7-Up Biscuits

7-Up Biscuits

4 cups Bisquick

1 cup sour cream

1 cup 7-Up

1/2 cup butter, melted

Mix Bisquick, sour cream and 7-Up. Dough will be very soft.  Knead and fold until coated with baking mix. Pat out to about 1-inch thick and cut with a round cutter. Melt butter in the bottom of a baking sheet or a 9 x 13-inch pan. Place biscuits on top of butter and bake for 12 to 15 at 450 degrees or until nice and brown.

**Use extra Bisquick to flour your board.

These can be rather messy to work with, but don't add too much extra Bisquick or they'll get tough.

Bakery Style Blueberry Muffins with Streusel Topping

Bakery Style Blueberry Muffins with Streusel Topping

Muffins

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 cup sour cream**

1 1/2 cups blueberries

Topping

1/2 cup sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 tsp. cinnamon

1.  Preheat oven to 400 degrees. Grease 12 regular muffin cups or 6 large.

2.  Mix together four, salt, baking soda and cinnamon.

3.  In a large bowl beat together eggs and both sugars. Add oil, vanilla and sour cream.

4.  Mix the dry ingredients into the wet ingredients. The batter will be lumpy.

5.  Dredge the blueberries in a bit of flour. Gently fold them into the batter. You don't want to smash them. Scoop the batter into prepared muffin cups so they are 2/3 full.

6. Mix the topping ingredients with a fork or pastry blender until it looks like crumbs.  Sprinkle this over the muffin batter.

7.  Bake in your preheated oven for 20 minutes.

**If you don't have any sour cream, you can always use plain yogurt.

Vanilla Pudding Cinnamon Rolls

Vanilla Pudding Cinnamon Rolls

Rolls:

1/2 cup warm water

2 Tbsp. yeast

2 Tbsp. sugar

1 (3 1/2 oz) package instant vanilla pudding mix

1/2 cup butter, melted

2 eggs

1 tsp. salt

6+ cups flour

Filling:

1 cup butter, softened

2 cups brown sugar

2 Tbsp. cinnamon

1/2 cup mini cinnamon chips

Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

3 cups powdered sugar

2 to 3 Tbsp. heavy cream

1.  In small bowl, combine water, yeast and sugar. Stir to dissolve; set aside.

2.  In a large bowl, take pudding mix and prepare it according to the package directions. Add butter, eggs and salt; mix well.  Add yeast mixture; blend.  Gradually add flour; knead until smooth. Do not overflour - it should be soft but not sticky.  Place in a greased bowl.  Cover and let rise until doubled - about 1 hour.

3.  Roll dough out on a floured board to measure 34 x 21 inches. Spread 1 cup softened butter over the surface. In a bowl, mix 2 cups brown sugar with 2 Tbsp. cinnamon. Sprinkle this over the butter. Then, sprinkle the cinnamon chips over that.  Now, from the long side, roll up as tightly as possible. Cut into 1 1/2 inch slices using a serrated knife or thread.  Place 1 inch apart on a greased baking sheet.  Cover and let rise until doubled. 

4.  Bake at 350 degrees for 15 to 20 minutes.  Remove when they're a nice, golden brown. Don't overbake! Cool.

5.  Mix together the Frosting ingredients until nice and smooth.  Spread over the rolls while they're still a bit warm.  Enjoy!

Makes 24 very large rolls.

Adapted from a recipe at https://www.melskitchencafe.com/  Go check out the blog for lots more great recipes.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 Tbsp. sugar

1/4 tsp. cinnamon

1 cup fresh blueberries

2 cups buttermilk

2 eggs, beaten

1 lemon, zested

1.  Whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.

2.  Toss blueberries with 3 Tbsp. of the dry ingredients. Set aside.

3.  Combine buttermilk, eggs and lemon zest.

4.  Slowly stir dry ingredients and wet ingredients together. Mix just until combined. There will be small lumps, but don't worry about them.  Carefully, fold in the blueberries. Now, let it rest for 10 minutes.

5.  Heat skillet over medium-high heat. Oil your pan. 

6.  Ladle 1/2 cup batter onto pan. Flip when small bubbles appear on the surface. Cook until golden brown.

7. Serve with butter and blueberry syrup.

Blueberry Syrup

3 cups fresh blueberries

1 cup. packed brown sugar

1/2 cup sugar

1 cup water

1 tsp. lemon juice

1/4 tsp. cinnamon

In saucepan, combine all ingredients. Bring to a boil; cook and stir for 3 minutes. Reduce heat and simmer until thickened - about 20 to 25 minutes. Remove from heat. Serve warm over pancakes. Refrigerate leftovers.