Excellent Whole Wheat Biscuits

this recipe was given to me by my friend Betsy Character. For some reason, I did not try making it until today. All I can say is WOW! They were super simple to make, the dough was perfect (not too dry, not too sticky) and they taste fabulous!

3 c soft or hard white whole wheat flour
1 T baking powder
3/4 t salt
3/4 t baking soda
1 stick room temp butter
1-1 1/4 c buttermilk ( I used whole milk soured with lemon juice)

mix dry ingredients well. cut in butter to resemble cornmeal. Pour in buttermilk and mix well. Place dough on parchment paper and roll to 1/2-3/4" thickness. cut out biscuits and place on parchment lined cookie sheet or biscuit pan. Bake at 400 for 10-15 minutes. yum!

French Toast

3 beaten eggs
3/4 c milk
1 T sugar
1/4 t cinnamon
1/4 t salt
10 slices dry bread
butter or oil
maple flavor syrup, honey or jam for topping
Beat eggs, milk, sugar, salt and cinnamon in a flat bowl. Dip bread in egg mixture, coating both sides. Melt butter or oil in skillet over medium heat. Cook bread until browned on both sides. Serve with toppings.

Bailey's Whole Wheat Pancakes

Bailey has discovered a love for cooking, and one of her first and favorite things to make is whole wheat pancakes. She can now make them without even looking at the recipe! We recently bought a manual grinder, so we have to all take turns grinding the wheat before we make them! It is pretty tiring, so even though we have good intentions of grinding extra, we barely get the 2 c of flour needed for this recipe. Bailey likes the recipe as follows, but see bottom note on how I add even more flavor and moistness to these delicious breakfast treats!

2 c whole wheat flour
1 T oil
2 T honey or sugar
1 T baking powder
2 eggs
2 c milk
1 t salt
combine all ingredients in a large bowl, whisk to mix well. Pour by 1/4 cupfuls onto greased griddle or pan. Flip when bubbles begin to appear.cook until they spring back when touched.

Cook's mom's note: I like to add 1 c pureed pumpkin and about 1/2 t cinnamon to the batter before cooking. It really makes them more light and moist, something you don't always get with whole wheat! This is especially nice during the holiday season.

Mom's original cornbread dressing

I eat tons of dressing at the holidays. I joke that I'm making up for all those years as a kid that I thought I hated it and wouldn't even try it!

Carolyn's cornbread recipe (I usually double this recipe to make a full iron skillet)
1 c cornmeal MIX
3/4 c milk or buttermilk
1 egg dash salt and pepper
heat oil to cover bottom of iron skillet. Heat in oven (475)Mix rest of ingredients to make batter. when oil is hot, pour into prepared bowl of batter. stir well, then pour all back into skillet. Bake for 20 minutes.

Mom's Cornbread Dressing (updated by me with wheat bread instead of white, and a little more cornbread than bread)
1 recipe cornbread (2 1/2 c)
2 c white bread crumds (1 1/2 c whole wheat bread)
1/2 c chopped onion
1 1/2 cans chicken broth
season to taste with sage and poultry seasoning. add more broth if needed.
mix together, bake in buttered casserole dish. Bake at 425 for 20 minutes

Cheese and Garlic Biscuits

mix the following to make drop biscuits:
2 c bisquick
2/3 c buttermilk
1/2 c shredded cheddar or pepper jack cheese
drop by tsp onto greased cookie sheet. bake at 450 for 10 minutes

mix the following and drizzle over biscuits:
1/4 c melted butter 1/4 t garlic powder

Blueberry French Toast Bake

this is really delicious - and rich! Perfect to make Christmas eve because you can make ahead,refrigerate overnight, then bake the next morning for a hassle free, quick breakfast

1/2 c flour 1/4 t salt
1 1/2 c milk 6 eggs
1 T sugar 10 slices French bread, cubed (1")
1/2 t vanilla 3 oz pkg softened cream cheese
1 c blueberries, (or strawberries, or raspberries)
1/2 c chopped nuts serve with powdered sugar & syrup

grease 2 1/2 qt casserole. beat flour, milk, sugar,vanilla, salt and eggs. stir in bread until well soaked. Place cubes of bread in single layer in casserole dish. Top evenly with cream cheese, then sprinkle on berries. If desired, place in refrigerator up to 24 hours.
bake at 400 for 20-25 minutes. Sprinkle with powdered sugar, serve with pancake syrup.