Trevor’s Buttermilk Kitchen-Trashing Pancakes
3 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3 c. buttermilk
1/2 c. milk
3 eggs, separated
1/3 c. (5 1/3 Tbsp.) butter, melted

In a large pitcher, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk, milk, and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.

Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher and stir until just combined.

When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, spray it with a little non-stick cooking spray and then just pour the batter from the pitcher straight onto the hot skillet.

Trevor sprinkles blueberries on the recently poured pancakes and serves with buttermilk syrup.

Orange rolls
24 Rhodes dough rolls 9or homemade if you have
½ Cup sugar
½ Cup butter
Zest from one orange

Glaze:
1 Cups powdered sugar
2 T butter softened 2 T orange juice

Melt butter, add sugar and orange zest roll frozen dough balls into mixture and place in greased muffin tin. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled
Bake in a 350° oven for 22 to 25 minutes or until golden do not let them get brown.. Spoon on Orange Glaze. Serve warm.

Lemon Blueberry Muffins

Lemon-Sugar topping:
1/3 cup sugar
1 ½ tsp finely grated zest from a lemon

Muffins:
2 cups blueberries
1 1/8 cups sugar(plus 1 tsp)
2 ½ cups flour
2 ½ tsp baking powder
1 tsp salt
2 large eggs
4 T (1/2 stick) unsalted butter, melted and cooled slightly
¼ cup oil
1 cup buttermilk
1 ½ tsp vanilla extract

Instructions:
1. For the topping: stir together sugar and lemon zest in small bowl until combines; set aside
2. For the muffins: adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 tsp sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup , about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (batter will be very lumpy with a few spots of dry flour; DO NOT OVER MIX)
4. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17-20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tins for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Cheesy Garlic Bread Swirls

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

Buttermilk Syrup
1 cube butter
½ cup buttermilk
1 cup sugar
1 tsp soda
2 TBSP corn syrup
½ tsp vanilla

Melt butter, add soda and sugar, add buttermilk, corn syrup, and vanilla. Bring to a rolling boil, stirring constantly. Boil for 5 minutes. Serve warm.

Artichoke Bread
4 cloves of garlic (pressed)
½ cup melted butter
¼ cup parmesan
2 cups shredded Monterey jack or other white cheese
16 oz sour cream
14 oz canned artichokes
2 tsp lemon pepper
1 cup grated cheddar

Take a loaf of French bread. Cut it length wise. Dig out the center. Break the center of the bread into piece. Place in bowl. Mix other ingredients omit butter and hold until last. Once it is combined add the melted butter. Place back in to the shell of the French bread. Bake 20 -30 minutes @ 350

Apple Pancakes
2 eggs
2 cups buttermilk (regular works too)
¼ cup oil
2 cups flour
2 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 ½ cups grated tart apple (about 1 cup)
Mix all ingredients except apple. Stir in apple. Can make pancakes or waffles.

Apple Syrup
1 cup sugar
2 T cornstarch
¼ tsp cinnamon
2 cups apple juice (I use 1 cup juice and 1 cup water.)
2 T lemon juice
¼ cup butter
Stir together sugar, cornstarch and cinnamon. Add apple juice and lemon juice. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in butter.