Preheat griddle. Beat egg, then beat in other ingredients except blueberries.
Add batter to the griddle and then add a few blueberries to each pancake.
Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.
Combine the egg, buttermilk, and oil. Add all at once to flour mixture. Stir just until moistened.
Beat egg until fluffy. Beat in remaining ingredients until smooth.
Fry on pre-heated griddle until puffed and dry around the edges.
Cut a doughnut/muffin from each slice of bread and set them aside. Grease and line the bottom of a 8x8 pan with the bread scraps.
Layer sliced Velveeta on top of bread, then broccoli, then ham, then the bread rounds.
Combine eggs, milk, onion, salt, and dry mustard. Pour over bread. Refrigerate 6 hours or overnight.
Bake uncovered for 45 minutes at 325 degrees. Sprinkle with cheddar cheese, bake for five minutes more, and let stand 10 minutes before serving.
First, make the crumb topping : In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
Make the muffins : In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Make the glaze : whisk all of the ingredients together and drizzle over warm muffins.
Make ahead tip : Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying. Source: https://sallysbakingaddiction.com/peach-streusel-muffins/
Melt butter, stir in flour until smooth, and gradually add milk. Boil and stir 2 minutes until thickened. Add cheese, salt, nutmeg, and pepper. Cook and stir until cheese is melted. Cook sausage. Add beaten egg and thyme; cook and stir until egg is set. Combine with cheese sauce and parsley. Cool completely.
Place one sheet of phyllo dough on waxed paper. Brush with butter and sprinkle with bread crumbs. Fold over lengthwise and brush with butter again. Spread about 2T of the egg mixture along the short side of the dough and roll it up.
Brush each roll with butter and sprinkle with parmesan cheese and parsley.
Bake for 15 minutes at 350 degrees.
Source: https://www.tasteofhome.com/recipes/cheese-and-sausage-strudels/
Preheat oven to 350F. Grease a 9x5 loaf pan and set aside.
Peel pears. Chop the pears into 1/2 inch dice. Take 1/2 cup of the chopped pear and mash it well until it's basically pureed.
In a large bowl, mix together wheat flour, white flour, baking soda, baking powder, salt, and spices.
In a medium bowl, whisk together buttermilk, butter, eggs, maple syrup, and vanilla. Stir in chopped pears and pear puree. Pour the liquid ingredients into the dry ingredients and combine with a large spatula until just mixed together.
For streusel, add all remaining ingredients to a bowl and mix with your fingers until until well combined and there is no dry flour left.
Using the spatula, scrape the pear batter into the prepared loaf pan. Sprinkle the streusel over the top, patting it down to push it into the batter a little. This will help it adhere to the bread.
Bake the bread for 45 minutes at 350 degrees. Reduce the temperature to 325 degrees F and bake for 15 minutes more. Allow the bread to cool for 1 hour on a rack. Then run a butter knife around the edges and carefully take the bread out of the loaf pan.
Source: https://www.justalittlebitofbacon.com/pear-quick-bread-with-streusel-topping/
Combine, flour, sugar, milk butter, egg, baking powder, salt, and nutmeg. Beat on low speed for 1-2 minutes.
Stir in berries by hand. Spread batter into a greased and floured 8-inch pan.
Combine sugar, flour, cinnamon, and nutmeg. Cut in butter. Sprinkle over batter in pan.
Bake at 375 degrees for 55 minutes or until toothpick inserted in center comes out clean.
Combine eggs and sugar. Add milk. Sift flour with the other dry ingredients; add to liquid. Add oil.
Bake on an ungreased griddle.
Stir together flour, sugar, baking powder, and salt.
In another bowl, beat eggs; stir in milk, oil, and vanilla. Add liquid mixture to the dry ingredients all at once and stir just until moist.