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Ingredients:

4 cups rolled oats
1 1/2 cups nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
1/2- 1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or to taste
1/2 cup maple syrup or honey
1/2 cup raisins, or chopped dried fruit
1/4 cup vegetable oil
** you can also add 1/4-1/2 cup wheat germ

1. Preheat the oven to 350. Oil 1 large rimmed baking sheet (or 2 smaller ones).

2. In a large bowl, combine all ingredients, except raisins or dried fruit)

3. Pour out onto prepared sheet. I used one large sheet and the mixture was about 3/4 to 1 inch thick. Place in oven. Bake for about 25 minutes, stirring every 5-7 minutes. Mixture should brown evenly; the borer it gets without burning, the crunchier it will be.

4. Add raisins, or dried fruit and put back in oven for 3-5 minutes.

5. Remove pan from oven and cool on a rack, stirring once in a while. Transfer to an air-tight container. Some recipes store in fridge, others don’t. I’m going to try it in my cupboard. Fridge instructions say it will last “indefinitely”; cupboard for about 2 weeks.

1 cup pancake mix
1 large egg
1/2 cup peanut butter
1 cup milk
1/2 teaspoon vanilla
1 cup semisweet chocolate chips

Mix it all together. You all know how to make pancakes. Enjoy!

1 cup sugar
1 tsp. cinnamon
3 Tbsp. Bisquick
2 cups apple cider
1 Tbsp. lemon juice (optional)
1/4 cup butter, melted

Combine first 5 ingredients in small saucepan.
Bring to a boil, stirring constantly.
Boil 1 minute. Remove from heat.
Add melted butter.
Pour over waffles or pancakes.

So Yummy!

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tbsp. sugar
1/2 teaspoon vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray

Preheat the waffle iron according to the manufacturer's instructions.

In 1 medium bowl sift together flour, baking powder, and salt. Set aside.

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.

Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!

Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

My mom makes this for special occasions and it is always delicious!! You must prepare it the night before and bake the next day for the best flavor.

1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
5 eggs
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices

Spray lightly a 9X13 baking dish with non-stick spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.

In a bowl, mix eggs, milk, vanilla and a dash of salt.

Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half hour before baking, remove the French toast dish from the refrigerator.
Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.

Serve with whipping cream and strawberries.

VARIATION:
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar

I am usually not a fan of lemon things, but these are so good. I would only top the pancakes with powdered sugar so that you can taste the light, yummy lemon flavor. They remind me of something you would find at a Bed and Breakfast.

In a large bowl, mix:
2 c. flour
2 T sugar
1 tsp baking soda
½ tsp salt

In a small bowl, whisk:
2 egg yolks (save whites)
1 3/4 c. buttermilk
2 T melted butter
1 ½ T grated lemon peel
3 T lemon juice

Pour batter milk mix into flour mixture, stir to blend.
Beat the 2 egg whites until stiff, gently fold into the rest.
Serve with fruit and a dusting of powered sugar.

These pancakes turn out thin and chewy and, oh, so good!

Mix: 1 1/2 c. oats
2 c. milk

Mix separately:
1 c. flour
2 Tbsp. brown sugar or sucanat
2 Tbsp. baking powder
1/2 tsp. salt

Add the oats mixture to the dry ingredients and mix.

In the now empty oats bowl, beat well:
3 eggs
1/4 c. oil
1 banana (optional)

Mix everything together until smooth.

Cook on medium heat.

Ok, I know it may not sound healthy with the word chocolate in it--but it doesn't hurt to add a little chocolate with our vegetables, right?
It's really good.

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 T. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 canola oil
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil, and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove and cool. Yield: 24 muffins. (Can also make as a cake--bake a little longer)

My Aunt made these and it was really neat to see the mountains and they were pretty good.

8 eggs
1 c milk
1 c flour

Put flour in bowl, add milk slowly (so it won’t lump). In another bowl, beat the eggs. Add to mixture. Put pan in oven with ½ cube of butter – let melt. Pour mixture in pan. Bake at 425 until golden brown – puffed up. (Better in glass pan). Add syrup.

3 c. Krusteez Pancake mix
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 c. white chocolate chips (optional)

Mix dry ingredients and stir in 2 1/2 c. of water. Pour onto a hot greased griddle, browning on both sides and serve with desired syrup.

Egg Nog Syrup

1/2 c. butter
1/2 c. egg nog
1 c. sugar

Melt butter and sugar in a saucepan and stir until it gets hot. Add egg nog and stir until boiling. Remove from heat and add 1/2 tsp. of baking soda for frothiness.

Perfect for Christmas morning!

Gingerbread Waffles
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk (may substitute regular milk if necessary)
1/4 cup molasses (may substitute maple syrup if desired)
3 tablespoons butter, melted
1/8 teaspoon cream of tartar

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.

In the large bowl, combine the first seven ingredients (flour through cloves); blend thoroughly.

In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined—do not over mix.

In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown.

Eggnog Syrup
½ c. butter
1 c. sugar
¾ c. eggnog

Melt butter in a medium sized sauce pan over medium-low heat. Mix in sugar until well combined, then mix in the eggnog and bring heat up to medium-high heat. Wisk continually until mixture comes to a boil, remove from heat.

I can't taste the difference between this syrup and caramel ice cream topping. It tastes like it should be on a dessert!

1/2 c. butter
1/2 c. buttermilk
1/2 tsp. baking soda
1/2 c. sugar*
1 tsp. vanilla

Over medium-high heat in a large saucepan, bring butter, buttermilk and sugar to a boil, stirring constantly. Remove from heat. Add vanilla and soda. Return to medium heat and boil for 2 minutes, stirring constantly. (It will expand and foam up during this stage, so be sure to use a large saucepan to prevent boiling over.)

*We use brown sugar, or 1/4 c. white sugar and 1/4 c. brown sugar to give it more of a caramel flavor.

These are so good with buttermilk syurp!

2 c. flour
3 TB. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 3/4 c. milk
1 c. pumpkin
1 egg
2 TB. vegetable oil
2 TB. vinegar

In one bowl mix all ingredients from the flour to the salt. In a separate bowl mix the milk to the vinegar. Combine both mixtures until just combined. Pour batter on hot griddle to desired pancake size.

A yummy and autumn-inspired breakfast

1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk and butter; beat well.
Gently fold in the flour mixture.
Cook according to your waffle iron directions.

I do these in my belgian waffle iron and it uses about a cup of batter and takes 4-5 minutes to bake. They come out a nice deep golden brown.
These are great with a little bit of syrup. They're also good with honey butter.

This is Christmas morning breakfast at our house. It's delicious and looks gorgeous.

4 croissants
8 ounces cream cheese
2 T raspberry jam
4 eggs beaten
4 T milk
Dash of salt
1 t nutmeg
1 bag frozen raspberries, for sauce

Slice croissants in half, lengthwise. Blend cream cheese and jam. Spread mixture on inside of croissants, and put croissants back together.
Mix eggs, milk, salt and nutmeg. Dip croissants in batter and fry.
Puree raspberries in blender. Strain out seeds.
Pour raspberry sauce on plate and top with croissant.

serves 4

This is my sister-in-laws recipe and it is so yummy! Everytime I make this they are gone so fast and everyone asks for the recipe! (Makes 25-30)

2 C warm milk ----------------------------------2 eggs
2 T yeast ----------------------------------------½ c. oil
½ c sugar ---------------------------------------1 T. salt
(Let foam for about 5-10 minutes --------6-7 C. of flour
then add the ingredients on right.)

Rise to double in size (about 1 hr) with wet towel.
Take half & roll out in a rectangle, then repeat with other half.
Mix: ½ c brown sugar, ½ c sugar, & 4 tsp Cinnamon
Sprinkle sugar mix over rectangle, then roll doe up and cut a little more than an inch wide with floss or fishing string.
Cook: 350 for 15-20 minutes
Wait 4-5 minutes to ice
Icing: ¼ c melted butter
1 ½ - 2 c. powdered sugar
1 tsp vanilla
2 T. water

These are the best! I love waffles and this is the best recipe i've found so far!

Crisp and Golden Waffles

1 egg
2 c all-purpose flour
1/4 c vegetable oil
1 1/2 c milk
3 Tbsp sugar
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla

In medium bowl, beat egg until frothy. Add remaining ingrediants; mix until smooth. Add heaping 1/2 cup batter to preheated wafflemaker and spread evenly over the non-stick cooking surface with a rubber spatula. Close unit and back approximately 2 minutes (it will depend on your wafflemaker). Carefully remove waffle.
Yields: 7 waffles