Yummy Buttermilk Pancakes

2 cups all purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup vegetable oil

Mix dry ingredients. Add wet ingredients mix together lightly (mixture will be lumpy). Add more buttermilk if needed.
Cook Makes 10-12 pancakes.

Blueberry pancakes (WW)

2 parts Krusteaz blueberry pancake mix (12 PointsPlus/ 1 cup)
1 part wheat bran (3 PointsPlus/1 cup)

add enough water to make desired consistancy.

Whole Wheat Waffles

2 c. whole wheat flour
1 c. white flour
1 c. bran
1 c. egg sub.
4 c. buttermilk
1/3 c. whiped butter (70 cal. a tbls)
4 egg whites beaten
1 tsp. baking soda
2 tsp. baking powder
1 Tablespoon splenda
1 tsp salt

beat egg whites till stiff set aside. Mix dry ingredients add buttermilk, egg sub. and butter mix till just blended--fold in beaten egg whites.

Pizza Dough

6 cups flour
1 1/2 TBS yeast
1 1/2 TBS salt
1 TBS sugar
1/4 cup butter
3 cups water

Put 2 cups flour in a bowl with other dry ingredients. Mix in 1 1/2 cups water and put remaining 1 1/2 cups water in a sauce pan with butter and heat on low to melt the butter (you do not want it to boil). As soon as the butter is melted add it to the rest of the dough and mix in slowly. Then add the remaining flour until it is the consistency that you like, then need it for 2-3 minutes. Then let it rise for an hour. Punch down the dough and let rise for another hour. Quarter the dough and shape each ball into pizza crusts. Place on a greased pizza pan or divide and freeze. Add toppings (sauce, cheese, meat, veggies, etc.). Cook at 400-degrees for 20 minutes or until the bottom crust is golden brown. (This recipe will make four half meals or two full meals).

Pizza Dough

Dough

6 cups flour
1 1/2 TBS yeast
1 1/2 TBS salt
1 TBS sugar
1/4 cup butter
3 cups water

Put 2 cups flour in a bowl with other dry ingredients. Mix in 1 1/2 cups water and put remaining 1 1/2 cups water in a sauce pan with butter and heat on low to melt the butter (you do not want it to boil). As soon as the butter is melted add it to the rest of the dough and mix in slowly. Then add the remaining flour until it is the consistency that you like, then need it for 2-3 minutes. Then let it rise for an hour. Punch down the dough and let rise for another hour. Quarter the dough and shape each ball into pizza crusts. Place on a greased pizza pan or divide and freeze. Add toppings (sauce, cheese, meat, veggies, etc.). Cook at 400-degrees for 20 minutes or until the bottom crust is golden brown. (This recipe will make four half meals or two full meals).

family favorite Buttermilk waffles

Buttermilk Waffles (from taste of Oregon cookbook)

2 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup margarine, melted

Beat eggs well. Add the rest of the ingredients and beat until smooth. Batter will be thin. Bake ina waffle iron until golden brown. Serve with your favorite syrup, whipped butter, or fruit sauce.

Chewy Soft Pretzels

Chewy Soft Pretzels Makes 8 pretzels

Dough:
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
2 1/4 tsp. instant yeast
7/8 to 1 cup warm water

Topping:
1/2 cup warm water
2 Tlbs. baking soda
Coarse salt
3 Tbls. butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500 degrees. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in a oven or microwave. (King Arthur flour recipe)

Sweet Cornbread

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
6 tablespoons cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. Cream butter and sugar until fluffy. Blend in eggs. Combine dry ingredients and stir into creamed mixture. Add milk and mix well. Pour into prepared pan. Bake for 30 to 35 minutes. While cornbread is still warm, spread top generously with soft butter.

Karl's Raisin Bars

1 cup Raisins
1-1/2 cups Water
1/2 cup Shortening
1 Egg
1 cup Sugar
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/2 teaspoon Salt
1.2 teaspoon Baking Soda
2 cups Flour
1 cup Chopped Nuts (optional)

Glaze
Butter, melted
Powdered Sugar
Milk
Vanilla

Boil the raisins in the water for 5 minutes, save the water. Blend the shortening, egg, sugar, and vanilla. Mix in 3/4 cups of the water from the raisins, cinnamon, salt, and baking soda. Add in the flour, nuts and raisins. Spread the batter onto a greased cookie sheet and bake at 375-degrees for 15 minutes. Mix glaze ingredients and frost over hot raisin bars.

Homemade Donuts

Refrigerator Biscuits
Cinnamon-Sugar Mixture

Punch out holes in the biscuits. Fry them until golden. Roll in cinnamon-sugar.

Cape Cod Apple Carrot Nut Muffins (WW)

1/2 cup Raisins (6 PointsPlus)
3 Eggs (6 PointsPlus)
1 cup Oil (56 PointsPlus)
2 cups Flour (16 Points Plus)
1 cup Sugar (16 PointsPlus)
2 cups Carrots, shredded
2 teaspoons Cinnamon
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 large Apple, shredded
1/2 cup Nuts (optional)
2 teaspoons Vanilla

Mix all the wet ingredients together; then stir in the dry. Spoon into muffin tins. Makes approximately 18 muffins. Bake at 350-degrees for 20-25 minutes.

TOTAL PointsPlus= 100

French Pancakes

1-1/2 cups Flour
3/4 teaspoons Salt
2 teaspoons Baking Powder
4 Tablespoons Powdered Sugar
4 Eggs
1-1/3 cups Milk
2/3 cup Water
1 teaspoon Vanilla

Top With
Fresh Fruit, sliced
Powdered Sugar
Butter
Whipping Cream

Sift flour, salt, baking powder, and sugar together in a large bowl. Beat the eggs in a separate bowl. Add milk, water, and vanilla to the eggs and beat together. Make a "well" in the dry ingredients and pour in the liquids. Mix lightly, ignoring the bumps. Laddle the batter onto a hot griddle, making large, thin pancakes. To serve, butter the pancake and fill with fresh fruit; top with powdered sugar and whipping cream.

Christmas Bread

Whole Wheat Bread Dough
Pecans or Walnuts, chopped
Regular and Golden Raisins, softened
Candied Pineapple, yellow and green, chopped
Candied Cherries, red and green, chopped
Cinnamon

Use the Whole Wheat Bread recipe or another sweet bread dough. While adding the last of the flour to the dough recipe, also add the nuts, raisins, candied fruit, and cinnamon. Bake according to the bread recipe instructions.

Whole Wheat Bread (Baby Bread)

7-10 cups Whole Wheat Flour
3/4 cups Gluten Flour
2 Tablespoons Yeast
4 cups Warm Water
2 Tablespoons Salt
3/4 cups Oil
3/4 cups Honey

Mix 4-5 cups whole wheat flour, gluten flour, yeast, and water for 5 minutes and let sit for 10 minutes. Combine salt, oil, honey, and 3-5 cups whole wheat flour to the mixture; mix for 10 minutes. Let dough rise for 30-45 minutes. Oil a surface and shape dough into loaves. Place in greased bread pans and let rise until doubled. Bake in a 425-degree oven for 7 minutes. Reduce the heat to 375-degrees and bake for an additional 12-15 minutes. Remove from pans and cool.

Grandma Garrison's Rolls

1/4 cup Warm Water
1 package Fast Rising Yeast
1 cup Milk
1/4 cup Shortening
1/4 cup Sugar
1 teaspoon Salt
1 Egg, beaten
3-1/2 cups Flour

Mix yeast with warm water and a pinch of sugar; set aside. Scald milk in a saucepan (when film appears on sides of pan, before boiling). Remove from heat and add shorteing and sugar; let cool. Combine yeast and milk mixture. Mix in flour, one cup at a time, to form a soft dough. Place dough in a well-oiled, large bowl; cover and let rise until doubled. Punch down dough and shape into rolls. Place rolls on greased cookie sheet, cover and let rise until doubled. Bake at 400-degrees for 20 minutes or until done.

Buttermilk Scones

1 quart Buttermilk
3 Tablespoons Yeast
1/2 cup Warm Water
2 Eggs, beaten
3 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 Tablespoons Sugar
2 Tablespoons Oil
8 cups Flour (no more)

Dissolve yeast in warm water with 1 Tbsp sugar. Add remaining ingredients to form a dough (it will be sticky). Drop spoonfuls of dough onto a well-floured board. Pat dough into desired scone size. Drop dough into hot oil until golden brown. Dough will kepp for up to 6 weeks in the fridge.

Serve with Honey Butter.