Buttermilk Caramel Syrup {from Our Best Bites}

1. 3/4 c. buttermilk (I just use regular milk and it works fine)
2. 1 1/2 c. sugar
3. 1 stick real butter
4. 2 Tbsp. corn syrup (I just use 2 T of brown sugar)
5. 1 tsp. baking soda
6. 1 tsp. vanilla
7. 
   
8. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
9. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.
10. When it's done, it should take on a golden-brown color. Remove from heat and add vanilla.
11. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Alison's Basic Breakfast Casserole

This one is from the Favorites Cookbook - you can do sausage or bacon with this one...whatever.

10 to 12 slices white bread (remove crusts and cube)

2 cups grated Cheddar cheese

1 pound link sausage, cut in 5ths (or bacon, sliced)

4 eggs

2 1/4 cups milk

1/4 teaspoon dry mustard

1 (10 3/4 ounce) can cream of mushroom soup

1/2 cup milk

Place cubed bread in 9 x 13 baking dish.  Top with grated cheese.  Brown sausage and/or bacon and drain (or buy already cooked).  Arrange sausage or bacon over cheese.  Beat eggs with 2 1/4 cups milk and dry mustard; pour over cheese.  Refrigerate overnight.  In the morning, dilute mushroom soup with 1/2 cup milk.  Pour over mixture already in pan.  Bake at 300 degrees for 1 1/2 hours or until set.

Alison's Egg, Sausage and Sage Breakfast Casserole

Ingredients:

1 pound ground (crumbled) hot pork sausage - any will do!

6 white slices of bread without crusts - the thicker the better!

1 cup grated parmesan cheese (in the bags)

7 large eggs divided (meaning 5 at night...2 to whip up in the morning)

3 cups whipping cream

2 cups milk ( I used skim)

2 cups shredded swiss cheese

1 tsp rubbed dried sage

1 tsp dried mustard

2 tsp salt

 

Butter or grease a 9 x 13 pan.

Cook, crumble and drain the sausage...set aside.

Cut crusts off bread and lay in 9 x 13 pan.

Sprinkle sausage over bread.

Blend 2 cups of the whipping cream, the 2 cups of milk, sage, salt and mustard together.

Scatter swiss and parmesan cheeses over bread and sausage

Pour mixture over cheese, sausage and bread.

Chill overnight in refrigerator.

 

Next Morning:

Heat oven to 350 degrees.

Blend 2 eggs with 1 cup of whipping cream.

Take casserole out of refrigerator and pour new mixture over it.

Cook for 50 minutes to 1 hour at 350.