1 cup quick-cooking oats
1 cup buttermilk
1/2 cup brown sugar
1/2 cup sugar
1 egg
6 tablespoons oil

1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

1 cup blueberries, fresh or frozen (dried blueberry also works)
1 cup chopped toasted pecans

Beat together first 6 ingredients until blended. Combine and add the next 5 ingredients and stir until dry ingredients are just moistened. Do not overmix. Fold in the blueberries and pecans.

Divide batter between 4 greased mini-loaf pans (6x3x2-inches) and bake at 325 degrees F for 45 to 50 minutes or until a cake tested, inserted in center comes out clean.

Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with Creamy Glaze.

Creamy Glaze
1 tablespoon heavy/whipping cream
1/2 teaspoon vanilla
1/2 cup sifted powdered sugar

Stir together all the ingredients until blended.

To toast the nuts:
Place nuts in a thin layer of a shallow pan and toast in a 350 degrees F oven for 8 minutes, stirring now and again.

1 egg
1/4 cup butter, softened
3/4 cup sugar
1/4 cup plain yogurt (can use sour cream instead)
1/4 cup buttermilk
1 cup finely chopped ripe and peeled nectarines (about 2)
{don’t puree – it will increase cooking time)

1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/2 cup coarsely chopped pecans

10 thin slices of nectarine (about 1/2 nectarine)
1 tablespoon cinnamon sugar

Beat together first 6 ingredients until blended. Combine and add the next 6 ingredients and stir until dry ingredients are just blended. Do not overmix.

Spread batter in a 12×8-inch greased fluted pan (with a removable bottom) and place nectarine slices decoratively on top. Sprinkle top with cinnamon sugar. Bake in a 350 degree oven for about 35 minutes, or until a cake tester inserted in the center, comes out clean. {If it is baked in a 10-inch round springform pan, it will take about 55-65 minutes.} Allow to cool in pan.

When cool drizzle top with Sour Cream Glaze in a decorative fashion.

Sour Cream Glaze
1 tablespoon sour cream (can substitute plain unflavored yogurt)
1/2 teaspoon lemon juice
1/2 cup sifted powdered sugar

Stir together all the ingredients until well blended.

To make Cinnamon Sugar
Place 1 cup sugar and 3 teaspoons cinnamon in a glass jar, with a tight fitting lid, and shake until blended. If you like it spicier, add more cinnamon to taste.

1/4 cup chopped raisins
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Topping:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
2 tablespoons honey
1/4 teaspoons ground cinnamon

Muffins:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/4 cup honey
1/3 cup butter or margarine, melted
2 tablespoons grated orange peel

Combine the raisins, sugar and cinnamon; set aside.

Combine topping ingredients; spoon 1 teaspoonful into 12 greased muffin cups. (Use all of the topping mixture.) Set aside.

In a bowl, combine the flour, baking powder and salt. Beat egg, milk, honey, butter, and orange peel. Stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into prepared muffin cups. Sprinkle with raisin mixture. Top with remaining batter. {When batter is added, you may need to spread in out a bit to fill the muffin cup — batter is thick.) Bake at 375 degrees F for 16-20 minutes or until muffins test done. Cool for 5 minutes. Invert the pan onto a lightly buttered foil-lined shallow baking pan. Serve warm.

1 1/2 c. sugar
1/2 c. shortening
1 egg
1 tsp. vanilla
1 c. buttermilk or sour milk
1 tsp. baking soda, dissolved in milk
2 c. flour
2 c. rhubarb, diced

Cream sugar and shortening; add eggs and vanilla. Add milk and flour alternately. Dust rhubarb with 1 tablespoon flour, then mix all together. Pour into a greased 9×13 pan. Sprinkle with 1/2 cup brown sugar and 1/2 tsp. cinnamon. Bake at 325F for 35 minutes.