German pancakes

2-3 tablespoons butter
6 eggs
1 cup flour
1 cup milk

-Turn oven to 425 degrees, put butter in a 9×13 pan and put it in the preheating oven.
- Mix together eggs, flour and milk.
-Take pan with butter in it out and tip pan back and forth moving the butter around until it is completely melted and covering the bottom of the pan.
-Pour egg/milk/flour mixture into the pan. -Put back in the oven.
-Bake for 15-20 minutes. The edges will be brown and puffy.

Scrapple

Boil Together:

2 quarts water
1 package ground pork sausage

When sausage is cooked through, add:

2 cups corn meal (I use an electric mixer to avoid lumps)

Stirring constantly, add:

2 tsp salt
1 tsp poultry seasoning
1 tsp black pepper

Lower heat and let it get thick. Pour into loaf pans. Chill. Cut in slices and pan fry.

Christmas Morning Casserole

Preheat oven to 300 degrees

Slice 8 pieces of bread into cubes and spread in a 9 x 13 pan

Sprinkle with:
1 cup cubed ham
2 cups grated cheddar cheese

Mix together in a bowl:
4 eggs, beaten
1 1/2 cup milk
1/4 tsp salt
3/4 tsp dry mustard

Pour milk mixture over casserole. Bake for 1 1/2 hours.

You can prepare this the night before and then pop it in the oven in the morning.

Cinnamon Syrup

Ingredients
1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup water
Directions
Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Overnight French Toast

Half this recipe

Ingredients
9 eggs
3 cups light cream
1/3 cup sugar
1 1/2 teaspoons rum flavored extract (optional)
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
24 (3/4 inch thick) slices French bread
PRALINE SYRUP:
1 1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 tablespoons butter or margarine

Directions
In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15-in. x 10-in. x 1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees F for 20-22 minutes or until golden.
Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.