Touchstone Family Waffles with Cranberry Sauce

Waffles
This is the tried and true recipe that my mom uses.  I have decreased the butter, the original recipe calls for 2 sticks!  If you want to up the nutritional value, you can substitute flax seed for some of the butter
(3 TSBP flaxseed = 1 TBSP butter). 

4 cups Flour
2 tsp Salt
2 tsp Baking Powder
4 Eggs, separated
4 cups Milk
1 1/2 sticks Butter (12 TBSP)

Beat egg whites until stiff, set aside.  Beat egg yolks, add milk and sifted ingredients, then melted butter.  Fold in egg whites.  Pour into a greased waffle iron.

Cranberry Sauce
In my family, we often spread left over cranberry sauce on waffles, frequently with whipped cream on top too!  If this doesn't sound good to you, just save the sauce for Thanksgiving - this is the standard recipe for whole cranberry sauce on the bag of cranberries.

1 cup sugar
1 cup water
1 12-ounce package fresh or frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate.

FROZEN MAMAS
Bag 1 - Cranberry Sauce - thaw and serve.
Bag 2 - Bacon - it's the fully cooked bacon from Costco.  Heat in the oven at 400 for 3 min or in the microwave for 45-60 sec.
Bag 3 - Waffles - heat them in the toaster, no need to thaw first.

Want to try Waffle sandwiches?  We tried this recipe and liked it, but my family prefers their waffles the regular way.  However, this might be something fun for your family to try.
http://www.cookingchanneltv.com/recipes/bobby-flay/cheddar-and-bacon-cornmeal-waffle-sandwiches-with-maple-mustard-recipe/index.html

Bacon and Egg Muffins

Nonstick vegetable oil spray
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese
1 cup whole milk
7 large eggs (1 in batter, 6 on top of muffins)
5 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1-cup ramekins) with the oil spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. (It’s easiest if you work with small dollops of batter.)

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack. (They won’t be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.

FROZEN MAMAS
Substitutions – I used 10 slices of Canadian bacon instead of regular bacon, I omitted the chives and used 2% instead of whole milk.

CHECKLIST
Freezer bag containing Bags 1-4
Bag 1 – dry mix (flour, salt, baking powder, sugar and Parmesan)
Bag 2 – Canadian bacon, chopped
Bag 3 – milk + 1 egg
Bag 4 – butter
6 eggs
Jumbo muffin tin

Melt butter then combine with contents of Bags 1-4, mix until no dry spots remain. Remaining 6 eggs DO NOT go in the batter. Follow directions above for spooning batter into tins and cracking 1 egg into each of the 6 muffin cups.

From Edible Seattle Magazine
http://www.ediblecommunities.com/seattle/recipes/bacon-and-egg-muffins.htm

French Toast Casserole

4 cups bread cubes
4oz cream cheese cut up
1 1/2 c milk
3 eggs
1 t vanilla
1/2 c maple syrup
1 mashed bananna

Spread bread in greased 9x13 pan, drop clumps of cream cheese on top of bread. Mix other ingredients and pour over bread. Let sit 8 hours or overnight. Sprinkle with 2T sugar and 1t cinnamon. Bake at 350 for 40-45 min.

Frozen Mamas: Thaw and sprinkle with sugar mix. Bake at 350 for 40-45 min. Good served with extra syrup and bacon or sausage.

Sausage Breakfast Casserole

Ingredients

8 white bread slices, cut into cubes

1 pound bulk pork sausage, crumbled and cooked

2 cups grated medium cheddar

10 large eggs

2 cups whole milk (do not use lowfat or nonfat)

1 teaspoons dry mustard

1 teaspoon salt

Pepper

Thyme

Rosemary

Preparation

Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

Frozen Preparation

Defrost. Bake at 350°F for about an hour.

Ham & Cheese Hash Browns

6 c. frozen hash browns
2 c. Ham, chopped
10 3/4 oz. can Cream of Chicken Soup
8 oz. Cheddar Cheese, shredded
3/4 c. Sour Cream
1/4 c. Butter, melted
1/2 c. Milk
2 Tbsp. Onion, chopped

Preheat oven to 350 F. Thoroughly combine all ingredients except the hash browns. Add hash browns to ham and cheese mixture and stir until all ingredients are well mixed, put in a greased 2 quart baking dish. Bake for 45 minutes.

Frozen Instructions:
Thaw, uncover, bake as directed.

Sausage Potato Bake

1 1/2 lb breakfast sausage
1/2 cup flour
3 cups milk
1 1/2 lb frozen hashbrowns
1 1/2 cup shredded sharp cheese

Break apart and cook sausage. Add flour and milk. Cook until boiling and thick. Spread hashbrowns in greased 9X13 pan, layer potatoes and then cheese.

If frozen thaw and then Bake at 350 for 34 minutes.