BLUEBERRY SCONES

Sharon Wolff

SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

• 4 C flour + flour for kneading
• 4 T sugar
• 4 1/2 t baking powder
• sprinkle of salt
• 1/2 C plus 2 T butter - softened
• 2 eggs
• 3/4 C plus 2 T milk (this recipe used almond milk)
• 1 1/2 C fresh or frozen blueberries

Directions

1. In large bowl combine flour, sugar, baking powder and salt
2. Add butter and mix until crumbly
3. In smaller bowl blend eggs and 3/4 C milk
4. Add to dry ingredients and mix until just moistened
5. Gently knead in blueberries
6. Divide dough into 2 portions 
7. On floured board, shape 1 half at a time into 8" round circles
8. Use pizza cutter to cut into 8 equal wedges
9. Place on greased baking sheet(s)
10. Brush with remaining milk
11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.

16 scones

Serve warm

CHILAQUILES CASSEROLE

Sharon Wolff

Spray 9 x 13 dish with Pam
Mix together in bowl:
8 corn tortillas, torn into 3" pieces
1 container low fat ricotta cheese
3 eggs
1 can Rotel tomatoes, undrained
1 t cumin
1 t cilantro
1 1/2 C shredded cheddar cheese

Pour into baking dish. Cover with shredded cheddar cheese
Bake 400 until heated through and browning on top

PUFFINS MUFFINS

Bob Pettoruto

Ingredients:
1 package wild blueberry muffin mix
5 T sugar
1/4 t nutmeg
2 T melted butter
1/2 T cinnamon

Mix and bake muffins according to package instructions, but add 2 T sugar and nutmeg

Mix together 3 T sugar and cinnamon

Dip tops of hot baked muffins into melted butter and then into the sugar/cinnamon mixture

POPOVERS ( Better than pancakes!)

Anita Keith

2 eggs

1 cup milk

1 cup sifted flour

½ tsp. salt

Beat eggs and milk with rotary beater. Add flour and salt. Continue to beat until mixture is well blended. Pour into greased baking pan. Bake in 425 degree oven fro 35-40 minutes (until crust is golden brown). Cut into servings. Top with fruit or your favorite syrup/butter. Serve at any meal!

QUICK COFFEE CAKE

Anita Keith

2 cups flour

2 tsp. baking powder

½ cup sugar

6 tbsp. butter

¾ tsp. salt

1 egg

½ cup milk

Topping:

½ cup sugar

1 tbsp. flour

1 tsp. cinnamon

2 tbsp. melted butter

Mix all dry ingredients, add melted butter to milk, combine, pour into pan (8”x 8”). Add topping mix. Bake 30 minutes at 375 degrees.

MAKE-AHEAD BREAKFAST

Anita Keith

1 pound sausage
1 C grated cheese
1 1/2 C milk
6 sliced bread, cubed
1 t dry mustard
6 eggs, beaten

Cube bread and place on bottom of greased casserole dish
Cook sausage and chop into fine pieces; drain and spread evenly over bread cubes
Beat eggs, cheese, milk and dry mustard
Pour over bread
Cover mixture tightly and chill overnight
Bake 45 minutes at 350

4-6 servings

SLOW COOKER BANANA WALNUT OATMEAL

 Ashley Carter

3 C milk
2 C oats
2 ripe bananas, sliced
1/4 C chopped walnuts
3 T brown sugar
1 t cinnamon
1/4 t salt
1 6 ounce container vanilla yogurt

1. In medium slow cooker, combine milk, oats, bananas, walnuts, sugar, cinnamon and salt
2. Cook on low for 1-2 hours, stirring occasionally, or until desired consistency
3. Stir in yogurt and serve