BUTTERMILK BLENDER PANCAKES

From the kitchen of Diane Brinkerhoff
1 1/2 cups buttermilk
1 cup whole wheat kernels
2 heaping tablespoons cornmeal
2 TBSP. margarine
1 egg
1/4 teaspoon salt
1TBSP brown sugar
1 TBSP baking powder
1/4 teaspoon soda
In blender mix buttermilk(I used 1 1/2 cup water and 6 TBSP BM powder) and wheat kernels on high for 3 minutes! (don't shorten that time!) Add cornmeal, margarine, egg, salt, and brown sugar. Blend for 10 seconds. Add baking powder and soda. Pulse three times and let mixfoam up and get light. Cook at once on a hot 375 nonstick griddle. ( I used waffle iron).

Easy Omlet

2 eggs
1 Tbspn. water
Dash of Salt & Pepper

Spray small pan with non-stick cooking spray and heat pan while mixing eggs, water, salt, and pepper. Mix with a fork until just combined, not frothy. Pour mixture into warm pan and use a spatula to scrape sides, letting egg mixture run underneath. Flip and continue cooking. Top with grated cheese during last few minutes. Fold sides up and remove from pan. Can serve with sourcream and salsa and you can add peppers, onions, mushrooms, etc.

Oven Omlet

Heat oven to 325. In oven melt 1/4 cup margarine in a 9x13 baking dish. Tilt dish or pan to coat bottom with margarine.
In large mixing bowl, beat:
18eggs
1c sour cream
1c milk
2 tsp. salt
Stir
1/4 cup chopped green onion
You can also add cheese, green peppers, mushrooms, etc.
Pour in pan, Bake until eggs are set but still moist, about 35 minutes. Serves 12.

Breakfast Casserole

1/2 pound spicy or mild pork sausage
1 medium onion, chopped
chopped green peppers
sliced mushrooms
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional
PREPARATION:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
zSB(3,3)
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.

Monkey Bread

15-20 Rhodes rolls, cut in 1/2 (Semi-thawed)
1 pkg. Butterscotch pudding (NOT instant)
1/2 cup butter
1 cup brown sugar
1/2 cup chopped nuts

Place rolls in greased bundt pan. Sprinkle pudding mix over rolls. Combine butter and brown sugar and heat to a boil. Add nuts to mixture. Pour mixture over rolls.
Let set overnight at room temperature.
Bake at 350 for 35-40 minutes. Let stand for about 30 seconds upon removal from oven and turn over onto serving plate. Experiment with this step, if you're too quick the glaze will be thin and runny but if you're not fast enough, the glaze will be too sticky and stuck to the pan. ENJOY!

German Pancakes

1/4 cup margarine or butter
6 eggs
1 cup flour
1 cup milk
1/2 tspn. vanilla
Preheat oven to 400. Melt the margaring in a 9x13 pan. Beat together eggs, flour, milk, vanilla and pour into pan and bake 20-25 minutes. Cut into squares and serve quickly. Good with syrup, jam, jelly, honey, or fruit on top.

Cinnamon Rolls

This recipe makes a lot, so you might want to half it.

3 1/2 cups warm water
3/4 cup sugar
1 Tbspn. salt
10 cups flour
1 cup oil
6 Tbspns. yeast
3 eggs

Cinnamon
Brown Sugar
Raisins and nuts if desired

Mix all together and let rest 15 minutes. Divide dough into three large balls (add additional flour as needed). Roll one ball out and spread with melted butter. Sprinkle with brown sugar, cinnamon, raisins, and nuts. Roll up and cut into rolls. Repeat this step for the remaining two portions of dough. Let rolls rise 10 minutes. Bake at 400 for 15-20 minutes.

Glaze:
4cups powdered sugar
1 cup hot water
2 tspns. butter

Heat butter on oven top until melted. Gradually add powdered sugar and water, don't add water all at once, just enough to get the desired consistancy. Cool and pour over rolls.