Sunshine Pancake Mix

This is my favorite pancake recipe and now it is even better...because it is a mix. It is a family recipe that I am happy to share!


Ingredients:
12 c. flour
4 c. powdered sugar
2 ¼ c. powdered milk
½ c. baking powder
2 T. baking soda
1 ½ t. salt





Mix together and store in large tupperware or ice cream bucket.

Directions:
For every 1½ (to 1¾) cup dry mix add:
2 T. melted butter
1 egg
1 c. water

Mix until just combined.

French Toast Casserole

This was our Christmas morning breakfast...and it was perfect. Prepared the night before. Popped in the oven morning of. Ready to be devoured as soon as presents were open.

Lucky for me I had some homemade Challah bread - - we enjoy eating it with clam chowder on Christmas Eve. You can find the recipe here if you want. It is delicious!

French Toast Casserole

Adapted from Virginia Willis’ “Bon Appetit, Y’all”

In a perfect world, you’ll be able to find brioche or challah for this recipe, but if your world isn’t so perfect, go with what you can get your hands on – French bread, country loaf, Texas toast, even cinnamon-raisin bread.

Serves 8

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup firmly packed light brown sugar ( I thought this was a lot of brown sugar - you could definitely go with less!)
  
• 1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
• 8 large eggs, lightly beaten
• 1 cup whole milk
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt
• 1/2 cup chopped pecans
• Accompaniments: confectioners’ sugar; sorghum, cane or maple syrup

1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
2. Arrange the bread slices in the dish. (It’s fine if they overlap.)
3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
4. Top the bread slices evenly with the pecans.
5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.
6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.

(as found on Ezra Pound Cake.com)

Orange Rolls

This is totally not my recipe and although I do love a good orange roll, I have to admit that I have never made orange rolls before in my life. This recipe will absolutely be made many more times in the very near future! These were fabulous. AND, they were still really yummy and quite fresh tasting even two days later, which I am VERY picky about. Of course, nothing beats an orange roll right off the pan out of the oven, but just know that they store quite well for a few days.

Orange Sweet Rolls

*Makes 12 rolls/twists

Dough:

¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)

6 tablespoons butter, melted and cooled

3 large eggs

4 ¼ cups (21 ¼ ounces) flour

¼ cup (1 ¾ ounces) sugar

2 ¼ teaspoons instant yeast

1 ¼ teaspoons salt

Orange Filling:

1/2 cup softened butter

1 cup sugar

2 tablespoons freshly squeezed orange juice

Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange rind/zest reserved from the filling above

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my roul’pat for this step--ya'll need one of these babies!) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using dental floss, slice the log into 12 evenly sized rolls, more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls. (I used a brush and brushed it over the entire roll instead of just drizzling it)

Grasping each side, gently stretch the roll…

…and twist it before placing on the baking sheet.
Place the rolls about an inch to two inches apart. Bake and devour!

Recipe Source: {My Kitchen Cafe}

Whole Wheat Buttermilk Pancakes

When my husband isn't around for dinner, you better believe I make breakfast for dinner - usually pancakes. Why? Because my kids devour them. I like to try new recipes to switch things up a little and this week, I tried this one from Our Best Bites.com. It was good. They are healthier than many options, but didn't taste like "healthy overload" (if you know what I mean.) Yum yum.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

{As found on Our Best Bites.com}

Ultimate Oatmeal

And yes it is ultimate indeed! It is a little more time consuming than just regular oatmeal but trust me, it is well worth it.

Ultimate Oatmeal

3 C. water

1 C. 1% milk (do not use skim milk here)

1 Tbs. unsalted butter

1 C. steel-cut oats

1/4 tsp. salt

1. Bring water and milk to a simmer in large saucepan over medium heat. Meanwhile, melt the butter in a 12-inch skillet over medium heat, then add the oats and toast, stirring constantly, until golden and fragrant, 1 1/2 to 2 minutes. 

2. Stir the toasted oats into the simmering liquid, reduce the heat to medium-low, and simmer gently until the mixture is very thick, about 20 minutes. 

3. Stir in the salt and continue to simmer, stirring occasionally, until almost all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes longer. Let the oatmeal stand for 5 minutes before serving.

Variations:

Ultimate oatmeal with cranberries and walnuts

Add 1/3 c. dried cranberries, 1/4 c. toasted walnuts, chopped, 1/4 c. packed light brown sugar, and 1/4 teaspoon ground cinnamon with the salt.

Ultimate oatmeal with apple cinnamon and raisins

Use a sweet cooking apple here such as Fuji, Jonagold, Pink Lady, Jonathan, or Macoun.

Add 1 peeled and grated sweet apple, 1/3 c. raisins, 1/4 c. maple syrup, and 1/4 teaspoon ground cinnamon with the salt.

Ultimate oatmeal with bananas

Add 2 mashed bananas and 1/4 C. packed light brown sugar with the salt. 

Recipe Source {America's Test Kitchen}

Orange Rolls

These Orange Rolls? Amazing. I shared them with family and they couldn't stop raving. So so yummy.

The only thing to work on for next time - when rolling them up, lots of the filling oozed out making an ooey gooey mess. But still amazingly delicious.

Orange Rolls
1 recipe dinner rolls (below)
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Follow directions below for dinner rolls. Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices.

Twist and stretch each slice, then place on a well-greased baking sheet (the “twist and stretch” may be confusing but all you do is take the cinnamon-roll like circle you just cut from the log and stretch it while twisting it into a figure-8…if that is not your thing than by all means bake them cinnamon-roll style and they will still be very delicious and pretty). Let rise away from draft until dough doubles. Bake at 350 for about 20 minutes. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with orange glaze: Mix together 1 1/2 cups powdered sugar, 3 T. freshly squeezed orange juice and 1/2 tsp. Grated orange rind.

Lion House Dinner Rolls
2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until about triple in size.

Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.

{From Mel's Kitchen Cafe}

Banana Muffins

For lunch today, we had grapes and banana muffins. And of course big glasses of milk.

I threw a few chocolate chips in the batter to liven things up but the flavor of the muffins was delicious either way.
**Healthy option: I have substituted whole-wheat flour for flour and buttermilk for half the oil with delicious results!**

Banana Muffins

3 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 Tbsp pure vanilla extract

3-4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.

Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana.

Add the dry ingredients and stir just until blended. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.

Transfer the muffins to a rack and cool slightly.

{Recipe from Rookie Cookie}

Bagels

OK, you might just want to stop what you're doing right now and go make these! Seriously! I've always been a little intimidated at the thought of 'making bagels' but when I came across a recipe I thought I might be able to handle, I decided I'd take the challenge. I even changed the recipe around a bit and they still turned out fabulous! No, seriously. Go make them and then tell me how you liked them!

Ingredients:

1 1/8 C. warm water (110 degrees)

1.5 tsp. salt

2 Tbs. sugar

3 C. bread flour

2 1/4 tsp. active dry yeast

1.5 tsp. ground cinnamon

3 Quarts boiling water

3 Tbs. sugar

1 Tbs cornmeal

2 Tbs. melted butter (or 1 egg white)

1/3 C. sugar

1 Tbs + 1 tsp. ground cinnamon

Directions:

Combine warm water, yeast and 2 Tbs. sugar in mixer and let sit for about five minutes. Add flour, cinnamon, and salt and mix until good dough consistancy.

Turn dough out onto a roul'pat if you have one-if you don't...you NEED one! (or floured surface). Divide dough into eight equal parts (yes, I have a scale because I'm ocd so I got them pretty equal, but it doesn't really matter). Roll each piece into a small ball. Flatten the balls and poke a hole in the middle and twirl the dough around your finger to enlarge the hole. Cover bagels with a clean cloth and let sit for about 30 minutes.

While bagels are sitting, bring the 3 quarts water to boil. Stir in 3 Tbs. sugar and prepare your pan.

I baked my bagles on a silpat and perforated baking sheet (without cornmeal). If you have these items, use them! If you don't, then sprinkle cornmeal on an ungreased baking sheet. Transfer bagels to boiling water. Boil for 1 minute on each side. Drain breafly on a clean towl. Arrange boiled bagels on baking sheet. With baking brush, brush the tops of each bagel and top with preffered topping. I used cinnamon sugar. I actually coated with butter and then dropped each bagel in the cinnamon sugar mixture to cover completely.

Bake in a preheated 375 degree oven for 20-25 minutes, until well browned.

Other alternative toppings:

Honey Wheat: Use honey instead of sugar (omit the cinnamon), and use 2 c. whole wheat flour and 1 C. all purpose flour. Top with Oats.

Poppyseeds

Dry Onions

Add 1/2 C. cheese (Agiago, or Parm, or other) to dough and then sprinkle on top as well.

Pumpkin Cinnamon Rolls

Confession: I made these cinnamon rolls way back in...November. And I'm just now getting around to posting it. I don't want to lose this recipe because, believe me when Fall rolls around again I WILL be making more. Many more.

My friend Jessica entered this delicious recipe in a contest for Utah Valley Magazine and won. Try them and you will see why.




Pumpkin Cinnamon Rolls
original recipe by Jessica CrApo


DOUGH:
1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

FILLING:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

DIRECTIONS:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

German Pancakes

My first enrichment activity here in Canada we did a little menu planning. We were trying to brainstorm easy breakfasts and I, of course, suggested German Pancakes because our family eats them...oh...a couple times a week.

The other sisters looked at me like I was crazy: What kind of pancakes?

I thought they were joking. These babies are a STAPLE meal.



German Pancakes (or Hootenanny's)

1/4 cup butter
1 cup flour
1 cup milk
6 eggs
pinch of salt

Turn oven on to 400. Put butter in 9x13 pan and stick in the oven until melted. Meanwhile, mix all ingredients together (either in blender or by hand with a whisk). Mix until smooth. Dump into the pan and let cook for 25-30 minutes, or until lightly browned and puffed up.

Enjoy with syrup and powdered sugar.

Triple Berry Muffins

I have a really great extended family full of amazing cooks. My uncles are no exception. This is a recipe that my Uncle Bruce gave me and they are oh-so good. The ultimate test was when he fed them to his own children, who are some of the pickiest eaters I know, and they all gobbled them up.

I love that this uses the Costco Triple Berry mix, which I love. I used whole wheat flour and they turned out scrumptious; very crumbly, but yummy.

Triple Berry Muffins

3 cups all-purpose flour
1 1/2 cups sugar
4 1/2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
1 cup butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries
OR 2 cups Costco triple berries, thawed and lightly chopped

Directions:
Mix all dry ingredients together. Lightly beat eggs, butter and milk, then add to dry ingredients. Mix until just combined. Chop fruit - pieces shouldn't be too large and fold into batter. Bake at 375 for 20 minutes, or until a toothpick comes out clean.

{From Uncle B.}

Waffles

I'll admit it. Sometimes, we have breakfast for dinner. Like when I haven't gone to the grocery store yet. Or I don't have any time. Or we just feel like it. Like...tonight.

This is my favorite waffle recipe. And it sure hit the spot tonight with some homemade strawberry-rhubarb syrup.




WAFFLES
2 eggs, separated
2 cups flour
2 cups milk
1 TB baking powder
1/2 tsp salt
1/3 cup oil

Whip the egg whites until stiff. Set aside. Mix all other ingredients together. Beat on low until moistened then mix on medium until smooth. By hand, fold in egg whites gently. Cook on waffle iron.

Bran Muffins

I can't believe I haven't posted this recipe yet. Family favorite. We make it ALL the time.

The thing about it is...it makes a ton. But the wonderful part is that you can have fresh baked muffins for breakfast for a long time.

Bran Muffins

2 cups Bran Flakes (in the cereal aisle)
4 cups bran buds (in the cereal aisle)
2 cups boiling water
4 eggs
1 cup shortening
2 1/2 cup sugar
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt

In a very large bowl combine cereals and boiling water (You can do any combination of bran flakes and buds, just as long as it is 6 cups worth). Mix until it is the texture you like. I like really smooth muffins (no bran chunks) so I mix for awhile, making sure to mash out any chunks. Let stand.

In another bowl combine eggs, shortening, sugar, and buttermilk. Mix and add to bran mixture. Don't worry if the shortening still looks chunky (sort of like cottage cheese). That's ok.

Add flour, salt, soda, and stir into bran mixture.

Bake in greased muffin pans at 375 for 20-25 minutes.

You can refrigerate the batter for up to 7 weeks in covered containers. Put saran wrap directly on batter to keep from discoloring.

Lemon Muffins

I just noticed my last three posts have all had a citrus-y ingredient. So I'm a bit obsessed...

This one is a favorite of mine. My mom made these growing up and they would be inhaled before they had even cooled down. They are best hot out of the oven.

Lemon Muffins

1/2 cup butter
1/2 cup sugar
2 eggs, separated
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup fresh lemon juice
2 tsp lemon rind (optional)
additional sugar for topping

Cream butter and sugar until smooth. Stir in egg yolks and beat until light.

Mix flour, baking powder, and baking soda. Add to creamed mixture alternately with lemon juice.

Beat egg whites until stiff. Fold into muffin mixture along with lemon rind, mixing just until ingredients are blended.

Fill greased muffin tins about 3/4 full. Sprinkle each muffin with a bit of sugar if desired. Bake at 375 for 20-25 minutes or until muffins are golden.

Grrrrnola

One of my favorite things for breakfast is yogurt and granola. Love love love. I was spoiled growing up with my mom's homemade granola so store-bought just doesn't do it for me. So I made some this weekend and I think Ryan has already eaten a bowl for every meal. Yummy and good for you? Doesn't get much better than that.

Granola

6-8 cups rolled oats
1/2-1 cup wheat germ
1 cup unsweetened coconut
1/4 cup sesame seeds
1/2 cup raw sunflower seeds
1/2 cup almonds
1/2 cup raw pumpkin seeds
1/2 cup canola oil
1 cup honey
1 Tbsp vanilla
1 cup raisins / Craisins

Mix honey, oil, and vanilla together. Mix all other ingredients (except raisin/Craisins) together and add honey mixture. Stir. Spread on sprayed cookie sheets. Cook at 275 for 30 minutes, stirring pans every ten minutes and switching pans from top to bottom of oven every ten minutes. Add raisins/Craisins. Let cool. Store in airtight containers (ice cream bucket works great!).

I found all the raw ingredients at my local grocery store in the bulk section, but if you are having trouble finding anything try a health food store.

Blueberry Muffins

Well, to celebrate New Years...Gary and I stayed home, watched the crazy stunts on ESPN, drank Bubbly, worked on a puzzle, jumped on bubble wrap, you get it. After all the festivities, I decided to make blueberry muffins for a little New Years day early breakfast (since we were no where done working on our puzzle!) We both really really liked them so I thought I would share them. (Got them online)

Ingredients:

3 1/4 C. Flour

1 1/2 C. sugar

1 tsp. Salt

4 tsp. Baking Powder

1 tsp. Baking Soda

Rind of 1 lemon

2 Eggs

2 C. Buttermilk

1/2 C. Vegetable Oil

2 C. Frozen Blueberries

1/2 C. Pecans, chopped (optional)

Decorating Sugar

Line the muffin tins with paper liners and spray. Combine dry ingredients (flour, sugar, salt, baking powder and baking soda) into large bowl. Add lemon rind and pecans.

In a separate bowl, whisk the eggs, buttermilk, and oil until combined. Add this to the flour mixture and stir until the batter is just combined. Gently fold in the blueberries and distribute as evenly as possible. It is important that you don't stir the batter too much or the muffins will be tough.

Spoon the batter into the prepared muffin pans, filling each up to the brim (NOT, I did this with my first batch NOT so good...try about 3/4 full). I sprinkled each muffin with some decorating sugar (maybe about 1/2 teaspoon). Bake in oven preheated to 375 for 23-25 minutes or until brown. Cool for about 10 minutes in the muffin pan then remove the muffins and DEVOUR! :) I don't like blueberries, so I did my first batch with blueberries and the second batch with blueberries.

Buttermilk Pancakes

Ya'll HAVE to try these babies! No seriously. It's 11:38 pm on a Friday night and I'm posting this recipe because they were THAT good! We just had a little pancake party here with some friends tonight and we tried this new recipe that I got out of an Elementary School Fund Raiser Recipe Book I bought... ok enough talking already, here is the recipe go make it!

BUTTERMILK RECIPE

3 Eggs

1 2/3 Buttermilk

1 tsp. Baking Soda

1 1/2 C. Flour

1 Tbs. Sugar

1 tsp. Baking Powder

1/2 tsp. salt

3 Tbs. Soft Butter

Separate egg yolks from whites. Beat egg whites until fluffy (I beat them until they were almost to the point of stiff peak). Beat yolks (I just did the rest of this in a bowl with a whisk), then add buttermilk and baking soda. Mix together. Add remaining ingredients and mix. Fold in egg whites. Cook on griddle until light brown. - And then don't forget to call me to thank me for the BEST Pancake recipe EVER!

Buttermilk Syrup

This is a recipe from my Aunt Colleen. Trust me, I've tried a few different recipes and this one is by far the best one!!

1 C. Sugar

1/2 C. Buttermilk

1/2 C. Butter

1/4 tsp. Baking Soda

1 tsp. Vanilla

Over medium heat, melt butter and sugar. Once melted, add buttermilk. When it begins to boil, remove from heat and add rest of ingredients. Stir and enjoy!

Monster Cinnamon Rolls

This recipe is amazing - nothing like a fresh baked cinnamon roll!

• Monster Cinnamon rolls
• ¾ cup unsalted butter
• 1 cup milk
• ¾ cup sugar
• 1 ¼ teaspoons salt
• 7 ½ tbsp yeast
• ½ cup warm water
• 5 large eggs
• 8 ½-9 ½ cup all purpose white flour
• 2 cups brown sugar, firmly packed
• ⅓-½ cup butter, softened
• 1 ½ tablespoons cinnamon
• ½ pound cream cheese, softened
• ¼ cup whipping cream
• 1 teaspoon vanilla
• 3-4 cups powdered sugar

For the dough, heat the butter with the milk, 3/4 cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl (I use the Bosch) sprinkle some flour over the milk and water, then sprinkle the yeast on top. Mix. Add the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough, until the sides of the mixing bowl are clean. Knead approximately 5-7 minutes. Place the dough in a very large, oiled bowl, turn to oil the top and allow to rise, covered loosely with a towel, in a warm place until doubled in bulk, about 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches.

Spread the softened butter on the dough and sprinkle the brown sugar and cinnamon on top. Roll up lengthwise and cut to make 12-18 rolls. Cover loosely with a towel and allow to rise until doubled in bulk, about 1 hour.
Preheat the oven to 350. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on racks.
For the frosting, beat the cream cheese, cream and vanilla until well combined. Add the powdered sugar and beat until smooth and soft, not stiff. Frost the cooled rolls and serve immediately.

I usually double the recipe, but it makes tons. But you could freeze them too!