Breakfast

	1 heaping tablespoon of cornstarch or self-rising flour
	1 rounded tablespoon of Hershey’s Cocoa
	1 1/3 cups of milk
	1/3 - ½ cup sugar (according to how sweet you want it)
	2 tablespoons butter

Mix milk, sugar, cocoa, and cornstarch (or flour) together in a boiler. Slowly bring to a low boil, stirring constantly until the mixture thickens to a gravy consistency. You may use a double boiler if you prefer, but this will stick and scorch easily. Add butter and stir until melted. Serve over fresh homemade biscuits with sausage patties alongside.
(Caution: Whop ’um biscuits ruin everything)

Mom made this only on special occasions since it was so sweet and not very healthy. Even today, if we are there for breakfast, we are likely to smell homemade biscuits and chocolate gravy in the making. We always ate it with a big glass of farm fresh sweet milk. Yum! Yum!

	1 cup sugar
	2 - 3 tablespoons (heaping) cocoa
	¼ cup milk
	¼ cup water

Put all the ingredients in a boiler for the stove top; put on medium or high heat until it comes to a boil, be sure you stir mixture to keep it from scorching.
When it comes to a boil, you are ready to pour this over a biscuit, preferably a homemade biscuit.

My children’s grandmother made this for her children, then I received the recipe from her for my children; so my children grew up with this chocolate syrup and biscuit for their breakfast. Now my children are grown and have children. All three of my children called me for the recipe, so they could serve it to their children. Looks like this is going down in history with my family.

	1 pound sausage
	2 packages crescent rolls
	3 eggs, beaten
	1 cup cheddar cheese

Spread one package of rolls into casserole dish. Top with sausage, eggs, and cheese. Cover with other package of rolls. Bake at 350° F about 20-25 minutes or until rolls are done.

	2 cups Jiffy baking mix
	2/3 cup milk
	¼ cup soft margarine or butter
	3 tablespoons sugar
	2 teaspoons cinnamon
	Topping
	1 ½ cups powdered sugar
	2 tablespoons milk
	2 tablespoons margarine or butter, melted
	1 teaspoon vanilla flavoring

Preheat oven to 425° F. Grease 11 x 7 inch cookie sheet.

Blend baking mix and milk. Turn onto surface dusted with baking mix and knead about 20 times. Pat or roll dough ¼ inch thick rectangle 8 x 15 inches. Spread with soft margarine and sprinkle with sugar and cinnamon. Roll as for jelly roll. Cut into ¼ inch pieces. Place in a prepared pan about ½ inch apart. Bake 7 minutes or until light brown in color. Slices easier if placed in freezer for a few minutes.

For the topping, mix all ingredients and keep on warm heat until ready to use. Will become lightly thick.

Drop topping mix by teaspoon onto each cookie.

	1 cup flour
	1 teaspoon salt
	1 teaspoon sugar
	1 teaspoon baking soda
	1 cup buttermilk (I use nonfat)
	1 egg
	½ cup water
	2 tablespoons oil

Stir flour, salt, sugar and baking soda together in a medium mixing bowl. Make a “well” in the center.

Put buttermilk, egg and water in the “well” and blend until smooth with a whisk.

Heat electric griddle that has been lightly oiled to 375° F.
As griddle heats up add oil to batter and mix in well.

Pour onto heated griddle and turn when cakes bubble up. Serve with butter and syrup.

This is an old family recipe from my uncle’s family in Minnesota. The cakes are supposed to be the size of a silver dollar, but I don’t have the patience for that. I wasn’t ever to share this recipe outside of the family, but since you are all my family I thought it was time to share it!

	¼ pound chopped Swiss cheese
	6 slices Canadian bacon, chopped
	3 tablespoons chives, chopped
	pepper
	8 eggs, beaten
	2 tablespoons butter, melted

Mix together the cheese, bacon, chives, and pepper. Brush a 24 mini-muffin tin with melted butter. Fill the mini-muffin tin halfway with the cheese mixture. Next, fill the cups to just below the edge with the beaten eggs. Bake 12 minutes at 375° F or until golden.