Maple Syrup

2 c. water
1-2 dashes of cinnamon
4 c. white sugar
1 c. brown sugar
1/4 c. Karo Lt. Syrup
1/2 cube butter
1/2 tsp lemon juice
1 tbsp Mapleline flavoring

Bring water to a boil. Stir cinnamon into sugar before adding to boiling water. Add remaining ingredients and return to boil. Reduce heat to medium-low and simmer for about a minute.

Buttermilk Syrup

1 c. butter (no substitutions)
1 c. buttermilk
2 c. sugar
1 tbsp Karo Lt. Syrup
1 tsp baking soda
1 tsp vanilla

In a 4-quart saucepan, melt butter and add next 3 ingredients. Bring to a boil on medium heat and boil for 5 minutes, stirring constantly. Remove from heat. Continue stirring as you add the baking soda and vanilla. When the baking soda is added, the mixture will foam way up in the pot. Continue stirring until the mixture calms down. Allow to sit for a few minutes before serving.

Apple Syrup

Submitted by: Adrienne

1/2 c. sugar
1 tbsp corn starch
1/2 tsp cinnamon
1 c. apple cider
1 tbsp lemon juice
2 tbsp butter

Blend sugar, corn starch and cinnamon. Stir in apple cider and lemon juice. Cook over medium heat until mixture boils and thickens. Remove from heat, add butter and stir until melted. Serve warm. This is best topped with whipped cream.

Breakfast Hash Pancakes

Submitted by: Adrienne

Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated

Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.

Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.

Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.

Rachael Ray's Green Eggs & Ham with Potato Pancakes

Submitted by: Adrienne

Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk

Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.

Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil

Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.

Rachael Ray's Deli-Stuffed Eggwiches

Submitted by: Adrienne

2 pieces of bread per person
1 egg per person
Any kind of deli meat
Any kind of cheese
2 TBS dijon mustard
2 TBS peach or apricot jam

For the spread, mix the mustard and jam together (use as much as you like, just make both equal amounts). Spread mixture onto pieces of bread. Make sandwiches with the meat and cheese. In a sqaure pan, beat eggs well. Dip each side of sandwiches into egg and fry in a skillet on medium heat until egg is cooked on both sides. And that's it! Just eat it like you would a normal sandwich!

German Pancakes

Submitted by: Adrienne

6 eggs
1 c. flour
1 c. milk
1/4 tsp. salt
1/2 c. butter

Mix eggs, flour, salt and milk in a blender. Melt 1/2 c. of butter in a 9x13 pan...you can use a little less if you want. Add pancake batter. Bake at 425 for 20 minutes. Serve warm topped with powdered sugar, syrup, jam, or fruit cocktail.

Martha's Buttermilk Pancakes

Submitted by: Kristl

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle


Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.