Waffles (from Heather Strasser)

1 1/2 C Flour
3 Eggs
2 C Greek yogurt of Crete Fraiche
1/2 c butter
Pinch of salt
1 tsp vanilla
Pinch of sugar

Crepes (From Heather Strasser)

Mix together:
1 1/2 c Flour
4 eggs
2 C milk
Pinch of salt
1 T sugar
1/4 cup Butter, melted
1 tsp vanilla

Mix in Mixer so no lumps

Serve with Nutella, fruit, eggs, whatever you fancy.

Cinnamon Breakfast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Aeblskievers (Danish Pancakes)

Ingredients:
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
2 cups buttermilk
2 eggs, separated
3 tablespoons melted butter
vegetable oil
applesauce (I use unsweetened)
powdered sugar (optional)
jam (optional)

Directions
Sift dry ingredients together and set aside.
Beat egg yolks and mix with buttermilk. Combine with dry ingredients. Blend in butter.
Beat egg whites and fold into batter.
Heat an aebleskiver pan. Place a small amount of oil in each cup.
Fill each cup nearly to the top with batter. Place a small spoon of applesauce on top, then add enough batter to cover the applesauce.
Cook until golden brown, then use forks to carefully and quickly turn over. Cook until golden brown on the other side.
Serve hot or warm, dusted with powdered sugar if desired. Aebleskivers may also be served with jam, if desired.

Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Optional:
1/3 cup sugar
1-2 tsp Vanilla extract

Filling:
Strawberries sliced
Banana's sliced

Nutella Hazelnut spread

Optional:
dust with powdered sugar
Whipped cream

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat 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 crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Monkey Bread

Recipe By: Wendy Connors (from Stephanie Lee)

Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar

Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.

Hot Apple Cider Syrup

Recipe By: Wendy Connors

Ingredients
3/4 Cup Apple Cider (or apple juice)
1/8 tsp Ground Cinnamon
1/2 Cup Packed Brown Sugar
1/8 tsp Ground Nutmeg
1/2 Cup Corn Syrup
2 T Butter
1/2 tsp Lemon Juice
Directions
In a saucepan, combine syrup ingredients. Bring to a bowl-over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened.
Let stand 30 minutes before serving.
** This syrup is perfect with the Pumpkin Pancake recipe!

Pumpkin Pancakes

Recipe By: Wendy Connors

Ingredients
1 cup Flour
2 Eggs, separated
1 T Sugar
1 Cup Milk
2 tsp Baking Powder
1/2 Cup (pie filling) Pumpkin
1/2 tsp Salt
2 T Vegetable Oil
1/2 tsp Ground Cinnamon
Directions
Combine Dry ingredients; In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients until moistened. In a mixing bowl, beat the egg whites until soft peaks form, fold into batter.
Pour Batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.
** We added a few chocolate chips to make funny faces and a little cool whip to top them off! YUM, this is made to go along with the Hot Apple Cider Syrup recipe on a cold morning!

Night before French Toast Casserole

Recipe By:Claudia Witt

Ingredients
1 10 oz long thin French toast bread, sliced
1/3 tsp Salt
8 large Eggs
1 T Vanilla
3 Cups Milk
4 tsp Sugar
Cinnamon & Sugar Mix

Directions
Grease 9 x 13 baking pan with butter. Arrange bread slices in one layer in pan. Beat together eggs, milk, sugar, salt and vanilla; pour over bread. Cover and refrigerate overnight.
To Bake, Remove cover, dot with butter and sprinkle with cinnamon and sugar. Bake in preheated 350 degree oven for 45-50 minutes. Or until bread is bubbly and browned
Remove from oven and let stand 5 minutes. Serve with syrup, yogurt or sour cream and fresh fruit!

Cinnamon French Toast

Recipe By: Wendy Connors

Ingredients
3 Eggs
1/2 tsp Ground Cinnamon
1/4 Cup Milk
1/8 tsp Ground Nutmeg
1/2 tsp Vanilla Extract
8 1 inch thick slices of French Bread

Directions
Using a wire whisk beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon and nutmeg. Beat well and set aside.
Preheat oven to 200 degrees. Lightly grease a skillet over medium heat dip 4 of the bread slices into the egg mix, turning to coat and drain. Place bread slices in skilled cook until golden brown, turn once.
Transfer to warm oven while you cook remaining toast. Repeat until all bread has been cooked. Serve with maple syrup, jams, cream, cinnamon, powdered sugar. YUMMY!

German Pancakes

Recipe By: Erecca Witt

Ingredients
1 Cup Milk
1/2 tsp Salt
1 Cup Flour
6 T Butter
5 Eggs
SERVE WITH:

Powdered Sugar, Jam, Syrup

Directions
Heat oven to 450 degree. Cut butter into squares and place in a 9 X 13 pan. Place in oven and melt while mixing the rest of the ingredients.
Whip eggs in a large bowl until White and frothy. Add Milk, Flour and salt. Whip again until White and frothy ( I usually use a hand mixer) (Eggs are done when peaks form on sides and Middle).
Pour Immediately into the pan, tip pan to make sure all batter is covered in the butter. Place in oven for 15-20 minutes (or until golden yellow color on sides)

Breakfast Potatoes

Recipe By: Wendy Connors

Ingredients
6 Lg Potatoes
Peeled, thinly sliced cut in quarters
4 T Butter
1/2 bundle Green onions (Scallions), chopped
Salt & Pepper to taste

Directions
In large frying pan melt butter, add potatoes and cook until tender, add onions when about half way cooked.

Serve Hot, with ketchup.

Great with pancakes, waffles or eggs!!!

Connors Family Orange Julius

Recipe By: Wendy Connors

Ingredients
1 Can Frozen Orange Juice
1/4 cup Powdered Sugar
1 Cup Milk
1 tsp Vanilla
1 Cup Water
12-14 Ice Cubes

Directions
Place all ingredients in blender and blend until smooth. Pour into glasses and sprinkle with nutmeg if desired.

Apple Bread

Recipe By: Wendy Connors

Ingredients
3 Cups Flour
1/2 Cup Vegetable Oil
2 tsp Cinnamon
2 Cups Sugar
1 tsp Baking Soda
2 Eggs, beaten
1/2 tsp Baking Powder
1/2 tsp Vanilla
1/2 tsp Salt
2 Cups Coarsely chopped apples, peeled and cored

Directions
Combine flour, cinnamon, baking soda, baking powder and salt, set aside. In a large mixing bowl place oil, sugar, eggs, vanilla and apples. Stir into flour mixture.
Pour into 2 greased 8 in loaf pans. Bake at 350 degrees for 40-45 minutes or until bread tests done. Cool for 10 minutes before removing from pan and then cool on a wire rack.
Store in the refrigerator for best results.

Lemon Loaf

Recipe By: Wendy Connors

Ingredients
1/3 Cup Shortening
1/4 tsp Salt
1 Cup Sugar
1/2 Cup Milk
2 Eggs
2 tsp Lemon Peel
1 1/2 Cup Flour

Topping:
1 1/2 tsp Baking Powder
2/3 Cup Sugar
1/3 Cup Lemon Juice

Directions
Cream Butter and sugar, add eggs, one at a time beating well after each one. Combine the Flour, powder, salt and creamed mixture alternately with milk Stir in lemon peel.
Pour into greased 9 in loaf pan. Bake at 350 degrees for 55-65 minutes until toothpick comes out clean.
Combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before moving to wire rack.

Scones

Recipe By: Wendy Connors (from Amidey Anglesey)

Ingredients
1 T Yeast
1/4 Cup Warm Water
3/4 tsp Salt
2 Cups warm Buttermilk
1 tsp Baking Powder
1 Egg
1/4 tsp Baking Soda
2 T Sugar
4-5 Cups Flour
2 T Oil
Ingredient 10

Directions
Dissolve yeast in water for 5 minutes. Add remaining ingredients and mix well. KNEAD, let rise until double in size. Rollout, cut into triangles, fry in hot oil turn once. SERVE HOT!!

Cake Mix Cinnamon Buns

Recipe By: Wendy Connors

Ingredients
2 (.25 oz) Active Dry Yeast
1/3 Cup Vegetable oil
2 1/2 Cups Warm Water (110 Degrees)
1 1/2 tsp Salt
1 Yellow Cake Mix
1/2 Cup Butter
6 Cups Flour
4 T White Sugar
3 Eggs
2 T Cinnamon
1/4 Cup Melted Butter

FROSTING:
3 Cups Powdered Sugar
1 1/2 tsp Vanilla Extract
2/3 Cup Milk

Directions
In Large bowl dissolve yeast in warm water, let stand 3 minutes. Add Cake Mix, 1 cup flour, eggs, oil and salt; beat well stir in rest of flour until a soft dough forms. Knead on well floured surface about 5 minutes. Place in greased bowl.
Let rise until doubled in bulk about 45 minutes. Preheat over to 375 degrees F. Punch down dough, divide into 2 equal parts. Roll out each section onto lightly floured surface. Spread the butter on each section, sprinkle with sugar
& Cinnamon; Roll like a jelly roll, cut 1 1/2 inch thick, with dental floss. Place in glass baking dish, let rise until double in size (about 30-45 minutes) Bake for 25-35 minutes until golden brown. Remove buns and drizzle frosting over the top.

Refrigerator Orange Rolls

Recipe By: Claudia Witt

Ingredients
1/2 lb Butter
4 Eggs
1/2 Cup Sugar
8 Cups Flour
2 Pkg Dry yeast
2 tsp Salt
2 Cups Luke warm milk

GLAZE:
2 Cups Powdered Sugar
1/4 Cup Orange Juice
Grated Orange Peel

Directions
Mix Yeast with 1/2 cup warm water plus 2 tsp sugar. Let stand 10-15 minutes, assemble other ingredients. Mix all ingredients with mixer or bread maker. Beat until small air bubbles appear, dough will be very sticky. Cover & refrigerate
overnight. Put in a large bowl as the dough will rise. The next morning, form into balls and cut into 8 equal pieces. Roll into a circular pie shape. Brush with melted butter. Cut in half then 4ths, then 12ths. Begin from outer edge and roll each
each piece towards the center. Place on greased cookie sheet, Cover with cloth and let rise 2-4 hours) Bake 375 degrees for 12 -15 minutes. Let sit for a few minutes then glaze serve WARM!!