1 pkg. Frozen Rhodes Rolls*
1 3oz. Box. Butterscotch Pudding, not instant
1/2 C. Brown Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C. Chopped Nuts
1 Cube Butter
Grease bottom and sides of a bundt pan. Arrange 24 rolls in the bottom. Mix dry ingredients and nuts. Sprinkle on top of rolls.
Put dabs of Butter on top. Put greased aluminum foil over the top and let sit all night. Bake 30-35 min. at 350 deg. Put extra butter* on top. Turn over on to serving dish and let the caramel mixture in pan drizzle over rolls.
* I didn't use Rhodes Rolls, I just used the store brand and I think they turned out just fine. Also, where it says put extra butter on top, I just brushed the top of the Rolls a little with butter. You don't have to do this.
"WOW BABE!! You really out did yourself with the Omelet this morning."
This is what my husband said after eating this omelet I made for him. For those of you that know my husband you are probably laughing and thinking "he really said that?" So I have to say, no he didn't say the BABE part, I just threw that in because I thought it was funny. But he really did rant and rave about this omelet.
2 Eggs
Salt to Taste
Pepper to Taste
Cheese
Desired Filling
In a small bowl beat eggs with salt and pepper. Pour into a small skillet, sprinkle with some shredded cheese, and cook on Medium-High heat until the top in bubbly and starting to dry. Once it starts to get dry, add whatever you would like as a filling to one half of the omelet and then fold the other half on top of it and slide it off the skillet onto a plate.
Filling That I used: I just went through the fridge and found things from left over dinners. I used some potatoes and onions from the night that we had Stuffed Potatoes. Then I got some sausage left over from Sausage and Eggs the morning before, I then found some Steak and threw that in as well. I put them all in a large frying pan together will a little bit of garlic powder and quite a bit of Basil. I think the Basil was the magic ingredient this time. Then I just cooked long enough to get them warm.
1 piece of Bread
1 Egg
Salt and Pepper to Taste
Butter
Butter a piece of Bread of each side. Then using either the rip of a cup or a cookie cutter, cut a circle in the center of the bread. Place the inside and outside of the bread separately on the skillet. Crack and Egg and place in the middle of the Circle in the Bread. Fry like you would a fried egg, turning once.
In a Pie Plate beat eggs with a whisk or a fork. Then add just a little pour of Milk, Cinnamon and Nutmeg to taste and beat until well blended. Dip each piece of bread in the mixture making sure to cover both sides of bread and then place on a hot skillet to cook. Cook until golden brown turning once.
Serving Suggestions:
Butter with Choice of Syrup
Butter and Powdered Sugar
Peanut Butter and Jelly
Peanut Butter and Powdered Sugar
Make an egg and use two pieces of french toast and make into an egg sandwich.
Any other way you like it.
* I have found that each Egg makes about 2 pieces of French Toast.
My Note: I like to put more cinnamon then nutmeg in. I used to only use cinnamon, but my husband made them one and added nutmeg, and I quite enjoyed it, so now I add a little to mine now too. I have found that if I partially freeze my bread before making the French Toast, that the bread dips easier and doesn't make quite a big mess. The bread doesn't fall apart as easily and it still cooks just perfectly.
Separate Eggs. Beat Egg whites and set aside. Take the egg yolk and add salt and milk and mix. Add Flour until right consistency*. Fold in Beaten Egg Whites. Pour batter on to a skillet , or frying pan and cook until done, turning once.
When done they will look pretty simular to pancakes. You won't serve them like pancakes though. To serve, butter one side and then sprinkle sugar on top. Roll up and each with your hands.
You can use a fork and not roll it up if you want, but it isn't nearly as much fun, and you will have more dishes to do. : )
*The right consistency is a little tricky. It doesn't have to be perfect though. You want it still pretty runny, but thick enough that is doesn't run right off your spoon. I have found that I add as much flour as the milk, but it does vary depending on your humity, egg size and everything. Remember, you don't want it as thick as regular pancake batter because you still have to fold in the egg whites and that will make it thicker. You will get use to it.
My Note: You can make a bigger batch by adding more eggs and for each extra egg you add, just add 1/2 C. Milk and if the batch is much larger add a little extra salt. Off course the flour amount will go up as well, but still to the same consistancy. My children love this one because they can eat it with their hands. It takes really good, but don't make a bunch of them because they don't make very good left overs.
In a glass or bowl layer Granola, Yogurt and Fruit to personal desires.
I will only use my homemade Granola, because it is so much tastier than store bought. Then I usually use some kind of flavored yogurt, like Strawberry, Raspberry, or Strawberry Banana and then add fruit to correspond with yogurt.
Usually to eat this, I get a bowl, but a personal sized container of yogurt in the bottom of the bowl. Sprinkle the top with Granola, actually I do more than a sprinkle because I like a lot of Granola, and then add a layer of sliced Strawberries or Raspberries.
But... the combinations are endless. They are so good and are a tasty, healthy snack, or dessert.
To get the Granola recipe click HERE.
1 C. Coconut
10 C. Quick Oats
1 C. Brown Sugar
1 C. Chopped Nuts
1 C. Honey, warmed
1 1/3 C. Butter, melted
4 tsp. Cinnamon
4 tsp. Vanilla
Raisins (optional)
Combine all ingredients and stir until evenly coated. Spread out on 2 cookie sheets. Bake at 325 deg. for 20-25 min, stirring occasionally. Stir in raisins if desired after cooking. Let cool completely. Store in a a cool dry place.
I put both pans in the oven at the same time. Stir after 5 min., then after ten I stir again and switch them shelves, after 15 min. I stir one more time and it is usually done after 20 min.
This is good served Hot or Cold.
Serving Suggestions:
Cold or Hot with Milk poured over it and eaten like cereal.
Make into a Yogurt Parfait
Eat plain as a snack
Use as a trail mix (can add other things to it if you wish for this option)
Topping on Ice Cream
Use your imagination
My Note: This is the best Granola I have ever had. I never put the raisins in it because I think that it ruins it, but if you love raisins, then go ahead and try.
This reciperequires a special pan to cook them in. This is what one looks like.
Yields : Approx. 40-50 Eble Skivers Prepare: 15 min. Cook: 20 min.
1/2 tsp. Cream of Tarter
2 T. Sugar
2 C. Flour
1/2 tsp. Salt
1 1/2 C. Milk
6 Eggs
Separate eggs. Beat Eggs Whites with Cream of Tarter until it forms soft peaks and set aside. Beat egg yokes and add sugar. Then alternate Milk and Dry Ingredients, making sure to beat after each is added. Fold Egg Whites into Egg yolk mixture.
Heat pan on stove on medium heat. Spray pan and pour batter into each individual cup, filling almost all the way full. When the sides start to bubble and look a little dry, then turn 180 deg. and cook on the other side. Batter will still be a little runny when it is turned and that's what helps it make the circle shape.
Serving Suggestions:
Dip in Melted Butter and Powdered Sugar
Dip in Favorite Jam
Inject and fill with pudding into the middle of the Eble Skiver. You can also add chopped up Apples or Bananas to the batter for a tastier treat. Just use your imagination.
My Note: To turn the Eble Skivers I just use a fork and turn it. My brother uses a crochet hook and my sister in law uses a wooden skewer. Use whatever works best for you. Also, my sister in law also turns hers 3 times, turning only 90 deg. each time. They end up looking more uniform this way, but I have never been able to get mine to work out. I think they work just fine turning only once.
These pans are a little hard to find. I got mine at Gygi's in Salt Lake City, UT, about 8 years ago. They have a couple different kinds of them. Mine is cast iron and I quite love it. They rang in price from 10-30 dollars. (I paid 25 for mine). There are some at Target.com, Aqua Superstore, and Amazon.com. Remember to look out for the shipping costs when you buy one though. They are heavy and the shipping could get quite pricey.
If you would like a recipe book of all kinds of Danish Recipes you can check this out to buy.
3 eggs
1/2 C. Flour
1/2 tsp. salt
1/2 C. Milk
2 T. Butter, melted
Sugar
1T. Butter, melted
Beat eggs until well blended. Slowly add Flour, beating constantly. Stir in Salt, Milk, 2 T. Melted Butter. Pour batter into greased 9 inch square pan. Bake at 400 degrees F. for 15-20 min. or until pancake is light brown and puffy. Remove from over and quickly sprinkle with Sugar. Then drizzle 1 T. melted butter over top of that.
My Note: Double this to make a 9x13 pan.
Make sure your kids are close by when we bring this out of the oven. It has lots of bubbles and hills and I know that is my kids favorite part.
1 pint Warmed Buttermilk 1 T. Yeast 1 T. Sugar 2 eggs, beaten 3 T. Oil 3/4 tsp. Salt 4 C. Flour 1 1/2 tsp. Baking Powder 1 tsp. Baking Soda
Dissolve Yeast in 1/2 C. of the Buttermilk. Mix together the rest of the Buttermilk, Yeast mixture, Sugar, Eggs, Oil, and Salt. Then add Flour, Baking Powder, and Baking Soda. Mix Well. The dough will be soft and sticky. Let raise until double. Stir down and refrigerate until ready to use. Can be kept up to 2 weeks. When ready to use: Roll out on floured board a little less than 1/2 inch thick. Cut into strips and fry in hot oil, turning once, until golden brown.
My Note: These are really good with honey butter, or jam. Also good is powdered sugar, or even just butter. Be creative and have fun.
. Remember to look out for the shipping costs when you buy one though. They are heavy and the shipping could get quite pricey.