2 C all-purpose flour
1 C Quaker Oats (quick or old fashioned), uncooked
1/4 C + 2 Tbs granulated sugar
1 Tbs baking powder
1/4 tsp salt
1 stick (8 Tbs) chilled but soft butter, cut into slices
3/4 C milk
1 egg, slightly beaten
1 tsp vanilla
1/2 C toasted chopped pecans
2 tsp ground cinnamon

3/4 C powdered sugar
3 to 4 tsp orange juice or milk

1. Preheat oven to 425°F. Spray cookie sheet with cooking spray.

2. In large bowl, combine flour, oats, 1/4 C granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

3. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.

4. In smaller bowl, combine remaining 2 Tbs of sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough; gently stir batter to swirl in cinnamon mixture (Do not blend completely.)

5. Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remover to wire rack; cool 5 minutes.

6. In small bowl, combine powdered sugar and enough orange juice for desired consistency (start with 3 tsp and then add another if it is too thick to drizzle); mix until smooth. Drizzle over top of warm scones. Serve warm.

Banana Blueberry Muffins

YIELD: 12 regular size muffins
Preheat oven to 375°

3 large ripe bananas
3/4 C sugar
1 egg, slightly beaten
1/3 C melted butter
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C flour (I actually like to add another 1/4 C – I think they just bake up a bit nicer)
1 C blueberries (I like to add about another 1/4 C just to be in blueberry heaven!)

* Mash bananas in a large mixing bowl.
* Add sugar and egg.
* Add melted butter.
* Combine dry ingredients and gently stir into to banana mixture.
* Add blueberries and gently stir them in.
* Pour into 12 well-greased muffin cups
* Bake at 375° for 20 minutes or until browned and toothpick comes out clean.

Boston Creme Pancakes

For quick and ease I used my trusty Krusteaz Pancake mix and a 4 oz box of vanilla pudding mix. Then I made the chocolate sauce recipe below.

But I will include recipes for the pancakes, custard and the chocolate sauce.

Fluffy Buttermilk Pancakes:
These are awesome pancakes I use all the time, nice and fluffy. Be warned that the batter will be thick. Sometimes I add a couple Tbs of milk to thin it out.

YIELD: Six 4″ pancakes (I usually triple this recipe to make enough for the family)

1 C flour
2 Tbs baking powder
2 Tbs sugar
1/2 tsp salt
1 egg, beaten
3/4 C buttermilk
2 Tbs salad oil

Sift together flour, baking powder, sugar and salt.

Beat egg in separate bowl, then combine the milk and oil, beating until well blended. Add to dry ingredients, stirring just until flour is moistened and free from lumps.

Pour onto hot griddle and wait until bubbles start to form. You may want to check by slightly lifting edge of pancake to see how brown it is. With this thicker batter, by the time the bubbles pop, it may be too brown.

Vanilla Custard Filling:

3 C milk
1/2 C granulated sugar
3 Tbs cornstarch
4 eggs yolks
2 tsp vanilla

In a separate mixing bowl, beat eggs.

In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute.

Beat a small amount of mixture from the saucepan into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla.

Place waxed paper or plastic wrap on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups.

Chocolate Sauce:

1/4 C unsweetened cocoa powder
1/2 C granulated sugar
2 1/2 Tbs cornstarch
3/4 C milk
4 Tbs butter

In a small sauce pan, mix together cocoa powder and cornstarch.
Then mix in the milk and butter. Heat sauce over low heat, stirring until all ingredients are well blended. Bring to boil over low heat, stirring constantly. Turn down heat and simmer at low heat for 1 minute. Remove from heat and add vanilla, stirring well.

For the purpose of using this sauce for pancakes, you may want the sauce to be a bit more runny, so you may want to add 1 Tbs of milk at a time until you get the thickness desired.


or Meat Gravy and Biscuits


1 lb Ground Beef
1/2 cup chopped onions
1 Tbs Worcestershire Sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (or 2 cloves of fresh garlic, pressed)
4-5 Tbs flour (adjusting to desired thickness)
2 C milk

Brown beef with onions and seasonings. When beef is cooked through, add the flour and mix well with the beef. Add 1 C of milk and blend well with the meat and flour mixture, add remaining milk

Simmer until desired thickness. If it is not thick enough, you can add about another Tbs flour with about  2 Tbs of milk in a small cup and mix well,
gradually add to the gravy, stirring while adding. If gravy is too thick, then just add milk in about 1/2 C amounts until you reach the thickness you want.

Buttermilk Biscuits

These are the best biscuits, everybody like Grandpa’s biscuits!

2 C flour
1 Tbs baking powder
2 tsp sugar
1/2 tsp salt
1/2 cream of tartar
1/2 C shortening (my dad likes to use butter flavored crisco, I like to use butter instead, same amount)
3/4 C buttermilk
1/2 tsp soda

Add soda to the buttermilk and let sit while mixing remaining ingredients.

Mix dry ingredients well. Cut in shortening (or butter) until mixture looks like course meal.

Add milk/soda mixture and mix well.

Knead on floured surface a few times, and roll out in 1/2 inch thickness.

Use cutter to cut biscuits and lay on greased pan (I actually don’t grease my pan and they don’t stick.)

Bake at 450° for 10 minutes, or until golden brown.

Take a biscuit or two, cut them in half and spread a good portion of SOS on top.

Take another biscuit or two slice them open and add some butter and jelly. You are ready for an awesome breakfast!!

Mmmmmm, delicious!!!

Gingerbread Pancakes

Gingerbread Pancakes

2 C all-purpose flour
1/4 C packed brown sugar
1 Tbsp baking powder
3/4 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp nutmeg
Dash dry mustard
1 C dairy sour cream
1 1/4 C milk
1/2 C unsalted butter, melted
1/4 C molasses
2 eggs
1 C chopped pecans (optional)

In a large bowl combine the dry ingredients. Stir well and set aside.
In another bowl whisk together sour cream, milk, melted butter, molasses and eggs to blend thoroughly.
Add the sour cream mixture to the dry ingredients and stir just to combine, being careful not to overbeat (batter will be slightly lumpy.)
Stir pecans if desired.

Pour 1/4 cup of batter onto a hot, lightly greased griddle. Cook over medium heat, flipping over when bubbles develop on the surface and edges are slightly dry

Cook on other side for 2-3 minutes until sides are golden brown.

Serve immediately with maple syrup.
But my favorite is a dollop of whipped cream on top.

Today, I had a little bit of cream cheese glaze left over from the cinnamon roll pancakes (just scroll down to the next recipe) I made,
so I just warmed it up so that I could drizzle it on top of the pancakes. It was perfect!!

** If you don’t want to make the pancake batter from scratch (like I did) then you can use a pancake mix. I used Krusteaz and made the 12-14 pancake amount.
The amount of pancake mix was 2 cups.
So  I added 1 tsp cinnamon,
1/2 tsp ginger
1/4 tsp of cloves.
I added 1/4 cup of molasses, and stirred it in with the water to added to pancake mix so it would blend together easier.

Cinnamon Roll Pancakes

(with Cream Cheese Glaze or Buttermilk Syrup)

Picture borrowed from Recipe Girl

So I am borrowing a picture from Recipe Girl as well as her recipe, and another recipe from Babble, and will refer you to those pages, so they get credit they deserve.

I also have to admit, I went the quick and easy route and used Krusteaz Buttermilk Pancake mix, and it worked really well.

Recipe Girl also has a Gingerbread and a Pumpkin version of this recipe you might be interested in trying out, the gingerbread ones may be calling my name next 😉

I have included her recipe below, but if you click here, you can go to her page and see her pictures that follow the process. It might be helpful on the swirls at least.

* If you think the cream cheese glaze will be a little much, I found another version of cinnamon roll pancakes with a buttermilk syrup on babble, I’ve included their syrup recipe at the bottom of this page, but click here to go to their page if you want.

Cinnamon Roll Pancakes (From Recipe Girl) Yield: 4 servings (4 pancakes) Prep Time: 25 min Cook Time: 10 min An absolutely decadent morning treat…

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.

*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

For another twist try this buttermilk syrup instead from babble:

Buttermilk Syrup (From Babble)
4 tablespoons butter
1/4 cup sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda

In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occassionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

Bacon Tomato Mushroom Quiche

I love quiche!  I haven’t made it in many years, so I thought this would be the perfect time.  We have a great little cafe in town that makes an awesome quiche and I wanted to try making a similar one — I think it turned out mighty delicious.

The nice thing about quiche is you can put almost anything in it and it will be pretty tasty, so play around with the add-ins.

Bacon Tomato Mushroom Quiche

10″ deep dish frozen pie crust

2 C half and half

4 eggs

1/4 tsp salt

1/8 tsp nutmeg

1/2 tsp pepper

1/4 C motzarella cheese

1/4 C Ramono cheese

1/4 C cheddar

2 T Real Bacon Bits

1/4 C tomato (seeded and diced)

1/4 C mushroom (sliced)


1.  Preheat oven to 425

2.  Put tomato, bacon, mushroom, and all cheeses in the bottom of the pie crust.

3.  In a mixing bowl, whisk eggs, milk, and seasonings together.

4.  Pour egg mixture over the ingredients in the pie crust.

5.  Bake for 15 minutes, then reduce heat to 350 and bake for 25 minutes.  Let quiche cool for 10 minutes before cutting.

Breakfast Casserole Muffin

Okay, my picture isn’t the best but these little guys are really delicious! I  will add this to our “Back to School” section.

Breakfast Casserole Muffins

• 4 large eggs
• 1/4 C half-and-half (or sour cream, or just milk is fine)
• 1/2 tsp salt
• 1/4 tsp ground mustard
• 1/8 tsp garlic powder
• Season Salt
• Ore-Ida frozen potatoes O’brien with green peppers and onions (or any other type of potatoes)
• Assorted mix-ins (shredded cheese, diced vegetables, bacon bits, chopped ham or cooked sausage)

Preheat oven to 350° and coat a 6 cup muffin pan with non-stick cooking spray.

Take a handful or two of the potatoes and put it into the bottom of the muffin cups, sprinkle with season salt.

Whisk together the eggs, half-and-half (or sour cream or milk), salt, garlic powder, ground mustard. pour over potatoes, add whatever mix-in’s (bacon, ham, etc) and top with cheese.

I put this in the fridge over night and baked for breakfast on school mornings.

Bake for 15 minutes. Check to see if egg is cooked all the way through, if not leave in the oven a couple of more minutes.

Yummy Blueberry Buckle!!

Okay, I know what a blueberry is, but what is a “buckle?” Well . . .  a buckle is an old-fashioned, single-layer cake with a streusel-type topping. The batter is quite dense. As the cake bakes, the batter sinks to the bottom of the pan, which makes the streusel buckle on top.

Blueberry Buckle

Prep Time: 15 minutes Bake time: 45 – 50 minutes

Preheat oven to 350°  Prepare (grease and flour) 9″ square pan.

1/2 C Sugar 1/4 C Softened Butter 1 Egg, beaten 1/2 C Milk 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 2 1/2 C Fresh Blueberries

Mix together sugar, butter and egg. Stir in the milk. Sift together flour, baking powder and salt (although I don’t sift, I just stir them together and it turns out just fine.) Stir into batter, mix well. You will think that you have made a mistake at this point because the batter will be really thick and stiff. But don’t worry it will be fine. Carefully blend in blueberries (again the batter is so thick you almost smash the blueberries.) Spread batter into greased and floured 9″ square pan.

In a separate bowl blend together:

1/2 C sugar 1/3 C Flour 1/2 tsp Cinnamon 1/4 C softed butter

Mix together well and sprinkle over top of batter.  Bake at 350° for 45 – 50 minutes, or until toothpick comes out clean.

I have made muffins with this recipe, just cut down the cooking time to about half. I would start with about 12 minutes and check it and add more time as needed.

••I made this recipe while we were up in Beaver Creek this weekend, which is about 8,100 feet altitude/elevation and had no problem with it failing. This is even after I mixed it all up with twice the amount of butter, and putting it in the pan and then realizing I had forgotten the eggs. So I had to scoop it all out of the pan, add the eggs to it and put it back into the pan. (I made 2 1/2 times the recipe which meant I would need 2 1/2 eggs.) Needless to say I used 3 eggs and added it in to that really thick batter (ewww! It was really messy, I kind of had to use my hands and somewhat kneed it together) – but that extra egg is probably why it didn’t fail!

It was delicious!!! You would not have been able to tell I completely screwed up the recipe!!

FYI: If you want to double the recipe I use a 9″X13″ pan (which fills the pan nicely making a fairly tall cake). For this weekend I bought a bigger pan because I added another half to the recipe and I knew that a 9″x13″ pan would be too full. I used a 10″x15″ pan that worked out nicely.

Another view of my awesome Blueberry Buckle!


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