2 eggs
1-1/4 cups sugar
1/4 cup oil
1 tsp vanilla
4 cups flour
1/3 cup unsweetened cocoa powder
4 tsps baking powder
1 tsp cinnamon
3/4 tsp salt
1/4 tsp baking soda
3/4 cups buttermilk
2 cups oil

Glaze
4 cups powdered sugar
1/2 tsp cinnamon
1 tsp vanilla
1/4 cup milk
2 Tbs buttermilk

In a bowl, beat eggs with an electric mixer on medium speed until frothy. Gradually add sugar, beating until the mixture is thick. Stir in oil and vanilla. In another bowl, combine flour, unsweetened cocoa powder, baking powder, cinnamon, salt, and baking soda. Beginning with the flour mixture, then the buttermilk, blend in to the egg mixture alternately ending with the flour mixture. Cover the dough and chill for 3 hours. Divide the dough in half. Working with half at a time, place on a floured surface and roll out to a 1/2" thickness. Cut with a floured doughnut cutter. Heat oil to 375 degrees and cook the doughnuts, several at a time for about 1 minute on each side. Drain on paper towels. In a bowl, combine powdered sugar, cinnamon, vanilla, milk, and buttermilk; beat until smooth. Dip the doughnuts in the glaze and cool on wire racks.

Cinnamon Breakfast Puffs (April 9)

1/3 cup Butter-flavored Crisco
1/2 cup sugar
1 egg
1-1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk

Topping:
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Preheat oven to 350 degrees. Grease muffin pans or spray with vegetable spray. Combine shortening, sugar and egg in a mixing bowl; beat well. Mix the flour, baking powder, salt and nutmeg and add to the egg mixture. Pour in the milk and beat until blended and smooth. Fill the pans about 2/3 full. Bake 20 minutes or until lightly golden. Stir together the sugar and cinnamon until well mixed. As soon as the puffs are done, gently drop into the melted butter then roll in the cinnamon/sugar mixture. Serve warm.

Grilled Cheese French Toast (April 9)

3 eggs, lightly beaten
1/4 cup milk
2 Tbs butter
8 thick slices egg bread
12 slices cheddar cheese
1/2 Tbs chopped walnuts
4 slices of bacon, cooked & crumbled

In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Quickly dip 1 side of 4 bread slices in the egg mixture, making sure it does not soak through to the other side. Place the bread slices, egg side down in the skillet. Top each with 3 slices of cheese, some walnuts and a sprinkle of bacon. Dip 1 side of the remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4-5 minutes per side, or until golden and the cheese is melted.

Ham and Cheese Bread Pudding (April 16)

1 large baguette (long, skinny French bread)
2 Tbs. unsalted butter
1 large leek, cleaned and sliced thin
1/2 lb. smoked ham, diced
1 cup grated cheddar cheese
2-1/2 cups milk
4 eggs, beaten
1 Tbs. Dijon mustard

Lightly oil a 1 qt baking dish. Slice the baguette into about 20 slices and place half the slices side by side in the bottom of the dish. Melt the butter in a skillet and add the sliced leeks. Sauté for about 5 minutes or until they have softened slightly. Pour the leeks over the bread in the baking dish. Sprinkle with the diced ham and half of the cheese. Top with remaining bread slices. Whisk together the eggs, milk and mustard and pour over the bread. Sprinkle the remaining cheese over the top. Cover and refrigerate overnight. Preheat the oven to 350 degrees. Bake, uncovered, for 45 minutes or until the custard has set and the pudding is bubbly and golden brown.

Bran Muffins (April 16)

1/2 cup skim milk
1 cup All-Bran cereal (100% bran)
1-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 Tbs. canola oil
1/2 cup apple juice
1/2 cup unsweetened applesauce
1/3 cup molasses
1/3 cup sugar
1 egg plus 1 egg white
1/2 cup raisins
1 Tbs. flour

Preheat oven to 375 degrees. In a small bowl, stir together the milk and bran and let stand for 5 minutes. Stir together the flour, baking powder, salt and cinnamon. In a separate bowl, combine the oil, apple juice, applesauce, molasses and sugar. Stir in the bran mixture and mix well. Add the egg and egg white; mix well. Add the applesauce mixture to the dry ingredients and stir just until moistened. Add 1 Tbs. flour to the raisins and stir to coat. Fold the raisins into the batter. Fill muffin cups 3/4 full and bake for 20-25 minutes until well risen and firm. Remove from oven and allow to cool for 20 minutes before serving.

Unbelievably Delicious Coffeecake (April 23)

2-1/2 cups all-purpose flour
3/4 cup granulated sugar
1 cup brown sugar
1/8 tsp nutmeg
1 tsp cinnamon
3/4 cup vegetable oil
2/3 cup chopped pecans
1 egg
1/2 tsp salt
2 tsps baking soda
1 cup buttermilk

Preheat oven to 350 degrees. Combine flour, granulated sugar, brown sugar, nutmeg and cinnamon until well blended. Remove 1/3 cup crumbs and add to that the chopped pecans. Set aside for topping. Stir in the remaining ingredients and mix well. Pour into a greased 8x11 or 9x13 glass baking dish. Sprinkle topping over batter. Bake for 30 minutes or until firm on top. It's fine when appears collapsed in center as long as sides have lifted slightly from baking dish. Serve warm.

Breakfast Pizza (April 23)

6 eggs
1/4 tsp salt
1/8 tsp pepper
3 Tbs milk
1 Tbs butter
1 store-bought prepared pizza crust (I like Boboli)
1-1/2 oz cooked sausage, crumbled
1/2 cup shredded Cheddar cheese

Preheat the oven to 450 degrees. In a large bowl, beat the eggs, salt, pepper, and milk. In a large skillet, melt the butter over medium-low heat. Add the egg mixture and scramble until firm, but not browned. Place the pizza crust on a pizza pan or large cookie sheet and spread the scrambled eggs over the shell; cover evenly with the sausage and cheese. Bake for 10 to 12 minutes, until the cheese is melted and the crust is crisp and golden.

Easy Cinnamon Rolls (April 30)

1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup nuts, chopped
1 Tbs water
1/2 cup granulated sugar
1 tsp cinnamon
2 (11 oz each) cans refrigerated biscuits

Stir 2 Tbs melted butter with the brown sugar, nuts, and water and spread in the bottom of 10-inch Bundt pan. Mix granulated sugar and cinnamon together. Dip each biscuit in melted butter then into cinnamon/sugar mixture. Place biscuits on end in Bundt pan; pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served). Bake at 400 degrees for 20 to 25 minutes. After baking turn biscuit ring out onto plate. Serve immediately.

Country Omelette (April 30)

3 eggs
1 Tbs milk
2 Tbs butter or margarine
3 slices bacon, cooked & crumbled
1/4 cup sharp Cheddar cheese, grated
1 Tbs minced onion
1/2 cup frozen hash browns
1-2 mushrooms, sliced
1/2 tsp crushed garlic

In a medium skillet, heat 1/2 Tbs butter. Add onion, hash browns, mushrooms, garlic, salt, and pepper and cook until potatoes are done. Remove from heat and add cooked bacon; set aside. Heat skillet over medium high heat. Whisk eggs, milk, salt and pepper together lightly. Melt remaining butter in hot skillet add egg mixture. Shake pan and quickly stir eggs with a fork, until eggs are about half-cooked. Add filling and cheese over the eggs in one half of the pan. Fold the remaining half over the filling and continue cooking until eggs are done. Loosen omelette with a spatula and turn onto plate. Makes 2 servings.