10 eggs

2 cups cottage cheese

2 cups (1/2 lb.) grated cheddar, jack, or a combination of cheese

½ cup (2 ½ oz.) grated parmesan cheese

desired fillings, cooked and cooled as needed

Preheat oven to 350 F.  Lightly spray a 13”x9”x2” baking dish with cooking spray.

In a large bowl combine all ingredients and desired fillings.  Pour into prepared baking dish.  Sprinkle top with additional cheese if desired and bake about 25 - 35 minutes, or until custard is firm to the touch in the center.  Let stand 10 minutes before cutting into portions.

Yield: 12 large portions or 24 buffet portions

Fillings

 Spinach and artichoke

10oz. frozen chopped spinach, thaw, drain and pat thoroughly dry

1 can (13 ¼ oz) marinated artichoke hearts, pat thoroughly dry and chopped

¼ teaspoon ground nutmeg

salt and pepper to taste

 Spinach and feta or ricotta cheese

10 oz. frozen chopped spinach, thaw, drain, and pat thoroughly dry

6 oz. crumbled feta cheese or 8 oz. ricotta cheese

1/4 teaspoon ground nutmeg

Salt and pepper to taste

Bacon and tomato

1 cup (4 oz.) cooked, crumbled bacon

3 roma tomatoes, chopped or 1 cup salsa, drain and pat dry

1 tablespoon dried basil

Salt and pepper or Mrs. Dash to taste

Mushroom and  onion

8 oz. fresh or frozen mushrooms, chopped

1 small onion, chopped 

1 teaspoon minced garlic

 2 teaspoons olive oil, sautee all together about 8 – 10 minutes

 Salt and pepper or Mrs. Dash to taste

Sausage Apple

1 lb ground breakfast sausage cooked & drained

3 large apples grated & sautéed with 2 table spoons of butter

Dash nutmeg, cinnamon, salt and pepper to taste.

1/2 cup pecans chopped

1/4 cup butter

1 cup packed light brown sugar

2 tablespoons water

2 tubes (8 oz. each) crescent -dinner rolls-

         or 3 tubes for a larger bunt pan

         or 2 tubes of Pillsbury cinnamon rolls.

¼ cup raisins

1  teaspoon cinnamon

Garnish with powdered sugar

Preheat oven to 350 degrees. Sprinkle ¼ cup of the pecans in the bottom of a well greased bundt pan. In a microwave proof bowl or measuring cup, combine butter, brown sugar, water, cinnamon and the remaining ¼ cup pecans. Melt mixture until smooth, about 1.5 minutes. 

Slice each roll of crescent dough into 8 pieces. Arrange ½ of the dough over the nuts.  Spread ½ of the sugar mixture over the rolls in pan.  Sprinkle with raisins.   Make another layer of rolls and then spread remaining sugar mixture over rolls. 

Bake for 25 minutes, until golden brown.

Invert the pan immediately to un-mold the buns.  If you wait they will stick to the pan.

Sprinkle with powdered sugar to garnish.

There are loads of variations to this recipe.  Feel free to change anything that you want.  Some versions use frozen bread dough instead of dinner rolls.   You could also incorporate apples into this recipe for a apple fritter style bun.  

This recipe is different from your regular German pancakes.  It turns out much more like a custard and richer. 

6 eggs

3 cups of milk

½ cup of honey

11/2 cups of flour

½ tsp. Of vanilla

¼ stick of butter melted in the oven in a large glass pie plate, or 10” cast iron pan.

Garnish

Fresh fruit or berries

Dollops of cream cheese

Powdered sugar

Also good with a touch of lemon juice & powdered sugar

Mix in a blender, milk, flour, honey and vanilla.  Add 6 eggs and blend.

Pour batter in pie plate or fry pan when butter is melted.

Bake at 425 for 15 min.  Turn heat in oven down to 350 for ½ hour,

until the batter is golden brown and puffy.

Garnish with fruit and serve hot.

Option:  Sauté some julienned apples with typical apple pie spices and pour the pancake mix over the fruit when you are ready to bake. 

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.