Marcia's Pancakes

Mix:

1 cup rolled oats
1 cup whole wheat flour
1/4 cup cornmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp brown sugar

Add:

2 cups buttermilk
2 eggs
1/2 stick butter, melted

Stir together, cook over medium heat.

NOTES
From my friend Marcia.
Delicious hearty pancakes.
Plain yogurt works as a substitute for buttermilk.

Plum Muffins

2 eggs
1 c buttermilk
1/4 c vegetable oil
2 c all-purpose flour
1/2 c sugar
1/2 tsp baking soda
3 medium plums, pits removed, chopped (about 1 1/2 c)
1/4 c chopped pecans

Preheat oven to 375 degrees. Grease and flour a 12-cup muffin pan.

Lightly beat together eggs, buttermilk, and oil in a large bowl.

Combine flour, sugar and baking soda; stir in chopped plums and pecans. Add to liquid; fold together just until dry ingredients are moistened. Do not overmix.

Spoon 1/3 c batter into each muffin cup; top each with rolled oats or granola and pecan halves. Bake 30-35 minutes or until muffins spring back when touched near center.

NOTES
From Wegman's.
Untried.

Banana Spice Muffins

2 1/2 c flour
1/3 c sugar
1/3 c brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger
1 c mashed banana
2/3 c milk
1/3 c buttermilk
1/3 c ricotta cheese
2 Tbsp vegetable oil
1 Tbsp vanilla extract
1 egg white
1 egg

Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Stir wet ingredients into dry ingredients until just blended. Spoon into greased muffin cups and bake at 400 degrees for 18 minutes or until done. Cool on a wire rack.

NOTES
From Cooking Light.
Can't remember if I've tried these or not, so I'll mark as untried.
If I did actually try them, it would seem they're not that memorable.

Orange-Coconut Cake

1 1/2 c granulated sugar
10 Tbsp butter, softened
2 eggs
3/4 tsp coconut extract
3 c all-purpose flour
1/2 tsp salt
1/4 c sweetened flaked coconut, toasted
1 3/4 c buttermilk
1 Tbsp grated orange rind
1 tsp baking soda
1 1/4 c powdered sugar
1/2 c orange juice

Preheat oven to 350 degrees; grease and flour a 10" tube pan. Beat sugar and butter with mixer on medium speed until well-blended. Add eggs, one at a time; beat well after each. Stir in extract. Combine flour, salt and coconut. Combine buttermilk, rind and soda. Add flour mixture to sugar mixture alternately with buttermilk mixture; begin and end with flour. Pour into prepared pan; bake at 350 degrees for 55 minutes. Combine sugar and orange juice in a saucepan; bring to a boil and cook 1 minute. Pierce cake with fork; drizzle with glaze. Cool in pan on wire rack.

NOTES
From Cooking Light.
Untried.

Blueberry Oat Scones

2 1/2 c all-purpose flour
1/2 c oat flour
1 1/2 c rolled oats
1/2 c vanilla sugar
1 Tbsp baking powder
1 1/2 tsp salt
2 sticks cold butter, cut into small pieces
2 eggs
4 Tbsp vanilla extract
1 c + 1 Tbsp buttermilk
1/2 c dried blueberries or apricots, optional
2 Tbsp cinnamon sugar

Preheat oven to 425 degrees. Combine the flours and oats in a food processor and process briefly. Add vanilla sugar, baking powder, salt and butter and process until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs, vanilla and buttermilk. Add to dry mixture and process until a sticky dough is formed.

Turn the dough out onto a lightly floured work surface and knead gently just until the dough holds together, about 6 turns. Pat the dough into a 3/4" thick round (or half as thick, if adding fruit in the middle) and cut scones into squares or triangles with a sharp knife.

Place scones about 1" apart on a greased or parchment-lined baking sheet and sprinkle liberally with cinnamon sugar. Bake until crusty and golden brown, about 17 minutes. Serve immediately.

NOTES
From Penzeys.
Untried.

Roasted Vegetable Pot-pie with Feta

Vegetables:
6 c cubed peeled eggplant (about 1 1/4 lb)
2 c cubed zucchini
2 c (1") pieces red bell pepper
2 c (1") pieces yellow bell pepper
2 c sliced carrots
1 large sweet onion, cut into 8 wedges
20 slices portobello mushrooms (about 2 large)
4 plum tomatoes, halved lengthwise
1 large garlic clove, minced

Pastry:
1 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/4 c buttermilk
2 Tbsp butter, melted and cooled
1 tsp cider vinegar

Remaining Ingredients:
1/2 c (2 oz) crumbled feta cheese
1/3 c thinly-sliced fresh basil
1/4 c chicken broth
1 Tbsp balsamic vinegar
1/2 tsp dried rosemary
salt and pepper
1 egg white, lightly beaten

Vegetables: Combine first 6 ingredients on a greased jelly-roll pan. Bake at 450 degrees for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake 30 minutes more or until vegetables are tender. Remove from oven; reduce oven temperature to 400 degrees.

Pastry: Combine flour, baking powder and salt in a small bowl. Add buttermilk, butter and vinegar; toss with fork until moist. Place dough between two sheets of plastic wrap; roll into a 12"x7" rectangle. Freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.

Assembly: Combine vegetables with all remaining ingredients except egg white in an 11"x7" baking dish. Fir dough over filling; remove top sheet of plastic wrap. Brush dough with egg white; cut slits in top of dough to allow steam to escape.

Bake at 400 degrees for 35 minutes or until golden brown and bubbly around edges. Let stand 10 minutes before serving.

NOTES
From Cooking Light.
Untried.

Buttermilk-Pear Pancakes

1 1/4 c all-purpose flour
3/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 1/3 c buttermilk
2 Tbsp maple syrup
1 Tbsp vegetable oil
1 egg, lightly beaten
3/4 c peeled, finely chopped Bartlett or Anjou pear

Combine first 5 ingredients in a large bowl.

Combine next 4 ingredients; add to flour mixture; stir until smooth. Fold in pears.

Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubbly and edges are cooked. Makes 12 pancakes.

NOTES
From Cooking Light.
Untried.

Texas Sheet Cake

2 c all-purpose flour
2 c granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 c water
1/2 c butter
1/4 c unsweetened cocoa
1/2 c buttermilk
1 tsp vanilla extract
2 eggs

Icing:
6 Tbsp butter
1/3 c milk
1/4 c unsweetened cocoa
3 c powdered sugar
2 tsp vanilla extract

Preheat oven to 375 degrees. Grease and flour a 15"x10" jelly-roll pan.

Combine first five ingredients in a large bowl; whisk to combine.

Combine water, butter and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with an electric mixer at medium speed until well-blended. Add buttermilk, vanilla and eggs; beat well.

Pour batter into prepared pan; bake 17 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack.

For icing, combine butter, milk and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in sugar and vanilla. Spread over hot cake; cool completely on wire rack.

NOTES
From Cooking Light.
Untried.

Blueberry Lemon Muffins

1 1/2 c all-purpose flour
1/2 c yellow cornmeal
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c blueberries
1 c buttermilk
3 Tbsp butter, melted
1 Tbsp grated lemon rind
1 egg, lightly beaten

Combine first six ingredients in a medium bowl. Stir in blueberries. Make a well in the center of the mixture. Combine buttermilk, butter, lemon rind and egg; stir well with a whisk. Add to flour mixture; stir until just moist.

Spoon batter into 12 prepared muffin cups; sprinkle evenly with 1 Tbsp sugar.

Bake in a 400 degree oven for 20 minutes or until a toothpick inserted in the center of muffin comes out clean. Remove muffins from pan immediately; cool on wire rack.

NOTES
From Cooking Light.
Untried.