buttermilk pancakes

Ingredients

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter

• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Waffles

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar

• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

buttermilk syrup

Must use large pot or it will boil over

Ingredients

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter

• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions

1. In a LARGE saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 3 minutes. Remove from the heat, and stir in the vanilla.

Hash brown ham and cheese quiche

Ingredients 
 3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1/2 cup cooked bacon (optional)
 1 cup (4 ounces) shredded cheddar cheese
1/4 cup diced green pepper (optional)
 2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions  
Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings

Cinnamon Rolls

3 1/2 cups warm water
3/4 cup sugar
1 cup oil
5 Tbs. yeast
Combine above 4 ingredients in a large bowl and let rest 15 minutes.

10 1/2 cups flour
1 Tbs. salt
3 eggs

Mix into the yeast mixture 5 cups of flour, eggs and salt with an electric mixer until smooth. Beat in by hand the remaining flour. Pour out onto floured board and knead until smooth (about 7 minutes) adding flour as needed but be careful not to add too much). Let rest 15 minutes. Divide dough in half and roll each half out to approximately 12″ x 30″. Melt 1/2 cup butter and spread evenly over each rolled dough (1/4 cup on each). Sprinkle with a generous amount of cinnamon and about 1/2 cup sugar. Roll up and slice into 15-20 rolls Place on large cookie sheet (or circular pans) and let rise about 20 minutes. Bake for 10 minutes (or until desired doneness) at 400 degrees.

Frosting 
3 1/2 – 4 cups powdered sugar
1/3 cup butter
1 tsp vanilla
3-4 Tbs. milk (enough to make it spreading consistency)

Beat together with electric mixer until smooth. If you want to make them the night before (or a few days before) then cook them for just 5 minutes, wrap them in seran wrap and freeze them. Take them out of the freezer for about an hour in the morning and then bake them the rest of the way (for us it was about another 8 minutes)!

Overnight French Toast

RECIPE (one 9×13 pan)

INGREDIENTS
1/2 cup melted butter (1 stick)
1 cup packed light brown sugar
1 loaf Texas Toast 5 large eggs
1 3/4 cup whole milk
1 TB vanilla extract
2 TB light brown sugar, mixed with 2 tsp cinnamon
Powdered sugar for sprinkling
Real maple syrup for serving, if desired buttermilk syrup, if desired Fresh fruit

DIRECTIONS 
Put butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Add 1 cup brown sugar and stir until well incorporated Pour into bottom of a greased 9×13 pan, spreading mixture evenly. Beat eggs, milk, and vanilla until incorporated. Set aside. Lay a single layer of Texas Toast in pan, cutting pieces to fit if needed. Spoon 1 cup of egg mixture over bread. Sprinkle with half of the brown sugar/cinnamon mixture. Repeat with second layer, ending with a sprinkling of brown sugar/cinnamon mixture. Cover tightly and chill overnight in fridge. Bake at 350F for 40-45 minutes, covered for the first 30 minutes, and uncovered after that. Flip pan onto a jelly roll sheet. Sprinkle with powdered sugar if you want. Serve with pure maple syrup. Our favorite way to serve it is with buttermilk syrup with fresh fruit; bananas, rasberries, strawberries...etc

Breakfast Casserole

INGREDIENTS:
1 Package shredded hash browns
1 1/2 lbs ground sausage
1/2 lb grated cheese
6 eggs
1 tsp salt
1/2 tsp dry mustard
1 cup milk 1 can cream of chicken soup

INSTRUCTIONS:
Cook meat. Grease 9x13 pan. First layer hash browns, then cheese and sausage. Mix everything else together and pour over layers. Cover and let sit overnight (or at last several hours). Bake uncovered at 350* for 1 hour.

BREAKFAST CASSEROLE

FROM GRANDMA HINCKLEY’S RECIPES INGREDIENTS: 12 slices white bread (no crusts) ¾ lb cheddar cheese, grated Mix together: 6 eggs well beaten 1 tsp dry mustard and 1 tsp salt 2 cups half and half cream 2 cups milk Opt: 1 lb cooked sausage INSTRUCTIONS: Butter pan, lay 6 slices of bread bottom of pan Layer ½ of the cheese Pour on mixture Top with rest of bread and cheese. Refrigerate overnight Bake at 350⁰ for 1 hour

Ham and Cheese Breakfast Quiche

Made this as a side to have with French Toast and wanted to use some left over ham from Christmas.  Was not expecting it to be as good as it was (thus the reason there is no picture...next time)...very yummy and my kids loved it too!
I think the recipe is very flexible...several examples...I didn't use 12 oz of hash browns...probably only 8 or 9, I just put it in my 9x9 pan.  Definitly make sure they are crispy before adding the "quiche" part.  I used left over chopped ham, but you could use deli ham, or sausage or bacon or ham and bacon YUM!  Anyway, I also 3 eggs and used cheddar cheese cause I didn't have monterrey jack and read that some used regular milk instead of cream.  In a nut shell you can make it the way your family will like it.  Try it!

2 (12 ounce) packages frozen hash

brown potatoes

1/3 cup butter, melted

1 cup cooked diced ham

1 cup shredded Monterey Jack cheese

2 eggs

1/2 cup heavy whipping cream

	Preheat oven to 425 degrees F (220 degrees C).
	Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan. (I used a 9x9 pan)
	Bake at 425 degrees F (220 degrees C) for 25 minutes.
	Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
	Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

Cinnamon Rolls

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

2/3 cup brown sugar, packed
1/3  cup sugar
2 - 2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 
Here are direction if you don't have or don't want to use a bread machine
 
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.

Notes:
(I put mine on a cookie sheet so when they raised they barely touched)