Heat butter, milk, 1/4 cup of sugar, and salt in microwave for 2 ½ minutes. Set aside to cool.
Mix yeast with the warm water and the teaspoon of sugar. Stir until well mixed. Add 2 cups of flour to yeast mixture. Add eggs and stir well; the dough should be lumpy. Stir in warm milk mixture and blend until smooth. Stir in remaining 2 cups of flour. Cover with wax paper and a towel and let rise for about one hour in a warm place, until bubbly.
After the dough rises, punch down and roll out onto a floured bread board. Cut into rounds or strips, dip in melted butter and then in sugar mixture. Overlap in a well-greased tube pan until it is half full (if any dough remains form into small balls and put into a greased muffin tin for rolls.)
Cover dough again and let rise about 45 minutes to one hour, or until it indents and does not spring back when touched. About 40 to 45 minutes after placing the dough in the pan to rise, set a rack in the middle of the oven and preheat to 350 degrees. Bake for 40-45 minutes or until golden brown.
Mix egg, oil and milk. (Can use 1/2 cup evaporated milk and 1/2 cup water.) Add remaining ingredients. Mix well. Heat black skillet on #4 (#6 on Allan’s). Put oil the size of a nickel on hot pan. Spread oil with paper towel to cover bottom of pan. Put 1/4 cup batter in pan. When bubbly, turn and cook other side.
1 egg (beaten)—can separate and beat egg white if want fluffy pancakes
1 1/3 cup sour milk (add 1 tsp lemon juice to milk—let stand)
Combine dry ingredients. Add milk and egg. Cook on oiled (or sprayed) griddle.
Pumpkin Pancakes by Heather Whittle
1 ¼ cup buttermilk (or 1Tbsp vinegar to 1 cup milk)
5Tbsp pumpkin (a little less than 1/3 cup )
¼ tsp cinnamon
1 ¼ cup flour
½ tsp baking powder.
¼ cup sugar
½ tsp soda
¼ tsp salt
4Tbsp melted butter
¼ tsp allspice
Mix all ingredients together and cook until golden brown.
Cream Syrup(enough for double batch of pancakes)
1 stick butter
½ cup buttermilk (1/2 cup milk-1/2 tsp vinegar)
1 cup sugar
Bring to boil, and remove from heat. Add 1 tsp vanilla and ½ tsp baking soda. Mixture will become frothy.
Sausage Casserole by Joyce Miskin
1 lb. browned sausage
8 slices bread, crust removed and cubed
1 cup grated cheese
3 cup-3 ½ cup milk
½ tsp salt
Layer bread, cheese, and sausage in 9” x 13” pan. Mix together milk, eggs and salt. Pour over the layered mixture. Bake uncovered at 325 degrees for 1 hour. Serve warm. Serves 16.
STUFFED FRENCH TOASTby Cathy Hanna
One loaf soft French bread
One container of Strawberry Cream Cheese
One jar boysenberry syrup
1/3 cup milk or buttermilk
1/4 tsp. salt
1 tsp. cinnamon
BEAT. Slice French bread like normal, cutting fairly thin to medium slices. Then cut that slice of bread in the middle but do not cut all the way through. Fill the middle of the slice with cream cheese. Dip bread in egg mixture (or the mixture of the bold ingredients). Cook on skillet like until finished. Top with boysenberry syrup and sprinkle with powdered sugar.