Buttermilk Pancakes

BUTTERMILK PANCAKES 

So light and tender, they melt in your mouth. Refrigerate or freeze leftover batter in an airtight container for another day.

1 cup flour
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 c. buttermilk, more if needed to thin out batter
2 tbsp. butter, melted
1/2 tsp. vanilla

Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda.

Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter.

Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.

Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.

Serve immediately.

Makes 14 to 16 three-inch pancakes.

Variations:

Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream or sour cream and additional blueberries.

Apple Buttermilk Pancakes: Fold 1 cup chopped apple into batter.

Strawberry Buttermilk Pancakes: Fold 1 cup thinly sliced berries into batter.

Pineapple Buttermilk Pancakes: Fold 1 (3 3/4 oz.) can well-drained crushed pineapple into batter.

Peanut Butter Pancakes: Blend 1/3 cup creamy-style peanut butter into batter.

Chopped Apple and Cinnamon Pancakes: Chop apple to an 1/8 inch dice. Microwave chopped apple on high 1 minute. Sprinkle lightly with cinnamon sugar. Stir into batter.

 

From cooks.com: http://www.cooks.com/rec/view/0,1854,156180-231196,00.html

Bacon & Egg Casserole

BREAKFAST CASSEROLE

4 slices bread 1 lb. bacon or sausage 1 c. grated sharp cheese 6 eggs 2 c. milk 1 tsp. dry mustard 1/2 tsp. salt Pepper Grease 13 x 9 inch casserole. Tear bread and put in casserole. Brown and drain bacon or sausage. Crumble over bread. Sprinkle with cheese. Beat eggs with milk, mustard and seasonings. Pour over mixture in casserole. Bake for 35 minutes at 350 degrees. Best if prepared the night before, cover and refrigerate. Breakfast cooks with no effort or mess. Serves 4-6.

From Cooks.com

Sabbath Day (Overnight) Oatmeal

I have started making this on Saturday Nights so that on Sunday mornings before Church, we can sit down together and have an easy, filling breakfast before heading out to worship.
 

I make this quite often but have altered the recipe quite a bit. Here's my version - I am guessing on amounts - I pretty much eyeball everything:

3 c oatmeal
3c milk

1c apple juice
1c yogurt (I usually mix 1/2 c vanilla and 1/2 c plain)
almond extract to taste if you like that - just a splash or two
some almonds (it's better to sprinkle these in after you cook it so it does not get soggy)
frozen blueberries and cut up strawberries (the frozen fruit will turn the oatmeal purple so if you don't want it purple by the way! :)
some brown sugar or honey granules - about 1/2 c or more if you want it sweeter

You can change this up however you like - raisins, craisins, apples, nuts. It's really yummy!

Let sit overnight in the refrigerator.
The next morning, warm the oatmeal on the stove or in the microwave. I prefer the stove. (If you're doing it on the stove, make sure that you stir it continuously.)

Here's the original recipe that I found on-line and tweaked:

2 cups oatmeal
3 cups milk
1 cup apple juice
apple pieces (optional)
raisins, nuts or wheat germ (optional)

Let sit overnight in the refrigerate. The next morning, warm the oatmeal on the stove or in the microwave.

Overnight French Toast

From Tessa:

In an 8 x 8 baking dish, whisk together:
1 cup of heavy cream, half and half or whole milk
6 large eggs
1/2 cup pure maple syrup
2 T light brown sugar
1 tsp vanilla
1/4 tsp salt

Trim the crusts from 8 slices of bread, coat bread and fit into pan in a double layer. Gently press bread with a fork to soak up mixture. Cover with plastic wrwap and press on plastic to help bread soak up mixture. Refrigerate overnight.

Preheat over to 400 degrees, lightly butter a baking sheet. Lift slices onto sheet. Bake until puffed and golden, 12-15 minutes, turning half way.

Baked French Toast

From Innkeeper Donna Smith
The Goose N Berry Inn
190 North Main Street
Manahawkin, New Jersey 08050

INGREDIENTS:

* 2 cups light brown sugar
* 1 stick butter or margarine
* 4 tablespoons flavoring of choice: vanilla, hazelnut, almond, etc.
* 4 eggs
* 1 3/4 cups milk
* 1 loaf Italian or French Bread cut into 1 inch thick slices
* cinnamon to taste

PREPARATION:
Preheat over to 375 degrees Farenheit.

Place brown sugar into 13 x 8 inch baking dish.

Melt butter or margarine in microwave.

Blend brown sugar, melted butter and 2 tablespoons flavoring until it makes a glaze in bottom of baking dish.

Whisk eggs, milk and remaining flavoring in a shallow bowl until well blended.

Dip each bread slice into egg mixture, soaking both sides.

Set bread on top of brown sugar mixture in baking dish.

Sprinkle evenly with cinnamon to taste.

(At this point you can refrigerate or freeze).

Bake 20 to 25 minutes or until golden brown.

Flip each slice of bread over so glazed side is up.

Serve hot. Serves 6.

JULIE SAYS:
*oh my*

yummy and very easy.

I reduced the amount of brown sugar because it was, like, a LOT (2 cups!!)

and after I coated the bread there was a TON of egg/milk/vanilla mixture left.

(You literally should buy 2 loaves of bread and plan on making 2 pans of this and freezng the 2nd to have on another day.)

We used French Bread but I think next time we will use the bigger Italian Bread.

BUT IT IS YUMMY YUMMY YUMMY!

I put the batch togther in 10 minutes last night, popped it in the fridge overnight, and popped it in the oven when I got up. Really really easy to make - Except for the bread, I had evrything in the pantry already!

IT IS FANTASTIC!!!!!!!!!!! No syrup needed because the brown sugar glaze ROCKS!