Cheddar & Chive Buttermilk Biscuits

Preheat oven to 450.

2 C. Flour

2 Tbsp. Baking Powder

1 Tbsp. Sugar

1 1/2 tsp. Salt

1/2 tsp. Baking Soda

Mix above together in a large bowl.

Cut 8 Tbsp. cold butter into pats and cut into dry mix until it's the size of small peas

Add 3/4 c. + 2 Tbsp. of buttermilk, 1/2 C. shredded cheddar cheese & 1/2 C. finely chopped chives to mixture. Stir with fork to make a loose dough.

Transfer dough to lightly floured surface and pat into a 6" x 9" rectangle. Fold into 1/3rds (like a business letter), then pat back out into a 6" x 9" rectangle again.

Dip 3" biscuit cutter or glass in flour and cut 6 biscuits from dough. Transfer to parchment lined baking sheet.

Reshape dough and cut out more biscuits.

Brush tops with cream or milk and bake for 14-16 minutes.

Makes about 10 biscuits.

From Saveur 101 (April 2007)

Eggnog Pancakes with Maple Bourbon Syrup

Pancakes:
2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
2 eggs, lightly beaten
1-1/2 cups eggnog (grocery store variety)
2 Tbs butter, melted

Syrup:
1 pint pure maple syrup
1-1/2 oz bourbon

In a large bowl, combine the flour, baking powder, salt and nutmeg. In a small bowl, whisk the eggs, eggnog and butter; stir into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown.

Meanwhile, gently warm 1 pint of pure maple syrup in a small saucepan on the stove over low heat. When warm, remove from the heat and stir in 1-1/2 oz of bourbon. Return to the heat and allow to simmer for 5 minutes more over low heat.

Yield: 1 dozen pancakes.

Stuffed French Toast

challah bread sliced into THICK slices.

Cut a small slit on the bottom of each slice.

Filling:
1/2 cup mascarpone cheese
1/2 cup thick preserves
4 large eggs
1 cup half-and-half or cream
2 Tbs. sugar
2 tsp. ground cinnamon
1-2 Tbs. unsalted butter

Preparation:

Cut down the center on the side of the bread slice with a sharp knife, creating a pocket. Add one tablespoon each of cheese and preserves mixture into the pocket, then close.

I usually let the slices stand cut side up after filling for about 15MIN. to let gravity do it's work.

Whisk eggs, cream, sugar and cinnamon. Dip bread into the mixture and quickly coat each side twice. Place in a medium-heat skillet that has unsalted butter melting. Cook until the cheese begins to melt and sides are golden brown.

Lemony Blueberry Polenta Scones

2/3 cup pastry flour
2/3 cup almond meal
2/3 cup polenta
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lowfat lemon yogurt
1 egg
1/4 cup butter, melted
1 cup fresh or frozen blueberries

GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel



In a large bowl, combine the flour, almond meal and polenta. Stir in the sugar, baking powder, baking soda, salt and lemon peel. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Do not over-mix. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Makes 15 biscuit-size scones.

Cherry, Almond, Vanilla Granola (aka "Jeremy's Granola")

A friend of mine, Jeremy, came by on his way up to Yosemite. I decided to make him some yummy granola to take with him. I asked him what kind he liked and we created some. This was inspired by an Ina Garten recipe, but customized more to Jeremy's taste, hence the name. Here's what we came up with:

Nonstick vegetable oil spray
4 cups old-fashioned rolled oats
1 cup sweetened, shredded coconut
2 cups sliced almonds, toasted in a dry pan
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/4 cup honey
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 teaspoons vanilla extract

Preheat the oven to 350 degrees F.

Lightly spray large baking sheet with nonstick spray. Toss the oats, coconut, almonds, and cherries together in a large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Add the cinnamon and salt and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 30 to 40 minutes.

Remove the granola from the oven and allow to cool completely. Store the cooled granola in an airtight container. It can last up to 2 weeks.