Fluffy Pancakes

3/4 cup plus 2 T. Buttermilk
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
1 t. Vanilla
cooking spray
Directions
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Stir in vanilla.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Morning Glory Muffins

2 c. whole wheat pastry flour
1 1/4 c. sugar
2 tsp baking soda
2 tsp cinnamon
1 1/2 c. finely shredded carrots
1 1/2 c. peeled/shredded apple (1 large apple)
3/4 c. coconut
1/2 c. snipped pitted dates
1/2 c. chopped pecans
1 c. oil
1/2 tsp vanilla
3 large eggs, beaten


Preheat oven to 375. Combine flour, sugar, baking soda, cinnamon and salt. In a seperate bowl combine carrots, apple, coconut, dates, and pecans.
Stir in beaten eggs, oil, and vanilla. Add dry ingredients, stirring just until moistened.
Bake 20-25 minutes or until tooth pick comes out clean.

Remove from pan immediately.

Whipped Cream

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 or 2 teaspoons vanilla extract
Directions
1.In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

Hashbrown Casserole

2 lbs. Hashbrown potatoes
1/2 c. melted butter
1 pint sour cream
1 can cream of chicken soup
1 med. onion, chopped finely
1/2 t. salt
pepper, to taste
8 oz. shredded cheddar cheese
Mist baking dish with cooking spray.
Mix ingredients together and bake in 13 X 9 casserole dish.

Topping:
2 c. crushed corn flakes
1/2 stick of melted butter

Sprinkle topping over potato mixture.
Bake at 350 for 45 minutes.

Spoon Rolls

1 pkg. yeast
4 c. self-rising flour **
3/4 c. melted butter
2 c. lukewarm water
1/4 c. sugar
1 egg

Dissolve yeast in water. Mix together dry ingredients.
Mix all other ingredients together. Mix well. Spoon into well-greased muffin tins.
Bake at 425 for 20 minutes.

**if using plain flour add:
5 t. baking powder
1 t. salt

Fresh Ham on the Smoker

Glaze mix
1 bag of brown sugar
1 half can of frozen orange juice
1/4 cup garlic powder
1 bottle of Grey Poupon mustard
couple of tablespoons of Worcestershire sauce
1 tablespoon of ground cloves


Put ham in your favorite brine at least overnight before smoking.

The liquid I use in the container below the ham is apple cider and orange juice. Bring the liquid up to temperature in the microwave oven before putting it in the smoker so it starts to provide moisture right away.

Use a bone in ham shank. Score the ham and load it with cloves. Add the glaze twice - last half hour and at the beginning.

Estimated smoking time is 20 minutes per pound at 300 degrees. It may take up to an hour more to get the inside temp to 155 degress. Be careful to not let the liquid below the ham get dry. Do not open smoker very often.

Vanilla Scones

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter
1 cup sour cream (you can substitute greek yogurt)
1 egg yolk
2 teaspoons vanilla extract
1 vanilla bean, split in half and inside scraped (optional) (You use the inside part.)
1 1/2 cup powdered sugar
water, as needed for glaze

Directions:
Preheat oven to 400 degrees.

Whisk together the dry ingredients in a medium sized bowl. Cut the butter into small pieces and then cut them into the dry ingredients until the mixture looks like coarse meal. (My preferred method of cutting the butter is to grate it on a box grater then toss the butter into the flour mixture using my fingers to bring the mixture together.)

In a separate bowl, whisk together the sour cream, egg yolk, vanilla, and vanilla bean insides (if using). Add the liquid mixture to the flour mixture and stir with a fork until the dough forms a ball. (I ended up using a spatula and my hands to get the mixture to come together.)

Place the dough onto a baking sheet lined with either a silicone baking mat or parchment paper. Pat the dough into a disk about 1-inch in height. Cut the dough into wedges but do not separate. (I made 8 wedges and then cut each wedge in half.) You could also drop by spoonfuls to make smaller scones.
Bake for 15 minutes or until golden brown on top. While the scones are baking prepare the glaze. Put the powdered sugar in a small bowl and add water one teaspoon at a time, mixing vigorously until smooth and runny.

Use a pastry brush to apply a thin layer of glaze over the hot scones. Serve immediately! Store cooled scones in an airtight container.

this and the photo are from www.dinah-dishes.com
check out her website it's wonderful!
http://dinahs-dishes.com/2011/04/20/vanilla-scones/