Breakfast

Apple Butter

Ingredients: 
apples (enough to over fill a slow cooker or 4 quart crock pot)
1/2 cup white wine vinegar
3 cups white sugar
1 cup brown sugar
1 Tblsp. ground cinnamon
1/4 tsp. ground cloves
Directions: 

Peel, core and slice enough apples to fill a 4-quart crock pot so full that the lid will not go down over it. Add vinegar and cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves.

Put into blender to blend it like apple butter, You only need to do it for about 30-40 seconds. Mix all together and cook 4 more hours.

Seal in canning jelly jars.

Canning:

Wash your jars in hot soapy water and rinse. Heat your oven to 250 degrees and place the jars in the oven. Take a quart sauce pan and fill with water. Place the lids and rings into the water and heat to boiling.

Use a hot pad when handling the jars. Place a wide mouth funnel in the jar and use a ladle and fill a jar with apple butter. Take a wet cloth and wipe the lip of the jar clean to seal. Place lid on jar and then the ring. Tighten the ring. Place upside down on a dry towel on the counter top. Leave until sealed. When cooled flip over and place finger in center of lid and press down. If the lid pops up after you lift your finger the jar is not sealed. Just place in fridge and enjoy!

Canning Supplies (purchase at Chefs Catalog) These are all the canning supplies I use. They are wonderful. The funnel and magnetic lift wand are a must! You'll love them and this apple butter.

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Belgian Waffles

Ingredients: 
1 pkg. dry yeast (1 tbsp.)
2 cups lukewarm milk
4 eggs, seperated
1 tsp. vanilla (Madagascar)
2 1/2 cups flour
1/2 tsp. salt
1 tbsp. sugar
1/2 cup melted butter
Directions: 

-Makes 5 waffles

Sprinkle yeast over warm milk, stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 cup mix per waffle.

From: Glorious Grub Cookbook By. Joan Stewart

Flip Waffle Maker (order from Chefs Catalog) I love this waffle maker. I don't own it myself but have used on several times at hotels. It's about 1/2 the price it use to be. If you don't have the counter space for it, this Waffle Iron is a wonderful choice as well.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Bran Muffins

Ingredients: 
2 cups whole bran cereal
2 1/2 cups buttermilk
1/2 cup vegetable oil
2 eggs
2 1/2 cups flour
1 1/2 cup sugar
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup raisins (optional)
Directions: 

In a large bowl, combine cereal and buttermilk; let stand 5 minutes or until cereal is softened. Add oil and eggs; blend well. Stir in remaining ingredients; mix well. Batter can be mixed immediately or stored tightly covered container in refrigerator for up to 2 weeks.

When ready bake, heat oven to 400 degrees. Line muffin cups with paper baking cups. Stir batter; fill prepared cups 3/4 full. Bake for 18 to 20 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

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Buttermilk Syrup

Ingredients: 
1 cup sugar
1/2 cup margarine
1/2 cup buttermilk
1 tsp. white Karo syrup
1/2 tsp. baking soda
1/2 tsp. vanilla
Directions: 

Mix all ingredients except vanilla, and bring to boil. Boil for 5 minutes over low heat. Remove from heat and let cool. Add vanilla. Keep refrigerated.

-This is one of the most amazing homemade syrups I've ever had. It's a carmel creamy syrup you just have to try!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!



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Chocolate Swirl Coffee Cake

Ingredients: 
2/3 cup flaked coconut
1/2 cup chopped nuts
1/2 cup sugar
6 tbsp. margarine, melted
4 cups Bisquick
1/2 cup sugar
2 eggs
1 1/3 cup milk
2/3 cup chocolate chips
Directions: 

Heat oven to 400 degrees. Grease baking pan 9 by 13 inches. In a small bowl, stir together coconut, nuts, 1/2 cup sugar and 2 tbsp. margarine. Set aside.
Mix Bisquick, 1/2 cup sugar, the remaining butter, eggs and milk. Beat vigorously 1/2 minute. Pour into pan.

Spoon chocolate over batter; with knife, cut through batter several times for marbled effect. Sprinkle cocnut over top. Bake 20-25 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

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Cinnamon French Toast

Picture: 
Ingredients: 
5 eggs
1/2 cup milk
regular bread or French bread (wheat can be good also)
1 tsp. cinnamon (optional)
1 tsp. vanilla (Madagascar)
Pam spray for pan
syrup (your choice)
Directions: 

Beat eggs, add milk and beat with a whisk or fork until combined. Add cinnamon and vanilla. If you like more cinnamon or vanilla add to your tastes. Heat a skillet to about 375 and spray with Pam. Dip bread in mixture and coat both sides, then when pan is nice and hot place in pan. Cook until browned, flip and brown the opposite side.

~This is a great recipe for stale bread of any thickness.
~It's yummy to melt the butter on the french toast, then sprinkle powder sugar on top. This was a favorite of mine when growing up.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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Cinnamon Toast

Ingredients: 
white bread
margarine or butter
1/4 cup sugar
1 tsp. cinnamon
Directions: 

Mix sugar and cinnamon together and set aside. Take a piece of bread and toast it. Take it hot out of the toaster and butter it right away so the butter melts. The poor some of the sugar mixture on top and tip the toast to spread it, then dump the excess back into the sugar bowl. Enjoy hot!

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Homemade Granola

Ingredients: 
18 cups uncooked oatmeal
1 cup powdered milk
4 Tblsp. cinnamon
4 Tblsp. brown sugar
Mix:
1 1/3 cup cooking oil
2 cups honey
4 Tblsp. Madagascar vanilla
almonds, craisins, raisins or flax seeds are optional
Directions: 

Mix dry ingredients together and set aside in a very large metal mixing bowl. Or two smaller ones. Enough to hold the 18 cups of oatmeal. Then mix the wet ingredients together and pour over the oatmeal. Mix lightly with your hands.

Bake at 250 for 1 hour. Stir every 15 minutes until done.

Store in airtight bags or containers.

Enjoy!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

This is the large type of bowl I use. Works great and is oven safe.

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Joan's Pancakes

Ingredients: 
2 eggs
2 cups buttermilk (or sour milk made by putting 2 tbsp. vinegar or lemon juice in a measuring cup and adding 2 cups milk)
1/4 cup oil
1 3/4 cups flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Directions: 

Heat griddle to 400 degrees. In a large bowl, beat eggs; stir in buttermilk and oil. Add remaining ingredients; stir just until large lumps disappear. Lightly grease heated griddle. Pour batter, about 1/4 cup at a time onto griddle. Bake until bubbles form and edges start to dry, turn.

From: Glorious Grub Cookbook By. Joan Stewart

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Omelette

Ingredients: 
8 eggs
1/4 cup milk
2 tbsp. margarine
shredded cheese
chopped ham
Directions: 

Break eggs into mixing bowl. Beat fork or wire whisk until well blended. Add milk. Heat margarine in skillet over low heat. Add eggs and let cook. When eggs appear set on bottom, gently lift edges with spatula allowing uncooked eggs to run underneath. When cooked sprinkle on cheddar cheese and/or chopped ham and cook until cheese is melted and ham is heated through. You may add other ingredients at this time such as muchrooms, onion, green pepper, etc.

Fold omelette in center and serve.

From: Glorious Grub Cookbook By. Joan Stewart

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Orange Date Coffee Cake

Ingredients: 
2 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 slightly beaten egg
1/2 cup milk
1/2 cup oil
1/2 cup chopped dates
2 tsp. grated orange peel
1/2 cup orange juice
1/2 cups chopped walnuts (optional)
1/2 cup packed brown sugar
2 tbsp. margarine, softened
1 tsp. cinnamon
Directions: 

Stir thoroughly the first three ingredients and 1/2 tsp. salt. Combine egg, milk and oil; add all at once to dry ingredients. Stir just till well mixed. Combine dates, orange peel and juice; stir into batter just till blended. Spread evenly in greased 9 inch square pan. Mix remaining ingredients; sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

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Pancakes

Ingredients: 
3 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. sugar
1 egg
1 cup milk
2 1/2 cups flour
Directions: 

Mix together and pour batter onto a frying pan. Turn when brown.

~These were the pancakes I ate when growing up.

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Waffles

Ingredients: 
2 eggs, separated
2 cups buttermilk
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup margarine, melted
Directions: 

Heat waffle iron. Place egg yolks in a large bowl; whites in a small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, baking soda and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown.

Enjoy!

Flip Waffle Maker (order from Chefs Catalog) I love this waffle maker. I don't own it myself but have used on several times at hotels. It's about 1/2 the price it use to be. If you don't have the counter space for it, this Waffle Iron is a wonderful choice as well.

From: Glorious Grub Cookbook By. Joan Stewart

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Zucchini Bacon Quiche

Picture: 
Ingredients: 
1 tube refrigerated crescent rolls (optional)
2 Tblsp. prepared mustard (spicy is nice)
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1 1/4 lbs.)
1 med. onion chopped
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella cheese (or your favorite, you can mix a couple different kinds)
2 Tblsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
2 Tblsp. bacon drippings
Directions: 

You can use either crust recipe. Both are really good.

Crescent Roll Pie Crust:

Separate crescent dough into eight triangles; place in a greased 10 inch pie plate with points toward the center. Press dough onto the bottom and up both sides of plate to form a crust; seal perforations. Spread the mustard over the pie crust.

Standard Pastry Crust

In a skillet cook bacon over medium heat until crisp. Remove to paper towel, drain, reserve 2 Tblsp. bacon drippings. Saute zucchini and onion in drippings until tender. In a large bowl combine egg, cheese, seasonings, bacon and zucchini mixture. Pour into mustard pie crust.

Bake at 375 degrees for 25-30 minutes or until knife inserted comes out clean. Cover edges loosely while cooking if pastry browns too quickly.

This recipe is my Aunt Debbie's. It is wonderful!

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