Caramel Syrup

The kids wanted waffles, and I was out of cream, so I couldn't make their favorite Dutch honey topping, so I texted Mom for her caramel syrup recipe. She got back to me quickly, so I was able to whip it up in time.
Note: This foams up a lot! So use a large pot even though it makes about 2 cups of syrup. It almost boiled over in my 4 quart pot.

3/4 c. butter
1 1/2 c. sugar
2 Tbsp corn syrup
3/4 c. buttermilk
1 tsp baking soda
2 tsp vanilla

In a large pot mix all but the vanilla. Bring to a boil. Stir occasionally. Boil for 7 minutes. It will foam up.
Remove from heat and stir in vanilla.

Pretty simple, and delicious!

Pumpkin waffles

We cooked up some pumpkin yesterday, and had about a cup leftover, so I made this for breakfast.  Everyone liked them. Delicious!
Pumpkin Waffles
from Smitten Kitchen

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar 
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  2 teaspoons ground cinnamon
•  1 teaspoon ground ginger
•  1/4 teaspoon ground cloves
•  4 large eggs, separated
•  2 cups well-shaken buttermilk
•  1 cup canned solid-pack pumpkin
•  3/4 stick (6 tablespoons) unsalted butter, melted
•  Vegetable oil for brushing waffle iron or cooking spray

Directions

1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
3. Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Easy Cream Cheese Danish

This is what I made for Father's Day Breakfast.  I don't make it very often and soon you'll see why.  It takes about an hour, which I don't usually have time for in the morning, and it's very rich and heavy on the calories.  This is another great recipe from Jamie Cooks It Up!

Easy Cream Cheese Danish

Dough:

1 1/2 C warm water

2 T sugar

1 T yeast (I use active dry)

1 t salt

3 1/2- 4 C flour

2 T melted butter

Filling:

1 -8 oz package cream cheese softened

3/4 C sugar

1 egg

1 t vanilla

dash salt

1 C raspberry, mixed berry, or strawberry jam

Glaze:

1 1/2 C powdered sugar

1/4 t vanilla

2 T milk

1 T butter

The Dough
1. Mix the water sugar, sugar and yeast in the bottom of your Kitchen Aid, or mixing bowl. Let it sit for 5 minutes until nice and bubbly.
2. Add the salt and the flour 1 C at a time while mixing  until the dough scrapes the edges of the bowl clean. When all of the flour is added mix on high for 5 minutes.
3. Pour the 2 T of butter into the bottom of a large jelly roll pan or cookie sheet. Spread it all around to cover the pan. Set the dough on the buttered pan and let it rest for 5 minutes.  Your dough will be hard to handle unless it rests.
4. Press the dough out to the corners of the pan.

The Filling
1. In a small mixing bowl mix the softened cream cheese, sugar, vanilla, egg and salt together. Mix on high for about 2 minutes or until all ingredients are smoothly incorporated.
2. Spoon the cream cheese filling onto the dough and spread it around to cover the dough with a knife.
3. Warm your jam up in the microwave for about 30 seconds. This will make it easier to spread. Spoon it onto the cream cheese filling in little globs.
4. Run a knife or spoon through the cream cheese filling and jam to make a marble like pattern.
5. With a pizza cutter cut the dough into 12 large (5 inches or so) squares. Then cut each square in half diagonally to make 24 triangles.
6. Let the dough rest and rise for about 10 minutes. You don't want it to rise very much. It should only rise up to be even with the rim of the pan. Just watch it carefully then  bake it when it reaches the rim of the jelly roll pan. Bake at 350 for about 20 minutes, or until the top and the bottom both get golden brown. When they are done take out of the oven and let cool for 10 minutes.
7. Run your pizza wheel back through the cutting lines you cut before baking. It will be kind of sticky and gooey. Clean off your pizza wheel several times as you go.

The Glaze
1. In a small bowl whisk together the ingredients for the glaze until smooth and silky. Put into a Ziploc bag and cut a very small opening in the corner. After the danish is mostly cool separate the danishes from each other and remove from the pan, pipe the glaze onto the danish and serve!

Orange Cranberry Muffins

This comes from the Better Homes and Garden Cookbook.  However, I added the orange flavor to it, and the glaze option at the end.

• 1 3/4 cups flour
• 1/2 c sugar
• 2 ts baking powder
• 1/4 salt
• 1 beaten egg
• 3/4 cup milk
• 1/4 cup canola oil
• 1 cup coarsely chopped cranberries
• 1 tsp orange zest (or grated orange peel)
  

1. Grease twelve 2 1/2 inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl dry ingredients. Make a well in the center of dry mixture; set aside.
   
2. In another mixing bowl combine remaining ingredients. Add egg mixture to dry mixture. Stir till just moistened. 
3. Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake in oven 400 F for 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12. 

For a sweet muffin, top with a simple glaze: 1/2 cup powdered sugar, 1/2 tsp grated orange peel, and 1 Tbsp fresh squeezed orange juice.  Mix together in a small bowl and drizzle over muffins after they have cooled for a couple of minutes.

Sticky Apple-Cinnamon Rolls

I probably shouldn't have made these after I started a new diet, but I was stuck at home due to the snow, and Amy wasn't feeling well, so I made these and so far have done fine just eating half of one for a snack , and part of Amy's for breakfast the following morning.  They are delicious, even if I did forget to add the cinnamon - oops!

Sticky Apple-Cinnamon Rolls
Ingredients

• 6-1/4 to 6-3/4 cups  all-purpose flour
• 2 packages  active dry yeast
• 2 cups  milk
• 1/4 cup  granulated sugar
• 1/4 cup  butter
• 1-1/2 teaspoons  salt
• 1   egg
• 1/2 cup  packed brown sugar
• 1/2 cup  granulated sugar
• 1/4 cup  all-purpose flour
• 1 tablespoon  ground cinnamon
• 1/2 cup  butter
• 2 cups  finely chopped peeled apple
• 1 cup  chopped pecans (I used walnuts)
• 1 recipe  Caramel Syrup (see recipe below)

Directions

1. In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.

2. In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).

4. For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.

5. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside.

6. Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.

7. Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes).

8. Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm. Makes 12 rolls.

Caramel Syrup

In a saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn syrup. Cook and stir until sugar melts. Remove from heat.

Blueberry Muffins

Since we had a lot of blueberries I thought it appropriate to post a blueberry recipe.   Blueberry pancakes are pretty obvious (just add blueberries after you pour the batter on the griddle), but I wanted to make blueberry muffins with a struesel topping.  I'm out of walnut and pecans right now, but this one was great.  I reduced the topping recipe by a lot.  The recipe shows what I usually do.  The recipe as is makes 12 regular muffins, or 8 large muffins.  I often double it.

Blueberry muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Topping

• 2 Tbsp white sugar
• 1 1/2 Tbsp all-purpose flour
• 1 Tbsp butter, cubed
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar,  flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Campbell House Scones

I made these a while back, but haven't posted the recipe. They are so good, and easy. Similar to biscuits, but so much better, and (I think) easier to make. If you don't have buttermilk, you can always sour some milk by using 1 tsp. of lemon juice and adding milk to equal one cup. Let it sit for 5 minutes.

For beautiful easy to follow pictures check out the link.
Campbell House Scones

3 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup firm butter (1 1/2 sticks), cut into small pieces

1 cup buttermilk

Preheat oven to 400 degrees. Lightly grease a baking sheet, or line baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry blender, cut the butter into the flour mixture until it resembles course cornmeal. Make a well in the center of the butter/flour mixture and add the buttermilk all at once. Stir mixture with a fork until the dough pulls away from sides of bowl. With your hands, gather the dough into a ball and turn out onto a lightly floured board. Divide dough into four parts and lightly pat each part into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet. Bake until golden, about 12 minutes. Serve warm with honey.

Makes 16 scones.

Pumpkin-Apple Muffins

As I was searching for a dessert I came across this recipe. I took other reviewers' suggestions and made it breakfast friendly. I reduced the sugar to 1 c. and substituted one cup of whole wheat flour for 1 cup of the white flour. I also used a little less oil. It was a lot of prep - especially the apples, but it was really good. The original title said there was a streusel topping - but it doesn't have nuts in it so technically it's not streusel, but it's still really good. Also I didn't have pumpkin pie spice, so I put in 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves and 1/4 tsp. nutmeg. I didn't fill them very full so I got 23 muffins, but really it makes 18 if you fill them 3/4 full.

Pumpkin-Apple Muffins

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped peeled apples
• TOPPING:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter or margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

poppy seed muffins

I know I've made these before, so I don't know why I haven't posted the recipe. It's from the Better Homes and Garden Cookbook. I added the almond extract.

1 3/4 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. poppy seed
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1/2 tsp. almond extract

Grease twelve 2 1/2 inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl dry ingredients. Make a well in the center of dry mixture; set aside.
In another mixing bowl combine remaining ingredients. Add egg mixture to dry mixture. Stir till just moistened.
Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake in oven 400 F for 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12.

Applesauce Muffins

I made these this morning. I got the recipe from a bridal shower, years ago. There was a lot of topping left over, so either pile it on, or reduce it. I also made 12 regular muffins and 12 mini muffins with the recipe.

1/2 c applesauce
1 c sugar
1/2 c vegetable oil
2 eggs
3 Tbsp milk
1 c raisins (optional)
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp allspice

topping
1/4 c. chopped pecans
1/2 c. brown sugar
1/2 tsp. cinnamon

In a small mixing bowl combine the first 5 ingredients (through milk). In a large mixing bowl combine the remaining ingredients (through allspice). Pour the wet mixture into the dray mixture and mix with a wire whisk until combined. Pour into greased muffin tins. Mix topping ingredients in a small bowl, and sprinkle on top. Bake at 400 degrees F for 15 minutes.

Fruity swirl coffee cake

Aaron made this to take to work, but there was plenty enough for us too. It was pretty yummy. He used cherry pie filling. He made it on a 12 inch pizza pan and my 10 inch spring form pan. They were a little thick, but turned out fine. We don't have any Bisquick, but we got a recipe for that from my MIL. I'll have to post that when I find it again.

Fruity Swirl Coffee Cake

4 c. Bisquick baking mix
1/2 c. sugar
1/4 c. butter, melted
1/2 c. milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 (21 oz.) can cherry, apricot, or blueberry pie filling
Glaze (below)

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch or 2 square pans (9 x 9 x 2 inch). Mix all ingredients, except pie filling and Glaze; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in jelly roll pan or 1/3 of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoons onto pie filling.

Bake until light brown, 20 to 25 minutes. Drizzle with glaze, while warm. Serve warm or cool. 18 servings.

Glaze: Beat 1 cup powdered sugar and 1 to 2 tablespoons milk until smooth and of desired consistency.

Basic Crepes

For Valentine's Day I made these (yes I realize that was over a week ago). We all enjoyed them. This recipe came from my Wymount ward, but I can't remember who gave it to me. This batter can be used immediately or let batter stand 1-2 hours - that will produce slightly more tender crepe. Refrigerate batter for up to 3 days.

1 c. flour
2 eggs
1/2 c. milk
1/2 c. water
1/2 tsp. salt
2 Tbsp. butter or margarine, melted

Place ingredients in blender container in order given. Blend 30 seconds. Stop and scrape down sides. Blend 30-60 seconds until smooth. Or mix in bowl with wire whisk, or mixer. First combing flour and eggs, adding liquid gradually. Beat until smooth. Add other ingredients. makes 16 crepes. Measure flour and liquid carefully - consistency is important - about like heavy cream.
* My notes. If you have a crepe maker use it. I don't, so I use a small skillet, and cook them one at a time. I try to use a larger skillet, but then they don't cook evenly, or are shaped funny.

corn muffins

This recipe is from my Better Homes and Gardens cookbook. I think I've used it before, but I haven't posted it, and we made it again last week sometime. The Jiffy muffin mixes don't feed our family anymore, and I can't find them for 4 for $1 anymore either. I think my kids just like the honey butter I make to serve with it.

1 c. all-purpose flour
1 c. cornmeal
2 to 4 Tbsp. sugar (adjust to your preference)
1 Tbsp. baking powder
1/2 tsp. salt
2 beaten eggs
1 c. milk
1/4 c. cooking oil or shortening, melted

Grease muffin tins, or line tins with baking cups; set aside. In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry mixture; set aside.
in another bowl combine eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir until just moistened.
Spoon batter into prepared tins, filling 2/3 full. Bake in 425 F oven for 12-15 minutes or until brown.

oatmeal pancakes

I made these for breakfast the other day (OK about 2 weeks ago), and the kids loved them! I don't have buttermilk, so I used soured milk (add 1/2 tsp to the milk and let it sit for a couple minutes)
The strawberry syrup was delicious. No extra butter needed! From my Betty Crocker Cookbook.

1/2 c. quick-cooking or old-fashioned oats
1/4 c. all-purpose flour
1/4 c. whole wheat flour
3/4 c. buttermilk
1/2 c. fat-free milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg

Make strawberry topping and keep warm. Beat remaning ingredients with hand beater or wire whisk, just until smooth (for thinner pancakes, stir in additional 2-4 Tbsp milk.)
Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375 or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 c. batter from cup or pitcher onto hot griddle. (Do I really need to tell you how to make pancakes?)
Cook pancakes until puffed and dry around edges. turn cook other sides until golden brown. Serve with topping.


Strawberry Topping
1 jar (12 oz) strawberry preserves
1 c. quartered fresh or frozen strawberries
2 Tbsp. butter or margarine
( I halved this recipe and it lasted one meal - yikes!)
Heat all ingredients over low heat, stirring constantly, until butter is melted and mixture is hot.

Creamed Eggs on Toast

This is one of the few recipes I brought to our marriage. Well, Aaron's mom made this too, but put cheese in it, and didn't always add eggs. This was a favorite breakfast food in my family growing up. We decided to have breakfast for dinner last night and chose this recipe - Aaron's family called it cheese sauce on toast. I don't really have a recipe, but I'll break it down for you.

Make a white sauce: equal parts butter and flour and stir in milk. what you want a recipe? J/K
1/4 c. butter or margarine
1/4 c. flour
1 1/2 c. milk
4-6 boiled eggs, shelled and sliced
1/2 c. grated cheese
salt to taste
pepper to taste
(our my family's favorite - Morton's seasoning)
toasted bread

To make the white sauce, melt the butter in a small sauce pan over medium heat. Remove from heat and stir in flour (makes a roux). Pour in 1/2 c. milk and stir in until smooth. Return to medium heat stirring frequently. As it thickens add milk 1/2 c. at a time. When white sauce is thickened add cheese and stir until melted. Then stir in sliced eggs, and seasonings.
Break toast into bite size pieces on each plate (the kids love to do this by themselves) and pour sauce over top. So yummy!

Monkey Bread

I couldn't find a monkey bread recipe that didn't use refrigerated biscuits, or a bread machine. Since I didn't have either, I made up this recipe gleaning from other recipes. David really wanted Monkey bread, and I really wanted to use my tube pan that I got for Christmas.

• A batch of my MIL's roll recipe
• 1/2 cup white sugar
• 1 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped nuts (optional)

• Make the rolls and let rise for 2 hours or until double.
• Grease one 9 or 10 inch tube pan.
• Mix white sugar and cinnamon in a bowl.
• Divide the dough in 64 pieces and roll in cinnamon and sugar.
• Arrange pieces in the bottom of the prepared pan. Continue until all dough is placed in pan. (Until pan is about 2/3 full.) If using nuts, arrange them in and among the dough as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the dough.
• Let rise, covered, for 30-45 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Cinnamon muffins

This recipe came from my MIL's ward cookbook (submitted by Nedra C*). They were so good! I didn't have nuts, but yummy anyway!

1 1/2 c. flour
1/4 c. sugar
1/4 c. firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1/2 c. vegetable oil
1/2 c. milk
1/2 c. pecans (optional)

In a large bowl, stir the first six ingredients together. In a small bowl, beat the egg, milk and oil together. Add the mixture to the dry ingredients and stir only enough to moisten the flour. Don't beat - the batter should not be smooth (optional fold in nuts). Line muffin tins with baking cups or grease. Fill each one 2/3 full with batter. Makes about 12. Bake at 400 F for 18-22 minutes.

Sorry no picture!

The Best Ever Muffins

The Best Ever Muffins
From my MIL. These are like the breakfast cake, only in muffin form - they don’t take as long.

1 ¾ c. flour
¼ c. sugar
2 ½ tsp. baking powder
¾ tsp. salt
1 well beaten egg
¾ c. Milk
1/3 c. Oil

Sift dry ingredients into a medium bowl; make well in the center. Combine egg, milk and oil. Add at once to dry ingredients. Stir quickly ’til moistened. Fill greased muffin tins 2/3 full.

Topping:
¼ c. brown sugar
¼ c. walnuts (optional)
1 Tbsp. flour
1 tsp. cinnamon
1 Tbsp. melted butter
Mix together and sprinkle over muffins.
Bake at 400 F for 15 minutes.

Breakfast cake

I got this recipe from my MIL also. It's like a coffee cake, but since we don't drink coffee.... Anyway, it's really good. Make sure you bake until it's done or it will fall in the middle and be really gooey.

1/4 c. oil
1 beaten egg
1/2 c. milk
1 1/2 cups flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
Combine oil, egg and milk. Sift together dry ingredients; add to milk mixture; mix well. pour into greased 9x9 pan. Sprinkle with spicy toping. Bake at 375 F for about 25 minutes.
Spicy topping
1 Tbsp. melted butter
1/4 c. brown sugar (I use about 1/3 c.)
1 Tbsp. flour
1 tsp. cinnamon
1/2 c. broken nuts (optional)
mix all ingredients and sprinkle over cake batter.

Pancakes

We made pancakes this morning. I got this recipe from my MIL, but I think it's in the Better Homes and Gardens cookbook.


1 c. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 c. milk
2 Tbsp. oil

Stir together flour, sugar, baking powder and salt. Set aside.
in separate bowl combine egg, milk, and oil. Add all at once to flour mixture. Stir until just moistened.
The rest I think you can get on your own. Of course I love to use half wheat/half white flour. We have also added oat flour and flax seed.