5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1 (1/4 ounce) package active dry yeast
1/2 cup warm (not hot) water
2 cups buttermilk

1. Sift together the first 5 ingredients; blend shortening into dry ingredients using a pastry blender.

2. In a small bowl, combine the yeast and warm water; add to the flour mixture. Stir in the buttermilk; blend thoroughly.

3. Turn out onto a lightly floured surface; roll to 1/4-inch thickness. Using a 2-inch biscuit cutter, cut out and place on an ungreased baking sheet with sides touching.

Emily

1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.

2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.

TIP:

I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.

Emily

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water

Frosting:

1/2 cup butter, softened
3-3/4 cups confectioner’s sugar
2 squares (1 oz each) unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small mixing bowl, beat butter and confectioner’s sugar until smooth. Beat in the melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles. Yield: 2 dozen.

Emily

1-1/2 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk*

Preheat oven to 400 degrees F. In a medium mixing bowl, combine the whole wheat flour, sugar, baking soda and salt; mix well.

Stir in the buttermilk just until moistened. Spoon the batter into 12 greased muffin cups. Bake for 20 minutes. Makes 12 muffins.

* If  buttermilk is unavailable, measure 1 tablespoon of white vinegar into a measuring cup and add milk to make 1 cup. Use as a substitute for the buttermilk.

Emily

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoons canola or vegetable oil
1-1/4 teaspoon vanilla extract

Combine the first seven ingredients in a large bowl. In a small bowl, combine the egg, buttermilk*, oil and vanilla. Stir the egg mixture into the dry ingredients just until moistened.

Spray griddle with cooking spray. When hot, drop batter by 1/4 cupfuls onto griddle. Turn the pancakes when bubbles form on the top. Cook until the second side is golden brown. Serve with maple syrup and butter, if desired. Makes 4 servings.

*If you don’t have buttermilk on hand, just put 1-1/2 tablespoons of vinegar in a measuring cup and add milk to equal 2 cups, as a substitute.

Emily

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.

Emily