Breakfast Hashbrown Casserole

this was a good basic breakfast casserole recipe. I liked the two cooking stages a lot. It came out with a really good texture. You can definitely add other things you like,  but I wanted to have the basic on here for future reference.

Bag of frozen hashbrowns
1-2 cups Ham or cooked sausage
1 cube butter
1-2 cups shredded cheese
Other toppings (green onion, bacon, tomatoes, olives, etc)
6-10 eggs (the recipe calls for 6, but I always like more)
1 can evaporated milk
1/2 tsp. seasoned salt

Cover bottom of 9 x 13 pan with half or whole bag of hashbrowns. Pour melted margarine over the top. Layer chopped ham or sausage and grated cheese. Bake at 425 degrees for 25 minutes.

Beat together  eggs,  evaporated milk, and seasoned salt. Add to hot casserole and bake at 350 degrees for an additional 30 minutes.

Cinnamon Rolls

I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!

1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour

3/4 C. butter (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese, sometimes I take it up to 6 oz. (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt

Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.

When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.

Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes 18-24 rolls for me)

Bake at 400 for about 20 minutes. You want them to look brown on top or they'll end up doughy in the middle.

After rolls get out, mix 1/2 C. butter, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.

Gingerbread Waffles

What can I say, you get to make a meal out of a dessert. It's truly dessert4dinner and my whole family loved these.

1/4 C. butter melted
1/2 C. brown sugar
1/2 C. light molasses
2 eggs
1 C. milk
2 C. flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
1/2 tsp. salt

Mix together. Cook on hot waffle iron and top with sliced bananas and whipped cream.

This made about 8-9 small round waffles. For my family of 5, I'd probably make 50% more next time.

Aebleskivers

These are Danish pancakes, that kind of look like light, fluffy pancake balls. You need a special pan to make them, but they're a lot of fun if you have it.

4 separated eggs
2 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. vegetable oil
2 C. buttermilk
1 tsp. baking soda
1 tsp. baking powder
2 C. flour
butter, margarine, or shortening

Beat egg whites until stiff. Set aside.

Beat rest of ingredients until batter is very smooth. Fold in egg whites.

Heat pan at medium with 1/8 tsp. butter in each hole. Cook for a few minutes on each side.

Serve with syrup, powdered sugar, jam, etc.

Makes approximately 48 pancakes (4-5 servings)

Super Yum Blueberry Muffins

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
grated lemon rind (optional and wonderful)


1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

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 nearly to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Pumpkin pancakes with apple cider syrup

I got this from Studio 5. It was a perfect (easy, quick and yummy) Halloween dinner and will be a new tradition in our house. Would be great for any breakfast too. Get the syrup started first so it'll be ready in time.


SYRUP

Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg

Method:
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.


PANCAKES

Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil

Method:
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.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.