MINI SAUSAGE PANCAKE MUFFINS

Make you favorite pancake batter (form mix or scratch) (you want to end with about 2.5 cups mixed)

1/2 pound maple sausage (I always cook a 1-lb. log and just freeze 1/2)

3 tablespoons maple syrup, plus more for dipping

Preheat oven to 350F.

Cook maple sausage in a large skillet over medium heat, breaking it up, until no pink remains. Drain well and set aside to cool slightly.

Prepare pancake mix according to package instructions. Stir in sausage crumbles and maple syrup.

Spray a mini muffin tin with baking spray. Fill each muffin cup about 2/3 full. Bake 12 - 15 minutes (14 was perfect) or until a toothpick inserted into the center of one comes out clean. Cool slightly on a wire rack before serving. Serve with maple syrup on the side. My kids also like dipping in whipped cream, and taking these in cold lunch to school.

RAINIE GRAHAM'S GERMAN PANCAKES

6 eggs

1 cup milk

1 cup flour

4 TBL butter

Cinnamon

Nutmeg

1 tsp vanilla

Melt butter in 9x13 pan while oven is preheating to 425. Beat remaining ingredients in blender until smooth. Pour into prepared pan. Bake 20 minutes.

**1/2 recipe and pour in 9x9 square pan or 12 muffin cups. Bake 425 15 minutes for 9x9 and 10 minutes for muffin cups.

PUMPKIN PANCAKES WITH MAPLE WHIPPED CREAM

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.

Makes 16 pancakes w/1/4 cup batter.

Serve with Hot-Cider Syrup & Maple Whipped Cream

MAPLE WHIPPED CREAM
1. Chill a metal bowl in the freezer.
2. Remove bowl from freezer and add one cup of heavy whipping cream to the bowl.
3. Beat cream with a hand mixer.
4. As cream begins to thicken, gradually drizzle in 1/4 cup real maple syrup.
5. Continue beating until whipped cream is stiff.
6. Serve atop your favorite dessert!

Tips:
1. Pumpkin pie goes GREAT with maple-flavored whipped cream.
2. If you need more maple whipped cream, make two batches, rather than trying to double the recipe.

AMY MORRIS' BREAKFAST QUICHE

1 Tube refrigerated croissant roll

Chopped ham

6 eggs mixed

½ cup milk

½ tsp pepper

1 cup mozzarella

1 cup cheddar

Press dough into greased 9x13 pan. Top with ham. Mix ½ cup each cheese with eggs, milk, and pepper. Pour over ham. Top with remaining ½ of each cheese. Bake 350 for 25 minutes.

OVERNIGHT HASH BROWN CASSEROLE

2 cups southern style hash browns (the cube ones)

6 oz. Bacon, cooked and crumbled or cubed ham

2 cups cheese (pepper jack and cheddar mixed is good)

2 eggs

½ cup milk

¼ tsp salt

Black pepper

½ tsp dehydrated minced onions

Mix eggs, milk, salt, pepper and onions and put in refrigerator for a couple hours to get the onions started to rehydrate.  In a greased 9x9 layer the hash browns, then the cheese, then the bacon.  Pour egg mixture evenly over the top.  Cover and put in the fridge overnight.  Bake at 350 for 40 minutes.  This can be doubled and baked in a 9x13 for 45 minutes.

OVERNIGHT CREAM CHEESE STUFFED LEMON FRENCH TOAST W/STRAWBERRIES

6 large stale butter croissants

8 oz cream cheese, softened

1¼ cup powder sugar, divided

2 lemons

1¼ tsp lemon extract

2 eggs

1½ cup milk

Sweetened Whipped Cream 

Strawberry sauce:

1 pint (2 cups) sliced strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Wash strawberries and remove stems. Mix with sugar and extract. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Slice the croissants in half lengthwise. Set aside.

In a medium mixing bowl, combine the cream cheese, zest of one lemon, strained juice of one lemon (about 1 1/2-2 teaspoons), and 3/4 cup powdered sugar. Mix with an electric mixer until light and fluffy.

Spread the lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves (or even fourths if necessary) and arrange the pieces evenly in a 9×13″ pan lightly sprayed with nonstick cooking spray.

Whisk together the milk, eggs, lemon extract, zest from the second lemon, and remaining 1/2 cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate for 8-10 hours.

When ready to bake, preheat oven to 350. Bake covered for 30 minutes and then remove the foil and bake for another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed.

Remove from the oven and allow it to stand for 5-10 minutes. Cut into squares and top individual servings with Strawberry Sauce, fresh sliced strawberries, and, if desired, sweetened whipped cream. Serves 10-12.

OVERNIGHT BAKED BLUEBERRY FRENCH TOAST WITH HOT BLUEBERRY MAPLE SYRUP

24” baguette *see note*

4 eggs

2 cups milk

½ tsp nutmeg

1 tsp vanilla

1 cup brown sugar, divided

½ stick butter (4 TBL)

2 cups blueberries

Butter a 9x13 pan. Cut the baguette into 20 1” slices and arrange in a single layer in the baking dish. In a bowl mix eggs, milk, nutmeg, vanilla and ¾ cup brown sugar. Pour evenly over bread. Cover and refrigerate overnight. In the morning, preheat oven to 400. Melt the butter in saucepan with ¼ cup brown sugar until completely combined. Sprinkle blueberries evenly over bread. Drizzle the melted butter/sugar mix over blueberries/bread. Bake for 20-25 minutes until the liquid from the blueberries is bubbling.
(while cooking make the hot blueberry maple syrup)


*Go buy 2 loaves from Jimmy John's.  It's perfect!  it only takes 1.5 loaves for the French toast.  Use the other 1/2 for a yummy sandwich!*

SYRUP:

1 cup blueberries

1/2 cup maple syrup

1 TBL lemon juice

While French toast is cooking, in a sauce pan cook blueberries and maple syrup over medium heat until berries have burst, about 3 minutes. Pour through a sieve pushing on the berries to extract as much juice as possible. Stir in lemon juice.


While you're at it, bake the perfect bacon at the same time.  400 degrees 17-20 minutes.