

½ tsp cinnamon

Melt margarine in 8” square pan. In a separate bowl, mix sugars and cinnamon.

Dip biscuits into butter then into sugar mixture until it is completely covered.

Put back in pan and repeat with all the biscuits.

Bake at 450 for 10 minutes.

Pineapple Kabobs

Cook link sausage and cut each link into 4 pieces.

With chunk pineapple, alternate sausage with pineapple onto a skewer.

Broil for 3-4 minutes in oven.

Hootenanny Pancakes

6 eggs

1 cup of milk

1 cup of flour

½ tsp. Salt

1 cube butter

Preheat oven to 425 degrees. In a 9x13” pan, melt the butter in the oven.

With an electric mixer, mix eggs, milk and salt until foamy. Slowly add flour while mixing.

Pour in the pan and return to oven immediately.

Cook for 25 minutes.

Serve with fruit preserves or syrup.

Peanutty Cereal Squares

1/3 cup margarine

3 1/2 cup mini marshmellows

1/2 cup peanut butter

5 cups Cheerios

Melt butter and marshmallows, stirring constantly.

Add peanut butter until melted.

Remove from heat and add cereal.

Press into a buttered pan. (9x9)

Cool, cut and serve.

Makes 9 squares.

Hashbrown Skillet Breakfast

3 slices of bacon

1 pkg of hasbrowns with onions (you can use 4 left over baked potatoes, grated, with chopped onions)

1 tsp salt

1 3/4 cup water (OMIT if you use baked potatoes)

1/2 cup shredded cheddar

4 eggs

1/4 cup milk

1/2 tsp salt

In a skillet, gry bacon until crisp. Remove bacon and drain off grease, leaving 3 Tablespoons of bacon drippings.

Add shredded potatoes and onions, 1 tsp salt, and water (if using frozen potatoes.) Cook uncovered until bottom is golden.

Turn potatoes, reduce heat.

In a small mixing bowl, combine eggs, milk and 1/2 tsp salt. Mix very well and pour over the top of potatoes.

Top with shredded cheese and crumble bacon on top of the cheese. Cover and cook slowly until eggs are done.

Serves 6.

Banana Bread Oatmeal

This is from QuakerOatmeal.com

3 cups fat free milk

3 TB firmly packed brown sugar

¾ tsp ground cinnamon

¼ tsp salt

¼ ground nutmeg

2 cups uncooked Quaker Oats (quick or old fashioned)

2 medium sized ripe bananas, mashed (about 1 cup)

2-3 TB coarsely chopped toasted pecans

Vannilla nonfat yogurt (optional)

Banana slices (optional)

Pecan halves.

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In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil. (watch carefully) Stir in oats. Return to a boil and reduce heat to medium.

Cook 1 minute for quick oats, 5 for old fashioned oats, or cook until most of the liquid is absorbed, stirring occasionally.

Remove oatmeal from heat and stir in mashed bananas and pecans. Spoon oatmeal into 6 cereal bowls and top with yogurt, sliced bananas and sliced pecans if desired.

German Pancakes

contributed by Lauri Myers

1/2 cube butter/margarine

6 eggs

1 cup milk

1 cup flour

1/2 tsp salt

Melt butter in pan.

Whip eggs until thick and lemon colored. Add milk, flour and salt

Bake at 425 degrees for 15-20 minutes.

Butter Syrup

contributed by Lauri Myers

2 cups sugar

3/4 cup evaporated milk

1/4 cup water

2 TB vanilla

1/2 cube butter or margarine

Combine sugar, water and evaporated milk and bring to a boil.

Add butter and vanilla

Refridgerate leftovers