French Toast Sandwiches

Ingredients:
cream cheese, softened
cinnamon-raisin bread, sliced
strawberry or raspberry jam
4 eggs

1/4 cup milk
1 tablespoon butter
Maple syrup, optional

Directions: Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg and milk. Dip both sides of bread into mixture. In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired.

Blueberry Sour Cream Pancakes

This is a really good pancake recipe with or without the blueberries.
Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries
Directions: In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.

Granola

This is a very versatile recipe. You can add anything you like, or omit anything you don't like. Just make sure the amount of cups called for in the baked part of the recipe remains the same.

If you're not familiar with cooking granola, you should know that it will harden as it cools, so don't try to bake it until it's crunchy. If you don't like your granola crunchy, you can bake for less time.

INGREDIENTS
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds (optional, I don't care for them)
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries (optional)

DIRECTIONS
Preheat the oven to 225 degrees. Line two large baking sheets with parchment or aluminum foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake in the preheated oven until crispy and toasted, 60 minutes. Stir once halfway through. Cool, without stirring, then stir in the raisins or cranberries before storing in an airtight container.

Popovers

We like to eat these for breakfast. We top them with fresh fruit, whipped cream, and syrup.
INGREDIENTS
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

DIRECTIONS
Preheat oven to 450 degrees F. Grease and flour popover pan or muffin tin.
In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill cups 1/2 full.
Bake at 450 degrees F for 20 minutes. Decrease oven temperature to 350 degrees F and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Makes about 12 if using a muffin tin,

Cinnamon Rolls

I love this recipe because it uses a bread machine, so less work for me! And of course, they are delicious. It's a good idea to turn them out onto another pan when they come out of the oven so that all the filling doesn't end up on the bottom of your pan.
Keep in mind bread machines are not all created equal. A cheap bread machine may not produce a quality product. I use a Zojurushi and would recommend it to anyone.

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.