Blueberry Bakery Muffins

3 c. flour

1 c. sugar

4 tsp baking powder

3/4 tsp salt

3/4 c. milk

2/3 c. oil

2 eggs

2 c. blueberries

Combine first 4 ingredients, make well and add milk oil and eggs. Stir just until moistened, add berries and bake at 400 for 20-25 minutes.

Drop Biscuits

2 c. whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 c. applesauce

3/4 c. cold soymilk/ricemilk

Let sit for 2 minutes

Drop onto greased cookie sheet

Bake at 400 for 15 minutes (makes 9).

Mindy's Yogurt

1 c. dry milk

1 qt. cool water

2 Tbsp yogurt starter or plain yogurt

Dissolve dry milk in water and turn on medium heat. Stir gently until almost boiling, DO NOT BOIL. Quickly cool in ice water to 110 degrees. Gently stir in 2 Tbsp plain yogurt. Put in jars with lids and inoculate. Do not touch for 5-6 hours. Refrigerate for up to 2 weeks.

Basic Biscuits

2 c. flour
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp cold butter
3/4 c. milk

Mix flour, baking powder and salt together. Using a pastry cutter or fork cut the butter into the flour. Pour the milk in and mix gently with a spatula. Roll out and cut, place biscuits just touching in greased pan. Bake at 425 for 15 minutes or until golden.

Bakery Blueberry Muffins

3 c. flour
1 c. sugar
4 tsp baking powder
3/4 tsp salt
3/4 c. milk
2/3 c. oil
2 eggs
2 c. blueberries

Mix dry ingredients and make well in center. Mix wet ingredients and pour into dry. Fold gently until well incorporated (batter will be very thick). Add blueberries (fresh or frozen) and bake at 400 for 20 minutes until golden brown.

Jan'l's Sweet Potato Waffles

1 1/2 c. sweet potatoes, peeled and cubed
2 c. flour
1 Tbsp baking powder
1/2 tsp salt
6 egg whites at room temperature
1 c. milk
1/4 c. brown sugar
1/4 c. butter, melted
1 Tbsp grated orange rind

Steam sweet potatoes, mash and set aside. Whisk together flour, baking powder, and salt and set aside. In another bowl combine sweet potatoes, milk, sugar, butter, and orange rind. Stir the mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold eggs into batter 1/3 at a time. Batter will be thick. Cook on oiled waffle iron until lightly browned about 5-6 minutes. Serve with pecans and cool whip or maple syrup.

Perfect Pumpkin Muffins

2 c. whole wheat flour
2 tsp baking powder
1/2 cube melted butter
1 tsp cinnamon, allspice, soda
1/2 tsp salt, ginger
1/4 tsp cloves
2 eggs
1 can pumpkin
1/2 c. buttermilk
1 c. sugar

Mix all ingredients until smooth. Bake in muffin tins at 400 for 25 minutes.

Maple Syrup

3 1/2 c. sugar
1/2 c. brown sugar
1 tsp maple flavoring
2 c. water
1 tsp vanilla

Mix all ingredients and heat to boiling. Simmer for 10 minutes. Store in refrigerator.

Grandma Wilson's Buttermilk Syrup

1 c. buttermilk
2 c. sugar
2 cubes butter
2 tsp vanilla
1 tsp baking soda

Add first three ingredients in saucepan and heat to boil. Boil 1 minute and remove from heat. Add vanilla and soda and stir quickly (will grow). Serve hot and refrigerate.

Swedish Pancakes

3 eggs, well beaten
3/4 c. flour
1/2 tsp salt
1 1/4 c. milk
1 Tbsp sugar

Combine eggs and milk. Sift dry ingredients and add to egg mixture. Mix until smooth. Drop by spoonfuls onto hot griddle. Sprinkle with sugar and when it bubbles roll up. No need to turn.

Heath's German Pancakes

6 eggs
1 c. flour
1 cube butter
1/2 tsp salt
1 c. milk

Preheat oven to 450. Melt butter in cake pan. Mix all other ingredients together, pour into butter and bake for 20 minutes.

Apple Muffins

2 c. whole wheat flour
2 Tbsp baking powder
1 c. dark brown sugar
1 cube melted butter
1 c. raisins
1 grated apple or applesauce
1 tsp salt
2 tsp cinnamon
2 c. oats
2 eggs
2 c. milk

Mix all ingredients until batter is smooth. Pour into muffin tins and bake at 400 for 20 minutes. Makes 24 muffins.

Easy Every Morning Pancakes

Whisk together
1 egg, 1 c. milk

Add 4 tsp baking powder, 1/2 tsp salt, 1 c. flour

Let rise for a few minutes and then add 2 heaping Tbsp sugar and 2 Tbsp oil.

Cook on hot griddle. Serve with fruit & yogurt or pecans and maple syrup.