Cinnamon Almonds
1 cup sugar
2 cup whole almonds
1 ½ tsp cinnamon
½ cup water
Combine all ingredients in a no stick frying pan. Cook until it crystallizes. Sprinkle with salt. Bake @ 350 10- 15 minutes

Cinnabon Cake
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
4 T. butter, melted

2 sticks butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups nuts, optional

2 cups powdered sugar
5 T. milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Apple Streusel Bars

SWEET PASTRY:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten

APPLE FILLING:
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

GLAZE:
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
To prepare apple filling, combine flour, sugar, and cinnamon and toss with apples.

Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes
When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency

Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. (Or just use a fork(Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

Apple Dumplings
2 granny smith apples peeled and cored and quartered.
Pop and serve crescent rolls (pkg of eight)
Cinnamon

Sprinkle each quarter of apple with cinnamon. Wrap individually in a crescent roll and place in 9x13 baking dish.

Glaze:
½ cup butter
1 cup sugar
1 cup Orange juice

Bring butter, sugar and juice to a boil. Remove from heat add 1 tsp vanilla. Pour glaze over rolls and bake @350 for 30 min.

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.