Cinnamon Raisin Walnut Biscuits

Sunday morning treat.

1 cup white all purpose flour
1 cup wheat all purpose flour
1 cup walnuts
1 tablespoon baking powder
1 tablespoon cinnamon
¾ tablespoon brown sugar
½ tablespoon white sugar
½ teaspoon cream of tartar
¼ teaspoon salt
¾ cup shortening or butter
1 cup raisins
1 cup milk

Combine flour, nuts, baking powder, cinnamon, sugar, cream of tartar, and salt. Using a pastry blender, blend in shortening or butter (I prefer butter). Blend until butter collects dry ingredients into small bits about the size of peas. Add raisins and milk and mix until dough holds together. Lightly flour a spot on the counter. Dump out dough and knead about 10 times. Roll out to ½ inch thickness and cut into biscuits. Place 1 inch apart on an ungreased cookie sheet. Bake at 450 degrees for 12-15 minutes or until golden brown.

Glaze

1 cup milk
½ cup powdered sugar
2 tablespoons butter
1-2 tablespoon honey
1 teaspoon vanilla

Blend milk, vanilla, and sugar. Transfer to a pot and add honey and butter. Bring slowly to a low boil. Simmer until thickened.

Cover biscuits with glaze. Serve with scrambled eggs, sliced apple and sausage.

PP Pancakes (Peanut Butter and Pecan)

A winner this morning.

1 cup all purpose flour
1 cup wheat flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
1 cup chopped pecans

2 eggs lightly beaten
2 cup buttermilk
1/2 cup peanut butter

Combine and make a well with dry ingredients. Mix wet ingredients thoroughly and fold into dry. You may need to add a smidge more milk if mixture is too thick. Try not to over mix or pancakes will get tough. Cook in a skillet until golden brown. Top with melted butter, bananas and honey.

Cranberry Nut Pancakes

This morning I decided I hadn't made any pancakes for breakfast in a while. Whipped these up.

1 cup all purpose flour
1 cup whole wheat flour
1 tablespoon white sugar
1 tablespoon brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans

2 eggs beaten
2 cups milk
4 tablespoons cooking oil
1 teaspoon vanilla
zest from 1 tangerine

Mix wet and dry ingredients in separate bowls. Combine until dry ingredients are just wet. Add a smidge of extra milk and oil if batter is too thick. (The wheat flour has a tendancy to get stiff.) Cook on a skillet.

Topping:
Core and chop three medium pie apples. Squeeze in the juice from the tangerine. Add 1/2 cup brown sugar and 1/2 cup white sugar. Add cinnamon and vanilla as desired. Bring to a slow boil and leave uncovered until apples get mushy. We have a hand blender, so I pulverized the apples right in the pot. It thickened up real nice.

A little deer sausage on the side made a hearty breakfast.