Grandpa Baertschi                    MUSH

Heat to the boiling point 6 cups water in a large pot. In a bowl mix 2 cups yellow cornmeal and 2 tsp. salt with 2 cups of cold water. Pour the mixture into the 6 c boiling water. Add sausage bits if desired.  Stir until it thickens and the meat is evenly distributed.  Then turn heat low and cover as it will form huge bubbles and plop out.  Occasionally, remove the lid and stir the mush to keep it from sticking.  Cook about a half hour (or longer) then turn mixture into two loaf pans that have been rinsed with cold water.  Refrigerate over night and slice into thin slices and fry until crisp and brown.  Coating with a little flour will make it crisper. 

 

                                 BRUNCH STRATA

12 slices bread cubed      8 eggs       1 c chopped onion       4 c milk

2 c ham cubes              1 tsp. salt  1/4 tsp. pepper     2 c shredded cheese

Place bread cubes in a buttered 9 x 13 baking dish. On top of bread, layer onion, ham, and cheese. Beat eggs, milk and seasoning together and pour over ingredients in baking dish. Bake at 350 degs. for 45 to 50 min. Serves 8.

 

Linda Hagedon                       QUICHE

1/3 c chopped onions           4 ozs. shredded Swiss cheese (Lorraine is best)

12 strips bacon, crumbled      2 c milk          1/2 c Bisquick      4 eggs

1/4 tsp. salt                  1/8 tsp. pepper   Dash nutmeg & Cayenne

1/2 c mushrooms, drained.

Blend milk, Bisquick, eggs and seasonings for 1 min. in blender.  Toss cheese, onion, bacon & mushrooms together & place in lightly greased quiche pan.  Pour blended ingredients over cheese mixture. Bake 350 degs. 50 to 55 min. until knife comes out clean from center. Let stand 20 to 30 min. before serving.

 

Pat Anthony                   CREAM CHEESE BRAIDS

1 c sour cream          1/2 c sugar           2 pkgs dry yeast    4 c flour

1/2 c melted margarine  1/2 c warm water (105 to 115 degs)        1/4 tsp. salt

2 eggs beaten

Heat sour cream over low heat, stir in sugar, salt, and butter; cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, egg and flour. Mix well. Cover tightly, refrigerate overnight.  The next day divide dough in four parts. Roll out on a well floured surface - 12x8". Spread 1/4 of cream cheese filling over each. Roll up from long side - jelly roll fashion. Place seam side down on greased baking sheet. Slit at 1" intervals about 2/3 through dough. Cover and let rise. Bake at 375 degs.  10 to 12 min. Spread with sugar glaze while warm.  I let them get cool.

                              CREAM CHEESE FILLING

2 8 oz. cream cheese softened    3/4 c sugar     1 egg beaten     1/8 tsp. salt

2 tsp. vanilla

Combine cheese and sugar. Add egg, salt,and vanilla.(I use my mixer for this)

 

Pat Anthony                      STICKY BUNS

Thaw 1 loaf frozen bread. Break into bits and place in greased 9" pan. Sprinkle over with 1/2 pkg REGULAR butterscotch pudding, cinnamon, chopped nuts. In sauce pan melt 1 stick oleo, 1/2 c white sugar just til sugar dissolves. Pour over bread.  Set on kitchen counter overnight. Bake in morning 350 degs. 1/2

hour.

 

Alvina Seib,Beausejour,Man. REFRIGERATOR BRAN MUFFIN MIX

5 1/2 c flour        2 1/2 c gran sugar      3 c natural wheat bran   4 eggs

3 TBSP baking soda   1 qt. buttermilk        1 1/2 c oil        2 c raisins

1/2 c molasses       2 c All Bran cereal  

Combine all dry ingredients except baking soda. In another bowl stir soda and buttermilk together. Add oil, eggs, molasses, and beat well with mixer. Make a well in dry ingredients, pour in the liquid ingredients and mix well. Add raisins. Store in a plastic container or jar with tight lid. Mixture will keep in refrigerator for 6 to 8 weeks.  TO BAKE: Preheat oven to 375 degs. Grease as many muffin tins as required. Stir mixture well and fill tins 2/3 full. Bake 20 mins.

 

                      APPLE SOUR CREAM STREUSEL COFFEE CAKE

3 c Bisquick         1 c gran. sugar       2 eggs     1/4 c margarine softened

1 1/2 c sour cream   1 1/2 tsp. vanilla    2 c pared, chopped apples 

Confectioner's sugar.

Grease and flour 12 cup bundt pan. Mix ingredients except apples and confec. sugar. Spread 1/3 batter (about 1 1/4 c) in pan; sprinkle with half of the streusel filling (about 1/4 c) . Sprinkle with 1 c apples; repeat with 1/3 batter, half of the filling and 1 c apple.  Spread with remaining batter. Bake until wooden pick inserted near center comes out clean.  45 to 50 mins. in 350 deg oven.  Cool 10 min. Remove from pan; sprinkle with confec. sugar. 
STRELUSEL FILLING: Mix 1/4 c brown sugar,packed; 1/4 c finely chopped nuts and 1 tsp. cinnamon until crumbly. 

 

Novella Ritten, Dayton          CINNAMON TEA CAKE

2 c flour     1 tsp. baking powder   1 teas. soda          1/4 lb butter

1 c sugar     2 eggs                 1/2 pt. sour cream    1/8 teas vanilla    Cream butter and sugar. Mix beaten eggs, sour cream.  Add alternately with the flour & soda to the cream mixture. Add vanilla. Divide cake into 2 parts. Put one part in greased tube or bundt pan. Sprinkle with half of the topping. Pour remainder of cake batter on top of the topping. Top with rest of topping.  Press down when adding topping.

TOPPING:  1 c chopped nuts (big pieces)   4 TBSP br. sugar   1/4 c white sugar
1 tsp cinnamon.  Add more nuts and sugar as you like to cover batter better.  Probably double sugar.

 

Sue Ellen Hagedon               SUE'S COFFEE CAKE

3/4 c sugar         1/4 c soft shortening     1 egg      1/2 salt

1 1/2 c flour       2 stsp. baking powder      1/2 c milk

Mix shortening, sugar and egg; add milk.  Stir together flour, baking powder, and salt, and add to above mixture.  Put 1/2 of batter into well greased pan. Sprinkle topping over, then cover with rest of batter.

                                     TOPPING

1/2 c br. sugar    2 TBSP flour     2 tsp. cinnamon     2 TBSP melted butter

Mix together.  Bake at 375 degs. for 25 to 30 mins.

 

                                    WAFFLES

3 eggs       1 1/2 c buttermilk or sour milk     1 tsp. soda     1 3/4 c flour

2 tsp. baking powder   1/2 tsp. salt         1/2 c soft shortening

Heat iron while mixing batter. Beat eggs well. Beat in remaining ingredients with beater until smooth. Pour from cup or pitcher to center of iron. Spread to cover surface. Do not keep iron open longer than necessary. Bake until steaming stops.  8 waffles.  (Part bacon fat is good to use for shortening)

 

                               FAVORITE PANCAKES

1 egg         1 1/4 c buttermilk or sour milk     1 1/4 c flour   1 TBSP sugar

2 TBSP veg/ oil or melted shortening              1 tsp. bak. powder

1/2 tsp. soda                                     1/2 tsp. salt.

Blend egg, milk and oil. Blend dry ingredients. Add to liquids; beat with rotary beater until all flour is moistened. (Will be lumpy).Pour from pitcher or cup into skillet.  16  4" pancakes.  Adding other flours (buckwheat, whole wheat for part of the flour adds flavor.

 

                              SOUTHERN HUSHPUPPIES

2 c cornmeal  1 TBSP flour     1 tsp. soda    1 tsp bak. powder    2 eggs     

1 tsp. salt   2 c buttermilk    1/3 c finely chopped onions.

 Mix dry ingredients. Add milk and eggs. Drop by spoonfuls into deep hot fat.  Brown and drain on brown paper.

 

                             BAKING POWDER BISQUITS

 2 c flour         3 tsp. baking powder       1 tsp. salt       2/3 c milk

6 TBSP shortening (I use a little lard for crisper bisquits)

Mix dry ingredients well in bowl. Cut in shortening until it looks like "meal".Stir in most of the milk.  If dough does not seem pliable, add enough milk to make a soft, puffy dough easy to roll out. (Too much milk makes dough sticky, not enough makes bisquits dry)  Round up dough on slightly floured board. Knead lightly for about 30 seconds. Handle lightly. Roll dough or pat out to about 1/2" thick. Cut close together with floured cutter. Place close together for bisquits with soft sides- an inch apart for crusty sides. Bake on ungreased baking sheet.  Place in middle of oven.  Bake 10-13 mins in 375 deg. oven.

 

Grandmother Hagedon       YORKSHIRE PUDDING OR POPOVERS

1 c flour          1 c milk       1/2 tsp. salt           2 eggs

Set oven at 425 degs.  Grease well deep muffin cups or 9x9" pan. Beat all ingredients with beater just until smooth. (Overbeating will reduce volume)  Pour into muffin cups. Bake 40 to 45 mins.  FOR YORKSHIRE PUDDING:  Heat pan in oven.  Remove roast from oven.  Spoon off about 1/2 c drippings. Return roast to oven.  Place hot drippings in heated pan.  Pour in batter.  Bake 20 min.  Remove roast and continue baking pudding another 15-20 mins.  Cut into squares and serve immediately.  6-9 servings.

 

                                 ZUCCHINI BREAD

3 c flour             3 eggs           2 c sugar      1 c oil    1 tsp. vanilla

2 c grated zucchini   1 tsp. cinnamon  1 tsp salt     1 tsp bak. powder

1/4 tsp. soda         1/2 c sour cream  1 c chopped nuts or raisins.  Sift flour into a large bowl. Beat eggs and add rest of ingredients to the flour.  Mix well making sure all the zucchini and flour is mixed into the batter.  Scrape bowl often and keep mixing for several minutes.  Pour into greased pans and bake in preheated 350 deg oven 1 hour and 20 mins.  Let cool and store in plastic wrap or wrap in freezer paper and freeze.  (1/2 cup bran can be substituted for 1/2 c flour if you like.

 

Bea Gargrave, Kettering         BANANA NUT BREAD

1 c sugar        1/2 c crisco         2 eggs         3 ripe bananas

1 tsp. soda      1/2 tsp. salt        1 3/4 c flour  3/4 c nuts, chopped

Mash bananas, sprinkle with soda. Let stand. Cream shortening, add sugar, eggs, flour, bananas and nuts. Mix well. Bake in greased loaf pan 1 hr. or more at 325 degs.

 

                             ZUCCHINI CARROT BREAD

3 eggs            3/4 c w. sugar                     3/4 c br. sugar, packed

1 c veg. oil      2 c grated, peeled raw zucchini   3/4 c grated carrot

1 tsp. soda       1/4 tsp baking powder              3 tsp. cinnamon

1 c coarsely chopped nuts              1/2 c bran flakes (optional)

Beat eggs until light and fluffy. Add sugar, oil, zucchini, carrots and vanilla. Combine dry ingredients and add to sugar mixture.  Stir until well blended.  Add nuts and pour into two 9x5x3 greased loaf pans. Bake at 350 degs. for 55 mins or until bread tests done.

 

Clara Weisenborn                  NUT BREAD

3/4 c sugar    2 TBSP soft shortening     1 egg     3 c flour    1 tsp. salt

3 1/2 tsp. bak. powder    3/4 c chop nuts (English or Black walnuts or pecans)

1 1/2 c milk

Cream sugar, shortening and egg. Beat until light and fluffy. Add milk and fold in sifted dry ingredients and nuts.  Pour batter into well-greased loaf pans either 2 small ones or one large pan. Allow bread to rest for 20 minutes before placing in the oven which has been preheated at 350 degs. Bake for 1 hour or until a straw comes out clean.  It may require ten mins. longer to bake.  Bread should be cooled over night before it is sliced.  Date nutbread can be made by using brown sugar in place of white and adding 3/4 c chopped dates.  Don't be distrubed if the loaves crack while baking, this is the way most good nutbreads bake and they look homemade.  

 

                                    CORNBREAD

1 egg               1 1/2 c buttermilk          1/2 tsp. soda    1/2 c flour

1 1/2 c cornmeal    1 tsp sugar                 3 tsp. baking powder        

1/2 tsp. salt       1/4 c soft shortening (part bacon fat is good).

Set oven to 450 degs..  Generously butter 9x9x1" pan or corn stick pan. Heat oven while mixing batter.  Beat egg.  Beat in rest of ingredients with rotary beater until just smooth. Pour into hot pan. Bake 20-25 mins. Serve piping hot.

 

Clara Weisenborn           SKILLET CUSTARD CORNBREAD    

Place heavy iron or aluminum skillet in a 350 deg. oven, add 2 TBSP butter. 

1 1/3 c yellow cornmeal             1/3 c flour        1 tsp. baking soda

4 TBSP sugar                        1 Tsp. salt        1 c sweet milk

1 c buttermilk                      2 eggs.

Blend cornmeal, flour, soda, sugar & salt.  Beat the sweet milk and 2 eggs together. Stir into the flour and cornmeal ingredients.  Then add the buttermilk.  Pour the mixture into the piping hot skillet and then add 1 MORE CUP OF SWEET MILK covering the batter;  DO NOT STIR!  Bake 50 mins or until a knife comes out clean. Serve the cornbread hot from the skillet cut in wedges, with butter.  The bread will have a thin layer of custard on the bottom.  It can be served with tart jelly or with warm sirup and butter.