Breakfast Corn Dogs

I made this recipe to use up left over breakfast sausages. We love the Isernios chicken sausages. These pancake corn dogs are wonderful. If you have little ones try these they will love them!

Ingredients
1 1/4c whole-wheat flour
1/4c cornmeal
1tbsp. brown sugar
2tsp. baking powder
1/2tsp baking soda
1/4 tsp salt
11/2c buttermilk
1 egg
2doz small breakfast sausages
canola oil, for cooking
wooden coffee stirrers, Popsicle sticks or bamboo skewers

Method
Whisk together dry ingredients in a large bowl; add buttermilk, egg, and whisk until smooth. Let stand 5 minutes (batter will thicken). If it’s too thick to pour easily, thin with more buttermilk.
Cook the sausages and let them cool, then stick them on the wooden stirrers. In a wide, medium-large pot, heat a few inches of canola oil until hot but not smoking. Dip each sausage into the batter, holding it by the stick and rolling it around until well coated – dip into the oil and cook, turning as necessary, for a minute or until deep golden. Cook only two or three at a time, without crowding the pot, which could cause corn dog collisions and cause your oil to cool down. Drain on paper towels and serve immediately, with maple syrup.

Frozen Lemon Custard

My Grandma C Made the yummiest dessert ever. It is a Frozen lemon custard. It was a very special dessert. She didn't make it often, only for special times. It has a wonderful hint of lemon. Try it for the specialist occasion.

Ingredients
1 box Vanilla Wafers

½ on top ½ on bottom

3 eggs separated

½c Sugar

1 lime or lemon juiced and rind or zest

1c whipping cream

Method
Beat egg yolks until lemon color add sugar and lemon juice and rind. Cook in double boiler until thickened. Cool. In a clean bowl with clean whisk or beaters, whip egg whites until light and hold peaks. Fold custard in egg whites. Then separately whip cream until peaks and fold into custard mix.

Pour over ½ vanilla crumb and top with the rest of the vanilla wafers. Freeze until frozen. Cut into squares.