Muffin Tin Mini German Pancakes

1 cup milk6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
-Add your favorite toppings. And a dusting of powdered sugar.

Courtesy of: Real Mom Kitchen

Breakfast Cupcakes

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. 

Mariposa French Toast

4 pieces Texas Toast
3 eggs
1/2 c milk
2 T sugar
1/4 t cinnamon
1/8 t nutmeg
1/8 t cardamom
syrup:
2 c brown sugar
splash of brandy
walnut pieces (optional)
spray cream

Direction: Cut bread in half, diagonally. In medium saucepan, melt brown sugar on low heat. When melted, add walnut pieces until candied.

In medium mixing bowl whisk eggs until smooth. Add other ingredients. Whisk together well, make sure to incorporate plenty of air into the egg mixture. In medium to large fry pan, coat bottom with oil, and turn heat to low. Pour egg mixture into flat bottomed bowl. Dip several pieces of bread into eggs, being sure to coat both sides. Place bread in pan and watch carefully. Turn when bottom is browned. Remove from pan when both sides are brown. Place on plate covered with paper towel to drain any grease.

Using slotted spoon, remove walnuts from sugar mixture and reserve. Keeping heat on low, pour a splash of brandy into sugar and stir vigorously. Remove from heat and pour immediately onto individual servings of french toast. Top with walnuts and spray cream.

"Fancy" French Toast

Ingredients:
3 eggs
1/2 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
6 slices bread
oil
butter

Directions:
Slice bread in half, diagonally. In medium mixing bowl whisk eggs until smooth. Add other ingredients. Whisk together well, make sure to incorporate plenty of air into the egg mixture. In medium to large fry pan, coat bottom with oil, and turn heat to low. Pour egg mixture into flat bottomed bowl. Dip several pieces of bread into eggs, being sure to coat both sides. Place bread in pan and watch carefully. Turn when bottom is browned. Remove from pan when both sides are brown. Place on plate covered with paper towel to drain any grease. Butter lightly.
Makes approximately 12 pieces.

French Toast

• 4 eggs
• 2/3 cup whole milk
• 1/3 cup flour
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 6 slices Texas toast thick bread
• 3 tablespoons butter
• powdered sugar
• butter
• syrup

1. 1

   Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.

2. 2

   Heat a large skillet, or griddle.

3. 3

   When the skillet is hot, add 1 tablespoon butter.

4. 4

   If the butter smokes, your pan is too hot; turn down the heat.

5. 5

   Dip each slice of bread into the batter for 30 seconds on each side.

6. 6

   Let some of the batter drip off, then put in skillet.

7. 7

   Cook each slice 1 1/2-2 minutes per side until each side is golden brown.

8. 8

   Add more butter, if necessary, to cook all of the slices.

9. 9

   To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.

Home-made Pancakes

1 1/4 Cups flour
3 tsp Baking Powder
1 Tbsp Sugar
1 Egg
1 Cup Milk
2 Tbsp Oil

Mix dry ingredients. Add milk, egg and oil. Stir just until moist.

Contributed by Mommy Hoecherl

COTTAGE CHEESE PANCAKES

1 cup cottage cheese (large curd)
4 eggs
1/2 cup flour
6 Tbsp melted butter

Whip cottage cheese, eggs, flour and melted butter in a blender. This should be a thick batter. Test a small amount of batter on grill. Add a small amount of flour if it needs thickening. Make the pancakes about four inches in diameter.
Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.

BREAKFAST CASSEROLE

1 large bag of frozen hashbrowns, thawed
1/2 cube of butter, melted

Spray 9x13 pan, spread THAWED hashbrowns in pan. Pour butter over top of hashbrowns. Salt & Pepper to taste. Bake at 425 for 25 minutes. (This can be done the night before and you can refrigerate hashbrowns after cooking them and then continue with the recipe the next day.....or you can do it all at once.)

Mix 8 oz. shredded Cheddar Cheese & 8 oz. Pepper Jack Cheese

Spread cheeses over the top of hashbrowns.
Choose ham, bacon (cooked and crumbled) or sausage (cooked) - desired amount - spread over cheese layer.

Mix 5 eggs & 1 C. milk - pour over entire casserole. Salt & Pepper to taste. Bake at 375 degrees for 40 minutes.

BLUEBERRY KUCHEN

1 1/2 C. all purpose flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. milk
1/4 C. butter, melted
1 egg, beaten
1 tsp. vanilla extract
2 C. frozen or fresh blueberries


TOPPING

3/4 C. sugar
1/2 C. flour
1/4 C. butter

Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.

SCRAMBLED EGG MUFFINS

1/2 lb. bulk pork sausage (or bacon or ham)
12 eggs
1/2 C. chopped yellow onion
1/4 C. chopped green pepper (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 C. shredded cheddar cheese

Cook sausage over medium heat until no longer pink; drain. Beat eggs in a bowl ad then add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups and bake for 20-25 minutes at 350 degrees or until a knife inserted into the center comes out clean.

GERMAN PANCAKES

6 eggs
1 C. milk
1 C. flour
1/4 tsp. salt
4 T. butter or margarine

Melt 4 T. of butter in a 9x13 pan IN THE OVEN while it is pre-heating to 450 degrees. Beat remaining ingredients together and pour into pan when oven is pre-heated and butter is completely melted. Bake for 10-20 minutes, or until peaks are dark. Pull pan out and slit open the center of the pancake to make sure it's cooked through. Best when sprinkled with powdered sugar and served with hot homemade syrup. You can also eat with Nutella, Homemade Jam, etc.


HOT HOMEMADE SYRUP

1 C. Brown Sugar
1 C. White Sugar
1 C. Water
1 tsp. Vanilla

Bring to a boil and set aside until slightly thickened.

Pumpkin Strusel Coffeecake

Coffeecake

2 C. flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1 C. butter or margarine, softened
1 C. sugar
2 eggs
1 cup canned pumpkin
1 tsp. vanilla extract


Streusel Topping

1/2 C. flour
1/4 C. brown sugar, packed
1 1/2 tsp. ground cinnamon
3 T. butter or margarine
1/2 C. coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan (or 8 1/2" spring form pan).

Coffeecake: In a small bowl, combine flour, baking powder, cinnamon, baking soda and salt. In a large mixer bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.

Streusel topping: combine flour, brown sugar and cinnamon in a medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts (optional).

Spoon half of the coffeecake batter into prepared cake pan. Sprinkle with 1/2 of streusel topping. Spoon remaining batter evenly over streusel topping; sprinkle the top with remaining streusel topping. Bake for 45 to 50 minutes (50-55 minutes in the 8 1/2" spring form pan), or until a toothpick comes out clean. Cool at least 10 minutes before serving.

FRUIT COFFEE CAKE

1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can pie filling (any flavor, but RASPBERRY YUMMY!)

Place 2/3 of the batter in a 9 x 13 pan. Spread pie filling on top and dollop the rest of the batter on top. Bake at 350 degrees for 45 minutes. Drizzle with runny icing (you know...the powdered sugar, butter, milk and vanilla icing...just make it runny!)