Banana Nut Waffles

Ingredients:
1 egg
1 cup milk
1 cup flour
1 t. baking soda
1/2 t. baking powder
1 t. vanilla
2 T. sugar
2 T. oil
2 mashed bananas
1/4 c. chopped walnuts

Beat egg in small bowl. Add milk and mix. Add flour, soda, powder, vanilla, sugar, and oil. Mix until somewhat smooth. Add bananas and nuts and mix lightly. Pour batter into greased and warm waffle maker. Remove after waffles are lightly brown. Add syrup and whipped cream. Enjoy!

Cinnamon Rolls

(Lion House Cookbook)

Ingredients:
2 1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. vanilla
1/2 c. nonfat dry milk
2 T. active dry yeast
1 c. sugar
1 T. salt
7 c. flour
1/2 c. sugar
2 t. cinnamon
1/2 c. butter, melted


I made half a recipe and got 13 rolls out of it.

Place water, oil, eggs, vanilla, and dry milk powder in the large bowl of an electric stand mixer (I just used a hand mixer) and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 c. sugar, salt, and flour.

Put dough hook on mixer (I just used a hand mixer again) and mix for 10-15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, 30-60 minutes. Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon.

Roll up rectangle lengthwise and cut into 1 inch strips. Using floss to cut them makes for an easy clean cut. Thanks Mom. :)

Grease a cookie sheet and place rolls on cookie sheet. Cover and let rise until doubled in size, 1-1 1/2 hours. Bake at 375 for 12-14 minutes.

Cream Cheese Frosting:

2 packages cream cheese, softened

1/2 c. butter, softened

5 c. powdered sugar

2 t. vanilla

Mix together and spread over rolls while still hot. Enjoy!

German Pancakes

We LOVE these at our house!

Ingredients:

4-6 tablespoons of butter

6 eggs

1 cup milk

1 cup flour

Syrup

Powdered sugar (optional)

Directions:

1. Heat your oven to 450*. As it is warming up, put your butter in a 9x13 inch pan and put in the oven to melt the butter and heat up the pan.

2. While the butter is melting, mix the rest of the ingredients and beat with a wisk until mixture is very smooth and liquidy. Some people like to blend it in the blender, but I just use a wisk.

3. Pour the egg mixture over the melted butter.

4. Bake in the oven for 20 minutes.

5. Pour syrup and powdered sugar on the top and enjoy!

Buttermilk Pancakes

I know this is probably something everybody already knows how to make, but I'm putting it up because when I was first married and trying to learn how to cook, I was horrible at pancakes (and everything else). I had no idea how to cook them and they always came out yucky. So...here's to hoping someone else out there is like me and will benefit from this.

First off, here's your ingredient list. (Don't freak out about not having the buttermilk. I'll explain that later...) This amount makes us about 6 pancakes and should take no more then 10 minutes to make.

Before you start doing anything else. Preheat your stovetop, and pan, to med-low heat. This part is essential to having quick, easy to turn pancakes. (Learned this the hard way.)
Whisk together your beaten egg and buttermilk. If you don't have buttermilk (and who does?) take 1 cup of milk and add about 1 T. lemon juice. Let it sit for about a minute. It will curdle the milk, thus making buttermilk.)

Add in rest of ingredients and whisk until pretty smooth.
Spray pan with cooking spray then pour about 1/4 c. of batter onto preheated pan.

You will know the pancake is ready to turn (and won't fall apart when you attempt to flip it) when it starts to form a bunch of bubbles on the top. (Don't know if you can see it very well in this picture but there are a bunch of bubbles on top.) Once the bubbles form, flip the pancake over and let cook 2-3 minutes more.

Top with fruit, syrup, whipped cream, etc.

And enjoy!

Golden Rod Eggs

With Easter coming up you'll probably have a lot of hard boiled eggs hanging around your kitchen just waiting to be turned into something yummy. I have the perfect recipe for it! It's actually probably one of my all time favorite breakfasts since the time I was a kid. It's perfectly fine to eat at whatever time of the day though, the other night I made it for a bed time snack. :)

This isn't an exact recipe you just kinda go by the feel.
The following serves 2-3 people:

Ingredients
2-3 cups of homemade roux (butter, flour, and milk mixture)
3 or 4 boiled eggs with the whites and yolks separated
6 pieces of toast
salt and pepper

After boiling the eggs, separate the whites of the egg from the yolks. It's easiest to do this when they are cold. Then dice up the whites and set aside. Put your egg yolks in a bowl and crumble them up with a fork and set aside.
Then you make the roux (sounds like rue). This is how you do that: It's easiest to do on the stove top. You first melt a few tablespoons of butter in a small saucepan. When it's melted, pull it off of the stove and whisk in flour until it turns into a ball or is crumbly. Then add about a cup or two of milk and whisk it over medium high until the sauce is thick or bubbly. Turn down the heat to low and add the cut up whites of the egg. Then add salt and pepper to your liking (I like a lot of salt in this particular dish).
Now is a good time to get your toast going so it can still be hot when you eat it.
Then you just take your toast and break it or cut it up. Then you pour your sauce mixture over the top. Add salt if you think it needs more. Then sprinkle the egg yolks on the top.
Whala! You have the yummiest breakfast out there! If you're not into getting your toast soggy, I guess you could keep the cream sauce in a bowl and dip your toast in it.