WHOLE WHEAT BUTTERMILK PANCAKES

These pancakes turn on the charm for a ranch breakfast.  Adding huckleberries is the clincher.
Using half buttermilk makes them light, while too much buttermilk causes heaviness.

2 cups  fresh ground whole wheat flour  
2 Tablespoons sugar
3/4 teaspoon salt
3 teaspoons baking powder
2 eggs
3/4 cup milk
3/4 cup buttermilk
1/4 cup oil

Mix together dry ingredients.  Make a well in the center and stir together wet ingredients, then mix together with dry..  Add more milk as necessary for proper consistency.  Not too thick, not too thin.  Spoon batter onto a HOT greased griddle. (approx. 350-375 degrees)  Turn when pancake is beginning to bubble.  Adjust heat as necessary.  Serve pronto with butter and maple syrup.  Yield:  15 moderate sized pancakes.

HOME MADE MAPLE SYRUP:
 1 cup water
1 cup white sugar
1 cup brown sugar
1/2 teaspoon maple flavoring or mapeline

Bring water to boil.  Add sugars and stir until dissolved.  Let simmer 2 minutes.  Remove from heat and add flavoring.

ZUCCHINI BROWNIES

 2 cups flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup oil
1 1/2 cups sugar
2 teaspoons vanilla
2 1/2 cups zucchini
Chocolate chips

In large bowl, combine first four ingredients.  Then in separate part of bowl, mix the oil, sugar, vanilla and zucchini.  Finally, mix everything together.  Pour into a greased 9x13 cake pan.  Sprinkle the top with chocolate chips.  Bake at 350 for 25-30 minutes.

PUMPKIN PECAN LOAVES

        This is a true family favorite and designed for home-grown winter squash and pumpkins.

3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups pumpkin or winter squash, cooked and pure'd
  (or 1 can of 15 oz. pumpkin plus 2/3 cup water)
1 cup oil
4 eggs
1/2 cup chopped pecans (or change to 1 cup semisweet chocolate chips)

 In a bowl, combine dry ingredients.  Combine pumpkin, oil and eggs in another bowl and stir these into dry ingredients just until combined.  Fold in pecans or chocolate chips.  Spoon into two greased and sugared 9x5x3 inch loaf pans.  Bake at 350 for 60-65 minutes or until toothpick comes out clean from center.  Cool ten minutes before removing from pans to wire racks.

Carmel Glaze:
1/4 cup butter
1/4 cup sugar
 1/4 cup brown sugar
1/4 cup whipping cream or canned milk
2/3 cup powdered sugar
1 teaspoon vanilla

Combine butter, sugars and cream in a saucepan.  Cook until sugar dissolves.  Cool slightly and stir in powdered sugar and vanilla until smooth.  Drizzle over cooled loaves.

ZUCCHINI BREAD and MUFFINS

This recipe has been fiddled with a lot to make it work just right.  It's a blessing because it uses so much zucchini!

1 cup oil
3 eggs
1 cup white sugar
1 1/2  cups brown sugar
4 cups shredded zucchini
1 teaspoon real vanilla (or 1 tablespoon artificial )
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon

     Mix oil, eggs, sugars, zucchini and vanilla until smooth.  Add dry ingredients and mix until moistened.  Pour into 2 greased and sugared loaf pans.  Bake at 350 for 50-60 minutes.  Make sure toothpick comes out clean.  For muffins, fill greased tins 2/3 full and bake 20-22 minutes.
     Cool ten minutes in pans before inverting onto cooling rack.

LEMON ICING:
1 teaspoon melted butter
1 teaspoon lemon juice
2 teaspoons milk
1 cup powdered sugar
     Stir together until smooth. Drizzle or spoon onto loaves/ muffins when slightly warm, or completely cooled.

RANCH COOKIES

This is the "go to" cookie for happiness when family visits the ranch.

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
1 teaspoon vanilla
     Cream together butter and sugars.  Add eggs and vanilla and beat well until smooth. 
Add:
5 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups quick cooking oatmeal
2-3 cups chocolate chips
    Mix dry ingredients into creamed mixture, saving the oatmeal and chocolate chips to mix in last.
Spoon onto greased cookie sheet.  Bake at 350 for 10-12 minutes.  Make sure they are lightly browned on bottom.  Cool on baking rack.  Yields 60 cookies.