Buttermilk Pancakes

Weekday mornings consist of quick grabs for breakfast like: cereal, pop tarts, toast, etc. On the weekends I like to prepare a breakfast to eat together, such as these Buttermilk Pancakes. My Fiance knew I loved cooking/baking so for our first Christmas he gave me their family cookbook, and I love it! This recipe is borrowed from the "Preszler Family Treasures" cookbook shared by his dad.

Buttermilk Pancakes

2 eggs

1 1/2 cup buttermilk

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon soda

1 1/2 cup flour

Directions: Mix all the ingredients together. Fry on a hot griddle.

Q:  Do you know when it's time to flip a pancake?

A:   When the pancake has lots of bubbles like on the picture below it is ready to flip!

Using a 1/2 cup measuring cup of batter per pancake = 5 uniform pancakes

That is exactly what I did they were deee-licious! Pancakes can be a fun flavor blasted breakfast meal. I like to add fresh berries to the batter, top them with your favorite jelly, sprinkle powdered sugar on top with slices of bananas, or my Fiance likes sliced cheese on his.

Yes that's right....sliced cheese. I had never heard of it until I met him but it really is quite tasty!

Enjoy!

Caramel Ring-A-Round

Caramel Ring-A-Round

3 tubes of buttermilk biscuits
1 stick butter
1 cup ice cream
1/2 cup brown sugar
cinnamon
sugar

Caramel mixture:: melt butter in a small sauce pan, add brown sugar and ice cream stir well. In a ziplock bag: mix a generous amount of sugar and cinnamon. Drop biscuits into bag and shake until coated. Stand upright in a bundt pan. Pour caramel mixture over biscuits. Bake at 350 for 25 minutes.

Flip onto a serving plate and serve.

Enjoy

This recipe was borrowed from: Debbie Wherry:: The Herreid Centennial Cookbook

Sausage Breakfast Casserole

I was cooking for five extra guests this morning and wanted to make something other than the traditional eggs and bacon. Traditional is great but having eggs, bacon, and toast can be quite challenging with larger groups without having to eat in shifts.

 Sausage Breakfast Casserole
1 1/2 pounds breakfast sausage

1/4 cup butter

4 cups frozen hashbrowns

9 farm fresh eggs

salt & pepper to taste

1 - 24oz container of fat-free cottage cheese

1/2 of a small onion (I normally use yellow but purple onions give the dish some color)

1 small red or orange pepper

2 cups shredded cheddar cheese

Preheat the oven to 375 degrees. Brown sausage, drain and set aside.

Place butter in a 9x13 baking dish and put in the oven for about 4 minutes or until melted. Once melted remove of the oven and toss frozen hashbrowns in the butter. Once the hashbrowns appear to be coated press them into the bottom of the pan to for a crust for the casserole.

In a separate dish beat eggs with salt & pepper, stir in cottage cheese, chopped onion and pepper, sausage and 1 cup of the shredded cheese. Pour over hashbrowns. Sprinkle with remaining cheese.

Bake for 45 minutes. (Test with a toothpick-insert toothpick in the center of the dish and pull it out. When the toothpick comes out clean the dish is done.)

What to serve with it?

toast, fresh fruit, juice and coffee

Enjoy!