Here are some unique recipes from one of those small cookbooks that are sold at tourist traps.

This first one is yeast biscuits that rise overnight and are baked with an interesting topping. I can't wait to try it, but I'm not doing it until I have company because I don't want to eat it all myself.
I cut this in half and it made two 9 by 13 pans, so the full recipe would feed a threshing crew.
German Strickle Sheets

1 package yeast
1/2 cup lukewarm water
2 cups sugar
4 eggs, well beaten
4 tablespoons butter
4 cups milk
1 teaspoon salt
Flour

Put the yeast in the warm water and set aside. Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar, and enough flour to form a thin batter. Beat all together for about 7 minutes, cover well and set bowl in a warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll the dough to one inch thickness and cut into biscuit shapes. Place in a greased pan and let rise a second time. Before placing in the oven, spread with the following mixture:
2 cups sugar
4 tablespoons flour
1/2 cup butter
Cream together and then add
4 tablespoons boiling water
1/2 - 3/4 teaspoon cinnamon
Beat the mixture into a sauce.

Bake in a 400 degree oven about 20 minutes.

Make your own breakfast sausage. Oh, why not? Just buy a pork shoulder roast and get out your food processor. I'm giving you the amounts in the recipe, you will probably want to cut it down some. I'm giving it to you pretty much as they wrote it except for the food processor. I would freeze mine wrapped in a lot of freezer paper.

To Make Sausage
20 pounds lean pork meat
10 pounds clear pork fat (I think this means there is no lean in it)
2 teaspoons sugar
1 teaspoon ginger
1/2 pound fine salt
2 tablespoons pepper
1 tablespoon ground sage
(Red pepper flakes)

Cut the meat and fat into small pieces and add the seasonings, mixing them well. Run batches through the food processor to a not-very fine size. Test the seasoning by cooking a tablespoon of the meat in the microwave and tasting it. I like mine fairly spicy. Pack in sterilized jars and keep in a cool place. (Or freeze it somehow.)

So, make this sausage, make these biscuits, and some fine morning enjoy with some real sausage gravy (not that nasty white pasty stuff truck stops make from a mix).

Real Sausage Gravy
1 pound pork sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste

Cook the sausage in a heavy skillet. Remove from the skillet and keep the drippings (use some judgment as to how much to keep). Stir in the flour and cook for a while, but not brown, maybe a minute. Gradually stir in the milk, stirring over the heat and keep stirring until thickened. Stir the browned sausage back into it. Season with salt and pepper to taste.

Yes, it's all bad for you, but I think people somehow think that the food they eat in restaurants doesn't contain all these calories because they don't realize what the ingredients are. Restaurant food is worse for you than homemade food, as if I need to tell this to my faithful visitors here.