Linda, maybe a drop scone would be easy, no cupcake tin needed. Cinnamon Bun Scones 2 cups all-purpose flour 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked) 1/2 CUP granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons butter or margarine, chilled and cut into pieces 3/4 cup whole or 2% milk 1 egg, lightly beaten 1 teaspoon vanilla 1/2 cup toasted, chopped pecans 2 teaspoons ground cinnamon GLAZE 3/4 cup powdered sugar 3 teaspoons orange juice or milk, or as needed Recipe DIRECTIONS: Heat oven to 425 degrees F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Here's a couple of other ideas... Bonus Muffins 4 bananas, very ripe 1 C. canned pumpkin 3 large eggs 1 C. superfine sugar 1/2 C. brown sugar 2 tsp pure vanilla 1 C. oil 2 1/2 C. unbleached flour 2 C. old fashioned oatmeal 1 T. baking soda 2 tsp. cinnamon 1 tsp. allspice 1 tsp. pumpkin pie spice 1/4 tsp. sea salt 1 1/2 C. nuts, chopped 1 C. raisins topping Puree bananas and place into a large mixing bowl. Add pumpkin, eggs, sugars and vanilla. Mix well and add oil. Add remaining dry ingredients, mixing until evenly blended. Stir in nuts and raisins. Grease muffin tins and dill 1/2 full with batter. Sprinkle with topping and bake at 350 degrees F. for about 30 minutes or until done. Remove to cool on wire racks. TOPPING\- 1/2 cup brown sugar, 1 tablespoon flour, 1 teaspoon pumpkin pie spice and 2 tablespoons butter. Mix well until very crumbly. MAPLE-OATMEAL SCONES 2 cups all purpose flour 1/4 cup sugar 2 tsp cream of tartar 3/4 tsp baking soda ½ cup butter ½ cup quick-cooking rolled oats ½ cup B&R Farms Dried Apricots 2 eggs 2 tbsp maple syrup 1 tbsp milk 1 tsp maple syrup 1 tsp milk In a large mixing bowl, stir together flour, sugar, cream of tartar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in rolled oats and B&R Farms dried apricots. Make a well in the center of the dry mixture. In a small mixing bowl, combine eggs, 2 tablespoons maple syrup, and 1 tablespoon milk. Add the egg mixture to the flour mixture and stir just until moistened. Form dough into a ball (dough may be sticky.) Transfer dough to a cookie sheet. Roll or pat with lightly floured hands into a circle, 3/4 inch thick and about 7 inches in diameter. Cut into 6 to 8 wedges (do not separate wedges). Brush scones with mixture of 1 teaspoon maple syrup and 1 teaspoon milk. Bake in 400 degree oven for 15 minutes or until golden. Serve warm, with additional maple syrup, if desired. Makes 6 to 8 scones. I also have a recipe for Carrot Bread that I've made for years and when we had the deli I made big batched of. I don't have it typed out but would be glad to, if it's of interest. It has pineapple in it. Nancy

I mill my own flour from a wide variety of grains/seeds/beans, so I've also learned gluten levels and how they work in baked goods. Although the 10-grain flour contains wheat flour, it's not clear how much is used in the mixture. Probably a large portion is wheat because it's much less expensive than the other grains/seeds in the mix. It's also not clear what kind of wheat - soft or hard wheat - is in the mixture, which will make a lot of difference for making bread dough. I like to mill my own mixtures so I can be sure what I'm using, and to assure I have the freshest flour possible for the highest amount of nutrition possible. Fresh is best..... You need a high portion of flour from wheat (bread flour or all-purpose flour, or whole wheat milled from hard wheat varieties), in order to have enough gluten to make a yeast-risen bread. It's also preferable to have a high-gluten flour for making pizza dough. Wheat has the highest amount of gluten of all grains. Any other grain/seed will be either low-gluten or gluten-free. Spelt is the only other grain with enough gluten to make a nice loaf of yeast bread, but even the gluten type in spelt is much different, and much lower than the gluten in wheat. The gluten level in spelt is about 5,000 parts per million. Compare that to wheat which begins at 50,000 parts per million and goes up from there. For your pizza dough you will probably be fine using 1/2 bread flour and 1/2 10-grain flour. As Teresa pointed out, you may need to add a little extra flour to get the right "feel". The low-gluten and gluten-free flour doesn't absorb as much hydration as high-gluten flour (bread flour). If you don't like the results, use a different ratio of bread flour to 10-grain flour (75% bread flour to 25% 10-grain), or add some vital wheat gluten (1 T. per cup of 10-grain flour) to make up for the low-gluten flour. If the 10-grain mixture has a lot of rye flour in it, rye flour characteristically makes dough rather sticky to work with - even with the correct hydration. People often add too much flour to compensate for the stickiness, which will make the dough too dry. There are other methods to use when working with a sticky dough, such as kneading it with wet hands (dip your hands in a small bowl of water periodically), oil your hands with vegetable oil, or placing the dough in a gallon-size freezer zip lock bag, pushing out as much air as possible before closing it, and kneading it from outside the bag (you can alter the hydration if necessary). There are also kneading gloves available that work for kneading sticky doughs. -Grainlady

Woodie, Rice Pudding is always my fall back dessert. Men just love it and ask for 2nds and sometimes 3rds! How about AnnT's Scones? When I was in MI, Annie made the scone recipe and formed them like a cookie and then we spread home canned preserves on them...DELICIOUS! When I got home I could not wait to try them out so I did exactly the same and they were a big hit. Raspberry Scones (AnnT) 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries*** extra cream and sugar Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream. ***I made the scones and just left out the raspberries. Formed the dough into balls and pressed down. Baked until just golden and cooled on a rack. Then topped each scone cookie with either Apple Butter, Peach Butter, Raspberry Jam or something similar. And Sharon's LEMON GRAHAM SLICE (Sharoncb) is outstanding! Probably one of the best lemon desserts we've ever had. LEMON GRAHAM SLICE (Sharoncb) 1 1/2 cups (350 mL) Graham cracker crumbs 1/3 cup (75 mL) packed brown sugar 1/2 teasp (2 mL) baking powder 1/8 teasp (0.5 mL) salt 1/2 cup (125 mL) butter or margarine 10 oz (284 mL)sweetened condensed milk 1/2 cup (125 mL) lemon juice 1 teasp (5 mL) vanilla Bottom Layer Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside. Top Layer Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350°F (180°C) oven for 20 to 25 minutes. Cool and cut into 36 squares. Source: "Company's Coming" - 150 Delicious Squares Jean Paré My Note: As a dessert slice it into larger portions and serve with whipped cream. Michelle

Claire, it's so easy it's embarrassing, the first time I made one I was astounded, I was just sure it would stick to the towel and not unroll, or break apart or SOMETHING. Of course it didn't. I will point out, though, that you should roll it up in a smooth linen towel, not a terry cloth one, or you'll have a fuzzy pumpkin roll. Ask me how I know.....sigh. Mindy, I'll post the banana doughnut recipe on a new thread, so it doesn't get "lost". It was actually stepmom's favorite of the two. Annie