German Pancakes

1/4 cup butter 1 cup all-purpose flour 1 cup milk 6 eggs, lightly beaten 1/8 teaspoon salt Heat oven to 350 degrees Place butter in 9x13 pan or medium size casserole Place pan in the oven to melt butter; watch closely Remove pan from the oven Mix remaining ingredients in a bowl and mix lightly with a beater Pour mix into the prepared pan and bake for 30-40 minutes. Serve with maple syrup

General Conference Bread (Oven Baked French Toast)

INGREDIENTS:
Fresh loaf of french bread
3 eggs
1 c milk
1/2 c butter or margarine
3/4 c brown sugar
cinnamon
raisins or walnuts, pecans (optional)


DIRECTIONS:

Buy a loaf of french bread from the grocery store) cut into two inch slices.

Coat bottom of 9 x 13 pan with brown sugar and butter (3/4 cup brown sugar and 1/2 cup butter melted and mixed together) then sprinkle with cinnamon. You can also add chopped walnuts, pecans, or raisins to the brown sugar mixture if you want.

Dip french bread slices in egg and milk mixture (3 eggs to 1 cup milk) coat well.

Place egg coated bread into 9 x 13 pan on top of brown sugar and butter and cinnamon (do not flip over, just place one side down and leave it that way).
Let sit in fridge overnight.

The next morning, bake at 350 for 20 minutes and then flip over the bread and bake for another 20 minutes.

You can serve with icing or powdered sugar or syrup but we usually just eat it plain since it's so good it doesn't need anything on it. You can also add walnuts or raisins to the brown sugar mixture if you want.

-Jill Zinn

Elephant Ears

Otherwise known as scones or sopapillas. I grew up calling them Elephant Ears and they were a staple in our house. We would make them almost as big as the plate. Mom always made homemade bread so there was always fresh bread dough to use.

Fresh bread dough
Cooking oil 2 to 3 inches deep in skillet, heated

Break off chunks of dough and flatten all around with hands
Fry in hot oil on both sides until golden brown
Remove and drain on paper towels

Serve hot. Topping suggestions: Honeybutter, butter, jam, powdered sugar

We have started a tradition now of making these on Halloween evening after the trick-or-treating is done and we are all back home. The kids can bring their friends and we usually have some grown-up friends too. They go great with Hot Cocoa!

Weekend Brunch Casserole

3 c. Shredded hash brown potatoes
1 c. monterey jack or cheddar cheese, shredded
1 c. diced ham or canadian bacon
1/4 c green onion, sliced
4 lg. eggs, beaten
1 can evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
(Double the recipe for a 9X13 pan)

Spread thawed potatoes evenly in 2 qt. greased baking dish.
Sprinkle w/cheese, ham and onion.
Combine remaining ingredients
Pour over casserole
(Casserole may be covered and chilled overnight at this point)
Bake uncovered @ 350 for 40-45 min. (55-60 if chilled)
Let stand 5 min. before serving.
Serves 6

This is our traditional Christmas breakfast along with cinnamon rolls and a large stack of bacon.
The kids love it!

French Toast

Toast:
2 eggs
1/2 c. liquid French vanilla coffee creamer
1 Tbs. vanilla
***Texas Toast bread

Syrup:
1/2 c. real butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla

Melt butter over med heat
Add sugar and buttermilk
Bring to a boil
Remove from heat
Add baking soda and vanilla
Stir
The syrup will begin to froth with the baking soda
If you make the syrup too soon before the toast is ready it will lose its froth but it will froth up again once it's reheated.

-LaBretta Woodland