Sunday Supper Waffles

2 cup sifted flour

4 teaspoon baking powder

1 teaspoon salt

2 cup milk

4 eggs, separated

1 cup melted butter, regular margarine or salad oil

Start heating waffle iron. Sift together flour, baking powder and salt.

Combine milk and egg yolks. Beat egg whites until stiff. Add milk-egg yolk mixture to dry ingredients; beat with electric mixer at high speed, or with rotary beater, just enough to moisten dry ingredients. Stir in slightly cooled butter. Fold in egg whites, leaving little fluffs of them showing in butter. Pour batter from pitcher onto center of waffle iron until it spreads about 1” from edge. Close lid and do not open during baking. Bake until steaming stops or signal light shows waffle is done.

Hootenanny (German Pancakes)

This was a favorite of my kids growing up. Aunt Pauline gave me the recipe and it took off from there. They make it for their kids now.

1 cup flour

1 cup sugar

6 eggs

1 teaspoon baking powder

1 cup milk

Blend in blender. Melt ½ cup butter in 9” pan. Pour batter into pan. Cook at 350*F for 30 minutes.

Cut into squares and sprinkle with: Jam, Powdered sugar or Cinnamon and sugar

Healthy Pancakes

Blend in a blender:

1 cup fat-free cottage cheese

3 eggs

½ cup skim milk

Add:

1 cup whole wheat flour

2 teaspoons stevia

Blend in a blender again. Pour onto hot griddle and serve hot.

Granola Cereal

I made Granola for my kids quite often. I remember the first time I was introduced to it. I was babysiting for some friends in Texas and their kids wanted the granola for breakfast. I cooked it just like you do oatmeal and gave it to them. They told me it didn't taste or look anything like what their mother gave them. When she came home, she laughted and told me it was served just like a cold cereal. Lesson learned and I found a great recipe for my kids.

1 cup honey

½ cup oil

¼ cup butter

½ cup water

2 teaspoon vanilla

Pinch of salt

Mix well and stir over low heat until honey is melted

Add ½ of mixture to 10 cups of oats.

Stir until all of the oats are moistened. Put on 3 cookie sheets and place in 200* oven for 1 ½ hours. Stir every 20 minutes. Remove from oven and add remaining liquid. Mix thoroughly. Return to 225* oven for 1 hour or until dry and slightly toasted. Put in large bowl and add 1 cup wheat germ.

You can add any or all of the following:

1 cup chopped walnuts

1 cup chopped almonds

1 cup coconut

1 cup sesame seeds

1 cup sunflower seeds

1 cup dried and crushed bananas

1 cup dried and crushed apples

1 cup raisins

Gingerbread Waffles

1 package dry yeast

2 tablespoons sugar

1 cup warm water

1 cup flour

1 cup whole-wheat flour

1/3 cup instant nonfat dry milk

2 teaspoons ground ginger

1 teaspoon cinnamon

2 teaspoon light molasses

¼ teaspoon ground cloves

3 tablespoons vegetable oil

1 whole egg 4 egg whites

Vegetable cooking spray

Combine yeast, sugar and water in a large mixing bowl; let stand 5 minutes. Add flours, dry milk, ginger, cinnamon, molasses, cloves, oil, egg and egg whites. Beat at medium speed with an electric mixer until blended. Cover and chill 8 hours.

Coat an 8-inch waffle iron with vegetable cooking spray; allow to preheat as directed. Stir batter; spoon ¼ cup batter per waffle onto hot waffle iron. Bake about 5 minutes or until steaming stops. Repeat using remaining batter.

Fantastic French-Toast

2 eggs

½ cup milk

½ teaspoon vanilla extract

6 slices whole wheat or white bread

Syrup or other toppings

Preheat the griddle over medium heat or set an electric frying pan at 375 degrees

Put eggs, milk and vanilla in a pie pan or shallow bowl and beat with a fork until well mixed

Grease the griddle or pan with a thin layer of oil

Dip both sides of bread, one slice at a time, in the egg mixture and cook on the hot griddle or frying pan.

Cook on one side until golden brown. Turn the bread over to cook the other side. It will take about 4 minutes on each side.

Delicious Pancakes

2 eggs

1 1/3 cup buttermilk

2/3 cup sweet milk

½ cup sugar

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ stick butter, melted

Add all ingredients to flour. Mix well. Can be kept covered in the refrigerator until all is used.

Cinnamon French-Toast Waffles

• 2 slices whole-wheat bread
• 1/4 C liquid egg substitute OR 1 egg
• 1/4 tsp. vanilla
• 3 TB milk
• 1/8 tsp. cinnamon
• Dash of salt -- optional
• Vegetable oil spray

Pre-heat waffle iron while mixing up the following: In a medium-sized shallow bowl; stir together the egg, milk vanilla cinnamon and salt. Dip bread into mixture, making sure to soak up all of mixture between the two slices. Spray the bottom of waffle iron and place one slice of bread in the center of iron. Spray top of waffle iron and close it. Cook accordingly. This recipe can easily be double and tripled.

French toast and waffles together! The best of both worlds!

Chocolate Brownie Waffles

• 1/4 cup semi-sweet chocolate chips
• 3 tbsp unsweetened cocoa
• 1/3 cup chopped walnuts
• 1 and 3/4 cups pancake mix
• 2 tbsp sugar
• 3 tbsp vegetable oil
• 1 and 1/3 cups water

Heat waffle iron to its medium setting. In a medium-sized mixing bowl, sift together the pancake mix, walnuts, chocolate chips, cocoa and sugar. Add water and oil; mix with wire whisk just until large lumps disappear. Let batter rest for at least 5 minutes. Pour desired amount of batter into well greased waffle iron. Bake until indicator light goes off or until the steam stops.

What could be better than this! Top with a little whipped cream and a big strawberry for the perfect extra flare.

Meredith’s Crepes

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
2 eggs

Mis flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Butter a 6 to 8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour some of the batter into skillet. Immediately rotate pan until a thin film covers the bottom. Cook until light brown. Run spatula around edges to lossen; turn and cook the other side until light brown. Stack crepes placing a papaer towl between layers. Keep covered.

**Top with applesauce, strawberries, jam or jelly thinly spread over cresp. Roll up. Sprinkle with powdered sugar.

Meredith’s Butterscotch Pull-Aparts

18 frozen Rhodes rolls
1 small butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 cube butter

Arrange frozen rolls in a heavy weight Bundt pan (greased). Sprinkle dry pudding mix and brown sugar over rolls. Drizzle butter over top. Let stand overnight in a cool location (not refrigerated). Cook in the morning at 350* F for 35 minutes. Cool a few minutes, then turn upside down on a plate and serve.

Blueberry Breakfast Rolls

1-12.4 ounce package refrigerated cinnamon rolls with icing

1 cup frozen blueberries, thawed and well-drained

1/3 cup blueberry preserves

1 teaspoon finely shredded lemon peel

¼ cup chopped pecans, toasted

1. Lightly grease sixteen 2 ½ inch muffin cups. Remove cinnamon rolls from package, set icing aside. Cut each cinnamon roll in half crosswise. Press a roll half in bottom and about ½ inch up on side of each muffin cup.
2. In a small bowl stir together blueberries, preserves and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans.
3. Bake in a 375*F oven about 12 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes.
4. Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm.

Cinnamon Rolls

1 cup milk

1 cup sugar

1 teaspoon salt

½ stick butter

1 package yeast

1 egg

4 cups flour

Cinnamon

Raisins, optional

Scald milk. Stir in ½ cup sugar, salt and ½ cup butter. Cook to lukewarm. Dissolve yeast in ½ cup warm water. Add milk mixture, egg and ½ of the flour. Beat until smooth. Gradually stir in remaining flour. Cover and refrigerate for 2 hours. Turn dough onto floured board. Roll into a rectangle and spread with the butter. Sprinkle with cinnamon and sugar. Add raisins. Roll dough as for jelly roll. Slice (using a heavy string or doubled thread) into 2” thick rounds and bake on greased baking sheet at 375*F for 20 to 30 minutes.

Hint: Roll half the dough at a time. Remaining dough will keep in the refrigerator for 3 days.

Orange Rolls

Blend together:

2 tablespoons yeast

1 cup sugar

2 ½ cups hot water

Add:

1 cup powdered milk

1 cup melted butter

1 tablespoon salt

6 eggs

1 tablespoon orange juice concentrate

9 cups flour

Beat in mixer for 7 minutes. Pour onto floured board and roll like a cinnamon roll. Spread filling and roll up like a cinnamon roll dough. Using a string; cut into 1-inch pieces. Place on baking sheet and bake at 325*F until golden brown.

Filling:

Zest of 3 oranges

½ cup melted butter

1 ½ cup sugar

Put all ingredients in sauce pan. Bring to a boil. Boil until sugar is melted.

Granola Cereal

1 cup honey
½ cup oil
¼ cup butter
½ cup water
2 teaspoon vanilla
Pinch of salt

Mix well and stir over low heat until honey is melted

Add ½ of mixture to 10 cups of oats.

Stir until all of the oats are moistened. Put on 3 cookie sheets and place in 200* oven for 1 ½ hours. Stir every 20 minutes. Remove from oven and add remaining liquid. Mix thoroughly. Return to 225* oven for 1 hour or until dry and slightly toasted. Put in large bowl and add 1 cup wheat germ.

You can add any or all of the following:
1 cup chopped walnuts
1 cup chopped almonds
1 cup coconut
1 cup sesame seeds
1 cup sunflower seeds
1 cup dried and crushed bananas
1 cup dried and crushed apples
1 cup raisins