BREAKFAST MONKEY BREAD

2 loaves frozen bread dough

Bring to boil for one minute:

1 stick margarine

1 cup white sugar

1 cup brown sugar

1 cup vanilla ice cream

Break 2 loaves thawed frozen bread dough into bite size pieces or use pan rolls. Dip pieces into cinnamon and sugar. Spray bottom of 9x13 pan with Pam. Put pieces into pan and pour above mixture over all. Cover with dish towel and let stand overnight. Bake at 325 for 35 minutes. Turn out onto a pan and serve warm.

Jan's Haw Syurp

Haw Juice

About 2 five gallon buckets of haw berries

Put in a pot. Cover berries (stems and all) with water. Boil for 15 min. Pour into a colander with a bowl underneath to catch the juice. Then strain the juice through a cheese cloth.

Syrup

9 cups of juice

1 pkg. Pectin

12 cups of sugar

Mix juice and pectin in a pot, stirring the juice as you pour in the pectin so pectin doesn't clump up. Then add the sugar. Cook until the sugar is dissolved. Pour syrup into prepared jars and process sealing the jars by boiling them for 20 min.

Use on pancakes and waffles.

Crunchy Granola

2 cups quick cooking oats
1 cup bran cereal
1 cup whole wheat flour
1/2 cup coconut, flaked
4 Tbsp chopped almonds
2/3 cup vegetable oil
1 cup honey
2 tsp vanilla
1/2 tsp maple flavoring or Mapleine
1/2 cup raisins (optional)

Heat oven to 300 degrees. Mix Oats, bran cereal, flour, coconut and almonds in a 9x13 pan sprayed thoroughly with nonstick cooking spray. Heat oil and honey in a 1 quart saucepan over medium heat until bubbly; stir in Maple and vanilla. Pour honey mixture over oat mixture and stir. Bake until light brown, 30 to 35 minutes. Stir in raisins and cool 15 minutes.

Granola Mix

10 cups rolled oats 1½ cups water

1 cup wheat germ 1½ cups vegetable oil

½ lb. shredded coconut ½ cup honey

2 cups raw sunflower seeds ½ cup molasses

1 cup sesame seeds 1 ½ tsp. salt

3 cups chopped almonds, pecans, 3 teaspoons vanilla

walnuts, or combination 1 ½ cup brown sugar

Raisins or other dried fruit, if desired 2 tsp. cinnamon

Preheat oven to 300 degrees. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into 4 or 5 cookie sheets with sides. Bake 20-30 min. stirring occasionally. Bake 15 min. longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Store in a cool, dry place. Makes about 20 cups of granola.

Gingerbread Waffles

2 cups flour

1 1/2 tsp. baking

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

1/4 tsp salt

2 eggs separated

1/4 cup butter

1/2 cup brown sugar

1/2 cup molasses

1 cup milk

Mix together flour, baking powder, cinnamon, ginger, cloves and salt. Set aside. Beat 2 egg whites and set aside. In large mixing bowl, beat butter and brown sugar until fluffy. Beat in molasses, egg yolks, and milk. Add dry ingredients and mix until combined. Fold in beaten egg whites. Bake on waffle iron and serve with maple syrup or honey and whipped cream.

Cowboy Coffee Cake

2 3/4 cup flour

2 cup brown sugar

1/2 tsp. salt

1/2 cup shortening

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground nutmeg

2 beaten eggs

1 cup buttermilk

Mix flour, sugar, salt, and shortening till crumbly; reserve 1/2 cup for topping. To remaining crumbs, add baking powder, soda, and spices; mix well. Add milk and eggs; mix well. Pour into 9x13 pan. Top with reserved crumbs. Bake at 375 for 25 min. Drizzle with powdered sugar frosting (mix 1/4 cup powdered sugar and enough milk to make drizzly consistency.) Serve warm with a nice cup of hot cocoa.

We like to call this conference cake because we make it twice a year on conference morning.

BRUNCH CASSEROLE

8 slices bread
1 small onion, chopped
1 lb. sausage, bacon, or ham (already fried)
12 eggs
¾ t. mustard
1 can cream of mushroom soup
1 small can mushrooms
1 chopped green pepper
1 cup grated cheese
1 ½ cups milk
Salt and pepper to taste

1. Use 9x13 pan. Remove crusts from bread. Put in bottom of pan.
2. Mix all other ingredients, except soup and cheese. Pour mixture over bread and let stand overnight in refrigerator.
3. Before baking, dilute can of soup with ¼ cup milk. Spread over top. Add grated cheese.
Bake at 300 for 1 ½ hours.

BREAKFAST ROLLS

17 frozen rolls
½ cup melted butter
¼ cup brown sugar
1 pkg. butterscotch pudding mix (not instant)
½ cup nuts

Melt butter and add brown sugar. Pour in bottom of bundt pan and sprinkle nuts on. Layer rolls over and sprinkle pudding mix on top. Cover with paper towel. Let stand overnight. Bake 350 for 25 to 30 minutes.

SAUSAGE OMELET

½ Pork Sausage (ground, chopped, and cooked)
8 eggs
¼ cup water or milk
1 chopped tomato
3 green onions sliced
1 cup grated cheddar cheese

325 for 15 to 20 minutes.

EGGS RANCHEROS

2 cans green chilies
2 cups sour cream
12 eggs
1 lb grated Monterey Jack cheese

Line a 9x13 greased pan with green chilies. Beat eggs, add sour cream, and cheese. Pour over chilies. Bake at 350 for 45 minutes. Serve with Salsa.

HOLLANDAISE SAUCE (Debbie Tanner)

3 egg yolks
3/4 t. salt
½ cup butter
1 ½ T lemon juice

Blend egg yolks and salt for a few seconds in blender. Heat butter on stove until bubbly hot. Turn on blender and pour in hot butter over egg mixture while still blending and add lemon juice.

PHILLY HOLLANDAISE ON BROCCOLI

2 eggs
8 oz. cream cheese
2 ½ T lemon juice
Dash of salt

Add eggs, one at a time to softened cream cheese. Add lemon juice and salt. Cook until thickened

BAKED FRENCH TOAST

1 baguette French bread, cut in 1-inch slices
6 large eggs
1 ½ cup milk
1 cup light cream or half and half
1 t vanilla extract
¼ t ground cinnamon
¼ t ground nutmeg
¼ cup butter or margarine, softened
½ cup firmly packed light brown sugar
½ cup chopped walnuts
1 T light corn syrup
Maple syrup

1. Butter 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon, and nutmeg; mix well. Pour over Bread slices; cover and refrigerated overnight.
2. Next day: Preheat over to 350. In small bowl, combing butter, sugar, walnuts, and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden. Serve with maple syrup.
Makes 6 to 8 servings.

CHEESE BAKE BRUNCH

½ lb. grated Monterey Jack Cheese
½ lb. grated Cheddar Cheese
1 can chopped green chilies or ½ can

Mix in greased casserole

In a separate bowl combine:
4-5 eggs
2/3 cup evaporated milk
3 T bisquick

Pour egg mixture over cheese and chilies. Poke with fork.

Bake 350 for 30 minutes. Sliced tomatoes in circle on top. Bake 30 minutes more.

Craig’s Vanilla Cream Pancake Syrup

2 cups white sugar
1/2 cup brown sugar
1 cup corn syrup
1 1/4 cups water
4 teaspoon vanilla
½ cup whipping cream
¼ cup evaporated milk

Combine sugars, corn syrup, water, and vanilla. Bring to a low boil ofr 10 minutes. Boiling longer will make it thicker when it cools if this is desired. Allow cooling for 10-15 minutes. Add cream and evaporated milk. Stir until completely mixed. Keep Refrigerated between uses. After storing, you’ll have to shake to mix the cream back in with the syrup.

EGGS BENEDICT

1 T butter or margarine
8 slices Canadian-style bacon or ham
2 english muffins or 4 slices of bread
2 egg yolks
1 stick butter (½ cup) cut in 8 pieces.
4 t lemon juice
4 eggs

1. Grease a deep, large skillet. Fill with water to the depth of 2 inches, bring water to boil over high heat.
2. Melt 1 T butter in another skillet over medium heat. Add bacon, cook 5 to 6 minutes, turning once. Meanwhile, split and toast English muffins. Keep bacon and muffins warm.
3. Place egg yolks, cut up butter, and lemon juice in small heavy saucepan. Cook over low heat, stirring constantly with wire wisk until thickened. DO NOT BOIL, or sauce will curdle (if sauce separates, whip it into a beaten egg yolk). Remove from heat, continue stirring, because sauce still cooks when removed from the heat.
4. Reduce heat under skillet so that the water is simmering. Break an egg onto a small saucer. Slip egg off saucer into water. Quickly repeat with remaining eggs. Simmer eggs 3 to 5 minutes. Remove eggs and drain on paper towels.
5. To serve, place English muffins on 4 plates, top each with bacon, then a poached egg. Spoor warm hollandaise over eggs. Makes 4 servings.

DANISH ABELSKIVERS

5 cups flour
1 t. salt
2 ½ t. soda
1 ½ t. baking powder
4 cups buttermilk
4 eggs, separated
6 T melted butter

Sift dry ingredients, beat egg yolks, add to milk. Combine dry ingredients alternately with milk. Add melted butter, fold in beaten egg whites. Grease abelskiver pan with butter or spray. Fry in pan.

HOT BUTTERMILK SYRUP

2/3 cup sugar
1/4 t soda
2 t light corn syrup
1/3 cup buttermilk
1/3 cup butter

In a sauce pan, combine ingredients. Bring to boil over medium heat and boil 5 minutes. Remove from heat and add ½ t. vanilla. Serve over carrot pudding or the like.

MOUNTAIN MEN EGGS

This amount is for one Dutch oven
About 2 lbs ground sausage, browned
Add 1 ½ dozen beaten eggs
Add 1 pkg Frozen O’Brien hash browns
Cook
Add shredded cheddar cheese.

SELF-CRUST CHEESE TARTS

1 cup grated Swiss cheese
4 strips bacon, cooked and crumbled
1 t. instant minced onions
1 ½ cups milk
3 eggs
¼ t. salt
1/3 cup quick mix

Grease 9 inch pie plate. Sprinkle bottom and sides with paprika. Put Swiss cheese and bacon on bottom of pan. Combine eggs, salt, milk, onions, and quick mix in blender. Blend. Pour over cheese and bacon. Bake at 325 for 30 to 40 minutes.