Syrup -- Buttermilk

Ingredients ½ cup butter 1 cup sugar ½ cup buttermilk ½ teaspoon baking soda 1 teaspoon vanilla extract Instructions Melt butter in a medium-large saucepan on low-medium heat. Add sugar, buttermilk, vanilla and mix well and cook for a few minutes. Add baking soda and stir until all combined. Mixture will get foamy and bubble up when done.
Notes STORE buttermilk syrup in an airtight container in the fridge for about 2 weeks. FREEZE. Make a double batch and you'll always have some on hand when you want it. Thaw in the fridge before reheating. To reheat. To make reheating super easy I like to store the syrup in mason jars. Simply remove the lid and microwave for 30-60 seconds. For larger portions, reheat in a saucepan on the stove.

Hamburger Steaks (Much like Grandma Ludwig's meatballs)

A classic, easy-to-make dish featuring delicious hamburger steaks dipped in beef and onion broth. Traditionally served with potatoes or hot white rice. Ingredients : 1lb. ground beef 1 egg 1/3 cup bread crumbs 1/2tsp. black pepper 1 tsp. salt 1/2 tsp. onion powder 1 clove garlic minced 1tsp. Worcestershire sauce 1tbsp. oil 1 1/2 cup thinly sliced onion 2tbsp. all-purpose flour 1 cup beef broth 1/2tsp. salt Instructions: In a large bowl, combine ground beef, eggs, breadcrumbs, pepper, salt, onion powder, garlic and Worcestershire sauce, and form to thick patties. Heat the oil in a large pan over medium heat. Fry the steaks and onions in the oil until well browned. Transfer the steaks to a plate and leave them hot. Sprinkle the flour over the onions and broth in the pan. Stir in the flour with a fork, scraping the meat off the bottom while stirring. Gradually mix in the meat broth. Season with seasoned salt. Simmer, stirring, over medium-low heat for 5 minutes, until broth thickens. Reduce the heat, return the steaks to the broth, cover, and simmer for another 15 minutes. When finished, serve with potato puree or vegetables of your choice.

Mother's Day Brunch Eggs

Ingredients Deselect All 6 slices thinly sliced white bread 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 3 tablespoons whole milk 10 large eggs 4 slices bacon, cut into 1/2-inch pieces 4 slices American cheese, roughly chopped Hot sauce, for serving Directions Food Network Kitchen’s Bacon, Egg and Cheese Toast Bowls for Food Network One-Offs, as seen on Food Network. WATCH Watch how to make this recipe. Position a rack in the center of the oven and preheat to 375 degrees F. Roll each piece of bread to thinly flatten. Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter. Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes. Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl. Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low. Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted. Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce. Copyright 2017 Television Food Network, G.P. All rights reserved.

orange rolls -- Liz Claus

Use regular roll dough. This filling paste covers two -- 12 x 18 inch rectangle dough segments Roll out in 12 x 18 rectangle Put paste on the dough.... 

 PASTE RECIPE -- 

 2/3 c. sugar 

1/2 c. soft butter grated 

rind of one orange 

 Cream together and mash together. Then put over the dough. Roll up like cinnamon roll, but don't go all the way to the edge. 1 inch think -- and place in greased muffin tin and let rise until look light and getting bigger 

 Bake at 360 degrees for 10 minutes dark pans go down to 350 degrees Keep middle of the oven--not too far down --------------- no frosting

Sweet Roll Cake 

 1 1/2 c. flour 

 1/4 c sugar 

 1/2 t. salt 

 2 packets or 4 1/2 t. 

 3/4 c. warm milk 

 4 T. butter melted 

1 large egg 

 1/2 t. vanilla 

 Filling: 

 1/2 brown sugar 

 1/4 c. regular sugar 

 2 t. cinnamon 

 3 T. soft butter 

 Cake: 8 x 8 baking dish. in a bowl put flour, sugar, salt, and yeast. Small bowl mix together milk, butter, egg and vanilla Pour wet into dry and stir until you have a sticky dough and put in prepared dish. After wet mixture is warm. Sprinkle the filling mixture across the dough and use your finger tips you make little pockets. Place cake in middle rack of oven. Cold oven set to 350 degrees and cook for 25 minutes until toothpick comes out clean.

Strawberry Pie (from Simply Pie)

6 c. strawberries, washed and hulled 3/4 c. sugar 3 T. cold water 2 T. lemon juice 1/4 c. cornstarch 1/4 t. vanilla Prepare a crust if desired. Can be used as a topping, such as for German pancakes. Just add a bit more water. Set aside 3 1/2 c. strawberries. Roughly chop remaining strawberries, then mash. In a bowl whisk together water, lemon juice, and cornstarch. Add crushed strawberries into a saucepan over medium heat. Stir in sugar, then stir in cornstarch mixture. Bring to a boil over medium heat and let boil for 2-3 minutes, stirring constantly, until mixture becomes darker and translucent. Remove from heat and stir until it stops boiling. Stir in vanilla. Slice remaining strawberries onto cooled pie crust, then add in cooked strawberry mixture and combine until sliced strawberries are coated. (or if making a sauce, just stir in the remaining strawberries and chill) Let pie cool in fridge for 4 hours, serve!!!