Waffle Day Menu

Waffle Day Menu

waffles and toppings

fruit: melon, bananas, blueberries, raspberries

hard boiled eggs

fried chicken

orange juice

chocolate milk

Toppings:

butter

syrup

strawberries

whipped cream

nutella

peanut butter

chocolate chips

sprinkles

Easy Granola

8 cups oats

2 cups shredded or flaked coconut

2 cups chopped nuts

1 1/2 cup brown sugar

1 cup water

3/4 cup oil (I use coconut)

1 T. cinnamon

1 t. almond extract

optional: dried fruit added after baking

Preheat oven to 325. Combine oats, coconut, and nuts in a large mixing bowl. Combine the rest of the ingredients in a saucepan. Bring the mixture to a boil then simmer for 5 minutes until slightly thickened. Pour syrup over oat mixture and mix until well coated. Pour into two shallow baking pans and spread out. Bake for 30-40 minutes, stirring every 10 minutes, until the mixture is evenly browned. Remove and cool on pans without stirring to maintain clumpiness. Store in an airtight container (or freeze for longer storage). 

From Leila Lawler

French Toast Casserole

1 loaf French or sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 T. vanilla

Topping:

1/2 cup flour

1/2 cup brown sugar

1 t. cinnamon

1/4 t. salt

1/2 cup butter

Cut loaf into cubes and place in greased 9x13 pan. Mix eggs, milk, cream, sugar, and vanilla together. Pour over bread. Cover and refrigerate overnight. Mix topping - flour, sugar, cinnamon, and salt together and then cut in butter until crumbly. Place topping in baggie and refrigerate as well. When ready to bake sprinkle topping onto bread. Bake at 350 for 45 minutes to 1 hour.

Optional toppings:

Powdered sugar

Syrup

Fruit

From Lil' Luna - First made for Gays when Clarke was born 

Hashbrown Breakfast Casserole

24 oz hash brown potatoes

16 oz. ham, cubed

8 oz. cheddar cheese, shredded

12 large eggs

1 cup milk

1/2 t. salt

1/4 t. pepper

Mix potatoes, ham, and cheese in a large bowl. Put into greased 9x13 pan. Using the same bowl, whisk eggs with milk, salt, and pepper. Pour egg mixture over potato mixture. Bake at 350 for one hour or until center is set and edges are golden brown.

Cheese and Egg Breakfast Casserole

1/2 cup flour

1 t. baking powder

1/2 t. salt

8 T. butter

10 eggs

16 oz. Monterey Jack cheese, shredded

16 oz. cottage cheese

4 oz. can diced green chiles

Preheat oven to 325 degrees. Combine flour, baking powder, and salt in a small bowl. Melt butter. Place eggs in a large bowl and beat until well blended.  Add the flour mixture to the eggs and beat until smooth. Stir in melted butter, Monterey Jack cheese, cottage cheese, and green chiles. Pour into greased 9x13 pan. Bake for 35-45 minutes or until set. Let stand 5 minutes before serving.

From Rachelle Schlauder

Bread Machine Cinnamon Rolls

Dough:
1 cup warm milk
3 T. oil
1 egg + 2 egg whites, lightly beaten
1/2 cup sugar
4 cups flour (more if needed)
1 t. salt
3 t. yeast

Filling:
2 T. butter, super soft
2/3 cup brown sugar mixed with 1 T. cinnamon

Icing:
4 T. butter, softened
1 t. vanilla
1 1/2 cup powdered sugar
1 - 2 t. milk

Put all the dough ingredients in the bread machine in the order listed. Set on dough cycle and run. When done roll dough into large rectangle (~12x18 inches). Spread with 2 T. super soft butter. Sprinkle on the brown sugar and cinnamon mix. Roll, length-wise. Use dental floss to cut into 18 rolls. Divide rolls into two greased round cake pans. Bake at 350 for about 20 minutes or until nicely browned. Spread on icing as soon as they come out of the oven.

Make ahead and put rolls in fridge covered with plastic wrap until ready to bake.

From Money Saving Mom

Baked Oatmeal

1 cup oil

1 1/2 cups sugar

4 eggs

6 cups oats

4 t. baking powder

1 t. salt

1 t. cinnamon

2 cups milk

Combine all ingredients in the order listed. Pour into greased 9x13 pan. Bake at 375 for 30-40 minutes or until lightly browned. 

Topping suggestions:

butter

brown sugar

milk

chocolate chips

mini marshmallows

10x15 Baking Pan Measurements:

1.5 cup oil

2 1/4 cup sugar

6 eggs

9 cups oats

6 t. baking powder

1.5 t. salt

1.5 t. cinnamon

3 cups milk

Recipe from Crystal Paine before she was MoneySavingMom

Real Oatmeal

2 cups water

1/4 t. salt

1 cup oats

1/4 t. cinnamon

Combine ingredients. Bring to boil and then simmer 5 minutes. Remove from heat and let sit 5 minutes. Top as desired. 

Low Carb Flax Muffin in a Mug

1/4 cup flax meal 
1/2 teaspoon baking powder
1 T. Splenda or equivalent of sweetener
1 teaspoon cinnamon
1 large egg
1 teaspoon butter or coconut oil

Put the dry ingredients in a coffee mug. Stir. Then add the egg and the butter. Mix. Microwave 1 minute. 

Optional: Leave out cinnamon to make plain or add other spices/cheese for different flavors.

Serving Size: 1 

Per serving: 235 Calories; 18g Fat (63% calories from fat); 12g Protein; 11g Carbohydrate; 223mg Cholesterol; 284mg Sodium

Notes: 11.1 total carbs, 8.8 fiber, for 2.3 net carbs. 

Breakfast Cookies

1 cup butter, melted

3/4 cup honey (or sugar)

2 eggs

1 t. salt

1 t. cinnamon

1 t. baking soda

1 t. vanilla

1/2 cup buttermilk

2 cups whole wheat flour

2 cups rolled oats

1 cup chocolate chips (or raisins)

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla, and buttermilk. Stir in flour and oats. Fold in chocolate chips. Scoop heaping tablespoons (make BIG cookies) of dough onto a cookie sheet. Bake at 350 for 15-20 minutes. Cool on wire rack.

From Heavenly Homemakers Blog

Cranberry Scones

3 cups flour

1/2 cup sugar

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

3/4 cup butter

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped walnuts or pecans

2 t. orange zest

1 cup buttermilk

Topping:

1 T. milk

1 T. sugar and 1/4 t. cinnamon mixed

Mix dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cranberries, nuts, and orange zest. Mix in butter milk with fork just until moistened. 

On a floured surface, roll or pat dough into 3/4 inch thick circle. Cut into desired shape (wedges or biscuit shape). Place on greased baking sheet. Brush with milk and sprinkle with sugar/cinnamon mix. Bake at 400 on lower rack for about 15 minutes or until lightly browned.

Makes about 12 scones.

From Southern Food

Easy Chip Muffins

1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla, optional
1/4 cup oil
1 cup chips of your choice: chocolate, butterscotch, peanut butter, or a mix 

Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in chips. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.

Muffins in photo contains 1/2 cup chocolate chips and 1/2 cup butterscotch chips.

Adapted from the BH&G New Cookbook.

Easy Blueberry Muffins

1 3/4 cups all purpose flour
1/3 - 1/2 cup sugar
2 t. baking powder
1/4 t. salt
1 egg beaten
3/4 cup milk
1 t. vanilla
1/4 cup oil
3/4 - 1 cup fresh or frozen blueberries

Line or grease 12 muffin cups. Mix dry ingredients in medium mixing bowl. In another small bowl or glass measuring cup mix wet ingredients. Add wet ingredients all at once to dry and stir just until moistened. Fold in blueberries. Batter will be lumpy. Spoon batter into prepared muffin cups. Bake at 400 for 20 or until golden. Serve warm.

Optional: Top with crumb topping (as shown in photo above).

Adapted from the BH&G New Cookbook.

Whole Wheat Blender Pancakes

1 C. milk
1 C. wheat kernels, whole & uncooked
2 eggs
2 tsp baking powder
3/4 t. salt
2 T. oil
2 T. honey or sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar onto a hot griddle. 

 

(From Everyday Food Storage)

Breakfast Pizza

4-6 slices of bread
1/4 to 1/2 cup meat (sausage, bacon, ham)
1 cup shredded cheese of your choice (half cheddar, half Monterey Jack)
5 eggs
1/2 cup milk
1/2 t. oregano, 1/4 t. each salt and pepper

Place bread in greased 7x11 glass pan.  Sprinkle on meat and cheese.  Mix rest and pour over bread. Bake at 350 for 35 minutes.  Serves 6.

From Spring of Life Cookbook - Sue Bickell

Cinnamon Oatmeal Muffins

1 cup flour (or whole wheat pastry flour)
1/4 cup sugar
3 t. baking powder
1/2 t. salt
1 cup oatmeal
1/2  cup raisins
3 T. oil
1 egg, beaten
1 cup milk (maybe a little less)

Mix dry ingredients.  Add oil, egg, and milk.  Stir only until dry ingredients are moistened.  Fill muffin cups.  Sprinkle with topping:

2 T. sugar
1 T. flour
1 t. cinnamon
1 t. melted butter

Bake 15 minutes at 425. Makes 12 muffins.

Options:
*Add 1 t. cinnamon to batter
*Use 1 grated apple in place of raisins
(From More With Less Cookbook)

"Maple" Syrup

1 cup boiling water
2 cups sugar
1/2 - 1 t. maple flavoring

Pour boiling water over sugar and add maple flavor.  Stir.  Makes about 2 cups.  This a real cost saver recipe.  Maple flavoring an be found next to vanilla extract in the spice aisle.  Save an old syrup bottle to refill with this over and over.

(From Watkins for Kids Cookbook)

Country Gravy

1/3 lb. sausage, crumbled
2 T. margarine
1/4 t. onion powder
1/4 t. garlic salt
1/4 t. pepper
1 1/2 cup milk
3 T. flour

Brown sausage.  Remove from pan.  Add margarine to drippings and melt.  Add flour and spices, stir.  Add milk and stir until smooth.  Boil until thick.  Put sausage into gravy mixture and heat through.  Serve over bread or biscuits.

Waffles

1 cup flour
1 t. baking powder
1/2 salt
1 t. sugar
1 cup milk
1 egg separated
1/2 T. butter melted (or oil)

Sift dry ingredients into bowl.  Add egg and milk and beat thoroughly.  Pour a scant 1/2 cup batter into iron when light is off.  When light goes off the waffle is done.  Makes about 6 waffles.  A double batch is good for dinner!

*can substitute fresh ground whole wheat pastry flour for white flour, just add a little
more.
(From waffle iron manual/cookbook)

Coffee Cake Muffins

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 t. ground cinnamon
1 1/2 cups flour
1/2 cup sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 egg
3/4 cup milk
1/3 cup vegetable oil

GLAZE:
1/2 cup powdered sugar
1 T. milk
1 t. vanilla

In a small bowl, combine brown sugar, pecans, and cinnamon.  In another bowl, combine flour, sugar, baking powder, baking soda, and salt.  In another bowl, beat the egg, milk, and oil.  Stir into dry ingredients just until moistened.  Spoon 1 T. batter into lined muffin cups.  Top each with 1 teaspoon of nut mixture and about 2 more T. of batter.  Sprinkle with the remaining nut mixture.

Bake at 400 for 22-24 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pan to wire rack.  Combine glaze ingredients and drizzle over muffins.  Makes 12.
(From Quick Cooking magazine)