Liz's  Secret Floras Lake House Recipes


3 sticks butter
1 cup honey
1 tbsp. vanilla
9 cups regular rolled oats (not quick). I use Bob's Red Mill
 1 1/2 cup salted sunflower seeds
1 cup sliced almonds

Preheat oven at 285-290 degrees.. Melt butter in microwave. Mix in honey and warm again in mic, add vanilla. .  Mix well with dry ingredients. Bake on cookie sheets with NON-STICK tin foil  for 45-50min. Stir after first  20 min (convection I wait until 30 min) , then again after an additional 15 min., until light toasty brown. If not using non-stick foil, make sure to stir/scrape bottom  granola off  foil a few times as it cools. Let cool completely and store in airtight container. Makes enough to fill a gallon size ziplock bag.



1 egg
1 ¼ cups buttermilk
2 tbsp. Oil
1 cup flour
1 tsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

Beat egg well, mix in buttermilk and oil. Mix together dry ingredients - add egg mixture and mix together - batter will be slightly lumpy. After pouring batter onto griddle add berries of your choice if you like- makes 8/9 4-inch pancakes



1 1/2 cups flour
1 cup quick oats
1/2 cup brown sugar
1 tblsp. (yes, tablespoon!) baking powder
1 tsp. cinnamon
2 eggs, slightly beaten
1 1/2 cups milk
6 tblsp. melted butter

Mix all ingredients together and pour onto skillet.

2 cups fresh or frozen rasberries (or other fruit)
1 cup brown sugar
4 tblsp. butter
2 tblsp. light corn syrup
Combine all ingredients and let simmer in saucepan. Sprinkle warm pancakes with powdered sugar and drizzle with raspberry sauce.



1 9-inch refrigerated piecrust (from a 15-ounce package)
2  12-ounce boxes frozen spinach soufflé (such as Stouffer's), thawed
4 eggs, beaten
1 1/2 cups cups (6 ounces) grated Swiss cheese
Pepper Heat oven to 350° F.Unroll the piecrust and press it into a 9-inch pie plate or tart pan.Combine the spinach soufflé, eggs, cheese, and 1/4 teaspoon pepper in a large bowl. Pour the mixture into the prepared pie shell.Bake until set in the center, about 50 minutes. Yield: Makes 8 servings



3/4 cup flour:
1/4 cup melted butter
1 cup grated cheddar cheese
1/4 tsp. dried ground mustard
1/4 tsp. salt
Mix together - pat into bottom of well greased pie dish - crust may be crumbly.

3 eggs lightly beaten
1/4 cup milk
1/4 cup half-n-half1/2-
1 cup grated cheddar cheese
1/2-1 cup grated mozerella cheese
salt and pepper to taste
Mix together-pour into prepared crust and bake at 400 deg for 15 minutes, then reduce heat to 325 and cook for additional 25 minutes.



6 eggs
2 cups milk
cubed sourdough or french bread
2-3 cups grated sharp cheddar cheese or cheese of choice

Beat eggs and combine with milk - salt and pepper to taste, set aside.  Cube enough bread to cover bottom of greased baking dish.  Cover generously with grated cheese.  Poor egg/milk mixture over
bread crumbs and let soak overnight in fridge.  Bake at 350 deg for 50-60 minutes.



1 loaf thick sliced French bread
3 eggs
1 cup milk
1 tbsp. sugar
1 tsp. vanilla
Beat together ingredients - dip bread slice in mixture and cook on hot greased griddle - trick on my griddle is to turn first side after only 15-20 seconds - second side takes longer. Sprinkle with powdered sugar.



1 1/2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
1 1/2 cups fresh (or frozen ) blueberries or other fruit of choice (cranberries or chopped strawberries are good, too)

1/3 cup flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 cup firm butter (1/2 stick)

In a medium mixing bowl, blend together 1 1/2 c. flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds (do NOT over-beat!) and spread in greased round 9x1 1/2 inch pan or an 8x8x2 inch pan. Combine 1/3 c. flour, brown sugar, cinnamon and butter (I find it easier to put these topping ingredients into a ziplock baggie and mash them together that way). Sprinkle over batter and top with  remaining blueberries. Bake at 375 for 25-30 min. = don't over-bake. Serves 8


1- pkg. Rhodes frozen dinner rolls
1-pkg.Jello Cook-n-Serve Butterscotch pudding mix
1/4 cup melted butter
1/2 cup packed brown sugar
1/4 - 1/2 cup chopped nuts

Grease bottom and sides of a bundt cake pan and sprinkle a layer of nuts along the bottom. Arrange approx.12-14 frozen rolls around bottom of pan, then pour pkg. of dry pudding mix on top - Mix together the melted butter and brown sugar, pour around on top of rolls. To finish, sprinkle with cinnamon .Let rolls rise in cold oven or covered on counter top overnight. In A.M., bake at 350 for 18-20 minutes....invert onto plate and ENJOY!



2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt

Mix together dry ingred.-set aside.1/2 c. melted butter1 egg lightly beaten1/2 c. milk1 tsp. vanilla1/2-1 cup frozen/fresh blueberries blueberry muffins cont'dMelt and cool butter, add egg, milk and vanilla. Pour wet ingredients into dry ingredients - Fold together slightly - then fold in blueberries. Don't over-mix. Drop by spoonfuls into well-greased muffin tins. Bake at 400 deg .for 18-20 minutes.


FRENCH PUFFS (Snickerdoodle Muffins)

2/3 cups melted butter
1 cup sugar
3 cups flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk

Mix all ingredients well with hand mixer until batter is smooth. Spoon into muffin pan. Bake in 350 deg. oven for 15-18 minutes. While still warm, dip tops of muffins into melted butter, then roll in sugar/cinnamon mixture (see below). Makes about 15 puffs.

1/4 cup melted butter
1/2 cup sugar
1 tsp. cinnamon
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