GrantGrain

Breakfast Bars

Ingredients:


 * 1/4 cup of peanut butter
 * 2T+2t of honey
 * 1/2 an egg
 * 1 T oil


 * 1/2 tsp. vanilla
 * 1 1/4 cup cheerios
 * 1/4 cup brown sugar
 * 1/2 tsp. salt
 * 5T+1t chocolate chips

Directions:


 * 1) Preheat at 350. Mix peanut butter, honey, egg,oil, and vanilla in a bowl until blended
 * 2) Combine cereal, brown sugar, and salt
 * 3) Stir in chips. It will be sticky. Spray 8x8 pan with non stick spray
 * 4) Bake 350 degrees for 12-15 minutes until edges brown



Old Fashioned Pancakes

Ingredients: Directions:
 * 1/4 cup and 2 tablespoons all purpose flour
 * 1 teaspoon baking powder
 * 1/4 teaspoon salt
 * 3/4 teaspoon white sugar
 * 1/4 and 1 tablespoon milk
 * 1/4 egg
 * 2-1/4 teaspoons butter, melted
 * 1) In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk ,egg and melted butter; mix until it is smooth.
 * 2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake.Brown on both sides and serve hot.

Southern Buttermilk Biscuits

Ingredients:yield-5 biscuits
 * 1 cup flour, plus more for dusting the board
 * 1/8 teaspoon baking soda
 * 11/2 teaspoon baking powder
 * 1/2 teaspoon salt
 * 3 tablespoons butter
 * 1/2 cup buttermilk

Directions:


 * 1) Preheat your oven to 450 degrees F
 * 2) Combine the dry ingredients in a bowl, or in the bowl of a food processor.
 * 3) Cut the butter into chunks and cut into the flour until it resembles course meal.
 * 4) Add the buttermilk and mix JUST until combined
 * 5) If it appears on the dry side, add a bit more buttermilk. It should be very wet.
 * 6) Turn the dough out onto a floured board.
 * 7) Gently pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch
 * 8) Use a round cutter to cut into rounds.
 * 9) You can gently knead the scraps together and make a few more, but they will not be anywhere neat as good as the first ones
 * 10) Place the biscuits on cookie sheets- if you like soft sides, put them touching each other,
 * 11) If you like crusty sides, put them about 1 inch apart these will not rise as high as the biscuits put close together
 * 12) Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top to bottom
 * 13) Do not over bake.
 * 14) The key to real biscuits is not in the ingredients, but in the handling of the dough
 * 15) The dough must be handled as little as possible or you will have tough biscuits.
 * 16) You also must pat the dough out with your hands, lightly
 * 17) Rolling with a rolling pin is a guaranteed way to over stimulate the gluten, resulting in a tougher biscuit

Southern Buttermilk Biscuits

Ingredients:yield-5 biscuits
 * 1 cup flour, plus more for dusting the board
 * 1/8 teaspoon baking soda
 * 11/2 teaspoon baking powder
 * 1/2 teaspoon salt
 * 3 tablespoons butter
 * 1/2 cup buttermilk

Directions:


 * 1) Preheat your oven to 450 degrees F
 * 2) Combine the dry ingredients in a bowl, or in the bowl of a food processor.
 * 3) Cut the butter into chunks and cut into the flour until it resembles course meal.
 * 4) Add the buttermilk and mix JUST until combined
 * 5) If it appears on the dry side, add a bit more buttermilk. It should be very wet.
 * 6) Turn the dough out onto a floured board.
 * 7) Gently pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch
 * 8) Use a round cutter to cut into rounds.[[image:http://grantfacs.wikispaces.com/site/embedthumbnail/placeholder?w=NaN&h=NaN]]
 * 9) You can gently knead the scraps together and make a few more, but they will not be anywhere neat as good as the first ones
 * 10) Place the biscuits on cookie sheets- if you like soft sides, put them touching each other,
 * 11) If you like crusty sides, put them about 1 inch apart these will not rise as high as the biscuits put close together
 * 12) Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top to bottom
 * 13) Do not over bake.
 * 14) The key to real biscuits is not in the ingredients, but in the handling of the dough
 * 15) The dough must be handled as little as possible or you will have tough biscuits.
 * 16) You also must pat the dough out with your hands, lightly
 * 17) Rolling with a rolling pin is a guaranteed way to over stimulate the gluten, resulting in a tougher biscuit