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

Bring sugar, buttermilk, butter, corn syrup, and baking soda to a boil. Cook 7 minutes, stirring constantly. Remove from heat and stir in vanilla.

Note: The 7 minutes stirring needs to been done to exactness or it will not caramelize correctly

• 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.

Egg and Sausage Brunch Casserole

• 6 slices of White Bread (If you want a gluten free option, omit the bread)
• 2 lbs of Country Sausage
• 2 Cups Shredded Mild Cheddar Cheese
• 1 ½ Cups Milk
• 1 Dozen Eggs
• 1 tsp. Dry Mustard
• Salt and Pepper – to taste
• 3 Green Onions, sliced (stems too)

Trim bread crusts; butter both sides and place in greased 9×13 pan.  Brown sausage, drain and place on top of bread.  Cover with grated cheese and green onions.  Beat eggs with milk, mustard, salt and pepper.  Pour on top of the bread, sausage and cheese.  Cover tightly and refrigerate overnight.

Before baking, mix and pour over the casserole:

• 1 Can Cream of Mushroom Soup
• ¼ Cup of milk
• 1 small can of sliced mushrooms (drained)

Bake at 300 degrees for 1 ½ hours, uncovered.

• 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.

Grilled Bacon, Chocolate & Hazelnut Sandwich

Contributed by: Michael Symon

Time: 1 to 30 minutes

Servings: 2

 Ingredients

• 1 loaf Pullman bread or Pain de Mie
• 1/2 cup Hazelnut-Chocolate Spread
• 2 bananas
• 1/2 pound Bacon
• Butter

Directions

1.   Preheat a skillet and fry bacon until crisp. When ready, transfer bacon to a paper-towel lined plate to cool.
2.   Slice Pullman loaf into 8 1/2-inch slices, and spread a tablespoon, give or take, of the hazelnut-chocolate spread onto each of the slices.  
3.   Slice the bananas lengthwise and then in half and add two slices to each sandwich.
4.   Arrange 3 slices of bacon onto four of the slices, and banana slices and make a sandwich.
5.   Generously butter each side of sandwich.
6.   In a non-stick skillet pre-heated to medium, grill sandwiches on either side until golden-brown
7.   Serve immediately

• 5 Cups Rolled Oats
• 1 Cup Bran
• 1 Cup Wheat Germ
• 3/4 Cup Brown Sugar
• 1/2 Cup Sunflower Seeds (unsalted or raw)
• 1 Cup Chopped Almonds or Pecans
• 1 1/2 t Salt

Mix all of these ingredients together in a large baking pan.

I like to use a large disposable roaster.  Spray this with Pam.

Then mix the following ingredients together and heat in the microwave.

• 1 Cup Canola Oil
• 3/4 Cup Honey
• Add 3 t Vanilla

Pour the liquid ingredients over the dry ingredients.  Mix thoroughly and bake at 275 degrees for one hour, stirring every fifteen minutes.

The last fifteen minutes add the following ingredients.

• 1/2 Cup Coconut
• 1 Cup Dried Fruit (cranberries, apricots or dates)

Let cool one hour and break into pieces.

Enjoy!