Ingredients-

• 4 Cups Biscuit mix (bisquick)
• 1 Cup Milk
• 1 Tsp Cinnamon
• 1 Tsp Vanilla
• 1 Pint Raspberries (fresh)
• 1 Pint Blueberries (fresh)
• 1 Egg
• Raw Sugar

Method-

Combine the biscuit mix and milk with a pastry cutter. Add Cinnamon and vanilla. Wash and dry the berries and add them to the mix by hand, breaking up the berries as you mix. Turn the dough onto a floured work surface and shape into a rectangle about half an inch thick. Cut into triangles with a large knife or dough knife. Place on cookie sheet lined with parchment paper.
Crack the egg and whisk. Add about a tbsp of water and brush onto each scone. Sprinkle with sugar.
Bake at 275 for about 30 minutes. Allow to cool for about an hour.
Makes about 12 scones.

Ingredients-

• English Muffins
• Shredded Ham
• Eggs
• Plum Tomatoes
• Shredded Mozzarella Cheese

Method-

Fry or scramble the eggs and place each egg on one half of the English muffin. Top with ham, tomatoes and cheese. Toast in the oven until the cheese is melted

Ingredients-

• 1 can Sweetened Condensed Milk
• 1 pint Half and Half
• 2 tbsp Honey
• 1 Tsp Almond extract

Method-

Combine all ingredients well and add to your cup of coffee!

Ingredient-

• Refrigerated Cinnamon roll dough (smaller size. not the jumbo)

Method-

Place cinnamon rolls in hot waffle iron. Cook all the way through, about 5 minutes. Top with icing or maple syrup!