Cinnamon Roll Casserole

2 refrigerator cinnamon rolls
4 eggs
1/2cup heavy cream
2 tsp cinnamon
2 tsp vanilla
1 cup pecans (I also added raisins)
1/4 cup maple syrup

Heat oven to 375°. Spray 9x13 pan. 
Cut each roll into bite size pieces and put in pan. 
In bowl beat eggs. Add cream, cinnamon, and vanilla. Pour over rolls. Top with Pecan and raisins, then drizzle with maple syrup. 
Bake 20-28 mins. Let cool then drizzle with icing. You can top with more maple syrup before serving, but it is way to rich for me without the extra syrup.

(I found that if you let it sit over night it is not as gooey and good. It is best if made and baked the same day.) Enjoy!

Biggest Loser Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 



Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

These taste just like normal pancakes!

French Pancakes

2 eggs
1/3 c. water
1 tsp. baking powder
2/3 c. milk
1/2 tsp. vanilla
2 tbs powdered sugar
2 tbs lemon juice
3/4 c. flour
1/2 tsp salt

Mix everything but flour and salt in a bowl.  Once creamy add in flour and salt.  The consistency is very runny!  Pour onto a griddle to desired size.  Flip when bubble start to form on the surface.  Sprinkle with powdered sugar or butter/cinnamon sugar.  Roll up and enjoy!

Adirondack Flapjacks

2 c. buttermilk
1/2 tsp vanilla
2 c. flour
1/8 tsp salt
1/4 c. canola oil
2 eggs, separated
1/2 c. powdered sugar
1/2 c. melted butter
1/2 tsp baking soda
1/2 c. sugar
Maple syrup warmed

Pour buttermilk, egg yolks and vanilla in a large bowl and whisk.  Continue whisking while gradually adding melted butter.  Set aside.

In small bowl whip egg whites until frothy; gradually add powdered sugar and beat  to soft peaks.  Set aside.

Add dry ingredients to wet and stir.  Fold in egg whites. Brush griddle with oil and pour butter on griddle.  Cook 1 minute or until air bubbles form.  Serve with warm syrup.

German Pancakes

6 eggs
1 c. milk
4T. butter
1/2 tsp salt
1 c. flour

Whip eggs until thick and lemon colored.  Add milk, flour and salt.  Heat butter in a 9x13 pan. (Or but smaller amounts of butter in 3-4 pie pans for individual pancakes).  Once butter is melted pour batter into pan.  Bake at 450*F for 15-20 mins.

Top with syrup or fresh fruit & whipping cream.

Breakfast Casserole

**I am cleaning out and organizing my reicpes, so there might be a recipe overload...Sorry!

12-14 eggs
1lb sausage
8 hashbrown patties
1tsp salt
2 c. milk
8oz cheddar cheese, grated
1 tsp dry mustard
pepper to taste

Brown sausage, drain fat.  Beat eggs in bowl until creamy, add milk, mustard, salt & pepper.
Layer:
Hashbrowns
Sausage
Cheese
Egg Mixture

Cover with plastic wrap and refrigerate overnight. (I have made it without doing this.  It just allows the flavors to blend.)  Bake 350*F for 45 minutes and let set for 40 minutes (I have ate within 15mins). Top with sour cream and salsa.

Homemade Bagels

My CTE aid at the school did a demo for my class. She made these bagels and they were delicious! She gave me a batch of the dough to take home. http://www.kingarthurflour.com This is the website she got the recipe from. They have wonderful recipes! I have pulled a few to make....Enjoy!

Dough
1 tablespoon instant yeast
4 cups (17 ounces) King Arthur Unbleached Bread Flour

2 teaspoons salt
1 tablespoon non-diastatic malt powder, brown sugar or barley malt syrup
1 1/2 cups (12 ounces) water, lukewarm

Water Bath
2 quarts (64 ounces) water
2 tablespoons non-diastatic malt powder, brown sugar or barley malt syrup
1 tablespoon granulated sugar

Manual/Mixer Method: To make this dough by hand or in a

mixer, combine all of the dough ingredients and knead vigorously, by ha

nd for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bo

wl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won't have formed a smooth ball. The dough will feel quite firm when you poke your finge

r into it. Allow the machine to complete its cycle, then complete bagels as instructed below.

Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water, malt and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a wire rack.Yield: 8 bagels.

Ziploc Omelets

Quart-size Ziploc (one per person)
Permanent Marker
2 eggs per person
Ingredients of Choice: cheeses, ham or turkey, onion, green pepper, tomato, hashbrowns, salsa, green onion, etc.

Each person writes their name on a Quart-size Ziploc with permanent marker. Crack 2 eggs into bag (no more than 2!) shake to combine.

Add prepared ingredients of choice to bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.

Open bags and the omelet will roll out easily. Top with salsa and sour cream.