Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 6/8/21

It will be a fireworks event one day we will see the glory of God will shine through in our windows angels will be with us on this nation and those will pass on to heaven will bless us and we will create a new heaven on Earth.

https://www.youtube.com/watch?v=9lKdHXfpsFQ&list=RDbDnA_coA168&index=10

TASTE OF HOME

Carmel-Nut Waffle Cake

I wanted to use waffles in a creative way and came up with an idea of making a cake out of them. Not only did it take much less time than making an ordinary cake, it came out just as delicious as a traditional cake. Waffles can be made ahead, wrapped and stored in the fridge until ready to assemble this cake. —Kristina S., Yonkers, New York

Ingredients

• 1/2 cup whole wheat flour

• 1/2 cup all-purpose flour

• 2 tablespoons cornstarch

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 large eggs, room temperature

• 1/2 cup plus 2 tablespoons whole milk

• 1 tablespoon canola oil

• 1 teaspoon vanilla extract

• BUTTERSCOTCH SYRUP:

• 3/4 cup sugar

• 2 tablespoons water

• 1 tablespoon light corn syrup

• 1/4 cup heavy whipping cream

• 1 tablespoon unsalted butter

• 1 teaspoon ground cinnamon

• 1/2 teaspoon vanilla extract

• Dash salt

• TOPPINGS:

• 1/2 cup finely chopped walnuts, toasted

• 1/2 cup finely chopped pecans, toasted

• 1 cup sweetened whipped cream

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Directions

• Grease and preheat waffle iron. Whisk together first 5 ingredients. In a separate bowl, whisk together eggs, milk, oil and vanilla until blended. Add to dry ingredients; stir just until moistened. Bake 6 waffles according to manufacturer’s directions until golden brown.

• For butterscotch syrup, combine sugar, water and corn syrup in a small heavy saucepan; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a medium amber color, 3-4 minutes. Immediately remove from heat, and gradually stir in remaining syrup ingredients. Cool.

• For toppings, combine walnuts and pecans. To assemble cake, place 1 waffle on a serving plate. Spoon some butterscotch syrup over it; layer with some of each of the following: banana slices, nut mixture and whipped cream. Repeat layers 4 times. Top with remaining waffle and remaining syrup; sprinkle with remaining nut mixture.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 waffle: 535 calories, 31g fat (11g saturated fat), 104mg cholesterol, 509mg sodium, 60g carbohydrate (36g sugars, 4g fiber), 9g protein.

Apple-Stuffed French Toast Bake

This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky

Ingredients

• 1 cup packed brown sugar

• 1/2 cup butter, cubed

• 2 tablespoons light corn syrup

• 1 cup chopped pecans

• 12 slices Italian bread (1/2 inch thick)

• 2 large tart apples, peeled and thinly sliced

• 6 large eggs

• 1-1/2 cups milk

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• CARAMEL SAUCE:

• 1/2 cup packed brown sugar

• 1/4 cup butter, cubed

• 1 tablespoon light corn syrup

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Directions

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.

• In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.

• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.

• In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

Nutrition Facts 1 serving: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.

Sunday Sausage Breakfast

This filling, delicious dish looks as appealing as it is tasty. Servings of this rich casserole go a long way.—Bill Shultz, Walden, New York

Ingredients

• 1 pound bulk pork sausage

• 1 package (6 ounces) onion and garlic croutons

• 2 cups cubed mild cheddar cheese

• 2 cups cubed Monterey Jack cheese

• 12 large eggs, beaten

• 1/2 cup whole milk

• 1/2 teaspoon dried basil

• 1/4 teaspoon salt

• 1/4 teaspoon onion flakes

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Directions

• In a skillet, cook sausage over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the croutons, sausage and cheese. Combine eggs and milk; mix well. Pour over cheese; sprinkle with basil, salt and pepper.

• Bake, uncovered, at 350° for 40-45 minutes or until the top is lightly browned and a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts 1 piece: 591 calories, 43g fat (21g saturated fat), 407mg cholesterol, 1054mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 32g protein.

TASTE OF HOME

Italian Eggs Benedict with Pesto Hollandaise

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

Ingredients

• 1/2 cup butter, cubed

• 1 tablespoon prepared pesto

• 4 large egg yolks

• 2 tablespoons water

• 1 tablespoon lemon juice

• 2 teaspoons white vinegar

• 4 large eggs

• 8 thin slices prosciutto or deli ham

• 4 fresh basil leaves

• 4 slices tomato

• 4 slices Italian bread (1 inch thick), toasted

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Directions

• In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.

• Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.

• Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

• To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

Nutrition Facts 1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g protein.