2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt (heaping)
1 teaspoon cream of tartar
2 T. shortening
3/4 – 1 cup buttermilk

Preheat oven to 425°.

Mix flour, baking soda, salt and cream of tartar.  Mix in shortening.  (I use my fingers to “crumble” it all together).  Do not overmix.

Stir in enough buttermilk to get the desired consistency.  Pat out on a floured surface.  No need to knead but I usually fold it over a couple of times.  Roll out to 1/2″ thick.  Place biscuits on ungreased baking sheet with sides touching.

Bake 12 – 15 minutes til golden brown.

By adding beaten egg whites, these pancakes are thick and fluffy.  Adding the blueberries to the pancakes, rather than mixing them into the batter causes them to stay whole and burst with flavor when cutting into the pancakes.

Ingredients:

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs, separated
1-1/2 tablespoon butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
3/4 cup blueberries

Directions:

Melt butter.  Set aside.

Stir flour, baking powder and salt together in mixing bowl.

Whisk milk and egg yolks together.

With mixer, beat egg whites til soft peaks form.  Beat in sugar.

Stir milk/egg yolk mixture into flour mixture.

Stir in melted butter.

Stir in egg white/sugar mixture.

Stir in the vanilla.

Butter a warm pan.  Spoon batter onto pan to form pancakes.  Drop a few blueberries onto each pancake.

When bubbles form at the top, flip it and cook the other side.
Serve with warm maple syrup.

This recipe is great and very quick to fix.

6 – 1/2 to 3/4-inch thick slices sweet Hawaiian bread, or any French bread
1 medium banana, mashed
1/2 cup softened cream cheese
1 1/2 teaspoons unsweetened cocoa powder
3 medium bananas, thinly sliced
1 tablespoon butter, melted
1/4 c. brown sugar
Sifted powdered sugar

Toast bread and let cool. Combine mashed banana, cream cheese, and cocoa powder in a medium bowl. Spread some of the mixture over each toasted bread slice.

Place slices on a cookie sheet. Layer banana slices on top of cream cheese mixture. Brush bananas with melted butter or margarine. Sprinkle with brown sugar.

Broil bruschetta 4 to 5-inches from the heat for 30 to 60 seconds or until banana slices just begin to glaze. Sprinkle tops with sifted powdered sugar and serve with warm maple syrup.

With the holidays coming up and family visiting, this is a great recipe for breakfast!  Maybe you’re the one who’s going to be visiting your family.  Treat them to a fantastic out of the ordinary breakfast! Do all the work the night before and enjoy a morning treat with your guests.  (Sorry . . I forgot to take pictures before it was served!)

Overnight Peach French Toast

1 cup packed brown sugar
1 stick butter
2 T. water
1 – 29 oz. can sliced peaches, drained
12 slices day old French bread, sliced 3/4″ thick
5 eggs
1-1/2 c. milk
1 tsp. vanilla
Ground cinnamon

Bring water, brown sugar and butter to a boil. Remove from heat and pour into a 9 x 13 greased baking dish. After the brown sugar/butter mixture has cooled a bit, add the sliced peaches. Place the bread slices on top.

Mix the eggs, milk and vanilla. Pour over the bread. Cover and place in the fridge overnight.

Remove from fridge and leave sitting on counter for 30 minutes. Sprinkle with ground cinnamon. Cover and bake at 350° for 20 minutes. Remove cover and bake an additional 30 – 35 minutes. Can be served with whipped cream and/or maple syrup.