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Table of Contents
1 2 3 4 5 6 7 8 9 10 11 Cream Filled Coffee Cake English Muffin Bread Banana French Toast Fluffy Pancakes Waffles Clone of a Cinnabon (cinnamon rolls) Peanut Butter & Jelly Muffins Quick & Easy Biscuits Sneaky Chocolate Muffins Baked Oatmeal Blueberry Muffins Cherry Coffee Cake Cinnamon Cream Syrup Overnight French Toast Banana Coffee Cake with Chocolate Chip Streusel Buttery Skillet Apples Cocoa Pancakes with Caramel Bananas Apple French Toast Hash brown Oven Omelet Yankee Grits Good Morning Bars

2 Cream-Filled Coffee Cake Country Cooking (from Erika G) Cake: 1 c milk 1/3 c plus 1 t sugar, divided ounce pack active dry yeast 5 to 6 cups flour, divided Streusel Topping: c sugar 2 T flour c butter or margarine Cream Filling: c flour c butter or margarine t vanilla c butter or margarine 1 T salt c warm water (110-115) 3 eggs, beaten c packed brown sugar 2 t cinnamon c milk c sugar 3 T confectioners sugar

Directions: Heat milk, butter, 1/3 c sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and remaining sugar; let stand 10 minutes. In a large mixing bowl, combine 3 c flour, milk mixture, yeast mixture and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Meanwhile, for topping, combine sugars, flour and cinnamon in a bowl. Cut in butter until mixture is crumbly, set aside. Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in round cake pan. With a fork, pierce entire cake top. Divide topping and sprinkle over each cake. Cover and let rise until doubled. Bake at 350 for 20-25 minutes. Remove from pans, cool on wire racks. For filling, combine flour and milk in a saucepan until smooth, cook and stir until mixture thickens. Chill about an hour (or overnight to serve in the morning). In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy. Cut each cake in half horizontally, spread both bottoms with half the filling, add the top cake layer, refrigerate. Makes 2 cakes.

English Muffin Bread Country Cooking (From Erika G) 5 cups flour, divided 1 T sugar t baking soda c warm water 2 packs (1/4 ounce each) active dry yeast 2 t salt 2 c warm milk (120 to 130) optional- cornmeal

In a large mixing bowl, combine 2 c flour, yeast, sugar, salt and baking soda. Add warm milk and water, beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour- batter will be stiff or lumpy. Do not knead. Grease two bread pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise until doubled. Bake at 375 for 35 minutes or until golden brown. Remove from pans immediately, cool on wire racks. Yield- 2 loaves.

Banana French Toast

Family Fun

1 1 pound loaf Italian bread, cut into 1 inch slices 1 to 2 bananas, sliced 3 eggs c milk 2 T butter 2 T vegetable oil Cut a wide, deep slit into the top of each slice of bread. Stuff each pocket with 3-4 banana slices. In a shallow dish or pie plate, whisk together the eggs and milk. Dip each bread slice in the egg mixture and turn to coat both sides. Heat the butter and oil in a large skillet over medium-high heat. Cook each bread slice 4-5 minutes until both sides are golden brown. Serve with butter and maple syrup, if desired.

Fluffy Pancakes
Erika Gordon 4 c flour 8 T baking powder 1 t salt 4 T sugar 4 eggs, beaten 4 c milk 8 T vegetable oil The night before, mix all dry ingredients together. In the morning, stir together the egg, milk and oil. Add to the dry ingredients and mix until smooth. Pour c of batter onto a hot griddle. Turn when golden brown/bubbles stop rising to the surface.
This makes enough pancakes for 12 dorm kids.

Classic Waffles
Erika Gordon 4 c flour 2 t salt 8 t baking powder 4 T white sugar 4 eggs 3 c warm milk 2/3 c butter, melted 2 t vanilla extract optional- for variety, add a bit of cocoa (chocolate waffles) or cinnamon Mix dry ingredients together. Mix wet ingredients together. Combine the dry and wet ingredients and beat until blended. Ladle the batter into a preheated waffle iron. Cook until golden and crisp. Serves 12 + Note: The dry ingredients may be combined ahead of time and stored in Ziploc bags for easy morning breakfast.

Clone of a Cinnabon (Overnight recipe)

1 c warm milk 2 eggs, room temp 1/3 c margarine, melted 4 c flour 1 t salt c white sugar 2 t yeast Filling: 1 c brown sugar 3 T cinnamon 1/3 c butter, softened/melted Icing: 3 oz cream cheese c butter, softened 1 c confec. sugar t vanilla 1/8 t salt

Place ingredients in the pan of a bread machine, select dough cycle. After the cycle is finished, turn the dough onto a lightly floured surface, cover and let rest for 10 minutes. Roll dough into a large rectangle. Spread the butter over the dough and then sprinkle the brown sugar and cinnamon on top, until completely coated. You may need more. Roll dough up and cut into 12 rolls. They will be very large and will completely fill a 9x13 pan. Cover and place in the refrigerator until morning. In the morning, place the pan in the oven and bake until light brown. Depending on your oven, this will take between 30 and 50 minutes. While rolls are baking, beat together the icing ingredients, spread on top of warm rolls before serving. For 12 kids, I usually make two pans of rolls.

Peanut Butter & Jelly Muffins

Family Fun **Dorm Kid Favorite** 3 c flour 2/3 c sugar 5 t baking powder 1 t salt 1 c creamy peanut butter 2 eggs 1 c milk 2/3 c butter, melted favorite flavor jelly or jam Preheat oven to 375. Line two 12-cup muffin tins with papers (or grease with Pam). In a large bowl, combine flour, sugar, baking powder and salt. In a separate bowl, mix the peanut butter with the egg, add the milk, mix well and then add the butter. Mix until smooth. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff. Put a heaping spoon into the bottom of each muffin cup. Using a small spoon put a drop of jelly on top and then cover with more batter. Bake for 20 minutes or until done. Cool on a rack, be careful when serving, the center will be hot. Makes 24+ muffins.

Quick & Easy Biscuits

Family Fun 6 cups flour 3 T baking powder 3 t salt 1 c butter or margarine, softened 1 c plain yoghurt (or buttermilk or sour cream) Mix dry ingredients well. Add butter and cut in until mixture is crumbly. Add yoghurt and mix. If the dough is too sticky, add more flour. Using generously floured hands, take a pat of dough and shape it into a circle. Place on a cookie sheet. Bake for about 12 minutes or until bottoms are light brown. Note- I mix the dry ingredients the night before and set butter on top to soften. In the morning I mix the butter in and add yoghurt.

Sneaky Chocolate Muffins

Why are these so sneaky? Dont tell the kids but they have whole-wheat flour and wheat germ in them!!!!!! The kids love them anyway and gobble them right up. I usually make about 36 muffins and they are gone within 24 hours. One batch makes about 12, I usually double the recipe and get 36 out of it. 2 c flour 1 c wheat flour 1 T baking powder 3 T cocoa c wheat germ (bakes fine without or with more) 1 c milk 1 c brown sugar 1 stick butter, melted 1 c chocolate chips 2 eggs, lightly beaten Preheat oven to 325. Sift flour, baking powder, cocoa. Add brown sugar, wheat germ, chips and mix well. Add melted butter, milk, eggs, mix well. Fill muffin tins full. Bake 20 min, cool 10 minutes before removing.

Baked Oatmeal
Mix: 2 eggs c oil 1 c milk Mix: 3 c oatmeal c sugar t baking powder 2 t cinnamon Mix together. Bake as is or stir in 1 chopped banana or other fruit. Pour into a 9in pan. Bake at 350 for 30 minutes. Serve in a bowl, with milk on top or dry.

Blueberry Muffins
1 c flour t salt c butter 1 egg 1 t vanilla 1 c blueberries 3 T baking powder c sugar c milk 1 T flour

In a large bowl, combine flour, baking powder and salt. Stir thoroughly, make a well in center. In another bowl, cream butter & sugar, beat in egg until smooth. Mix in milk and vanilla, pour into well. Stir just to moisten. Batter will be lumpy. Stir blueberries & flour together, fold into batter. Bake in 400 oven for 25 minutes or just until lightly browned. Makes 12 muffins * I use one can of small wild blueberries, with the juice drained.

Cherry Coffee Cake

c butter 1 c sugar 3 eggs 1 t almond extract 3 c flour 1 t baking soda 8 oz yoghurt (plain) 1 c cherry pie filling Preheat oven to 375. Spray two 9 pans or one 9x13. Cream butter and sugar, beat in eggs until mixture is light and fluffy, add extract. Combine flour and soda, add to the creamed mixture alternating with yoghurt. Divide batter evenly in pans, spreading cherry pie filling on top. Sprinkle streusel topping over top. Bake 25-30 minutes or until done. Streusel topping: Combine c flour, c sugar and 2 T cinnamon. Cut in c butter.

Cinnamon Cream Syrup

1 c sugar c light corn syrup c water 1 can evaporated milk 1 t vanilla 1-3 T cinnamon Combine sugar, corn syrup and water in saucepan. Bring to a boil over medium heat, cook and stir for 2 minutes. Remove from the heat and stir in remaining ingredients.

Overnight French Toast

2 T corn syrup 5 eggs c butter 1 c milk 1 c packed brown sugar 1 t vanilla 1 lb French bread, sliced t salt Combine corn syrup, butter and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a 9x13 greased pan. Place the bread slices over the mixture. In a bowl, beat together the eggs, milk, vanilla and salt. Pour this mixture over the bread. Cover the dish and let it stand in the refrigerator until morning. Preheat oven to 350. Uncover the pan and sprinkle the top with cinnamon. Bake for 45 minutes.

Banana Coffee Cake with Chocolate Chip Streusel

1 c chocolate chips 2/3 c packed brown sugar 1 T ground cinnamon 1 c flour t baking soda t baking powder t salt c granulated sugar c butter 1 large egg 1 1/3 c mashed bananas 3 T buttermilk Preheat oven to 350, grease an 8-inch square pan. Stir chocolate chips, brown sugar, cinnamon in small bowl until blended. Set aside. Sift flour, soda, powder and salt in a bowl. Using a mixer, beat sugar, butter and egg until fluffy. Beat in bananas and buttermilk. Add dry ingredients and mix well. Spread half of batter in baking pan. Sprinkle with half of streusel, repeat with remaining batter and streusel. Bake until tester in center comes out clean, about 45 minutes.

Buttery Skillet Apples Ivy House Bed & Breakfast

4 medium apples 1/3 c real butter c sugar 2 T cornstarch 1 c water Peel, core and slice apples. Make the sauce by melting the butter in a skillet over medium heat. Stir in sugar and cornstarch. Mix well and add remaining ingredients. Add apples to the sauce, cover and cook over medium heat, occasionally stirring. Serve warm with fresh nutmeg or cinnamon on top.

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Cocoa Pancakes with Caramel Bananas Mill Creak Homestead Bed & Breakfast
Topping Ingredients: c packed brown sugar 2 T margarine 4-5 bananas, sliced diagonally c whipping cream 2 t vanilla

Mix all ingredients except bananas in saucepan. Heat gently to boiling over medium heat while stirring occasionally. Remove from heat and stir in bananas until coated. Pancake Ingredients: 2 eggs 2 T oil c sugar 2 t baking powder 1 c milk 2 c flour 4 T cocoa

Beat eggs until foamy. Beat in oil & milk. Add remaining ingredients. Spoon batter onto hot griddle, cook until golden brown.

Apple French Toast

1 c brown sugar c butter, melted 1 lb French bread, sliced 1 c milk 2 t cinnamon 1 t ground cinnamon 3 apples, peeled, cored, sliced 6 eggs, lightly beaten 1 T vanilla

Grease a 9x13 baking dish. In a large bowl, combine brown sugar and 1 t cinnamon. Mix in melted butter. Stir in apples until coated. Pour into prepared pan. Arrange bread slices in an even layer over apples. In the bowl, whisk together eggs, milk, vanilla and 2 t cinnamon. Pour over bread, making sure every slice is fully soaked. Cover and refrigerate overnight. Preheat oven to 375 and remove dish from refrigerator while oven is heating. Bake covered for 40 minutes, remove cover and bake 5 minutes.

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Hash brown Oven Omelet Vi Steinert

Layer in large baking pan: 20 hash brown patties bacon or breakfast sausage, crumbled or ham cubed 4 t onion soup mix 6 t melted butter 1 lb cheese, shredded Bake at 350 for 15 minutes. Mix together and pour over top: 28 eggs 1 c milk Bake at 350 for 45 more minutes. Sprinkle with more cheese and serve.

Yankee Grits
1 lb bacon 2 c quick grits 8 c water 2 t salt 1 c butter 2 c grated cheese 12 eggs 1 c milk or half & half Cook bacon until crisp, break into pieces and set aside. Cook the grits according to the package directions. Add the butter and cheese and cook until they have melted. Remove from the stove and cool. Stir in four of the eggs (beaten) and the bacon, and pour into a large dish. (This may be done the night before) Beat the remaining eggs and milk together, pour over top of casserole. Bake for about 45 minutes.

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Good Morning Bars

1 c flour 1 t baking powder 1 c brown sugar 1 c oatmeal, quick cook c butter, softened 1 pint jam/jelly Mix dry ingredients together in a medium bowl. Cut in butter to dry ingredients until texture of crumble pie crust. Pat 2/3 of mixture into a greased 9x13 pan. Spread jam over mixture. Put remaining mix on top and pat down gently. Bake at 325 for 45 minutes.