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Crepes

• 1 1/2 Cups All-Purpose Flour
• 1 Tbsp. Sugar
• 1/2 Tsp.Baking Powder
• 1/2 Tsp. Salt
• 2 Cups Milk
• 2 Tbsp. Margarine/Butter (Melted)
• 1/2 Tsp. Vanilla
• 2 Eggs

Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8" skillet. Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered. If desired, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly over each warm crepe; roll up. (Be sure to fill crepes so the more attractive side is on the outside.) Sprinkle with powdered sugar if desired.

Pancakes

• 1 1/4 cup flour
• 3 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 egg, beaten
• 1 cup milk
• 2 tbsp vegetable oil
• (1 banana)

Maple Syrup

Yields 2 cups.

• 2 cups packed brown sugar
• 1 cup water
• 1 tsp maple flavouring

In medium saucepan combine sugar and water. Bring to boil stirring frequently. Remove from heat and add flavouring. Serve with pancakes, waffles and French toast.

Muffins

Banana

Baking: 20 - 25 minutes Yield: 16 muffins

• 1 ¾ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup butter
• 1 ¼ cups sugar
• 2 whole eggs
• ¼ cup sour cream
• 1 cup (3 medium) mashed bananas

Put flour, soda and salt in large bowl. Stir together. Make a well in centre. Cream butter, sugar and one egg. Beat in second egg. Mix in sour cream and bananas. Pour into well and stir to mix. Ignore lumps. Fill greased pans ¾ full. Bake in 400°F oven for 20 - 25 minutes.

Banana Oatmeal

Baking: 20 - 25 minutes. Yields 12 - 18.

• 1 ½ cups flour
• 1 cup rolled oats
• ½ cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 whole eggs
• ¼ cups cooking oil
• ¼ cup milk
• 1 cup (3 med.) mashed bananas

In large bowl measure in first six dry ingredients. Stir to mix. Make a well in the centre. In small bowl, beat eggs until frothy. Mix in oil, milk and bananas. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups ¾ full. Bake in 400°F oven for 20 - 25 min.

Blueberry

Baking: 25 min Yield: 16 miffuns.

• 1 ¾ cups flour
• 3 tsp baking powder
• ½ tsp salt
• ¼ cup butter
• ½ cup sugar
• 1 whole egg
• ¾ cup milk
• 1 tsp vanilla
• 1 cup blueberries, fresh or frozen
• 1 tbsp flour

In large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center. In another bowl, cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy. Stir blueberries with flour lightly. Fold into batter. Fill greased muffin cups ¾ full. Bake in 400°F oven for 25 min. until nicely browned.

Blueberry apple: Cut blueberries to ½ cup. Add ½ cup diced, unpeeled apple. Add ½ tsp cinnamon.

Cranberry

Baking: 20 - 25 minutes Yields: 18 - 24 muffins

• 2 cups flour
• ½ cup sugar
• 4 tsp baking powder
• ½ tsp salt
• 2 whole eggs
• ¼ cup cooking oil
• ½ cup milk
• 1 cup whole cranberry sauce.

Measure flour, sugar, baking powder and salt into large bowl. Stir thoroughly. Make a well in centre. In separate bowl, beat eggs until frothy. Mix in oil, milk, and cranberries. Pour into well. Stir to moisten. Batter will be lumpy. Fill muffin tins ¾ full. Bake in 400°F oven for 20 - 25 minutes. Topping: Brush hot cooked muffin tops with melted butter. Sprinkle with granulated sugar. Variation: Use coarsely chopped or whole cranberries instead of cranberry sauce. Add a bit more milk just so batter is not too stiff to spoon out.

Fruit

Baking: 20 - 25 min. Yield: 16 2 cups flour (whole wheat)

• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ cup butter (or ¼ cup cooking oil)
• ½ cup sugar
• 1 whole egg
• 1 cup milk
• ¾ cup diced canned or fresh fruit, drained

In large bowl mix together flour, baking powder, soda and salt. If using cooking oil instead of butter, add sugar to dry ingredients. Make a well in the centre. If using butter, in a smaller bowl, cream butter, sugar and egg together well. Mix in milk and fruit. Pour into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin cups ¾ full. Bake in 400°F oven for 20 - 25 minutes. Leave in pan 5 min., then remove. Variation: If using peaches, pears, or apples, add 1 tsp cinnamon. If using oranges add 1 tsp nutmeg and ½ tsp cinnamon.

Oatmeal

Baking: 20 - 25 min Yield: 16

• 1 ¼ cups flour
• 1 cup rolled oats
• ¼ cup packed brown sugar
• 3 tsp baking powder
• ½ tsp salt
• ¼ tsp cinnamon
• ¾ cup raisins
• 1 whole egg
• 2 tbsp molasses
• ¼ cup cooking oil
• 1 cup milk
• 1 tsp vanilla

Measure all first seven dry ingredients into large bowl Mix together. Make a well in the centre. Beat egg in small bowl until frothy. Mix in molasses, oil, milk and vanilla. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups ¾ full. Bake in 400°F oven for 20 - 25 minutes. Let stand 5 minutes. Remove from pan. Serve warm.

Peach

Baking: 15 - 20 min for med. sized muffins, 10 - 12 min for smaller muffins.

• 2 cups chopped peaches
• 1 ½ cups sugar
• ½ cup butter (room temp.)
• eggs
• 1 ½ cups milk
• 4 cups flour
• 1 tsp baking powder
• 1 tsp salt topping:
• ¼ cup brown sugar
• ¼ cup ground pecans (or walnuts)
• ¼ tsp cinnamon
• 4 tbsp cold butter

Preheat oven to 400°F. Lightly grease 24 (2 ¾” x 1 3/8”) muffin cups. Place peaches in a bowl and cover with ½ c. sugar. Mix. Allow peaches to macerate 1 hour. Cream butter and ¾ cups sugar (~ 3 min). Add eggs, one at a time, and beat until fluffy (~ 2 min). In a mixing bowl, combine 3 ½ cups flour, baking powder, and salt. Alternately fold milk and flour mixture into liquid mixture. Be careful not to overmix. Fold in peaches. Topping: Mix dry ingredients well. Add butter. Mix with hands until mixture is coarse and crumb-like.

Scones

Baking: 15 min Yield: 12 scones

• 2 cups flour
• ¼ cup sugar
• 4 tsp baking powder
• ½ tsp salt
• ¼ cup cold butter
• 1 whole egg
• 2/3 cup milk
• milk for brushing tops sugar for sprinkling

Apple scones: Use only 2 tsp baking powder. Add 1 apple, peeled and grated. Sprinkle cinnamon.

Cheese scones: Add 1 cup grated cheese. Exchange half the flour for whole wheat flour.

Currant scones: add ½ cup currants

Fruit scones: Add 1 cup glazed fruit.

Orange scones: Add 1 tbsp. Grated orange rind

Yogurt scones: Omit milk. Add ¾ cup yogurt.

Whole wheat scones: Exchange half of the flour for whole wheat flour.

In large bowl put flour, sugar, baking powder and salt. Add butter. Cut in until crumbly. Stir in bran, or cheese, or etc. Make a well in centre. In small bowl, beat egg until frothy. Stir in milk. Pour into well. Stir with a fork to form soft dough. Turn out on lightly floured surface. Knead 8 to 10 times. Divide into two equal parts. Pat each into 6” (15 cm) circle. Transfer to greased baking sheet. Brush tops with milk and sprinkle with sugar. Score each tope into 6 pie shaped markings. Bake in 425°F oven for 15 minutes until risen and browned slightly.