Ingredients - Flaky Morning Buns

For the Dough - 3 cups (15 ounces) All-purpose Flour, 1 Tablespoon Granulated Sugar, 2 ¼ Teaspoons Instant or Rapid Rise Yeast, ¾ Teaspoon of Salt, 24 Tablespoons (3 Sticks) Unsalted Butter cut into ¼" thick slices and chilled, 1 Cup Sour Cream chilled, ¼ Cup Orange Juice chilled, 3 Tablespoons Ice Water, 1 Large Egg Yolk. For the Filling - ½ Cup (3½ Ones) Granulated Sugar, ½ Cup packed (3½ ounces) Light Brown Sugar, 1 Tablespoon Grated Orange Zest, 2 Teaspoons Ground Cinnamon, 1 Teaspoon Vanilla Extract.

Directions

For the Dough - Line a baking sheet with parchment paper. Combine flour, sugar, yeast, and salt in a 1 gallon zip lock bag. Add butter to bag, seal and shake to coat. Press air out of bagged reseal. roll over bag several times with a rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer mixture into a large mixing bowling stir in sour cream, orange juice, ice water, and egg yolk until combined. Transfer dough to a floured countermand knead briefly to form smooth, cohesive ball. Roll dough into a 20 by 12 inch rectangle. Starting at the short end, roll dough into a tight cylinder. Pat cylinder into a 12 by 4 inch rectangle and transfer to the prepared sheet. Cover dough with plastic wrap and freeze for 15 minutes. For the Filling - Line 12 cup muffin tin with foil liners and spray the liners with vegetable oil spray. Combine all of the filling ingredients in a medium bowl. Transfer dough to a lightly floured counter. Roll dough into a 20 by 12" rectangle and sprinkle evenly with filling, leaving a ½" border around the edges. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal seam. Trim a ½" of dough from each end end and discard. Cut cylinder into quarters, and then cut each quarter into thirds to make 12 pieces. Transfer pieces, cut side up, to prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

Adjust oven rack to the middle position and heat oven to 200 degrees. Once oven reaches 200 degrees, turn off oven. Remove buns from oven and discard plastic. Let buns rise in turned off oven until puffed and doubled in size, approximately 20-30 minutes. Removes buns from oven and heat oven to 425 degrees. Bake until buns begin to rise, about 5 minutes, then reduce oven temp to 325 degrees. Bake until deep golden brown, 40- 50 minutes, rotating halfway through baking. Let buns cool in muffin tin for 5 minutes, transfer to a wire rack and discard liners. Serve warm.

Ingredients - Frittata

10 Eggs or 1 qt of liquid eggs, ½ Diced Green Pepper, ½ Red Pepper Diced, 1 Red Onion Diced, ½ lb. Bacon Diced, 1 ½ lb Hash Brown Potatoes, ¾ cup Cheddar Cheese.

Directions

Preheat oven to 375 degrees, Place 4 qt. oven safe pan on the stove over medium heat and cook bacon until almost crispy. Add potatoes and brown. Add rest of ingredients and cook for about 4 minutes. Add eggs and cook for 3 minutes. Stir. Stir in cheese. Place pan in oven and cook for 20-30 minutes or set. Serve.

Ingredients - Panna Cotta & Fruit

1 ½ Tablespoons of Water, 1 Teaspoon Unflavored Gelatin, 1 Cup Heavy Cream, ¼ cup Sugar, ½ Teaspoon Vanilla Extract, Fruit(s), of Your Choice Sliced .

Directions

In a large bowl combine water and gelatin, stir once, and let sit for 4 minutes. While the water and gelatin are coming together, in a microwave-safe bowl,microwave the heavy cream and sugar for 30 seconds on high. Remove from the microwave and stir. Repeat, microwaving for 30 seconds and stirring, for a total of 1 ½ minutes. Remove the bowl from the microwave and stir in the vanilla, then pour in the warm cream mixture over the gelatin mixture. Stir and make sure all the gelatin and sugar have dissolved, then pour into ramekins. Cover with plastic wrap and let sit in the refrigerator for 4 hours or overnight. When ready to serve, place sliced fruit on top of the Pan Cotta

Dairy Free Ingredients -

1 Can (13.5 oz) full fat coconut milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, 1 ¼ teaspoon grass-fed gelatin.

Directions - Essentially the same as above

In a small sauce pan, whisk together 1 cup of coconut milk with the powdered gelatin. Allow to sit for 5 minutes to allow the gelatin to “bloom”. Add in the vanilla, then gently heat the mixture over medium to low heat, whisking well to help the gelatin to dissolve. Avoid boiling this mixture! Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup and the remaining coconut milk. Pour the mixture into ramekins, cover with plastic wrap and place in the fridge to set for at least 4 hours before serving. Add your fruit of choice.

Ingredients - Quiche

1 Premade (9-inch) Deep Dish Pie Crust, 5 Large Eggs, 1 Cup Heavy Cream, 1 Teaspoon Salt, 1 Cup Shredded Parmesan, Swiss, or Cheddar Cheese.

Directions

Preheat oven to to 375 degrees. Place the piecrust on a baking sheet and set aside. In a bowl, whisk together the eggs, cream, and salt until well combined. Add the cheese and then wisk a few times until the ingredients are combined. The original recipe called for 5 ounces of Prosciutto to be added with the cheese but we found it to be to salty so you can substitute ground sausage, bell peppers, tomatoes, really anything you would normally add to an omelet. Pour the egg mixture into the pie crust and and bake for 40 - 45 minutes, or until the top is golden brown. The quiche will puff up. Remove from the oven and allow to cool for 5 minutes (it will set). Slice and serve. 

The Sant Fe Railroad served this french toast on their Super Chief train from Chicago to L.A. from 1937 to 1971. This route was known for it's gourmet food and also as "The Train of the Stars" for the famous people it carried. This recipe makes 3 - 4 servings.

Ingredients - Santa Fe RR French Toast

5 (3/4-inch-thick) slices from an unsliced loaf of firm white sandwich bread, pre sliced Texas toast, or challah (works best). 1 cup heavy cream. 4 large eggs, lightly beaten. 1/4 teaspoon salt. About 4 cups vegetable oil for frying. Confectioners sugar for dusting. Accompaniment: warm maple syrup or honey. Special equipment: a deep-fat thermometer

Directions

Preheat oven to 400°F. Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan. Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes. Carefully transfer soaked bread with a slotted spatula to a tray. Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F. Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet. Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar. 

 Ingredients - Basic Sweet Crepes

For the Batter - 1 ⅓ Cups Milk, 4 Large Eggs, 1 ⅓ Cups of Flour, Pinch of Salt, 1 Tablespoon of Granulated Sugar, ½ tick of Melted Butter. For the Filling - 4 Onces Softened Cream Cheese, ½ Pint Cottage Cheese, 1 Pint Ricotta Cheese, ½ Cup Granulated Sugar, 1 Teaspoon Vanilla Extract

Directions

For the Crepes - Mix the milk, eggs, flour, salt, and sugar in a blender, scraping down all side to incorporate all of the ingredients. Slowly pour in the melted butter through the opening in the blender lid and mix for another few seconds . The consistency should be similar to heavy cream. Let the batter sit in the refrigerator at least 30 minutes or up to 1 day. For the Cheese Filling - Place the cream, cottage, and ricotta cheeses in a food processor along with the sugared vanilla extract and mix until very smooth. Remove the crepe batter from the refrigerator. You'll need a shallow, non stick frying pan or crepe pan 8 to 9 inches in diameter. Heat the pan over a medium high heat. Coat with non-stick or a little butter. Pour a small amount of the batter (about ¼ cup) into the pan directly from the blender to coat the pan, swirling around to spread to ensure it stats thin. Cook until the edges just turn slightly brown, about 2 minutes, and flip to cook another 30 seconds or so.Remove the crepe by sliding it out of the pan and onto a piece of wax paper and read with the remaining batter, regreasing the pan each time and stacking crepes as they are done. Place 2 tablespoons of filling in the center of each crepe. At this point , if you are adding ingredients, you'd do so now. Fold each side four times, creating small square pouches. Place the crepe seam side down onto a  parchment-lined, rimmed baking sheet. Repeat with the remaining crepes. Bake for 30 minutes until puffed. Dust the tops with powered sugar and/or any type of fresh fruit.

Ingredients - Malted Milk Pancakes

2 Cups of Flour, 4 Tablespoons of Sugar, 1 Teaspoon of Baking Powder, ½ Teaspoon of Salt, 2 Tablespoons of Malted Milk Powder, 1 Cup of Milk, 2 Eggs Beaten, 1 Teaspoon of Vanilla Extract, 4 Tablespoons of Melted Butter.

Directions

In a large bowl whisk together dry ingredients. In a medium bowl whisk together the wet ingredients minus the butter. Add the wet ingredients to the dry ingredients along with the melted buttered whisk for 15-20 seconds util a smooth, thick batter is formed. Allow batter to rest for 5 minutes. Heat a large nonstick pan over medium heat. In batches, laden a ¼ cup of batter per pancake onto the pan. Cook until the top of the pancakes begin to bubble, about 2 minutes. With a spatula, flip and cook for an additional minute. Serve immediately.

Ingredients - Cheese Blintzes

For the Blintzes - 4 Large Eggs, 1 Cup of flour, ⅓ cup of Sugar, ¾ Cup of milk, ¼ Cup of water, 1 Teaspoon of Vanilla, Pinch of Salt, Nonstick Cooking Oil Spray. For the Filling - 1 Cup Low Fat Ricotta Cheese, 8oz. Cream Cheese (1 Package), ¼ Cup of Sugar, 1 Large Egg yolk, 2 Teaspoons Fresh Lemon Juice, 1 Teaspoon Vanilla, Pinch of Salt.

Directions

For the Blintzes - The Night Before: Place the ricotta cheese from the filling ingredients into a strainer lined with cheese cloth placed on top of a large bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Blend all of the blintz ingredients together using a food processor, blender, immersion blender, or electric hand mixer. Consistency of the the batter should be smooth with no lumps. Alternatively you can use a fork to mix all too the ingredients together until the batter is smooth. Make sure to get rid of ALL the lumps! Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. Grease the entire surface of the pan with the nonstick cooking oil spray. Pour the blintz batter by ⅓ cupfuls into the pan, tilt the pan in a circular motion till the batter coats the entire bottom of the pain a large, thin, circular shape. Let each blintz cook for 60-75 seconds until the edges of the blintz is golden brown. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate. Keep the blintzes separated by a piece of parchment paper, wax paper, or paper towels. For the Filling - When all of the blintzes are cooked, create the filling by mixing all of the filling ingredients in a bowl with a fork until mixed well with it being slightly lumpy. Put 3 tablespoons of the filling on the lower part of the blintz about an inch from the edge. Fold the lower edge of the blintz up over the filling. Fold the sides inward, as though you’re folding an envelope. Roll the blintz up over the filling like a burrito, tucking the edges as you roll. When the blintzes are all stuffed and folded, you are ready to fry them. Pour a 1/4 cup of oil into the the skillet and heat over a medium flame till hot. Cook the blintzes in batches of three, carefully placing them flap side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes on each side until they and brown and crispy evenly on both sides. Serve warm as is or topped with fruit topping, apple sauce, whipped cream, or maple syrup.

Ingredients - Amish Hash Browns

½ Cup of Flour, ⅓ Cup of Yellow Cornmeal, 1 Teaspoon of Salt, 1 Teaspoon of Baking Soda, 5 cups of peeled and shredded Potatoes, ⅓ cup of Vegetable Oil, 2 eggs, 1 Onion, Minced, ¼ Cup of Vegetable Oil.

Directions

In a large bowl, mix together the flour, cornmeal, salt, and baking powder. Add the potatoes, ⅓ cup of oil, eggs, and onion and mix until evenly blended. Heat the ¼ cup of oil in a large skillet over a medium / high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

Ingredients - Blueberry Cream Cheese French Toast Casserole

For the French Toast - 12 Slices of Bread, any kind of or loaf of French Bread, 2 Packages of 8oz. Cream Cheese, 1 Cup of Blueberries fresh or frozen, 12 large Eggs, 1 Cup of Milk, add a little at a time until milk is absorbed by the bread, ⅓ Cup of Maple Syrup or Honey. For the Blueberry Sauce - 1 Cup of Sugar, 2 Tablespoons of Cornstarch, 1 Cup of Water, 1 Cup of Blueberries, fresh or frozen, 1 Tablespoon of Butter.

Directions

For the Casserole - Spray a 9x13 inch casserole dish with Pam. Cut or tear the bread into cubes and arrange in the bottom of the dish. Cut up the cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup of blueberries over the top. in a mixing bowl, combine 12 eggs, 1 cup of milk, ⅓ cup of maple syrup or honey. Pour this mixture, a little at time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight. For the Blueberry Sauce - You can make this ahead of time and refrigerate and then warm it up before serving. Stir together 1 cup of sugar and 2 tablespoons of cornstarch a medium sauce pan. Add 1 cup of water and stir until smooth. Still wells cornstarch isn’t clumpy. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup of blueberries, simmer for 8-10 minutes, stirring occasionally until the berries just start to burst but not all of them. Leave some whole. Turn off the heat to the sauce and stir in the butter. Store in a container and refrigerate until ready to use. Preheat the oven to 350 degrees and place the covered casserole dish in the oven and bake for 30 minutes. then uncover and bake for another 25-30 minutes or until the top is golden brown and the center is set. While the casserole is baking heat up the blueberry sauce on the stove top or microwave oven until warm. Serve over the top of the casserole. Add a dollop of whipped cream if desired.

Ingredients - Jamaican Banana Bread

2 Cups All Purpose Flour, ¾ Teaspoon Baking Soda, ½ Teaspoon Salt, 1 Cup Granulated Sugar, ¼ Cup Butter, softened, 2 Large Eggs, 1 ½ Cups Mashed Ripe Bananas (about 3 Bananas, ¼ cup plain low fat yogurt (or Pina Colada Flavored), 3 Tablespoons Dark Rum or Apple Cider, ½ Teaspoon Vanilla Extract, ½ cup Flaked Sweetened Coconut, Cooking Spray, 1 Tablespoon Flaked Sweetened Coconut, ½ Cup Powered Sugar, 1 ½ Tablespoons Fresh Lime or Lemon Juice.

Directions

Preheat oven to 350ºF. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed until just moist. Stir in ½ cup of coconut. Spoon batter into a 9x5 inch loaf pan coated with cooking spray; sprinkle top with 1 tablespoon coconut. Bake at 350ºF for 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a wisk; drizzle over warm bread. Cool completely on a wire rack.

Ingredients - Lemon Ricotta Pancakes

For the Blueberry Sauce - 1½ tablespoons fresh Lemon Juice, 1½ teaspoons Cornstarch, 2 cups fresh or frozen Blueberries, 2-3 tablespoons granulated Sugar, 2 tablespoons Water. For the Pancakes - 1 ¼ cups All Purpose Flour, 3 tablespoons Granulated Sugar, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt, 1 cup Ricotta Cheese, 1 large Egg, 2 large Egg Whites, ½ cup fresh Lemon Juice, 2 teaspoons grated Lemon Zest, 1 tablespoon Canola Oil.

Directions

For the Blueberry Sauce - In a small bowl, combine the lemon juice and corn starch and set aside. In a medium sauce pan, combine the blueberries, sugar, and water and bring to a boil over high heat. Reduce to a simmer and stir in the lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside. For the Pancakes - In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, wish together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until the flour disappears. Don’t over mix! The batter will be thick. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking oil spray. Drop about a ⅓ cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with the blueberry sauce.

Ingredients - Pumkin Pie Cinnamon Rolls

For the Dough - ¼ cup softened Butter, 3 tablespoons light or dark Brown Sugar, 2 large Eggs, 1 cup of Pumpkin Puree, 4¼ cups All Purpose Flour, ¼ cup Dried Milk, 1 tablespoon pumpkin pie spice, 1½ teaspoons salt, 2 teaspoons instant yeast, ¼ cup warm water. For the Filling - 3 tablespoons melted butter, 1 cup packed Light Brown Sugar, 2 tablespoons Pumpkin Pie Spice, 1 cup chopped toasted Walnuts or Pecans. For the Frosting - 4 oz. Cream Cheese, 4 tablespoons softened Butter, ¼ cup real Maple Syrup, ¼ teaspoon Cinnamon, ¼ teaspoon Pumpkin Pie Spice, ½ teaspoon Vanilla Extract, 1 cup Confectioners Sugar.

Directions

In a small bowl, combine ¼ cup of really warm water and yeast, to activate it. Set aside. Cream butter and brown sugar in a large mixing bowl. Add eggs and pumpkin puree, until well combined. In a separate large bowl, combine flour, dried milk, pumpkin spice, and salt. Alternately add flour mixture and yeast mixture to pumpkin puree to create a soft smooth dough. Place the dough in a greased bowl and cover. Let rise for about 1½ hours or until about doubled in size. Turn dough onto a lightly floured surface and roll into a 14” x 22” rectangle, the dough will be thin. Use a pastry brush to spread melted butter on the dough. In a medium sized bowl combine the remaining filling ingredients. Sprinkle over the buttered dough leaving one short edge clear 1 inch from the edge. Starting from the short end that has the filling on it roll the dough into a log. Carefully cut the log into 9 - 1½ inch thick rolls. Place rolls in a 9x9 pan. Cover and set aside to rise for about 1 hour or until rolls thicken. Bake rolls in a preheated oven at 350˚ for 25 minutes until lightly browned and feel set. Place a cooling rack or plate on top of rolls and flip pan so rolls are sitting on rack. This will help to keep the filling centered in the roll as they cool. Leave for about 5-8 minutes. Keep checking to make sure the filling doesn’t ooze out. For the Glaze - In a medium bowl with an electric mixer combine the cream cheese, butter, maple syrup, confectioners sugar, cinnamon, and pumpkin pie spice. Mix on low speed until combined and creamy. frosting may be adjusted to your liking. Flip rolls back into pan and spread frosting over almost cool rolls. Serve.

Ingredients - Breakfast Enchiladas

1 Lb. browned Sausage, 2 cups shredded Cheddar Cheese, 4 oz. Cream Cheese in ½” chunks, 8 - 8” Flour Tortillas, 6 eggs, 2 cups Half & Half, 1 tablespoon all Purpose Flour, ½ teaspoon Salt, 3 oz. package Real Bacon Bits.

Directions

Spray a 9x13 pan with cooking oil spray. In a large bowl stir together browned sausage, 1 cup of shedded cheddar cheese, ½ of the package of bacon bits, and the cream cheese. Place ⅛ of the mixture down the center of a tortilla. Roll up and place seam side down in baking dish. Repeat until all the tortillas are filled. In another large bowl beat the eggs, half and half, flour and salt. Pour over the tortillas in the pan. You can cover the dish and place in the fridge overnight or bake immediately. When ready to bake preheat oven to 350˚. Uncover dish and sprinkle remaining cup of cheese over tortillas. Sprinkle rest of bacon bits over cheese. Cover dish and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and the cheese is melted.