Category Archives: 01. Breakfast




Makes 12


2 cups Flour

4 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1 Tablespoon Sugar

2 Tablespoons Brown Sugar


2 Eggs

1 3/4 cup Milk

1/2 cup Oil

1 teaspoon Vanilla


Mix dry ingredients together

Add wet ingredients and mix well

Pour mix to preheated waffle iron.  Do not overfill

My waffle iron takes about 6 minutes for a golden waffle

I mix my batter in a large measuring cup so it is easier to pour

Batter makes about 4 cups




Mystic Scramble


I used to work in a hotel restaurant. This was my favorite breakfast.

Mystic Scramble

This will serve 2

1/2 cup chopped onions

4 eggs scrambled

2 slices American cheese

1/4 cup cheddar cheese

3 tablespoons cream cheese

Sauté the onions until tender

Add scrambled eggs and cook until almost set

Stir in all the cheese and mix well

Serve with home fries and toast

I hope you enjoy this as much as I do.




Recipe makes about 6 servings

2 1/2 cups flour

1/2 cup and 2 tablespoons powdered milk

2 tablespoons sugar

2 tablespoons baking powder

1 1/2 teaspoon salt

*Dry mix can be stored in an airtight container for up to 6 months for later use.

1 1/2 cup water, add more if needed

2 eggs

3 tablespoons oil


Tuesday, March 3rd was Pancake day.  Did you have your pancakes?

Left overs can be frozen for a quick snack.

Cannoli French Toast


Cannoli French Toast

1/4 cup confectioners’ sugar plus more for dusting
1 cup ricotta cheese

2 eggs
1/2 cup milk

12 slices sandwich bread, crusts removed
2 Tablespoons olive oil

In a small bowl, sift confectioners’ sugar then stir in ricotta cheese.

In a larger bowl, beat together 2 eggs and 1/2 cup milk.

Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten.

Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together.

In a large skillet, heat 2 Tablespoons olive oil over medium heat.

Dip the stuffed bread slices in the egg mixture and transfer to the skillet.

Cook for about 2 minutes each side.

Dust with more confectioners’ sugar before serving.

Eat with or without topping. We had ours with cherry topping and it was perfect!
This is not hard to make! Get the stuff and make it!!!

Fastnacht Donuts


Fastnacht (Fat Tuesday) Donuts
Makes about 60

2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 teaspoon white sugar
3 cups all purpose flour
2 cups milk

3 eggs beaten
1/4 cup melted margarine
1 cup sugar
1 1/2 teaspoons salt
3 1/2 – 4 cups flour

Oil for frying
2 cups confectioners sugar
6 tablespoons milk

In a small bowl, proof the yeast by adding it to warm water. Let it stand 10 minutes
Warm the milk in a saucepan until it bubbles. Remove from heat and let it cool until warm
In a large bowl, mix together 1 teaspoon sugar and 3 cups of flour.
Stir in milk until smooth
Add proofed yeast and mix well
Cover and let rise until it has doubled in size. About 40 minutes

Stir in eggs, margarine, 1 cup of sugar, salt and flour. Start with 3 cups and add more until the dough gets stiff.
Cover and let rise again until it has doubled in size. About 40 minutes

Punch down the dough and divide in half.
Working with half at a time, roll out the dough on a lightly floured surface until about 1/2 inch thick.
Cut the dough with a pizza wheel into approximately 2 inch donuts.
Cover and let rise for the final time until doubled in size

Preheat oil to 350 degrees
Cut a slit in the center of each donut, I used kitchen scissors, and shape before placing in oil
Fry2-3 minutes per side. I used wooden skewers to easily flip donuts
When they are a golden color, cool on racks over paper towels

Mix confectioners sugar with milk until smooth
Using a basting brush, coat donuts with glaze and cool