• 2 cups flour
• 3 TBSP Baking Powder
• ¼ Cups Sugar
• 4 Eggs
• Pinch of salt
• 6+ TBSP Oil
• Milk – enough to make a smooth pancake batter

Mix all ingredients together to create a smooth pancake batter.  Add milk gradually until you have the desire consistency.

• 1 Cup Brown Sugar, packed
• 2 TBSP Light corn Syrup
• ½ Cup Butter
• 12 Slices of Bread
• ¼ Cup Sugar
• 1 TSP Cinnamon
• 6 Eggs
• 1 ½ Cup Milk
• 1 TSP Vanilla

In a small saucepan over medium heat bring brown sugar, butter and corn syrup to a boil, stirring constantly.  Remove from heat.  Pour into a 9×12 pan.  Top with 6 slices of bread and sprinkle with cinnamon sugar.  Add the other 6 slices of bread and sprinkle with cinnamon sugar.  In a large bowl, combine the remaining ingredients.  Mix well and pour over bread and cover.  Refrigerate overnight.  Bake uncovered at 350 degrees for 30-35 minutes.

Ingredients:
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Directions:
1. Grate the frozen butter on the holes of a large box grater, or use a food processor to grate it up.
2. Place the blueberries in the freezer until needed.
3. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.
4. Combine the flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in a medium mixing bowl; Whisk to combine.
5. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
6. Add the milk mixture to the dry ingredients and fold with a spatula just until combined.
7. Transfer the dough to a generously floured work surface.
8. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.
9. Add small amounts of flour as needed to prevent sticking.
10. Roll the dough into a 12-inch square.
11. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.
12. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
13. Return the dough to the floured work surface and roll into an approximately 12-inch square again.
14. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.
15. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the log into a 12 by 4-inch rectangle.
16. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
17. Transfer to a parchment lined baking sheet.
18. Bake until the tops and bottoms are golden brown, 18-25 minutes.
19. Transfer to a wire rack and glaze the scones with the Lemon Glaze.

Lemon Glaze Directions:
1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl.
2. Stir until the sugar dissolves. Add the lemon zest and butter.
3. Microwave for 30 seconds on high.
4. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
5. Let it set a minute before serving.

Freezing Directions: If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.

USA Weekend Newspaper Insert, Oct. 7, 2011 – CookSmart, Pam Anderson

TagsKitchen Note: THIS IS AMAZING!!  Best recipe for pumpkin bread I have ever had!

• 3 ½ CUPS ALL-PURPOSE FLOUR
• 1 TBL BAKING POWDER
• 2 TSP GROUND GINGER
• 1 TSP EACH: BAKING SODA, SALT AND CINNAMON
• ½ TSP GROUND CLOVES
• 4 LARGE EGGS, BEATEN
• 1 ½ CUPS GRANULATED SUGAR
• 1 CUP LIGHT BROWN SUGAR
• 2 STICKS (1 CUP) BUTTER, MELTED
• 1 CAN (16 OZ) PURE PUMPKIN

PREHEAT OVEN 350.  GREASE AND FLOUR TWO 9X5 LOAF PANS.

MIX FLOUR, BAKING POWDER, GINGER, BAKING SODA, SALT, CINNAMON AND CLOVES IN A LARGE BOWL.

MIX EGGS AND SUGAR IN LARGE BOWL; ADD BUTTER, BEAT UNTIL FULLY INCORPORATED AND THEN ADD THE PUMPKIN.

ADD DRY INGREDIENTS, BEAT JUST UNTIL SMOOTH.

DIVIDE BATTER INTO PREPARED PANS.

BAKE 45-50 MINUTES OR UNTIL GOLDEN BROWN AND CAKE TESTER COMES CLEAN.  LET COOL A FEW MINUTES.  RUN KNIFE AROUND PAN TO LOOSEN.  TURN ONTO A WIRE RACK TO COOL.

MAKES TWO 9-INCH LOAVES.

Per serving: 237 calories, 9g fat (5g saturated), 3g protein, 1g fiber, 37g carbs, 51mg cholesterol, 283mg sodium.

Yield: Makes 8 9-inch pizzas

Sponge:

1 cup lukewarm water (110°F to 115°F)

1 envelope active dry yeast, divided

1 cup all purpose flour, divided

Dough:

1 1/2 cups lukewarm (110°F to 115°F) water

2 teaspoons fine sea salt

1 envelope active dry yeast

6 cups (or more) all purpose flour

Olive oil

Yellow cornmeal

Sauces and toppings

Special equipment:

Pizza stone (not required)

For sponge:

Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 teaspoon yeast (reserve remaining yeast for dough) and 1/4 teaspoon flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).

For dough:

Add 1 1/2 cups lukewarm water, 2 teaspoons salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 cup at a time, beating with dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl  occasionally, about 5 minutes.

If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball. Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).

About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16-inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 11/4 hours.

If using pizza stone, place in oven to pre heat.

Preheat oven to 500&Deg;F for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.

If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal.

If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.

Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.

Note: I like to have a very thin crust.  Use a rolling pin to get your dough to the desired thickness.  Also, this dough keeps fairly well in a large airtight container stored in a refrigerator.  Make sure there is room for the dough to rise in the container.

3 tbsp. Yeast

Dissolve the yeast in the water.

1 ½ cup hot water

1 regular sized can evaporated milk

1 ½ cup sugar

2 tsp. Salt

3 eggs

6 – 8 cups flour

Mix all together.  Add just enough flour to make a light weight dough.  (The more flour, the heavier the roll.) (I get my dough just past the sticky stage and then work in what additional flour for that soft dough.)  Roll out and cut with a glass (round).  Put a little bit of butter in the center of the roll and fold in half.  Put on greased cookie sheet, cover with a towel and let raise for about two hours.  Bake at 375 for about 15 minutes and when taken out of oven, baste with butter.

One batch will make two of the district size cookie sheets full of rolls, probably about 3 dozen, depending on the size of the glass

½ cup butter

½ cup sugar

1 tsp. salt

1 pkg. dry yeast

3 beaten eggs

4 ½ cups flour

½ cup melted butter

To ¾ cup of the milk add the butter and allow to melt. To ¼ cup of milk add 1 T. of the sugar and the yeast (milk should be about 105°) and allow to proof. It should bubble and activate.

When butter is melted add the rest of the sugar and the salt. When the temperature of this is no warmer than 105° add the eggs and yeast mixture.  Mix well and then add 4 ½ cups of flour. Mix until ingredients form a smooth, soft dough.  Knead for several minutes. Place dough in a greased bowl, cover, and allow to rise for about 1 hour or until double in size.

Divide dough in thirds; roll each third out on a floured surface to a 9-inch circle. Brush with melted butter. Cut each circle in 12-16 wedges. Roll each wedge starting with wide side. Arrange on a greased baking sheet and brush with melted butter. Cover and let rise until double in size.

Bake at 400° for 8-10 minutes or until lightly browned.  Remove rolls from pan and brush with butter. Allow to cool on racks.

2 heaping TBSP Yeast

1 TBSP Honey

5 Cups Warm Water (105-110 degrees)

Put yeast in mixer, add honey and pour water over the top.  Set aside to sponge/proof while grinding wheat.

Grind 6 cups of Wheat

Turn mixer on and add:

3 cups of the whole wheat flour

½ Cups Vegetable Oil

¾ Cups of Honey

5 tsp Salt

½ Cup Potato Flakes

Mix dough until smooth.  Slowly add the rest of the whole wheat flour until a soft dough is formed and it is smooth and stretchy.  (If more flour is needed, add white flour)  The dough will come away from the side of the bowl.  Knead approximately 7 minutes.

Let the dough rest while preparing the pans.

Spray 5 bread pans with PAM.  Knead on the counter that has been sprayed with PAM and shape into loaves.  Put into 8x4x2 pans.

Let the oven preheat to 350 while bread rises until double in size – about 25 minutes.

Bake for 30 minutes or until a deep golden brown color.

Remove from pans.  Let cool completely on rack before storing in plastic bag.  Loaves can be frozen.

3 Loaves in Mixer

1 ½ TBSP Yeast

1 TBSP Honey

3 Cups Warm Water

Put yeast in mixer, add honey and pour water over the top.  Set aside to sponge/proof while grinding wheat.

Grind 4 Cups of Wheat.

Turn on mixer then add:

1 ½ Cups Whole Wheat Flour

1/3 Cups Vegetable Oil

½ Cup Honey

3 tsp Salt

1/3 Cup Potato Flakes

Mix dough until smooth.  Slowly add the rest of the whole wheat flour until a soft dough is formed and it is smooth and stretchy.  (If more flour is needed, add white flour)  The dough will come away from the side of the bowl.  Knead approximately 7 minutes.

Let the dough rest while preparing the pans.

Spray 3 bread pans with PAM.  Knead on the counter that has been sprayed with PAM and shape into loaves.  Put into 8x4x2 pans.

Let the oven preheat to 350 while bread rises until double in size – about 25 minutes.

Bake for 30 minutes or until a deep golden brown color.

Remove from pans.  Let cool completely on rack before storing in plastic bag.  Loaves can be frozen.