1 1/8 CUP WATER (warm)
3 CUPS WHOLE WHEAT FLOUR
1 1/2 TABLESPOON BROWN SUGAR
1 TABLESPOON VITAL WHEAT GLUTEN
1 1/2 TEASPOON SALT
2 TEASPOONS DRY YEAST
Put brown sugar, yeast and warm water in bread machine. Using spoon fill measuring cup for your 3 cups of flour (do not scoop, this will cause a denser bread). Add vital wheat gluten and salt then sift. Pour dry ingredients in bread machine. Cook using whole wheat settings.
1 FULL CUP BUTTERMILK, OVER FLOWING ½ CUP OIL
APPROX. 3 CUPS SELF-RISING FLOUR 1 TEASPOON SODA
Mix in medium bowl until thick and sticky. Drop by large tablespoon into a small amount of flour, roll around. Place on a skillet or pan. Cook on high heat 450 degrees, for about 15 minutes. Note--I mix everything together but the oil; I fold in the oil last; it makes the biscuits lighter.
2 CUPS BISQUICK 1 (4 OUNCE) LIGHT SOUR CREAM
2/3 CUP CLUB SODA
Mix together, roll out biscuits. Place in a pan with butter and bake in a 400 degree oven until brown.
¼ CUP SHORTENING 2 CUPS SELF-RISING FLOUR
¾ CUP MILK OLEO OR BUTTER, MELTED
Heat oven to 450 degrees. Mix all ingredients together. Turn onto a greased baking sheet. Flour your hands and make it into a 6 inch square. Cut into small 2 inch squares. Brush with oleo. Bake 15 or 20 minutes. Gently pull biscuits apart.
1 ½ CUPS JIM DANDY SELF-RISING CORNMEAL 1 CUP ONION, CHOPPED
1 CUP SHARP CHEDDAR CHEESE, DICED 2 EGGS
¼ CUP OIL 3 JALAPENO PEPPERS, DICED FINE
1 CAN YELLOW CREAM CORN ½ CUP MILK
Mix together and put into a greased baking pan. Bake in a 375 degree oven for 45 minutes or until brown.
5 04 6 CUPS OF CORN BEEF STOCK OR CONSOMMÉ OR ANY CLEAR
SOUP OR STOCK.
1 CUP CORNMEAL
¼ CUP ALL-PURPOSE FLOUR
½ TEASPOON SALT
1 TEASPOON BAKING POWDER
2 EGG WHITES
½ CUP MILK
Combine the egg mixture and the dry ingredients.
1 tablespoon melted butter
Drop the batter from a spoon into the hot stock. Cover pot closely. Simmer the dumpling for about 15 minutes. Remove them at once from the liquid.
2 EGGS, WELL BEATEN 1 ¼ CUP MILK
3 CUP CORNMEAL 1 CUP ALL-PURPOSE FLOUR
1 ½ TEASPOONS BAKING FLOUR 1 ½ TEASPOONS SALT
¾ TABLESPOONS SUGAR 2 BUNCHES GREEN ONIONS, WELL CHOPPED
¼ TEASPOON RED PEPPER GARLIC POWDERS
Mix together eggs , milk, cornmeal, flour, salt and baking powders, stir until mixture is very smooth. Add green onions, pepper and garlic powders. Mix well and roll into small balls. If mixture is too soft to shape, add more cornmeal. Fry in deep fat at about 350 360 degrees.
2 LBS POTATOES, PEELED 1 LARGE CARROT, PEELED
2 LARGE EGGS 1 MEDIUM ONION, FINELY CHOPPED
¼ CUP ALL-PURPOSE FLOUR ¼ TEASPOON SALT
¼ TEASPOON BAKING POWDER 3 TABLESPOON OIL
Grate potatoes enough to make 5 cups; squeeze well in kitchen towel to remove excess liquid: set aside. Grate carrot to measure ½ cup: set aside . In large bowl using wire whisk or fork, beat eggs, onion, flour, salt and baking powder to mix well; stir in grated potatoes and carrots to coat. In skillet over medium high heat, heat 1 tablespoon oil, place batter by heaping tablespoon in hot oil; do not crowd. With back of spoon, flatten mounds of batter into thin pancakes. Cook 3 to 4 minutes on each side until crisp and golden brown. Remove to paper towel to drain. Use more if needed. Serve hot with applesauce. Also called latkes.
MOLD IT IN THE PAN, DON’T ROLL
FOR SWEET PIES. MAKES 2 PIES.
1 CUP BUTTER 1 CUP SUGAR
2 EGGS 3 CUPS ALL-PURPOSE FLOUR
Mix and mold in pan. Bake for 15 minutes in a 425 degree oven.
FOR 1 PIE
1 (8 OUNCE) CREAM CHEESE 1 ½ CUPS ALL-PURPOSE FLOUR
1 STICK OLEO
Mix and mold in pie pan. Bake in a preheated 425 degree oven for 15 minutes or until golden brown.
4 ½ CUPS ALL-PURPOSE FLOUR 1 POUND BUTTER, COLD, DICED
1 TEASPOON SALT 1 CUP COLD WATER OR MORE
Dip hands in ice water and keep them cool. Don’t mix flour and butter as small as you do pie dough. Stir water in with fork, a little at a time. Take your cool hands and bring to a ball. It is not like pie dough it looks horrible. Form into a rectangle; fold three times. With scraper make even. Flour board and turn 90 degrees and roll larger (be sure sides are even). Fold 3 times and repeat the step 4 more times. 6 in all. Cool in refrigerator 1 hour before using.
2 ½ CUPS ALL-PURPOSE FLOUR 1 CUP BUTTER, DICED
1 (8 OUNCE) CREAM CHEESE ½ TEASPOON SALT
Put all ingredients in a food processor and pulse until dough leaves side of bowl. Divide the dough into 8 portions, shaping each portion into a ball. Wrap separately in plastic wrap and chill at least 1 hour. Remove 1 dough portion and roll into an 8 inch circle. Spread any kind of preserves on the circle, leaving a 2 inch circle of dough in the center. Sprinkle the preserves with chopped nuts. Cut circle in pie wedges. Roll up starting at the large end.
Place point side down on a lightly greased baking sheet. Repeat procedure on rest of dough, preserves and nuts. Bake in a preheated 375 degree oven for 15 or 20 minutes or until golden brown. Can use any kind of fruit. Cans of pie filling would do.
5 ½ CUPS ALL-PURPOSE FLOUR 1 ½ CUPS BUTTER, COLD
1 ½ CUPS SHORTENING, COLD 1 CUP COLD WATER
1 TABLESPOON SALT
Freezes well, divide before freezing.
Mix together flour, salt, shortening and butter. Use a pastry cutter, not your hands, hands are too warm. Add the water and try not to handle too much. Refrigerate for 1 hour or more before you roll out.
2 CUPS ALL-PURPOSE FLOUR 1 TEASPOON SALT
2/3 CUP LARD OR SHORTENING ½ CUP ICE WATER
Mix together and roll out in shape you want.
3 ½ OR 4 CUPS BREAD FLOUR 1 TEASPOON SALT
¼ CUP CORNMEAL 1 ½ TEASPOONS YEAST
2 TABLESPOONS SUGAR 2 TABLESPOON OIL
1 ¼ CUP WARM WATER
5 COOKED POTATOES, COOKED, COOLED AND SLICED
4 0R 5 CUP ALL-PURPOSE FLOUR
SALT AND PEPPER
Mix all ingredients together, roll out as pie dough, not round but in long thin strips. Cut in pieces and cook in boiling water until tender.
Can use sweet potatoes. Make any kind of sauce you want to put over the dumplings.
1 PACKAGE ACTIVE DRY YEAST 1 ½ CUPS LUKEWARM WATER
1 ½ TEASPOONS SALT 3 TO 3 ½ CUPS ALL-PURPOSE FLOUR
Dissolve yeast in water, let stand for 5 minutes. Stir in salt and mix in 3 cups flour to form a rough sticky ball. Turn bowl onto a well-floured board and knead until smooth and elastic, adding flour if necessary. Divide dough into 8 equal portions and shape into a smooth ball. Flatten each ball slightly and roll into a 5 inch circle on a pastry cloth, using a pastry sock on the rolling pin. Place rounds on a baking sheet. Cover lightly with a cloth and allow to rise in a warm place for 45 minutes to a hour or until slightly puffed.
Preheat oven to 450 degrees. Bake rounds for 8 to 10 minutes or until lightly brown. Rounds will puff while baking.
While bread is still warm, slip each round into a plastic sandwich bag, this will keep them moist and pliable. When ready to use cut rounds crosswise, you will find that the centers will have a little hollow area, this pocket can be enlarged by gently easing it open with your fingers or a fork.
1 PACKAGE DRY YEAST
2 ½ CUPS WATER, WARM 110 TO 115 DEGREES
2 CUPS FLOUR
¼ CUP SUGAR OR HONEY
1 TABLESPOON INSTANT POTATO FLAKES
In medium bowl, dissolve the yeast in ½ cup warm water. Stir in remaining water, flour, sugar or honey and potato flakes. Beat until smooth. Cover loosely with wax paper or cheese cloth. Let stand at room temperature for 5 or 6 days or until bubbly, stir 2 or 3 times a day. Note do not cover jar with screw top lid or any other tight fitting lid, as an explosion could happen.
To store, transfer starter to a jar, cover and refrigerate. To use starter, loosely cover and bring desired amount to room temperature.
To replenish starter after using, stir in ¾ cup flour, ¾ cup water and 1 teaspoon sugar or honey into the remaining starter. Cover loosely and stand at room temperature for 1 or 2 days, refrigerate.
If starter is not used in 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.
6 CUPS FLOUR (4 CUPS WHITE FLOUR AND 2 CUPS WHOLE WHEAT)
½ CUP SUGAR
1 TEASPOON SALT
1 CUP STARTER
½ CUP CORN OIL
1 ½ CUPS WARM WATER
Mix well. Grease bottom and sides of a large bowl. Put enough oil in to roll dough all over. Let rise over night, 8 hours or more. Keep out of the refrigerator and cover lightly with wax paper. Knead lightly on floured board and divide into 3 equal parts. Place each into a greased loaf pan. Let rise 4 to 5 hours covered, lightly brush with oleo and place in a preheated 400 degree oven for 30 or 35 minutes. Dough may be used for bread, rolls, etc.
1 CUP WARM WATER 2 PACKAGES OF DRY YEAST
3 TABLESPOONS SUGAR ¾ CUP OIL
2 CUPS BUTTERMILK, ROOM TEMPERATURE
Mix and add 5 or more cups of self-rising flour. Mix with a spoon and when you want to make biscuits drop dough in flour and knead a few times. Roll out into biscuits and bake in a 450 degree oven. Don’t let rise. Place rest of dough in a covered bowl and keep in the refrigerator. Use as needed.
COMBINE IN A LARGE BOILER AND STIR TOGETHER
1 PINT MILK ½ CUP SHORTENING OR OIL
¼ CUP SUGAR
HEAT JUST UNDER BOILING POINT AND COOL TO LUKE WARM.
2 PACKAGES DRY YEAST 3 OR MORE CUPS SELF-RISING FLOUR
¼ CUP LUKE WARM WATER
Mix yeast and water, let sit until it starts bubbling. Mix with milk mixture and add enough flour to make consistency of cake batter, about 3 cups. Pour into large greased bowl and let rise double in size, about 2 hours. Add more flour to make a stiff dough, 2 ½ cups or more. Pour out onto a floured board and knead for 10 minutes. Roll out and cut into rolls, place onto a greased baking sheet, cover and let rise until double in size, about 1 ½ hours. Bake in a preheated 400 degree oven for about 10 to 15 minutes or until brown. Serve hot.
1 CUP SUGAR 2 CUPS ALL-PURPOSE FLOUR
½ CUP OLEO 2 EGGS
1 TEASPOON BAKING SODA 1 TEASPOON VANILLA
3 LARGE BANANAS 1 CUP CHOPPED NUTS
1 TEASPOON SALT
Stir dry ingredients together, except sugar. Cream sugar and oleo together. Add eggs, one at a time, beating well. Add vanilla and mashed bananas, fold in nuts. Preheat oven to 300 degrees. Pour into a greased loaf pan and bake for 1 hour.
¼ CUP BROWN SUGAR ½ CUP MARGARINE, SOFTENED
1 EGG 1 ½ CUP MASHED BANANAS
½ CUP CHUNKY PEANUT BUTTER ¼ CUP BUTTERMILK
1 ½ CUP ALL PURPOSE FLOUR 1 TEASPOON BAKING SODA
Cream brown sugar and oleo in a large bowl until fluffy. Add egg, mashed bananas, peanut butter and buttermilk together; add alternately to creamed mixture with flour and soda. Pour into a greased 9 by 5 loaf pan. Bake in preheated 350 degree oven for 1 hour or until toothpick inserted comes out clean. Let cool in pan for 10 minutes. If desired, sprinkle with powdered sugar and serve with cream cheese.
3 CUPS ALL-PURPOSE FLOUR 2 CUPS SUGAR
2 CUPS COOKED AND MASHED PUMPKIN 1 TEASPOON SALT
1 TEASPOON BAKING SODA 1 TEASPOON CINNAMON
1 TEASPOON NUTMEG 1 CUP OIL
4 EGGS 2/3 CUP WATER
1 CUP NUTS
Sift all dry ingredients into a large bowl. Make a well in the center. Add all wet ingredients, except eggs. Mix until well blended. Add eggs one at a time; beat. Blend in nuts. Pour into 2 well greased and floured loaf pans. Preheat oven to 350 degrees and bake for 1 hour.
1 ½ CUP MASHED YAMS ¾ CUP HONEY
1/3 CUP OIL 2 EGGS
1 ¾ CUPS ALL-PURPOSE FLOUR 2 TEASPOONS BAKING POWDER
½ TEASPOON CINNAMON ¾ TEASPOON SALT
¼ TEASPOON NUTMEG ½ CUP NUTS
1 CUP RAISINS OR PITTED SLICED PRUNES
In a large bowl, add to the mashed yams the honey, oil and eggs and mix until smooth. In another bowl sift together flour, baking, salt and spices. Add the raisins or prunes and nuts to coat them. Slowly stir the dry ingredients into the yam mixture. Turn into a greased and floured 9 x 5 loaf pan. Bake in a moderate 350 degree oven approximately 1 ½ hours or until bread tests done. Cool 10 minutes, remove from pan to finish cooling.