• 3/4 cup (3 3/4 ounces) all-purpose flour
• 5 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup yogurt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 4 tablespoons (2 ounces) unsalted butter
• 1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
• Powdered sugar for dusting

Directions

1. Adjust rack to upper middle position and preheat oven to 500°F. Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.
2. Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in 10-inch non-stick oven-safe skillet over medium heat until melted. Increase heat to medium high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.
3. Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
4. Cool pan on wire rack for 5 minutes, then carefully invert pancake onto serving plate. Dust with powdered sugar and serve.

For the yogurt starter I buy a container of plain yogurt, portion it out in ice cube trays, freeze and save for when making yogurt.

1. Remove 2 frozen yogurt cubes and let thaw at room temperature while getting everything going. One can also microwave on low power to thaw, do not heat at high temperture or the culture could die.

2. Heat 4 cups of milk to 185 degrees over medium heat, whisking frequently to prevent scalding.

3. At 185 degrees, remove from heat and add 1/3 cup dry milk, about 3 T white sugar or other sweetener to taste, and 1 tsp vanilla. Whisk well to combine.

4. Let sit until the temperature is between 95-105 degrees.

5. Add the yogurt culture and whisk well. Pour into yogurt containers and let incubate for 6-9 hours.

6. Refrigerate and enjoy!

1/2 tsp cinnamon

1/2 tsp baking soda

1/8 tsp salt

2 T butter, melted

1 T honey

3 T finely chopped dried fruit

2 T unsweetened finely shredded coconut

1 cup water

Preheat oven to 400 degrees. Line a baking sheet with foil and grease.

Put oats, cinnamon, baking soda, and salt into a mixing bowl. Make a well in the center and add the butter and honey. Combine until oats are coated. Mix in fruit and coconut. Heat 1 cup water until very hot but not boiling. Stir in water by tablespoonfuls until mixture becomes sticky dough. (I think I used about 1/2 cup the first time)

Scoop and drop on prepared baking sheet. With wet fingertips, shape dough into 2-inch rounded, flat oatcakes. Bake for 15 minutes, or until the edges turn golden brown and the oatcakes are firm and not sticky. Remove to wire rack and cool.

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

1/2 tsp vanilla

1/2 tsp kosher salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs (room temp)

1 1/4 cup blueberries

Raw sugar for sprinkling

Preheat oven to 375 degrees. In a bowl, sift together the flour, baking powder, and soda. Reserve 1/4 cup of dry ingredients for coating the blueberries later.

In another bowl, mix together the sour cream, buttermilk, vanilla, and salt. Set the wet ingredients aside.

In a mixer, combine the butter and sugar and mix on med-high speed with the paddle attachment until pale and well whipped, about 3 minutes. Turn the mixer down to medium and add the eggs one at a time, allowing each egg to be completely incorporated before the next addition. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating wet and dry and ending with dry. Do not overmix.

Put the blueberries in a small bowl and toss them with the reserved 1/4 cup of dry ingredients to coat the berries. Fold into the batter.

Put in muffin tin, sprinkle with sugar and bake 23-25 minutes, rotating the pan halfway. Cool in tin 10 minutes before removing muffins.

1 T baking powder

1/2 teaspoon salt

1/4 cup shortening

3/4 cups milk

oven: 450

Cut shortening into dry ingredients. add milk and mix. Knead about 10 times, then roll out and cut into rounds. Place close together on baking sheet and bake for 12-15 minutes until brown.

1/2 tsp vanilla
1/2 cup ice

Combine all ingredients in a blender, and blend until smooth.

• 2 cups rolled oats (not quick oats)
• 1⁄2 cup toasted and chopped walnut pieces
• 1⁄3 cup natural cane sugar or maple syrup, plus more for serving
• 1 teaspoon aluminum free baking powder
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon fine-grain sea salt
• 2 cups Organic Valley Omega-3 Milk
• 1 large Organic Valley egg
• 3 tablespoons Organic Valley unsalted butter, slightly melted
• 2 teaspoons pure vanilla extract
• 2 ripe bananas, cut into 1/2 inch pieces
• 1 1⁄2 cups huckleberries, blueberries, or mixed berries (great with late summer raspberries!)

INGREDIENTS

• 1tablespoon unsalted butter , melted, for pan
• Cinnamon-Sugar Filling
• 3/4cup dark brown sugar (packed, 5 1/4 ounces)
• 1/4cup granulated sugar (1 3/4 ounces)
• 2teaspoons ground cinnamon
• 1/8teaspoon ground cloves
• 1/8teaspoon table salt
• 1tablespoon unsalted butter , melted
• Biscuit Dough
• 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
• 2tablespoons granulated sugar
• 1 1/4teaspoons baking powder
• 1/2teaspoon baking soda
• 1/2teaspoon table salt
• 1 1/4cups buttermilk
• 6tablespoons unsalted butter , melted
• Icing
• 2tablespoons cream cheese , softened
• 2tablespoons buttermilk
• 1cup confectioners’ sugar (4 ounces)

INSTRUCTIONS

1. 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.

2. 2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.

3. 3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

4. 4. Pat dough with hands into 12 by 9-inch rectangle. Following illustrations below, fill, roll, cut, and arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.

5. 5. To make icing and finish buns: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.

3 slices thick-cut bacon, cut into 1-inch pieces

1 cup (1-inch diced) unpeeled Yukon Gold potatoes

salt and pepper

5 eggs

3 T milk

1 T butter

I T fresh chopped chives

Preheat oven to 350 degrees

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. (I use a cast iron.) Add the bacon and cook for 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in a pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8-10 minutes (this took longer for me, probably 20 minutes), until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/4 tsp salt, and 1/4 tsp pepper together with a fork. After the potatoes are removed., pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a platter and serve hot.

1/2 cup sugar

1 T baking powder

1 1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp baking soda

1/4 tsp salt

1/3 cup light brown sugar

2/3 cup vegetable oil

2 eggs

3/4 cup milk

1 tsp vanilla extract

1 cup shredded carrots (about 3, peeled and trimmed)

1/2 cup shredded sweetened coconut

1/3 cup moist, plump currants or raisins

1/3 cup pecans or walnuts, toasted, cooled and chopped

Preheat oven to 375. Grease muffin tin and place muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large measuring cup whisk the oil, eggs, milk and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. There can be a few lumps. Stir in the carrots, coconut, currants and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing the muffins.

Directions

Preheat oven to 250 degrees and oil a 9×13-inch baking pan. Warm the condensed milk on stove or microwave. Mi all other ingredients together and add the warmed milk, using a rubber spatula to fold and distribute. Spread the mixture into the oiled pan and press down firmly to make the surface even. Bake 1 hour, remove, and after about 15 minutes, cut into four across and four down, to make 16 chunky bars. Let cool completely. I store mine in the frig.

To vary the flavor of the batter, add three-quarters of a teaspoon of ground cinnamon or one-half teaspoon of ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.

Ingredients

Instructions

1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.

1/4 cup brown sugar and more for sprinkling

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

5 T butter, cut into 1/2 inch pieces

1 cup sour cream

1/2 cup toasted, coursely chopped hazelnuts

1/2 cup chopped dried apricots

1 tsp vanilla

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Stir together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles course meal. Stir in the sour cream, hazelnuts, apricots and vanilla until a cohesive dough forms. Turn the dough out onto a lightly floured surface and gently knead until smooth, about 10 turns. Flatten the dough into an 8-inch round and cut into 8 wedges. Set the wedges on the baking sheet and sprinkly lightly with brown sugar. Bake the scones until nicely puffed and golden, about 20 minutes.

1/2 cup chopped red onion

1 1/2 cup sliced mushrooms

1 red pepper, roasted and chopped

2 T balsamic vinegar

1/2 bunch spinach

1/4 cup plus 2 T chopped basil, divided

salt & pepper

6 eggs

1/2 cup parmesan cheese

1 cup crumbled feta cheese

3/4 cup chopped tomatoes, drained

Heat oil in nonstick ovenproof skillet over medium heat. Add the onion and saute until tender, about 8 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes. Stir in the chopped red pepper, followed by the vinegar, stirring to scrape brown bits from pan. Cook until vinegar evaporates, about 2 minutes. Add spinach and stir until fully wilted, 2-3 minutes. Stir in 1/4 cup basil with salt and pepper to taste.

In a medium bowl, whisk together eggs, parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Pour the eggs over the hot veggies in the skillet and gently stir for a few seconds to combine. Reduce the heat to med-low and cook without further stirring until the eggs are set on the bottom, 5-8 minutes. Preheat broiler.

Sprinkle the feta cheese over the frittata and broil until cheese melts and begins to brown, 2-4 minutes. Remove from oven, sprinkle with tomatoes and remaining 2 T basil and serve.

3 T Butter as needed

1 cup whole-wheat flour

2/3 cup buckwheat flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon ground coriander or cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 large eggs, separated

2 cups milk.

1. Melt 3 tablespoons butter. In a large bowl combine flours, sugar, baking powder, spices and salt.

2. Beat egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat. In separate bowl beat milk, yolks and melted butter until foamy, a couple of minutes. Add milk mixture to flour mixture and give a couple of good stirs, but do not overmix. Fold in egg whites and stir until batter is just evenly colored and relatively smooth; it’s O.K. if there are some lumps.

3. Heat a large skillet (preferably cast iron) or griddle over medium heat until a few drops of water dance on its surface. Add butter as needed (or use a thin film of neutral oil, like grapeseed or corn). When skillet is hot, spoon batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes. Cook until well colored on other side, another minute or two more. Serve or keep in warm oven for a few minutes.

Yield: At least 6 servings.

Stir-ins: 1/2 cup cornmeal, rolled oats or oat or wheat bran in place of 1/2 cup of either flour; or add 2 tablespoons ground flaxseed; or add up to 1/2 cup cooked grain like quinoa, brown rice or millet. (The flour in this recipe can be all whole-wheat or all buckwheat.)

Lighter cakes: Use 2/3 cup white flour in place of 2/3 cup of the whole-wheat flour. This makes separating the eggs optional.

Savory cakes: Omit sugar and increase salt to 1 teaspoon; replace cinnamon with cumin. Serve like bread with soups or stews.

Serve with: Syrup and butter, crème fraîche, jam, caramelized apples or dried or fresh fruit compote.

1 C Irish, Scottish, or other steel-cut oats

Bring 4 C water to a boil in a medium saucepan; add salt. Turn off heat, stir in oats; cover and let stand overnight.

Place pan of soaked oatmeal over med-low heat; cook, stirring occasionally, until creamy and heated through, 8-10 minutes. Serve hot with desired toppings.

Warm sugar and honey to combine in microwave. Add dry milk, peanut butter, and
pour over cereal and raisins. Press into 8×8 pyrex pan. Let cool to room
temperature, and cut into bars.

PREPARATION:

Preheat oven to 375 degrees Farenheit. Mix all ingredients together and pour into 13 x 9 inch buttered pan.

Bake at 375 degrees for 25 minutes.