Nanna's turkey sausage

2 lbs ground turkey 3/4 tsp ginger 1 1/2 tsp salt 1 tsp ground sage 1/4 tsp cayenne pepper 1 1/2 tsp black pepper Mix all ingredients together just til combined. Make sausage patties by filling 1/4 cup mixture. Heat frying pan to med hot. Add patties and cook 2 minutes on each side or till browned. Drain.

Cheddar Breakfast Strata

8 ounces cheddar cheese chopped 8 slices bread (stale) 3 cups milk 8 eggs 1/2 tsp salt 1/2 tsp pepper 1 tsp Dijon mustard 1/2 cup Parmesan cheese Trim crust off bread, crumble and combine with cheeses. Place in lightly buttered casserole dish. Beat eggs milk salt, pepper and mustard. Pour over cheese and bread. Refrigerate over night. Next morning bake at 350° 1 hour or until lightly browned.

Lemon-Blueberry Breakfast Cake Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Pull Apart Lemon Coffee Cake (Bread)

Sweet Yeast Dough
2 3/4 cups all-purpose flour (You might not use all of this)
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lemon Sugar Filling
1/2 cup granulated sugar
Zest of three lemons
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted

Tangy Cream Cheese Icing
3 ounces cream cheese, softened
1/3 cup powdered sugar
1 tablespoon whole milk
1 1/2 tablespoons fresh lemon juice

Make the dough:

1. In the microwave heat the butter and the milk together until the butter melts. Set aside to cool slightly. While it is cooling Mix two cups of the flour with the yeast and the sugar in the bowl of a mixer. Then add the water to the milk mixture and stir in the vanilla extract

2. Pour the milk mixture over the flour mixer and stir until combined. Turn the mixer on low speed and add the eggs one at a time, mixing each egg until it is combined. Add another 1/2 of the flour and the salt and mix till combined.

3. Sprinkle the dough with 2 tbsp of flour and knead it with the dough hook for 3 minutes. The dough will be sticky but should become soft and smooth from the kneading. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place 45-60 minutes or until doubled in size.

Make Ahead Tip: If you want to make the dough the night before you bake it just gently deflate the dough after its first rise, place back in the bowl and cover it with plastic. Stick it in the fridge overnight (it will continue to rise, but at a much slower rate. Plus you get added flavor in the bread from the benefit of a slow, cold rise) The next day take the dough out and bring it to room temperature before proceeding with the next steps. I like to cover my dough with a damp piece of paper towel and stick it in my oven at the lowest temperature until it is room temp.

4. Mix the sugar, lemon zest, and orange zest. It will draw out the citrus oils and make the sugar sandy and fragrant.

5. Preheat the oven to 350°F (175°C). Grease a 9″x5″ loaf pan or spray it will baking spray

6. Forming the loaf: Deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. This part is a lot easier with a ruler on hand! Use a pastry brush to thickly coat the dough with the melted butter

7. Use a pizza cutter, pastry cutter, or a sharp knife to cut the dough crosswise in five strips, each about 12″ by 4″ (it might not be this exact size, but try to make the five strips be equal sizes). Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle and gently press the sugar in. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar.

8. Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes.

9.Bake the loaf for 20 minutes and then check to make sure that top isn't browning too quickly. If it is, just cover the top of the loaf with tinfoil and continue baking. My loaf took a little over 40 minutes to bake completely. When done, transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

10. Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth. Spread over the warm bread (you might want to put some plastic wrap or parchment paper under the bread to catch the drips)

11. Eat!

Baked Oatmeal :) Jeanette O.

1 cup applesauce or oil
1 cup sugar
4 eggs
6 cups oats
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups milk (whole)

Combine all ingredients. Pour into greased 9x13 pan. Allow to soak overnight in the refrigerator.
Bake at 375* for 30-40 minutes, until lightly browned.

8-10 servings
Top with brown sugar, butter and milk when serving.
Or cut into bars and eat with butter

Breakfast Crepes

4 eggs (lightly beaten)
1 1/3 cup milk
2 Tbs melted butter (no substitutes)
1 cup flour
2 Tbs sugar or 3 tsp agave nectar
1/2 tsp salt

Combine all ingredients let stand for 15-30 minutes
Heat skillet melt butter use 1/3 cup measure to create crepes. Roll batter around pan to fill in crepe. Cook till bubbles and flip.
Serve with fresh fruit dust with confectioner's sugar.

Simple Scones

Yummy and easy!
servings: 8
preheat oven to 400


2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons frozen butter
1/2 cup dried fruit ( your choice)
1/2 cup sour cream
1 large egg


Place racks in lower to middle of oven.
Mix first 6 ingredients together, then add butter and cut in with a fork till coarse crumbs.
In small bowl mix eggs and sour cream.
Add to flour mix until dough clumps form. Use hands, dough might be sticky in some places,
but as you press it will come together.
Place on a lightly floured surface and pat into a 7-8 inch circle or 2 smaller 4-5 in circles about 3/4 inch thick.
Sprinkle with remaining teaspoon of sugar.
Use sharp knife to cut into 8 triangles place on cookie sheet lined with parchment paper, aboutr an inch apart.
Bake until golded brown, about 15-17 minutes
Cool 5 minutes and serve warm or at room temperature.

* Orange cranberry - add 1 teaspoon of fine zest of orange and cranberries for the raisins.
* Lemon blueberry - add 1 teaspoon of fine lemon zest and dried blueberries for raisins.
* Cherry almond - add 1/2 tsp almond extract to sour cream mixture and dried cherries for raisins. I like a bit of almonds crushed in this one too!

Cereal muffins

1 1/4 cup flour
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp sugar
2 cups Raisin Bran crunch cereal
1 cup milk
1/4 cup honey
1 egg
3 Tbsp canola oil

Stir together flour,baking powder,salt and sugar
In lg mixing bowl stir together cereal, honey and milk
Let stand for 3 minutes until cereal softens
Add eggs and oil beat well
Add flour mixture stirring til combined, DO NOT OVER STIR
Spoon into greased muffin pan
Bake at 400* for 18-20 minutes

French Toast

1 egg
1/2 cup sour cream
3 Tbsp water
4 Tbsp orange juice
2 tsp vanilla
1/2 tsp salt
2 Tbsp cinnamon sugar mix


Whisk all ingredients together
I like canola oil for this recipe when I pan fry the bread.
Cook slowly in a med hot skillet or griddle
Turn and cook
Let toast rest and firm in a warm oven
Serve with confectioner's sugar or syrup

Crepes

4 eggs lightly beaten
1 1/3 cup milk
2 Tbsp melted butter
1 cup flour
2 Tbsp sugar
1/2 tsp salt

Combine all ingredients let stand 15-30 minutes
Pour into small round buttered skillet
Let rise and dry turn and cook til firm

Serve with confectioner's sugar fresh fruit or preserves

Dutch Babies

Preheat oven to 425*

Combine
1/2 cup flour
1/2 cup milk
1/4 cup sugar
2 eggs room temp

Melt 4T butter in a large oven-safe skillet.
Pour batter into skillet.
Bake for 12 - 15 minutes until puffed and golden brown.

Serve immediately
Dust with confectioner's sugar

Cheddar Breakfast Strata

8 oz sharp cheddar
8 slices stale bread
1 cup sour cream
2 cups milk
8 eggs, slightly beaten
1/2 tsp salt and pepper
1 tsp Dijon style mustard

Trim crust from bread slices cut and cubed
Grate cheese and place in buttered casserole dish
Add milk salt, pepper and mustard
Pour over cheese and bread
Cover refrigerate overnight
Bake 350* 1 hour til golden brown

Pancakes

1 1/4 cup flour
1 tsp salt
2 tsp baking powder
2 Tbsp sugar
2 eggs
1 cup milk
or
buttermilk
or 1 cup sour cream plus 1/4 cup water
or
keifer

Mix all ingredients together. Let stand for about 10 minutes.
Prepare griddle with canola oil.
Pour pancakes, cook til bubbles fill top, turn and cook til done.

Grits !

Made on top the stove!
However you do them, start with cold water.
Stir them often before they boil.
This allows the grains to pop and swell.
Creating a smooth pot of grits.
Keep them cover with a top and cook them slow.