Breakfast

BREAKFAST

BELGIAN WAFFLES
(These are very light)
1/2 Tbs. Dry yeast
1 C. Lukewarm milk
2 eggs, separated
1/2 tsp. Vanilla
1 1/4 C. Flour
1/4 tsp. Salt
1/2 Tbs. Sugar
1/4 C. Melted butter
Toppings of choice

1. Sprinkle yeast over warm milk. Sprinkle sugar over yeast.
2. Beat egg yolks and add to yeast mixture. Add vanilla.
3. Add dry ingredients to liquid ingredients. Add melted butter.
4. Beat egg whites until stiff. Fold into batter. Let sit 45 minutes.
5. Stir down batter. Pour or spoon batter onto preheated Belgian waffle maker.
Bake until lightly browned.
6. Top warm waffles with fresh fruit of choice and whipped cream or syrup.

BREAD MACHINE CINNAMON ROLLS
Ingredients to put into bread machine:
3 C. Flour
1 Tbs. Dry Yeast
1/2 tsp. Salt
1 C. Water
1/4 C. Sugar
1/4 C. Oil
1 Egg
Ingredients to spread on dough before rolling up:
2 Tbs. Softened butter
Mixture of 2 Tbs. Sugar (can substitute brown sugar for richer flavor)
and 2 Tbs. Cinnamon
Frosting for Rolls
4 oz. Softened cream cheese
4 oz. butter
2 C. Powdered sugar
1 tsp. Vanilla
A little milk if needed

1. Place first 7 ingredients into bread machine and turn on to "dough" setting.
2. After cycle is complete, remove dough onto floured work surface.
Knead a few minutes, adding enough flour to make dough easy to handle.
Roll into rectangle approximately 9 X 15 inches.
3. Spread softened butter over entire surface of dough.
4. Sprinkle sugar/cinnamon mixture over dough.
5. Roll up jelly roll fashion starting at wide side.
6. Using shape knife, slice into 16 - 20 slices. Place swirled side
up into greased 9 X 13 or 10 inch square pan. Cover with a wet dishtowel
and let rise until doubled in size.
7. Bake at 350 degrees for 20-25 minutes.
8. Remove from oven and frost with cream cheese frosting immediately. (I like
to use a pastry brush.)

OPTIONAL: Omit cream cheese and butter, add a pinch of salt and enough water
to make a thin paste.

BUTTERMILK PANCAKES
(These are so good, I don't like boxed pancake mixes anymore.)
1 C. Flour
1 Tbs. Baking powder
2 Tbs. Oil
1 egg
1 C. Buttermilk
1 Tbs. Sugar
1/2 tsp. Salt
Toppings of choice

1. Mix together dry ingredients.
2. Add liquid ingredients. Mix well with mixer. If batter is too thick, add a little milk
until desired consistency.
3. Pour by spoonfuls onto hot griddle or frying pan. When browned on bottom and
bubbly on top, flip with pancake turner.
4. When browned on second side, serve immediately with favorite syrup.

(Variations: Add chunks of fruit raisins, or oatmeal to batter - may have to adjust liquid a bit.)

CHILE RELLENO CASSEROLE
(Every time I make this, I get compliments)
1 C. Half and half
2 eggs
1/3 C. Flour
3 cans whole green chilies (4 oz. Can size)
1/2 pound Monterey Jack cheese, grated
1/2 pound cheddar cheese, grated
1 - 8 oz. Can tomato sauce
non stick vegetable oil spray

1. Open chilies flat. Remove seeds, rinse and drain on paper towels.
2. Beat half and half with eggs and flour until smooth.
3. Spray casserole dish with non-stick vegetable coating.
4. Alternate layers of chilies, egg mixture, and cheeses.
5. Top with tomato sauce. (For a little extra kick, use Spanish tomato sauce-
located in the Mexican food section of most super markets or sprinkle the top
of the tomato sauce with paprika or cayenne pepper.)
6. Bake at 350 degrees for 1 hour 15 minutes.