Spanish Tortilla Bites

2 TB olive oil
1 lg. potato, cut into 1/4 dice
1 sm. onion, finely chopped
6-8 eggs, beaten
1 tsp. Old Bay Seasoning
Garlic salt and pepper

Preheat oven to 375 degrees. In a skillet heat heat olive oil over medium heat. Add potato pieces and cook about 7 minutes. Add onions and continue cooking about until potatoes are tender and slightly browned. Season with garlic salt and pepper. While potatoes cook, beat the eggs and add garlic salt, pepper and Old Bay Seasoning. Spray a nonstick muffin pan with cooking spray. Divide potato mixture among the cups. Pour in beaten eggs evenly over the potatoes. Bake until set and puffed about 12 minutes until set.

Optional cooking method:
Once the potato and onion mixture is cooked, pour the eggs over the mixture. Place in oven to cook until set, 10-12 minutes.

These are great with cheese, meat or veggies added to the egg mixture.

Can also make in mini muffin tins for a smaller portion.

Makes 12 in regular muffin tins, 24 in mini muffin tins or 1 skillet size.

Submitted by: Kamdyn

Cinnamon Puffins

Makes 1 dozen regular size muffins.

1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 tsp. cinnamon
1 tsp. ground nutmeg, divided
1/3 cup shortening
1 cup granulated sugar, divided
1 egg
1/2 tsp. vanilla
1/2 cup milk

Preheat oven to 350 degrees. Combine flour, baking powder, salt and 1/2 tsp. nutmeg. In another bowl beat shortening, 1/2 cup sugar, egg and vanilla. Add flour mixture and beat in milk til smooth. Fill tins 2/3 full. Bake for 20 minutes or until light golden brown.

Melt butter. In a small bowl combine 1/2 cup sugar, cinnamon, and 1/2 tsp. nutmeg. While puffins are warm, dip each one in butter, then sugar mixture, coating thoroughly. Store in airtight container.


Submitted by Juli

Strawberry Bread

3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
4 large eggs
2 10oz. pks. Frozen strawberries
1 1/4 cup oil
1 1/4 cup chopped pecans

Mix dry ingredients together.  Mix the remaining ingredients together in the order given. Turn batter into 2 greased loaf pans.

Place into a 350 degree oven for 1 hour 15 minutes or until a toothpick comes out clean.

Leave in pan for 10 minutes, then place on a wire rack to cool.


Submitted by Juli

Creme Brûlée French Toast

1 cup butter
6 TB maple syrup
1 1/3 cup brown sugar

12 eggs
4 tsp. vanilla
1/2 cup orange juice
2 cups half and half
1/2 tsp. salt

2 large loafs of French bread, cut into 1/2 inch cubes
Granulated sugar
Berries, whipped cream

Preheat oven to 350 degrees. Butter a 9x13 pan.
Melt butter, add brown sugar and maple syrup.  Bring to a boil. Remove from heat. Pour on bottom of the pan. Arrange the bread cubes on top.

In a blender mix eggs, vanilla, orange juice, half and half and salt. Pour over bread, making sure all bread is covered. Soak for 5-10 minutes.

Sprinkle with sugar. Bake for 35 minutes, the broil for a minute or so to brown the sugar.

Top with fresh berries and whipped cream.


Submitted by Juli

Protein Pancakes

2 cups cottage cheese
1 cup whole wheat flour
1/2 cup milk
1/4 cup olive oil
8 eggs

Blend in blender. Cook like pancakes.

Submitted by Heidi

Coconut Pecan French Toast

12 slices white bread
6 lg. eggs
1 1/2 cups milk
1 cup flaked coconut
1/2 cup chopped pecans
2 TB praline extract
2 TB real maple syrup
1 1/2 tsp vanilla

In a large bowl mix together the eggs, milk, vanilla, extract and syrup.
In separate large, shallow bowl mix together the coconut and pecans.
Dip bread into egg mixture and then coconut mixture...one side only.
Cook on well oiled griddle, not too hot. Don't scorch the coconut.

Pat's Cinnamon Rolls

Bread:
2 cups scalded milk
1 1/4 cups shortening
10 cups flour
4 pkgs fast yeast
1 cup sugar
1 TB salt
1 cup water
6-7 beaten eggs

Filling:
1 1/2 cups brown sugar
1/2 cup butter
3 TB cinnamon

Brown Butter Frosting:
1/2 cup butter
2-4 TB milk or canned milk
3-4 cups powdered sugar
1 tsp vanilla
Brown butter in saucepan stirring constantly until quite dark. Add rest of ingredients and mix well.

Dough:
Heat milk and water together. Mix 4 cups of flour with yeast in a large mixing bowl-add hot liquids (110-120 degrees). Beat together and let "sponge" (rise) for 15 minutes. (Make filling now). Add 5 cups flour, salt, eggs, sugar, shortening-beat well-add last cup of flour slowly until dough pulls away from the sides of the bowl. Knead about 10 minutes. Roll out half of dough into rectangle 14"x18". Spread half the filling mixture over 2/3 of rectangle. Roll staring at end with filling. Cut log into 1" pieces. Place on baking sheet and let raise. Bake at 350 degrees for 10-15 minutes until barely golden brown.
Frost with brown butter frosting.

Huevos Rancheros

Ranchero Sauce
1 TB vegetable oil
1 cup white onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 tsp ground cumin
1/4 tsp cayenne
1 TB minced jalapeno
1 tsp minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 TB cilantro, chopped

2 tsp vegetable oil
4 lg. corn tortillas
1/2 cup warm refried beans
2 TB butter
8 lg. eggs
1 1/2 cups pepper jack cheese

To make the ranchero sauce, in a medium saucepan, heat the oil over medium heat. Add the onions and bell peppers and cook, stirring, for 3-5 minutes. Add cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from heat and add the cilantro. Adjust seasoning to taste. Serve sauce warm. Can be made ahead of time and reheated. I like to blend the sauce to have a smooth sauce.

In a large skillet, heat 1/2 tsp of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 TB butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on a plate. Spread with 2 TB warm refried beans. Place 2 eggs onto of the tortilla and top with the warm ranchero sauce. Serve immediately.

German Pancake Buttermilk Syrup

Mix together on stove:
1/2 cup butter
1 cup buttermilk
1 cup sugar
1 TB corn syrup
1 tsp vanilla
1 tsp baking soda

German Pancakes

Preheat oven to 400 degrees.

4-6 TB butter. Melt in pyrex pan while preheating the oven.

6 eggs, beat with electric mixer to make fluffy
1 cup flour
1 cup milk
1/4 tsp salt

mix everything together.
Pour mixture into pan with the melted butter. Bake for 20-25 minutes. Bake on one of the bottom racks of the oven. This rises high in the oven and then shrinks.

Buttermilk Pancakes

3 eggs, beaten
1 1/4 c. flour
1 tsp. salt
1 3/4 c. buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sugar
3 TB. melted butter

Mix together. Heat griddle and make pancakes

Submitted by: Cindy

Granola

6 c. rolled oats
1/2 to 1 c. wheat germ
1 c. unsweetened coconut
1 c. ribbon coconut
1/4 c. sesame seeds
1 tsp. almond extract
2 TB. vanilla
1 c. nuts (or more)
1/2 c. sunflower seeds
1 c. oil
1 c. honey
1 c. raisins

Mix grains, nuts, seeds and coconut together thoroughly. Pour oil and honey over mixture and stir well. Spread on lightly oiled cookie sheet and bake at 300 degrees for 30 minutes until golden brown. Mix in raisins, vanilla and almond extract. Put back in oven and 5-10 minutes more. Pour granola into a large bowl and drizzle with 1/2 c. additional honey. Stir well and allow to cool.

Submitted by: Heidi

German Pancakes

6 eggs
1 c. milk
1 c. flour
1 tsp. salt

Put all ingredients in blender, mix until smooth. Melt 2 TB butter and pour into 9x13 pan. Add batter. Bake at 400 degrees for 20 minutes.

Buttermilk Syrup:
1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. butter
1 tsp. baking soda
2 TB. corn syrup

Combine in a saucepan and bring to a boil. Boil for 7 minutes. Remove from heat and add 2 tsp. vanilla.

Dust pancakes with powdered sugar. Serve with syrup.
Makes 8 servings
2 cups syrup

Submitted by: Heidi

Tamagoyaki (japanese style rolled omlet/egg roll)

Jacob's favorite

6 eggs
salt

Beat eggs in a bowl. Add salt. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. Cut into 1" pieces.