Caldwells Cookbook

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup skim milk
• 3 tablespoons butter, melted
• 2 eggs
• 1 tablespoon white sugar
• 1 teaspoon banana extract (you can also use vanilla extract if you don't have banana)
• 1 large banana, mashed
• 1/2 cup miniature semisweet chocolate chips
• cooking spray
  

Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Yields: 10 pancakes

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

1- Preheat a skillet over medium heat. Coat pan with cooking spray.
2- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
3- Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer on medium speed until smooth.
4- Pour the batter in 1/3 cup ortions into the hot pan
5- When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1-3 minutes.
6- Flip the pancakes and cook other side for the same amount of time, until brown.

Makes 8-10 pancakes

I sooooooo miss Doug &  Emmy's scones, but these things were a good close second.  Boy it sucks not living next to your comfort foods!!

Ok, there is a reason I can't loose weight. I dont think I know how to eat healthy. I mean, healthy just isn't any fun!!!

DOUGH:
1 cup warm milk
2 eggs
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons instant yeast
FILLING:
1/2 cup brown sugar, packed
1-1/4 tablespoons ground cinnamon
1/3 cup butter, softened
TOPPING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract

Dissolve the yeast in the warmed milk, along with 1 tsp sugar from the 1/2 cup white sugar. Let stand, covered, about 10 minutes, until foamy. In large bowl, add the yeast/milk mixture, eggs, melted margarine, 3 cups bread flour, salt, and remaining sugar; mix on medium speed until combined. Add 1/2 cup of bread flour at a time, until the dough becomes soft and elastic and no longer sticks to the bowl (approximately 4-1/2 total cups bread flour according to the recipe). This will vary depending on the humidity of your kitchen, but you can definitely start to see when the dough stops sticking to the sides. After you reach a total of 4-1/2 cups, start adding the flour a tablespoon at a time so you don't risk adding too much flour. Knead dough for 10 min or until smooth and elastic. Cover and let rise for 1 hour or until double.
Roll dough into a 18 x 12 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough lengthwise (so you have a 18 inch log) and cut with a bread knife into 16 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

2-1/4 cups all-purpose flour