(16 servings)
**PANCAKES**
2 tablespoons butter
1 teaspoon baking soda
2 cups sour milk
1 cup whole-wheat flour
1/2 cup flour
1 tablespoon sugar
1/2 teaspoon salt
Oil
**STRAWBERRIES & CREAM TOPPING**
1 package (3 oz) cream cheese -- softened
2 tablespoons milk
1 cup fresh strawberries -- chopped
Sugar
For pancakes, melt butter in small saucepan over low heat. Stir baking soda into sour milk. Combine whole-wheat flour, flour, sugar and salt. Add sour milk mixture and butter. Blend until smooth. (Batter will be thin.)

Grease skillet very lightly with oil. Heat. Pour 1/3 cup batter into skillet for each pancake. Cook for 3 minutes, or until top is bubbly and underside is lightly browned. Turn and brown on other side.

For topping, cream cream cheese with milk. Beat until light and airy. Add strawberries. Sweeten with sugar to taste. Serve with pancakes.

Makes 1 1/2 cups.

Variation: You may substitute blueberries or other fruit for strawberries

1 1/2 cups all-purpose flour
3 tbsp. granulated sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 cups buttermilk
1/4 cup butter -- melted
2 large eggs -- separated
1 cup blueberries -- washed and sorted
Lemon wedges and confectioners’ sugar -- optional
Heat over to 200 degrees. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda & salt. In a separate bowl, whisk buttermilk, melted butter & egg yolks.

Pour buttermilk mix into flour mix & stir until combined. In a medium bowl, beat egg whites until stiff peaks form.

Fold into batter. Gently fold in blueberries. Heat a large nonstick griddle to medium-low heat.

When griddle is hot, grease with butter or spray with cooking spray. Using 1/3 cup dry measure for each pancake, spoon batter on griddle. Cook until top of each pancake is speckled with bubbles & edges begin to look dry, 3-4 min.

Turn pancakes with spatula & cook until the underside is lightly browned, 2-3 min. more.

Serve immediately with extra butter; sprinkle with lemon juice & confectioners’ sugar. Repeat process with rest of batter.
(12 servings)

2 cups Bisquick Original baking mix
1 1/2 cups milk
1/4 cup chocolate-flavor syrup
1 egg
1/3 cup miniature semisweet chocolate chips
2 medium bananas -- sliced
2 cups sliced strawberries
Whipped topping -- if desired
Chopped peanuts -- if desired
Additional chocolate-flavor syrup -- if desired
Maraschino cherries -- if desired
Heat griddle or skillet; grease if necessary. Stir baking mix, milk, 1/4 cup chocolate syrup and the egg in medium bowl until blended (batter will be thin). Stir in chocolate chips.

Pour butter by a little less that 1/4 cupfuls onto hot gridle (because chocolate chips will sink, scoop batter from bottom of bowl for a more even distributon of chips). Cook until edges are dry. Turn; cook until golde brown.

Serve with bananas, strawberries, whipped topping, peanuts, chocolate syrup and maraschino cherries.
(16 servings)

2 Tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
a pinch of salt
1 and 1/2 Tablespoons lemon juice
1 pound ripe bananas
vegitable oil for frying
2 Tablespoons margarine - melted
icing sugar - as desired
lemon wedges and banana slices for garnish
Mix the sugar, nutmeg, salt & lemon juice in a small bowl. (4 servings)

Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil.

Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture.

Keep everything warm until ready to serve. Sprinkle the crepes with icing sugar and garnish with lemon wedges and banan slices.

1 egg
2 Tbsp. oil
2 cups pancake mix
1 1/2 to 2 cups 7-Up
Beat egg and oil. Add pancake mix.

Add 1 cup 7-up. Stir until most lumps have disappeared. Gently stir in additional 7-up.

Bake on medium heat griddle, turning once.
(6 servings)

1/4 cup butter or margarine
1 cup Original Bisquick® mix
3/4 cup milk
4 eggs
2 medium fresh peaches -- peeled and thinly sliced
1/4 cup sugar
1/4 teaspoon ground cinnamon
1. Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.

2. Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.

3. Bake 20 to 25 minutes or until puffed and golden brown.
(8 servings)

8 slices of French bread - cut diagonaly
1 cup fresh strawberries -- hulled and sliced
1/2 cup ricotta cheese
1/2 cup milk
1 large egg
2 Tablespoons powdered sugar
1 Tablespoon butter
1/2 teaspoon vanilla extract
Strawberry syrup or jam for topping
In a medium bowl, mixt together ricotta cheese, powdered sugar and vanilla extract until smooth.
(4 servings)
Take 1/2 of the halved bread slices and and spead the ricotta on one side. Top with remaining bread to create a collection of half-sandwhiches.

In a large shallow bowl, beat together eggs and milk.

Melt butter in a skillet or griddle set to medium heat.

Dip ricotta sandwiches in the egg mixture, coating both sides.

Cook until golden brown on each side. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.

Serve with strawberry slices and syrup or jam.

8 (1 1/2-inch) slices French bread
8 (3/4-ounce each) slices American Cheese -- cut in half
4 ounces sliced deli ham
3 eggs -- beaten
1/3 cup milk
3 tablespoons Butter
Powdered sugar
Syrup
Cut 3-inch slit in side of each slice of bread almost to bottom of slice to form a pocket; place 2 half slices cheese inside each pocket. Place 1/2 ounce ham between slices of cheese.
(8 servings)
Combine eggs and milk in medium bowl; beat well. Pour into pie pan. Dip both sides of stuffed bread in egg mixture.

Melt butter in 12-inch skillet over medium-high heat until sizzling; place bread slices in skillet. Cook, turning once, until bread is lightly browned (4 to 8 minutes). Sprinkle toast with powdered sugar; serve with syrup.

4 eggs
2 cup whipping cream
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp orange zest
2 day-old white bread -- 1-1/2 to 2 inches thick
1 large banana -- mashed
2 tbsp butter
3 tbsp semisweet chocolate
Preheat your oven to 400 degrees F.

Whisk together eggs, cream, spices and orange zest.

Slice bread in half horizontally without cutting all the way through the whole slice of bread. Stuff each pocket with half the mashed banana.

Heat your skillet over medium heat. Melt butter to cover bottom of your pan.

Dip bread slices into egg mixture, generously coating each piece.

Place in your skillet and fry until browned. Flip over and brown other side. Remove from your pan and place in your oven for 10 minutes.

Melt chocolate in a double boiler.

Remove French toast from oven. Cut each piece of French toast on the diagonal and drizzle melted semisweet chocolate over them.

Dust French toast with icing sugar and serve with fruit slices as garnish. A single sprig of mint atop each serving is the perfect kiss of love.

(5 servings)

12 slices day old bread
3 Hersheys milk chocolate candy bars - no nuts
3 eggs
1 cup milk
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
confectioner's sugar (for dusting at the end)
Break each candy bar in half - the short way. Grate just a little chocolate (no more than a half teaspoon off of each piece and save in a small bowl for later.

In a medium bowl, beat the eggs with the milk, sugar, vanilla, and salt. Pour half of this mixture into an large(13x9) ungreased baking dish.

Layer six slices of bread horizontally over the egg mixture. Place one piece of candy bar in the center of each piece of bread. Top each slice with remaining pieces of bread like sandwiches. Pour the remaining egg mixture over the sandwiches. Let this stand for at least 5 minutes so the bread can absorb the egg mixture.

On a griddle or in a large skillet, melt the butter over medium heat. Fry sandwiches until golden brown on both sides. Add an addition 2 teaspoons of butter mid-way, if cooking in batches.

To serve, cut each sandwich diagonally. Dust with confectioner's sugar and sprinkle with chocolate shavings.


A little on the not-very-healthy side of the menu. But when you really deserve to induldge one morning, this is the way to go!
(6 servings)

2 slices bacon
1 slice cheese
1 apple - peeled and sliced
1 english muffin - split
Dash cinnamon
Dash nutmeg
Dash cloves
1 tsp. brown sugar
1/2 Tbsp. butter
Cut bacon into 1" pieces. Fry until crisp. Saute apples in butter, brown sugar, and spices. Top muffins with apples, bacon, and cheese. Broil until cheese melts.


Bacon + Cheese + Apple = yum
(1 serving)

4 thick slices Potato bread or white bread - cut in half
3 Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
1/2 tsp. Vanilla
Cooking oil or clarified butter as needed
1/2 cup Strawberry Sauce (recipe follows)
1/2 cup Maple syrup
1 oz. Grand Marnier
1/3 cup Fresh raspberries
1/3 cup Fresh blueberries
1/3 cup Fresh strawberries - hulled and quartered
1 cup Lightly sweetened whipped cream
1/4 cup Toasted sliced almonds
Confectioner's sugar to garnish
Fresh mint sprigs to garnish
Add maple syrup and Grand Marnier to a saucepan. Bring to a simmer. Stir in strawberry puree and remove from heat. Stir in berries and steep in maple syrup/strawberry sauce mixture.
Combine eggs, milk, cinnamon and vanilla, whisk until well incorporated. Heat griddle and add a small amount of cooking oil or butter.

Dip bread slices in egg batter and place on griddle. Cook until golden brown on both slices. Place on warm serving plates and top with berry mixture. Garnish with whipped cream, almonds and mint. Dust with Confectioner's sugar and serve.

Strawberry Sauce

Ingredients

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 T. Sugar
Squeeze of Fresh lemon juice

Method

Place strawberries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use.


Makes 1 cup Makes 4 Servings


Berry berry good!
(4 servings)

FOR FRENCH TOAST:
8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 Tablespoon cinnamon
1 teasppon vanilla
butter or margarine for frying


FOR TOPPING:
2 ripe bananas -- peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup powdered sugar
3 Tablespoons fresh lemon juice
TO MAKE THE TOPPING:

In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft.

With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours).

Just before removing banana mixture from the refridgerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.

TO MAKE FRENCH TOAST:

In a large bowl, whisk together the eggs, milk, cinnamon and vanilla.

Dip bread slices into egg mixture, coating both sides generously.

On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.

TO BRING IT ALL TOGETHER:

Top each serving of French Toast with a generous dollop of the banana cream topping. A couple of fresh banana slices placed on or around the toast provides the perfect delicious garnish.


WARNING! Part of this recipe must be made at least two hours in advance. ANOTHER WARNING! This recipe is addictive!

8 slices cinnamon swirl bread
1/2 cup milk
2 large eggs -- separated
1/2 cup pure maple syrup
3 Tablespoons butter -- melted
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
powdered sugar to be sprinkled on top
warm maple syrup and additional butter for serving
Preheat oven to 325 degrees F.

Cut each slice of bread diagonally in half. Brush both sides of all bread with melted butter.

Arrange bread pieces on cookie sheet and bake 10 minutes.

Remove bread from oven and increase oven temperature to 350 degrees.

Grease a 9x9 baking pan with butter. Arrange bread in 2 rows in the pan letting slices overlap slightly.

In a medium bowl, Whisk together milk, egg yolks, maple syrup, vanilla, cinnamon and nutmeg.

In a seperate larger bowl, beat the egg whites until soft peaks form. Gradually fold egg yolk mixture into the beaten whites. Pour this batter over bread slices in pan.

Bake until top is brown, about 25 minutes. Sprinkle with powdered sugar.

Cut into 4 portions and serve with warm maple syrup.

3 eggs
water
lawreys season salt
chineese chili paste
velveta cheese slice
butter.
crack 3 eggs in cup, add a shot glass amount of water, a few shakes of Lawreys season salt, a teaspoon/tablespoon of chili paste depending on your taste for spice. Beat mixture.
In warm pan on medium add butter to coat bottom of pan. Add mixture and cook slowly turning eggs to keep fluffy. When almost done, add cheese to eggs and fold eggs and cheese to combine cheese into eggs.


Tastes better when cooked slow and left keepy fluffy. Amount of chili paste depends on brand and personal taste of spice.