Ingredients:
 
6 slices bacon, chopped
3 cups all-purpose flour
1 tbls baking powder
1 tbls sugar
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 tsp freshly ground black pepper
1 cup light buttermilk
 
Directions:
 
Preheat the oven to 400* F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add buttermilk and work just until it becomes a sticky dough, being careful not to overmix.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 rectangles approximately 4 inches wide and 1 inch thick. Cut the rectangles into imperfect (yes, I said, “imperfect”) wedges. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet.

Ingredients:
 
Scones
1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 1/4 cups white sugar
2 tsp baking soda
1/2 tsp salt
1 cup butter
1 egg
1 cup dried cranberries
1 tsp orange zest
1/2 tsp orange extract
 
Icing
1 cup icing sugar
2 tbls water
1/4 tsp orange extract
1/4 tsp orange zest
 
Directions:
 
Preheat oven to 350*F.
 
In a small bowl, combine baking soda, orange extract, & sour cream. Set aside.
 
In a large bowl, mix the flour, sugar, baking powder, orange zest, & salt. Cut in the butter until you have an oatmeal-like consistency. Stir in the sour cream mixture & egg into flour mixture until just moistened. Gently stir in cranberries.
 
Turn dough out onto a lightly floured surface. Knead slightly to reduce stickiness. Roll dough into a 3/4″ thick round. Cut into 12 wedges & place 2″ apart on a parchment or silicone-lined baking sheet.
 
Bake for 15-20 minutes or until golden brown.
 
Meanwhile, mix all icing ingredients together in a small bowl.
 
Remove scones from oven and let cool slightly before drizzling icing over each scone.
 
Makes 12

Ingredients:
 
1 1/2 cups wheat Bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground Cinnamon
1/2 tsp salt
1 medium macintosh Apple, cored, peeled, & cut into 12 slices
1 cup Raisins
 
Directions:
 
Preheat oven to 375*F. Line muffin pan with paper muffin liners.

Place raisins & apple slices in heat-proof bowl. Pour enough boiling water to just cover fruit. Let stand 5 minutes. Drain and pat dry with paper towels. Seperate apple slices from raisins. Set aside.
 
In a large bowl, mix wheat bran and buttermilk together & let stand for 10 minutes.
 
In a medium bowl, beat together oil, egg, sugar, and vanilla. Add to bran mixture.
 
In another medium bowl (sorry for the all the washing up), sift together flour, baking soda, baking powder, cinnamon, & salt. Stir this mixture into bran mixture until just combined. Fold in raisins.
 
Fill each liner half way with muffin batter. Place one apple slice on each muffin. Add more batter on top till each cup is full. Bake for 15 to 20 minutes or until a toothpcik inserted into the center comes out clean. Cool. Store in an airtight container.
 
Makes 12 muffins
Cinnamon Raisin Apple Bran Muffins = CRAB Muffins (for those of you who missed that)

Ingredients:
 
1 cup butter, softened (or margarine)
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
2 tbls expresso powder (or 3 tbls instant coffee)
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cup semisweet chocolate chips
 
Directions:
 
Preheat oven to 350*F.
 
In a large bowl, beat butter, sugars, eggs, and vanilla until fluffy.
Combine flour, cocoa, expresso powder, baking soda, and salt. Stir into butter mixture until well combined. Mix in chocolate chips. *Drop by rounded teaspoon onto ungreased cookie sheet.
 
Bake for 8-10 minutes or just until set. Do not overbake - chocolate burns and what a waste of chocolate that would be. Cool slightly before transferring to a wire rack.
Makes 4 dozen.
 
*Note: I like to use a small ice cream scoop with a side trigger for cookies. I’m also a big advocate of parchment paper & silicone liners. But get a good quality silicone liner - pass on the ones from the dollar store. Makes for easy clean up.