• 1 cup Warm Milk (110 Degrees)
  • 2 whole Eggs Room Temperature
  • ⅓ cups Butter Or Margarine Melted
  • 4-½ cups Bread Flour
  • 1 teaspoon Salt
  • ½ cups Sugar
  • 2-½ teaspoons Bread Machine Yeast
  • _____
  • 1 cup Brown Sugar, Packed
  • 2-½ Tablespoons Ground Cinnamon
  • ⅓ cups Butter, Softened
  • _____
  • 3 ounces, weight Cream Cheese
  • ¼ cups Butter, Softened
  • 1-½ cup Powdered Sugar
  • ½ teaspoons Vanilla
  • ⅛ teaspoons Salt
Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.

Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.

Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Directions by hand:

Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.

Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.

If you love cream cheese frosting, I recommend doubling the frosting.
This is a spreadable butter that we always love to eat at the Lazy Bee.  This butter is good for tabletop use and stovetop cooking.

2 cups butter (4 sticks, or 1 lb)
1 3/4 cup safflower oil
2 to 3 Tbsp dry powdered milk
2 to 3 Tbsp wheat germ
6 Tbsp lecithin

Beat butter in a large mixing bowl.  Add the remaining ingredients and beat until the butter is thoroughly combined with the oil.  Pour into crock or mason jar and refrigerate until hardened.
8 medium potatoes
1 large onion
5 eggs
1 Tbsp salt
1/2 tsp pepper
2 tsp minced garlic
1/4 cup flour
Crisco or vegetable oil for frying

Peel potatoes - it's okay to leave a little skin on.  Into a large bowl, coarsely grate potatoes and peeled onion.

Begin heating Crisco or oil in large frying pan on stove.

Separate eggs, dropping yolks into bowl with shredded potatoes.  In small bowl, whip egg whites until stiff.  Fold egg whites into potato bowl and season with salt, pepper, and garlic.

Add just enough flour to soak up water from potatoes.  Drop batter into the hot oil of the frying pan and fry until both sides are browned.

Serve warm with applesauce.

This recipe is from Bud & JoAnn's kitchen.  The leftovers can be frozen.
Vegetable oil for frying
6 corn tortillas
1 can refried beans
2 cups grated cheese (Monterrey Jack or Cheddar)
6 eggs
2 cups shredded lettuce
Salsa (optional)

Heat vegetable oil in small frying pan.  When hot, add tortillas one at a time to crisp, flipping once.  Place fried tortillas on paper towel-lined plate and put in oven to keep warm.

Heat beans in small pot and spread evenly over each tortilla.  Cover with grated cheese and place back in oven to melt cheese.

As cheese is melting, fry eggs to taste.  Place an egg on each tortilla and serve with salsa (if desired) and shredded lettuce on top.

Serves 2-4.
(from George Foreman G5 Cookbook)

1/4 to 1/2 c. lowfat margarine
1 1/2 c. all-purpose flour (or 1 c. white flour, 1/2 c. wheat flour)
1 tsp. baking powder
1/8 tsp. salt
2 Tbsp. sugar
2 eggs
1 1/4 to 1 1/2 c. lowfat milk
1 tsp. vanilla extract
nonstick cooking spray

Melt the margarine in the microwave oven. In a medium bowl, combine the dry ingredients. in another medium bowl, whisk the eggs lightly and stir in the milk, vanilla extract and melted margarine. Stir the liquid ingredients into the dry ingredients and mix until just blended. Do no over-blend.

Set the temperature of the waffle iron to high and allow to preheat. Coat the top and bottom plates with nonstick cooking spray. Spoon about 1/3-cup of batter onto each side of the bottom plate and close the lid. Cook waffles for 3 1/2 minutes. Check the waffles and continue cooking until golden brown. Repeat with any remaining batter. Keep warm in the oven or serve immediately with syrup or honey.

Serves 4.
1 egg
1 c. milk
2 tbsp. vegetable oil
1 c. flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Blend wet ingredients; blend dry ingredients. Combine mixture and blend with rotary beater. Heat and grease skillet at 360-380 degrees.
Makes 12 scones

2 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut up
1 cup mini choc chips
2 tbsp sugar
yolk of 1 egg
3/4 c. buttermilk (use milk and add tbsp of vinegar)
white of 1 egg
sugar for sprinkling

Heat oven to 375. Put flour, baking powder, baking soda, and salt in a large bowl and stir. Add butter and cut in with pastry blender or rub with fingers until fine granules. Add choc chips and sugar; toss to distribute. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate. In a small bowl, beat the egg white with a fork until broken up. Brush on the top of each scone with egg white and sprinkle lightly with sugar. With a pancake turner, transfer the two cut circles to an ungreased cookie sheet. Be sure that the 6 wedges are touching each other. Bake 18-22 minutes, until medium brown. Cool on a wire rack, after 5 minutes pull the wedges apart and cover loosely with a dish towel.
10 eggs (or egg beaters 2 ½ cups)
½ cup flour
1 tsp baking powder
½ tsp salt
16 oz sm curd cottage cheese
1 lb shredded jack cheese (I use whatever type I have)
½ cup margarine/butter, melted
(1) 4oz can diced green chiles (or ¼ cup green onions)

Beat eggs or place egg substitute in large bowl and add flour, baking powder, salt, cottage cheese, jack cheese, melted butter and blend until smooth. Stir in chiles or green onions.
Pour into a buttered 9x13 pan and bake for 35 minutes @ 350 or until top is browned and center is firm. Serve hot.
(Leftovers can be frozen and reheated in microwave.)
5 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup cornmeal
1/3 cup sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons salt

Measure the all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, and salt into the bowl of a large food processor. Process for 15 to 30 seconds or until thoroughly mixed. (Alternatively, stir the ingredients together in a bowl.) Spoon the mix into a 2-quart jar.

Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy with maple syrup. Serves 4.
1 ½ c. All-purpose flour
½ c. Whole wheat flour
1 tsp. Baking soda
¼ tsp. Salt
½ c. Butter
¾ c. Brown sugar
2 Eggs, beaten
2 1/3 c. Bananas - mashed, overripe (approx. 4-5 medium)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Makes (1) 9x5 loaf