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October, 2006

  1. Griddlecakes

    October 9, 2006 by joe

    (YIELD: 50)
    9 c. flour
    1/4 c, baking powder
    1 t. salt
    3/4 c. sugar
    6       eggs, beaten until light
    7 c, milk
    3/4 c. + 2 t. fat, melted and cooled, or oil

    procedure:
    1. combine dry ingredients in mixer bowl,
    2. add esgs, milk, and fat.
    3. mix on low speed for 30 seconds,
    4. if batter is thicker than desires, thin with milk,
    5. bake until surface of cake is full of bubbles, turn and
    finish baking.
    note: if desired add 1/2 lb. well-drained blueberries to batter after mixing

     

    Source KJFSC

    Category Bread, Breakfast | Tags: | Comments Off

  2. Oatmeal Pancakes

    October 9, 2006 by joe

    (YIELD: 25 3-CAKE SERVINGS)
    6 c. oatmeal flour
    12 c. milk, boiling
    1 tsp nutmeg
    2 t. cinnamon
    2 t. salt
    1/3 c. light brown sugar
    18 eggs/ separated

    procedure:
    1. add hot milk to oatmeal flour; cook until thick. cool.
    2. add nutmeg, cinnamon, salt, sugar and beaten egg yolks, fold in beaten whites last,
    3. fry on a hot greased griddle
    Source KJFSC

    Category Bread, Breakfast | Tags: | Comments Off

  3. Creamed Eggs on Toast

    October 4, 2006 by joe

    (YIELD    24)

    1 c margarine
    1 c flour
    2 t + 2 tsp worcestershire sauce
    2 t + 2 tsp prepared mustard
    4 tsp salt
    3 qt    milk
    24 hard boiled esgs, sliced
    24 slices toast

    procedures:
    1. melt fat, blend in flour. add seasoning, gradually stir in milk.
    2. cook, stirring constantly until thickened.
    3. add eggs, do not stir, heat to serving temperature.
    4. serve on toast

    Source KJFSC

    Category Breakfast, Eggs | Tags: | Comments Off

  4. Plain Muffins

    October 4, 2006 by joe

    (YIELD: 2-1/2 Doz.)

    5 c flour
    2 t baking powder
    1-1/2 tsp salt
    1/3 c + 2 tsp,   sugar
    2 eggs beaten
    3 c milk
    1/2 c fat, melted, cooled

    procedure

    1. combine dry ingredients in mixer bowl,
    2. combine eggs, milk, and fat,
    3. add to dry ingredients,
    4. mix only to blend on low speed, about 30 seconds, batter will be lumpy,
    5. measure 1/4 c, or #16 dipper into well greased muffin pans,
    about 2/3 full,
    6. bake 25 minutes at 400 f. degrees.
    ** note: batter should be dipped all at once with little handling as possible, but may be refrigerated a short time and baked as needed

    Source KJFSC

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  5. Crumb Coffee Cake

    October 4, 2006 by joe

    (YIELD: 27)

    1-1/2 lbs flour
    1-1/2 lbs brown sugar
    1/2 lbs     butter or shortening
    2-1/4 tsp baking powder
    1 pt sour milk or buttermilk
    3/4 tsp soda
    2  eggs
    1-1/2 tsp. vanilla
    procedures:
    1. sift flour twice: mix with sugar,
    2. cut in butter until thoroughly blended
    3. reserve 1/3 of mixture for topping.
    4. mix baking powder with remaining flour mixture.
    5.  combine sour milk, soda, eggs, and vanilla; add flour mixture and blend.
    6.  turn into greased shallow baking pans, making 1 inch layer. sprinkle with crumb mixture.
    7.  bake in moderate oven 350 f. 20-30 minutes.

    Source KJFSC

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  6. Spoon Bread

    October 4, 2006 by joe

    (YiELD: 25)

    1 qt.  milk, scalded
    3 c. corn meal
    1/2 c butter
    9 egss
    1/2 tsp salt
    2 t. + 2 tsp     baking powder
    procedure:
    1. stir meal into rapidly boiling milk.
    2. cook until very thick—prevent scorching,
    3. remove from fire and cool.
    4. after cooling, add butter and beat until smooth.
    5. then add eggs, beat well.
    6. add baking powder and salt and beat again.
    7. bake for 35 minutes at 400 f, degrees.

    Source KJFSC

    Category Bread | Tags: | Comments Off

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