Every great day, starts with a delicious, breakfast
Good Old Fashioned Pancakes
1 ½ cups all-purpose flour 3 ½ teaspoons baking powder
1 teaspoon salt 1 tablespoon white sugar 1 ¼ cups milk
1 egg 3 tablespoons butter, melted In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. -dakota kelly
Fluffy French Toast
¼ cup all-purpose flour 1 cup milk
1 pinch salt
3 eggs ½ teaspoon ground cinnamon
1 teaspoon vanilla extract 1 tablespoon white sugar 12 thick slices bread Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. -bonnie
Amazing Pecan Coffee Cake
2 cups all-purpose flour ¼ teaspoon salt 1 tablespoon baking powder 1 cup butter, softened 1 cup sour cream
1 ½ cups white sugar 2 eggs 1 tablespoon vanilla extract ½ cup brown sugar 1 cup chopped pecans 1 teaspoon ground cinnamon 2 tablespoons butter, melted Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil. -DWBH
Egg and Sausage
1 lb pork sausage
1 (8 oz) package refrigerated cresent roll dough 8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. -LeAnn
Poached Eggs Caprese
1 tablespoon distilled white vinegar 2 tablespoon salt 4 eggs
2 english muffin, split
4 (1 oz) slices mozzarella cheese 1 tomato, thickly sliced 4 teaspoons pesto salt to taste Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.
While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.
Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.
To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste. -Yoojin K