Mrs. Cornejo's pancakes

1 1/2 c flour

3 1/2 t baking powder

1 t salt

1 T sugar

1 1/4 c milk

1 egg

3 T butter

Mix together dry ingredients. Add milk and eggs together. Make a well in the flour and add the milk and eggs mixture. Blend in the melted butter. Cook until golden brown. 

Granola
a la Karrie Wilson

1 stick unsalted butter
2/3 c honey
1/2 c sugar
5 c old fashioned oats
1 c sunflower seeds
1 c almonds, chopped or whole
1 c dried cranberries
1 T flour
dash of salt

Heat oven to 325. Lightly coat a cookie sheet with cooking spray.

Place the butter, honey and sugar in a pot and cook over medium-low heat until melted, about 3 minutes, and remove from heat.
Meanwhile, in a large bowl, combine oats, seeds, almonds, cranberries, flour and salt.
Add the butter mixture to the oat mixture, stir until just combined. Pour onto prepared baking sheet and bake until golden brown, 30-35 minutes. Gently stir 2 or 3 times during cooking time.
Cool completely, the store in an airtight container.

Mom's Amazing Cinnamon Rolls
a la mom

2 c scaled milk
1/2 c warm water
2 T yeast
1 c sugar
1 1/2 t salt
3 eggs, beaten
1 1/2 cubes melted butter
2 1/2 lbs flour

3/4 c butter
cinnamon
brown sugar

Dissolve yeast in warm water, sprinkle on a bit of sugar. Heat milk, pour in mixer. Add eggs, salt and melted butter. Add yeast. Gradually add flour until all mixed in. Mix for about 7 minutes. Let rise until doubled.

Roll out 12 inches wide then roll long. spread with butter, cinnamon and brown sugar. Roll up. Cut into 1 in slices with thread. (Note: you can add raisins before you roll, if you like little bits of poison in your rolls).

Bake at 350 for 25-30 minutes.

Frosting:

1 cube butter
1 lb powdered sugar
1/2 t vanilla
1/4 c milk

Mix well together. Frost when cool.

My Kids' Favorite Granola
a la brittney

Put one cup of almonds in the blender and blend and pour into a bowl. Then take another cup of almonds and just chop in the blender for a second so they r still chunky and add that to the bowl. Stir in 6 cups of oats, 1 tsp salt, 2/3 cup brown sugar, 1 cup coconut (optional), and I always add some wheat germ (optional..about 2/3 cup).
Then in a microwave safe bowl microwave 6 tablespoons of coconut oil and 2/3 cup honey for 40 seconds. Stir in 1/2 tsp vanilla (you can also add almond extract if you have it) and pour over the bowl mix and stir. Spread on 2 cookies sheets with parchment paper or waxed paper and bake at 350 for 5 min then stir and bake 5 more min. After cooled u can freeze some of it in bags. They love it on yogurt or with milk... easy breakfast.

Orange Vanilla Monkey Bread
a la the Pioneer Woman

3 cans (7.5 Ounces Each) Buttermilk Biscuits (not The Flaky Kind), Cold 
1 cup Sugar 
2 whole Oranges, Zested 
1 dash Salt 
2 sticks Salted Butter 
3/4 cups Brown Sugar 
1 Tablespoon Vanilla Extract

Preparation Instructions

Preheat the oven to 350 F.
First, make sure all the biscuit cans are very cold. Open all the cans of biscuits and cut the biscuits into quarters. Fill a large Ziplock bag with the granulated sugar, the orange zest, and the dash of salt. Seal the bag and shake it around until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake/toss it around until all the biscuit pieces are coated in the orange sugar. Pour the pieces into a bundt or tube pan and set it aside.
In a medium pan over medium heat, melt the butter then stir in the brown sugar and vanilla until just barely combined. Pour the mixture all over the biscuit pieces, scraping the pan to get all the butter/brown sugar out of there. Let it settle for a second, then place the pan in the oven.
Bake for 25 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes (but no more than 15), then turn the cake out of the pan onto a cake plate.
Note: When it first comes out of the pan, the melted sugar/caramel will be a little on the hot side. Wait a few minutes after turning it out before serving. Delicious!

Fruit Oatmeal Bars
a la Pioneer Woman

1-3/4 stick Cold Butter, Cut Into Pieces 
1-1/2 cup All-purpose Flour 
1-1/2 cup Oats (quick Or Regular) 
1 cup Packed Brown Sugar 
1 teaspoon Baking Powder 
1/4 teaspoon Salt 
1 jar (10 To 12 Ounce) Strawberry Preserves (or any flavors)

 Preparation Instructions

Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish.
Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again.
Bake until light golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan.
When cool, cut into squares and serve. Yum!

Whole Grain Pancakes
a la yourhomebasedmom

2 c milk
2 eggs
2 t baking powder
2 c whole wheat flour
1/4 c honey
1/4 c oil
2 t vanilla
1 t cinnamon

blend all ingredients, except flour. add flour and mix well. cook on hot griddle. serve with fresh fruit. 

to die for blueberry muffins
a la Ruth

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees & Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

*Note from Ruth: I like to double this recipe so I have some for the freezer…great for a grab and go breakfast. Also, I’m a little heavy on the amount of blueberries I use.

Cabbage Pancakes
a la Lisa Weyand

1/2 large head cabbage, finely chopped
2&1/2 c. flour
2 T. dashi (bonito stock; can substitute chicken)

2 cups water
4 eggs
4 T. dry bread crumbs
4 t. pickled ginger, thinly sliced (the pink kind they serve with sushi)
1/4 c. finely chopped green onion
optional: 1/2 c. diced cooked chicken, small shrimp, scallops, or sausage
oil for frying

Mix well the cabbage, flour, fish or chicken stock, water, eggs, bread crumbs, ginger, & onions in a large bowl. You can add the meat/seafood at this point or add it to each 'pancake' as it cooks for more even distribution.

Heat a lightly greased griddle or skillet to med. heat & ladle approx. 1/2-1 c. batter onto it (depending on how large you want them). If necessary, use the back of a spoon to spread out into a circle. Cook until the bottom starts to color & edges are cooked, about 10 min. Flip & cook an additional 6-8 minutes. Serve hot with approx. 2 T. okonomiyaki sauce spread over the surface & then cut into 4 quarters (for a large pancake). Some chefs prefer to make a spiral of the sauce & then the mayonnaise.

Pancakes
a la mom

1 egg
1 c buttermilk
2 T oil
1 c flour
1 T sugar
1 t baking powder
1/2 t salt
1/2 t baking soda

Blend well egg, milk and oil. Add dry ingredients. Gridle until bubbly on one side, and flip.

Waffles
a la mom

2 eggs
2 c buttermilk
2 c flour
4 t baking powder
1 t soda
1/2 t salt
1/4 c + 2 T oil

Blend eggs and buttermilk. Add dry ingredients. Add oil. Bake until golden brown in your waffle iron.

Stuffed French Toast

1 pkg plain cream cheese
1/2 c powdered sugar
1/2 t vanilla
sandwich bread
4 eggs
1/4 c milk
1/2 t vanilla
1/2 t cinnamon

Mix cream cheese, 1/2 t vanilla and sugar together until smooth. Spread on bread and make sandwiches. Mix last 4 ingredients together in shallow dish. Dip each sandwich in egg mix on both sides, and grill over medium heat until golden brown. Serve with butter and powdered sugar, or fruit, if desired.

*Chef's note: This was my Mother's Day breakfast this year- what a treat! 

French Toast Casserole
a la Disney Family Fun magazine

Challah or other firm white bread
1/2 c pecan or walnuts, chopped
1/2 c packed brown sugar
1 t cinnamon or to taste
8 large eggs
1 3/4 c milk
2 t vanilla
maple syrup

Grease 9x13 pan with butter. Slice bread into 12- 1 inch thick slices, then slice into 1 inch cubes.  In small bowl, combine brown sugar, cinnamon and chopped nuts.
Arrange half of the bread cubes in a single layer in dish, then sprinkle half of sugar mixture over the top. Add second layer of bread and sugar mixture.
Whisk together eggs and milk in separate bowl, adding vanilla until well blended. Starting from the sides, and working towards the center, pour egg mixture evenly over bread. With a spatula, gently press down on bread to coat it with egg mixture. Cover dish with aluminum foil and refrigerate overnight or at least 4 hours.
Bake for 20 minutes at 350 with foil on, then 30 minutes without. Casserole should look brown and slightly puffed. Serve warm with maple syrup.

Cornmeal Pancakes
a la Carlie

1 1/3 c flour
2/3 c cornmeal
2 T sugar (optional really, I don't think you need it)
4 t baking powder
1 t salt
2 eggs
1 1/3 c milk
1/4 c canola oil

In large bowl, combine dry ingredients. In another bowl, whisk eggs, milk and oil. Blend together until just moistened. Pour about 1/4 cupfulls on lightly greased griddle. Turn with bubbles form on top. Serve with syrup or other favorite toppings.

Pumpkin Pancakes
a la Carlie

2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
2 c buttermilk
2 eggs
1/4 c shortening
1/4 c water
1 c pumpkin
powdered sugar, topping

Mix flour, baking soda, powder, salt and spices in a large bowl.
Beat eggs in separate bowl. Mis in shortening, water, buttermilk and pumpkin. Add to dry mixture. and blend well. Heat griddle or frying pan to 375. Cook until golden brown. Top with a sprinkle of powdered sugar.
Note: I made this recipe when I taught school, and the kids loved it! I find every time I made this, I wanted it with more spices. I double the spices, at least.

Blender Pancakes
a la Rachel Vega

1 c milk
1 c uncooked whole wheat
2 eggs
2 T oil
2 t baking powder
1 T honey
1 T brown sugar
1/2 t salt
1 1/2 t cinnamon
1 t vanilla

Blend milk and whole wheat in blender on highest speed for 4-5 minutes until batter is smooth and wheat is ground. Add the rest of ingredients on low speed until mixed. Cook on hot, lightly oiled skillet.
Note: I have halved this recipe and added a thinly sliced granny apple and 2 T plain yogurt.

Liz's Cinnamon Syrup
Melt 4 T butter in pan.
Add 1 c sugar
1 c brown sugar
4 T flour
2 t cinnamon
2 c water
Boil until syrup consistency, remove from heat and add 2 t vanilla.

Breakfast Casserole
a la Aunt Diana

12 eggs
4 c milk
2 t salt
2 t dry mustard
8 slices day old bread, cubed
2 lbs. ham, sausage or bacon, cooked, drained and crumbled
2 c grated cheese
Mix together and pour into greased glass pan. Let set overnight. Bake at 350 for 45-60 minutes. Good with hot sauce.

Note: This is a great family favorite, especially on holidays that begin early. I find it usually does take the full hour to cook. You can tell it's done when the eggs are runny anymore.
I think this is the same type of casserole that my old roomate calls Saran Wrap Casserole since, as you may guess, one Christmas the Saran Wrap didn't make it off the pan before being in the oven.