Bruce trail pancakes

1/2c quick-cook rolled oats
1 3/4c milk
1c all-purpose flour
3/4c whole-wheat flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
2 tbsp vegetable oil
2 tsp vanilla

• Combine oats and milk, let stand for 5 minutes.
• Mix flours, sugar, baking powder, salt and cinnamon in a large bowl.
• Beat eggs, oil, and vanilla into oat mixture with a whisk just until blended.
• Stir liquid mixture into flour mixture just until moistened (don't worry about lumps).
• Lightly grease a skillet and place on medium heat.
• Cook, using about 1/3 cup batter for each pancake, until bubbles form on the surface.
• Turn and brown other side.
• Makes 8 medium-sized pancakes.

Quick Hollandaise Sauce

3 egg yolks
1 T lemon juice
pinch salt and pepper
2/3 C butter

• In blender, combine egg yolks, lemon juice, salt and pepper; blend about 5 seconds.
• Heat butter in microwave on high until bubbling hot
• With blender running, add hot butter in slow thin stream through the whole in the lid. The sauce will thicken as the butter is added - it takes only about 30 seconds!

Cream Cheese Frosting

1/4 C cream cheese
2 T butter
1 t vanilla

• Beat together with an electric mixer.
• Slowly add enough icing sugar (about 1 C) to give smooth spreadable consistency.

Carrot Cake

1 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
2 eggs
1/2 C sugar
1/2 C packed brown sugar
1/2 C vegetable oil
1 1/2 C grated carrots
1/2 C walnuts

• Preheat oven to 350 and grease and flour 8-inch square cake pan.
• In small bowl, combine flour, baking powder, baking soda and spices; mix thoroughly.
• In large bowl, beat eggs, Add sugars and oil; beat well with electric mixer until smooth and creamy.
• Stir in flour mixture, carrots and walnuts; mix thoroughly.
• Pour into pan. Bake for 40 minutes or until tester inserted in centre comes out clean.
• Let cool before frosting.

Fruit Crisp

4 C peeled sliced fruit
1/2 C rolled oats
1/4 C flour
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C butter

• Preheat oven to 350
• Place fruit in 8-cup baking dish
• Combine oats, flour, sugar and cinnamon.
• Cut in butter until crumbly and sprinkle over fruit.
• Bake for 40 minutes or until fruit is tender.

Banana Loaf

2 C flour
3/4 C sugar (or less)
3 bananas, over-ripe and mashed
butter (size of egg)
2 eggs
1 t baking soda

• Beat bananas, butter and egg together.
• Add dry ingredients and mix to blend.
• Put in greased loaf pan and bake at 350 for 50-60 minutes

Apricot Scones

2 1/2 C flour
2 T sugar
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C cold butter, cubed
1 C buttermilk
1 egg
3/4 C dried apricots, diced

• Mix dry ingredients together.
• Cut in butter until crumbly
• Whisk buttermilk and egg together. Add to flour.
• Add remaining ingredients.
• Mix and knead 10 times.
• Place on parchment lined sheet and bake at 400 in centre of oven for 18-20 minutes.

Biscuits

2 C flour
1 t. salt
1/2 t. baking soda
1 T. sugar
4 t. baking powder
4 or 5 T Crisco (or unsalted butter)
1 C buttermilk

• Mix dry ingredients together.
• Cut in shortening until crumbled.
• Add buttermilk and knead gently.
• Pat out on floured board and cut into circles.
• Bake on ungreased pan at 450 for 12-15 minutes.

Country Corn Bread

1 C yellow cornmeal
1/2 C flour
1 t. salt
1/2 t baking soda
1 T. baking powder
1 C buttermilk
1/2 C milk
1 egg, beaten
1/2 C cooking oil

• Preheat oven to 450 F.
• Grease muffin tins or 8 x 8 pan and place in oven to heat until piping hot (about 3 minutes)
• Combine cornmeal, flour, salt, baking soda and baking powder.
• Mix thoroughly.
• Add buttermilk, milk, eggs and oil and stir well.
• Pour corn bread batter into hot pan or muffin tin (fill to top) and bake for about 20 minutes (I find 12-15 is enough in our hot oven) or until golden brown.
• Make 12 large muffins.

Cheddar Dill Muffins

2 C flour
1 T baking powder
3/4 t salt
2 T sugar
1/4 C finely chopped fresh dill (or half dry)
1 egg
1 C plain yogurt
1/2 C milk
3 T melted butter
1/2 C grated sharp cheddar cheese

• Sift flour with baking powder, salt and sugar. Stir in dill.
• Combine egg, yogurt, milk and melted butter (butter will harden into tiny clumps)
• Gently stir liquid mixture into flour mixture just until blended.
• Fold in grated cheese.
• Fill buttered muffin tins 3/4 full
• Bake in preheated 400 F oven for 20-25 minutes.
• Makes 12-15 muffins.