Featherlite Scones

3 c flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c cold butter
1 egg
1 c vanilla yogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

1. In a bowl; combine flour, baking powder, baking soda, and salt. Cut in butter until it makes course crumbs.

2. Stir in egg, yogurt and vanilla until just combined.

3. Turn onto floured surface; knead 6-8x

4. Roll into 9" circle, cut into 8 wedges.

Place on ungreased baking sheet. Brush tops with milk, sprinkle with sugar.

425 degrees
12-15 minutes or until golden brown

Pumpkin Pancakes

2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Combine flour, sugar, baking powder, baking soda, spices and salt in small bowl. Set aside. In large mixing bowl, beat eggs. Add milk, pumpkin, oil, vinegar, and vanilla. Add dry mixture to wet slowly. Stir until well-mixed. Pour batter on griddle in 1/4 cup amounts for pancakes.

Top with whipped cream, cinnamon sugar, etc.

White Chocolate Pumpkin Scones

Mix together in medium bowl:
2 Cups Flour
1/3 Cup Brown Sugar
1/2 t. Ginger
1/2 t. Cinnamon
1 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt

Blend in with pastry cutter:
1/2 Cup unsalted Butter

Stir in:
1/2 Cup White Chocolate Chunks (or chips)

In separate bowl, blend:
1/3 Cup Buttermilk
1/2 Cup Pumpkin
1 t. Vanilla

Add pumpkin mixture to dry ingredients. Stir gently until ingredients are just mixed. Place dough on lightly floured counter and form into two 6" circles, patting out gently. Cut each circle into 6 wedges. Place wedges on lightly greased cookie sheet.

Before baking, brush tops of scones with: 1 beaten egg 1 T heavy cream

Bake at 400 for 22-25 min. Cool on cookie rack. Wonderful with coffee!

Thanks to my friend Kelly for this one!

Breakfast Sausage Casserole

1 pound maple sausage
1/2 teaspoon salt
6 eggs, beaten
3 cups milk
8 slices Texas toast, toasted and cubed
10 ounces shredded cheese (I use a blend of Colby and Monterey Jack)

Brown sausage in skillet; drain.

In a medium bowl, mix t ogether salt, eggs and milk. Add sausage, bread cubes and cheese. Stir gently till well-mixed. Pour into a greased 13x9. Cover and place in refrigerator for 8 hours or overnight.

Preheat oven to 350. Cover casserole, and bake for 45 minutes. Uncover, reducing temperature to 325. Continue baking for another 15-25 minutes, until casserole is set. Serve hot.

Sour Cream Coffee Cake

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup flour
1 cup packed brown sugar
4 tablespoons melted butter
2 teaspoons ground cinnamon

Preheat oven to 350. Grease a 13x9 inch pan. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder and salt. Spread 1/2 of the batter in the prepared pan.

Prepare the filling: in a medium bowl, mix 2/3 cup flour, brown sugar, 4 tablespoons melted butter and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35-40 minutes in oven until a toothpick inserted near the center comes out clean.

Recipe modified slightly from AllRecipes.com