Baked Wisconsin Oatmeal

Makes: 4 to 6 servings Prep: 20 mins Cool: 30 mins Bake: 30 mins at 350°F

• Butter
• 1 3/4 cups water
• 1/8 teaspoon salt
• 1 cup rolled oats
• 2/3 cup milk
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Milk or half-and-half (optional)

Directions

1. Lightly butter a 1-1/2-quart casserole; set aside. For oatmeal, in a medium saucepan, bring water and 1/8 teaspoon salt to boiling. Slowly stir in oats. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes for quick-cooking rolled oats or 5 to 7 minutes for regular rolled oats or until most of the water is absorbed and the oats are tender, stirring occasionally. Set aside.

2. In a small bowl, whisk milk and eggs until well combined; set aside. In another small bowl, stir together brown sugar, baking powder, cinnamon and 1/4 teaspoon salt. Stir brown sugar mixture into oatmeal. Fold egg mixture into oatmeal mixture. Pour oatmeal mixture into prepared casserole.

3. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until center is just set and a cinnamon-sugar crust forms on top. Cool about 30 minutes. Serve warm with additional milk or half-and-half, if you like. Makes 4 to 6 servings.

Variation: Fruited Baked Oatmeal:  Prepare as directed above, except stir 2/3 to 3/4 cup raisins or golden raisins, snipped pitted dates or dried cranberries into brown sugar mixture. Continue as directed.

Cinnamon Bun Scones

A cinnamon-pecan swirl and creamy glaze imparts the flavors of a bake-shop cinnamon bun to these easy-to-make oat scones
Makes 12 scones.

SCONES:
2 cups all-purpose flour
1 cup quick or old fashioned oats
10 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salk
8 tablespoons butter, chilled and cut into pieces
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup pecans (optional)
2 teaspoons ground cinnamon

GLAZE:
3/4 cup powdered sugar
3 teaspoons orange juice or milk

DIRECTIONS:
1. Heat oven to 425F. Spray cookie sheet with cooking spray.

2. In a large bowl, combine flour, oats, 8 tablespoons of sugar (set aside remaining 2 tablespoons for later), baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely.) Drop dough by 1/4 cupfuls, 2 inches apart on cookie sheet.

3. Bake 11 to 13 minutes, or until golden brown. Remove to wire rack; cool 5 minutes. in small bowl, combine powdered sugar and enough juice or milk for the desired consistancy; mix until smooth. Drizzle over top of warm scones. Serve warm.

Deluxe Malted Milk Pancakes

1 cup unbleached flour
1/3 cup malted milk powder
¾ tsp. salt
1 ½ tsp. baking powder
¼ tsp. baking soda
¾ cup milk
1 extra large egg
1 tsp. vanilla extract
3 Tb. melted butter (not margarine)


1. Heat the griddle (or non-stick skillet) to medium-high.
2. In a bowl, add all the dry ingredients and whisk to blend.
3. In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
4. Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
5. Start by making one pancake as a test-batch to ensure your heat in accurate.
6. Use a 1/4 -1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter.

Tip: If your batter thickens too much, add 1-2 tablespoons of milk to thin it just enough to pour.

Makes 8-10 pancakes.

Apple Pinwheels with Creamy Cinnamon Syrup

Pastry

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup shortening
• 1 egg, beaten
• 3/4 cup evaporated milk

Filling

• 2 cups sugar
• 2 cups water
• 2 cups apples, peeled, cored & finely chopped
• 1 teaspoon cinnamon
• 1/2 cup butter

Creamy Cinnamon Syrup

• 1 cup light corn syrup
• 2 cups sugar
• 1/2 cup water
• 2 teaspoons cinnamon
• 1 cup evaporated milk

1. Preheat oven to 350ºF.
2. Dough:.
3. Combine flour, 1 tablespoon sugar, baking powder and salt. Cut in shortening till well mixed.
4. Stir together beaten egg & 3/4 cup milk then add to flour mixture. Stir till dough comes together. Chill while preparing apples & syrup.
5. Filling:.
6. Combine sugar & water in a saucepan. Heat till sugar is melted & it gets syrupy. Set aside
7. Time to Assemble
8. Roll chilled dough into a 1/4 inch thick rectangle.
9. Distribute apples evenly over dough. Sprinkle 1 teaspoon cinnamon over apples.
10. Starting at the long side, roll like a jelly roll; dampen edges to seal roll & slice into 1/2 inch pieces.
11. Melt butter in a 9 X 13 inch baking pan. Place apple rolls in the melted butter. Pour the sugar syrup over slices & bake for 1 hour.
12. Serve with warm cinnamon syrup.

Creamy Cinnamon Syrup 

• 1 C. light corn syrup
• 2 C. granulated sugar
• 1/2 C. water
• 1 C. evaporated milk
• 2 tsp. cinnamon

In a medium pan, combine everything BUT the milk. Bring this mixture to a full boil over medium heat while stirring constantly and cook 2 minutes. Remove from heat and cool for about 5 minutes. Stir in the evaporated milk, and serve warm over pancakes or waffles.

Creamy Cinnamon Syrup

I know corn syrup is one of those things many of us try to avoid... but if you're going to make an exception to the rule and you're looking for something different to drizzle over Apple Cobbler or  put on your pancakes or Belgium waffle, this is it!

• 1 C. light corn syrup
• 2 C. granulated sugar
• 1/2 C. water
• 1 C. evaporated milk
• 2 tsp. cinnamon

In a medium pan, combine everything BUT the milk. Bring this mixture to a full boil over medium heat while stirring constantly and cook 2 minutes. Remove from heat and cool for about 5 minutes. Stir in the evaporated milk, and serve warm over pancakes or waffles.

Spinach, Ham and Cheese Omelet for one

• 2    eggs
• 1  heaping TBSP Hellman's Mayo
• 2  tablespoons  water
• 1  teaspoon  butter
•     salt and pepper
• 1/4  cup  shredded Italian cheese blend (1 oz.)
• 1/4  cup  baby spinach
• 1/4  cup  finely chopped ham

BEAT eggs and water in small bowl until blended.
HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, season with salt and pepper. PLACE cheese on one side of omelet; top with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Nutrition Facts

• Servings Per Recipe 1 to 2 servings
• Calories299,

Oven Omelet for a Crowd

These are not as pretty as a traditional omelet but you can feed everyone at the same time.

12 eggs
1/4 cup water
1/4 cup Hellman's mayo

Whatever you have on-hand to add to your omelet ( grated cheese, mushrooms, onions, ham, bacon, tomatoes, etc) 

Beat the above together and poor into a 15" x 10" pan that has been sprayed with PAM
Bake at 350 for 8 - 10 minutes, or until eggs are set.

Remove from oven and cut in half lengthwise, then into thirds.
Remove each slice and fill 1/2 of it in a triangle shape, fold over and serve.

Serves 6

Easy Cinnamon Buns

Cinnabuns 

• 1 loaf frozen white bread dough (such as Rhode’s) 

Filling:

• 1/4 cup butter or margarine, softened
• 1 cup brown sugar, packed
• 3 tablespoons ground cinnamon 

Icing:

• 3 ounces cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1 1/2 cup confectioner’s sugar
• 1/2 teaspoon vanilla (optional, I usually just leave it out) 

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 cup margarine over dough.

In small bowl mix together brown sugar and 3 tablespoons cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.
Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls. 
For step by step photos on making these, visit me over at SouthernPlate.com! 

Photo courtesy of SouthernPlate.com

Pumpkin Pancakes

Autumn Apple Scones

This recipe is said to come from the Angel of the Garden Tea Room in Waynesville, OH

Makes 12 scones

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

(I add 1 tsp cinnamon - optional)

1/2 stick butter

1/2 cup buttermilk

1 tsp vanilla

1 medium apple, peeled, cored, finely chopped

1/2 cup pecans, finely chopped (optional)

2 TBSP milk

3 TBSP superfine sugar

1/2 tsp cinnamon

Preheat Oven 425 degrees

In a medium bowl mix together - flour, sugar, baking powder, baking soda salt and cinnamon (optional).

Cut butter into dry ingredients until crumbly

Add buttermilk, vanilla, apples and pecans - mixture will be stiff.  Stir together until dough is formed.

Divide dough in half

Shape each half into 6 scones

Place on baking sheet
Brush tops with milk.  Combine superfine sugar with cinnamon and sprinkle on top of scones.
Bake for 15 - 20 minutes until golden brown.

Serve warm with butter.

Savory Breakfast Scones

This recipe is from the blog- VanillaLatte Please visit her blog- lots of yummy recipes there!

She says this is a recipe you can be creative with... her all time favorite is tomato, basil and feta with  -  Spinach and Swiss is a close second.  She also mentioned Bacon, Cheddar and green onion for meat lovers which is what I made since I happened to have all those ingredients on hand.   And then I played with sun-dried tomato, bacon and green onions.... Yummmm.


I have some olive tapanade - I think it wants to be paired with some feta and green onion......... I love savory things, so the possibilities are endless.


Many thanks to VanillaLatte (Maggie Ha) for posting a great recipe!

Ingredients:
2 cups of all-purpose flour
1 tablespoon of baking powder
1 1/2 teaspoon of salt
1 1/2 sticks of cold butter, cubed
3/4 cup of crumbed feta
3/4 cup of quartered cherry tomatoes
1/2 cup of grated Parmesan
1/2 cup of basil, thinly sliced
1/2 cup of buttermilk
1 cold large egg
whole milk for brushing
Preheat oven to 425°F or 210°C

Step 1: Mix the dry stuff and prep the fillings!
In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside for later. Chop your cherry tomatoes, slice your basil leaves and grate your cheese.
Step 2: Mix some more!
Now add in the cubed butter to your flour mixture. Crumble the butter up with your hands until you have a coarse meal. Now add in the Parmesan cheese, feta, tomatoes and basil to the flour mixture and mix together with your hands. Whisk together the buttermilk and the egg. Make a well in the middle of the bowl and pour in the buttermilk and egg mixture. Use a fork to fold together the mixture and be careful not to over mix!
Step 3: Bake!
Line a muffin tray with muffin trays or parchment paper cut into squares. Scoop in about 2 large tablespoons of the dough or until about 3/4 full. Brush the tops of the dough with whole milk and pop in the oven for 20 minutes. The top will be golden brown and the center flaky. Set on a cooling rack to cool completely before storing but it’s best to serve them warm!

So the menu for the breakfast contains these savory scones, the bacon, cheddar and green onion version, biscuits with butter, plain scones with jam, yogurt and fresh fruit, and juice or tea. Mmmm can’t wait!

Posted by: Maggie Ha

Italian Breakfast Panini

Italian Breakfast Panini

(recipe courtesy Aska Lodge B&B, adapted from Relishmag.com)

• 3 eggs
• 1/8 tsp. salt
• Coarsely ground black pepper
• 2 (3/4 oz.) slices sharp Cheddar cheese
• 1 small Roma tomato, thinly sliced
• 1 small handful baby spinach leaves
• 4 slices cooked bacon or canadian bacon
• 2 (3/4 oz.) slices Provolone
• 4 slices oatmeal, sourdough, or any dense bread
• Balsamic glaze
• 3 T Olive oil mixed with 1 tsp.Italian seasoning

Assembly

Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread. Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.

Yield: 2 servings or 4 half servings.

Read more: http://inncuisine.com/rave-reviews/breakfast-aska-lodge-style-recipes-included/#ixzz0UrHzQuHZ

Orange Julius

It's not just for breakfast... makes 3 cups

1/2 of a 6 oz can of frozen orange juice concentrate ( 1/3 cup)
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
6 - 10 ice cubes

Blend all in the blender until ice is chopped into slush.... Serve NOW.