Nora Mill Buckwheat Buttermilk Pancakes
Ingredients & Directions 1 1/2 c NORA MILL buckwheat flour 3 tb NORA MILL whole wheat flour 1 ts Dry yeast 1 c Lukewarm water 1 c Buttermilk 1/2 ts Salt Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and salt, then mix well. Let set overnight. Bake the next day on a hot griddle. From Yields 8 Servings
Drop Biscuits
Ingredients & Directions 2 3/4 c Flour 4 ts Baking powder 6 tb Shortening 1 1/4 c Milk 1 ts Salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add milk, stirring sufficiently to blend well. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450 F) about 12 minutes. These biscuits may be split, buttered, and used with various fruits as the basis for an emergency shortcake. 14 servings. The Household Searchlight – 1941 Yields 1 Servings
Rye Bread With Beer & Orange
Ingredients & Directions 1 pk Yeast 1 c Medium rye flour 2 1/2 c All purpose flour 2 tb Wheat germ 1 ts Salt 1 c Beer, flat 2 tb Molasses 2 ts Grated orange rind 1/4 c Warm water Add all ingredients into the pan in the order listed, select white bread and push “Start.” *Special Butter Recipe*: Mix 1 stick of sweet butter with 1 Tbsp honey and 2 Tbsp Amaretto (or any sweet liqueur of your choice) and 1/4 tsp almond extract. Yields 1 Servings
Oatmeal Cookies
Ingredients & Directions 1/4 c Milk 1 ts Vanilla 1 Egg 3 c Oatmeal Mix 1/2 ts Cinnamon 1/4 ts Cloves 1/2 c Raisins Preheat oven to 350 degrees F. Lightly grease baking sheets. In a small bowl, combine milk, vanilla and egg. Put Oatmeal Mix, cinnamon and cloves in a medium bowl. Add liquid ingredients all at once and stir until just blended. Stir in raisins. Drop by teaspoonfuls onto prepared cookie sheets. Bake 10 to 15 minutes until edges are browned. Cool on wire racks. Makes about 24 cookies. Yields 24 Servings
Mom's Spice Cookies
Ingredients & Directions 18 1/8 oz Spice cake mix 1 c Butter; softened 2 Eggs 1 c Sweetened flaked coconut 1 c Chopped walnuts 1 c Crushed cornflakes; (see -Note) 1 c Rolled oats 1 c Raisins 2 tb Sugar Preheat the oven to 350F. In a large bowl, combine the cake mix, butter, and eggs; mix well. Add the coconut, walnuts, cornflakes, rolled oats, and raisins; mix well. Drop the dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets; flatten with a glass that is repeatedly dipped in the sugar. Bake for 8 to 12 minutes, or until set. Cool for 1 minute, then remove from the baking sheets and let cool completely. NOTE: To crush cornflakes, place them in a plastic storage bag, seal, and crush with a rolling pin. BUSTED BY MEG ANTCZAK 1/21/98 Yields 12 Servings
New Orleans Bread Bowl
Ingredients & Directions 1 tb Oil 4 16/20 shrimp; ? 4 20/30 ct. scallops; ? 1 oz Crabmeat; (imitation or -fresh) 2 tb Green pepper 2 tb Onion 2 tb Celery 2 tb Tomato 1 ts Cajun spice 1 c Chicken stock 1 tb Corn starch 1 tb Water 1 tb Green onion 1 10 oz. bread bowl; (carved -out center) Heat skillet, add oil, and saute peppers, onions, celery, and toss. Add all seafood, tomato, chicken stock, and cajun spice. Dilute cornstarch and water, add chicken stock mixture and simmer. Serve in bread bowl with chopped scallions. Yields 1 servings
Pumpkin Layer Cake
Ingredients & Directions CAKE 1 pk Yellow Cake mix 3 ts Pumpkin pie spice 1 c Canned pumpkin 1/2 c Water 1/3 c Oil 3 Eggs ———————CINNAMON WHIP/CREAM FROSTING——————— 2 c Whipping cream 1/4 c Confectioner’s sugar 1/4 ts Cinnamon GARNISH 1/4 c Candy corn 12 Candy pumpkins Heat oven to 350~. Grease and flour two 8 or 9″ round cake pans. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350~ 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans. Cool completely. In medium bowl, beat whipping cream until soft peaks form. add confectioner’s sugar and cinnamon; beat until stiff. Place 1 cake layer, top side down, on serving plate; spread with 3/4 cup frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with candy corn. Refrigerate 30 minutes before serving. Store in refrigerator. Yields 12 Servings
