Cornbread

 

(Good Housekeeping)

 

 

450o 25 minutes

 

INGREDIENTS

 

  • 4 Tbsp butter
  • 1-1/2 cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • 1-3/4 cup buttermilk
  • 2 large eggs

 

 

DIRECTIONS

 

  1. Melt butter in 9×9 square pan
  2. In a large bowl, combine cornmeal, flour, baking powder, salt and baking soda
  3. In medium bowl, combine buttermilk and eggs.
  4. Add the melted butter from the pan to the buttermilk
  5. Add the dry ingredients to the wet
  6. Stir until moist (It will be lumpy)
  7. Pour back into the pan and bake
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Carrot Cake

350o

45-60 minutes

INGREDIENTS                                                           FROSTING

2 cups sugar                                           2 cups 10X sugar

4 eggs                                                      4oz. cream cheese

1 cup oil                                                  ¼ stick butter (2 Tbsp)

2 cups flour                                             2 tsp vanilla

2 tsp baking soda

2 tsp cinnamon

½ tsp salt

3 cups grated carrots

½ cup chopped pecans or walnuts

3 small boxes of raisins

1 20oz can crushed pineapple (drained)

 

DIRECTIONS:

  1. In large bowl stir sugar, eggs, and oil
  2. In small bowl combine flour, baking soda, cinnamon, and salt
  3. Stir dry ingredients into wet
  4. Stir in carrots, nuts, raisins, and pineapple
  5. Bake and let cool

 

Frosting – cream all ingredients together and icing cake.

Strawberry Jam

(Lula Vandegrift)

 INGREDIENTS

  • 1 Tbsp butter
  • 5 cups (crushed) strawberries
  • 1 cup water
  • 1 box Sure Jell (yellow box)
  • 1 Tbsp lemon juice
  • 7 cups sugar
  • Paraffin wax

 

  • 5 8oz canning jars

 

NOTE: You will need 2-1/2 large containers of strawberries to make the above.

 

 

DIRECTIONS

  1. In a large bowl, measure out the 7 cups of sugar
  2. Wash, hull and quarter strawberries (remove any white spots) and place in a large bowl
  3. Using the hand chopper, chop strawberries until they are in small pieces and juices are apparent. Then use potato masher to crush them down more.
  4. Using measuring cup, scoop out 5 cups of strawberries and place in a bowl.
  5. In a large pot over high heat, melt butter, add strawberries, water, sure jell, and lemon juice
  6. Stir often until it comes to a rolling boil that cannot be stirred down and then cook for 2 additional minutes
  7. Add all sugar and stir constantly until it comes to a rolling boil again. Once rolling cook for additional 2 minutes.
  8. Remove from stove, let stand 2 minutes and skim off any foam
  9. Using a measuring cup with a lip, scoop the hot strawberries into canning jar filling to bottom line of where lid will seal. BE CAREFUL the jam is extremely hot.
  10. Let jam cool completely (several hours or overnight) without lids on the jars.
  11. Once cooled, in a small pot over high heat, add block of paraffin and melt completely. BE CAREFUL, Paraffin is extremely flammable.
  12. Pour about ¼ inch of wax on top of jam
  13. Let cool completely, add lids and store jam at room temperature.
  14. Once paraffin wax is removed, keep jam refrigerated.

 

Sour Dough Muffins

(Nina Ramey)

350o 30 minutes
Makes 12 muffins

IMPORTANT: USE WOOD OR PLASTIC SPOONS when working with the batter.

INGREDIENTS

• 2 cup sour dough (from Nina’s stock)
• ½ cup butter, melted
• 2 cups flour
• ½ tsp salt
• ½ tsp baking soda
• 4 tsp baking powder

DIRECTIONS

In large bowl, mix sour dough and ½ cup butter
In medium bowl, combine, flour, salt, baking soda, and baking powder
Mix dry ingredients into wet. Mix well
Grease muffin tins with crisco
Place equal amounts of dough into tin
Let rise for 1 hour
Bake

Sour Dough Cinnamon Buns

SOUR DOUGH CINNAMON BUNS (Nina Ramey) 425o 10 minutes INGREDIENTS • 2 cups sour dough (from Nina’s stock) • ½ cup butter • 2 cups flour • ½ tsp salt • ½ tsp baking soda • 4 tsp baking powder • …

Source: Sour Dough Cinnamon Buns

Sour Dough Cinnamon Buns

(Nina Ramey)

 425o 10 minutes

INGREDIENTS

  • 2 cups sour dough (from Nina’s stock)
  • ½ cup butter
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 4 tsp baking powder
  • 2 cups packed brown sugar
  • 4 Tbsp butter
  • Raisins (optional)

NOTE: Use wood or plastic utensils when mixing batter

DIRECTIONS

  1. In mixer, combine, sour dough and ¼ cup butter
  2. In medium bowl, combine, flour, salt, baking soda, and baking powder
  3. Mix dry ingredients into wet. Mix well
  4. Flour counter top and roll out dough
  5. Spread out and generously butter dough
  6. Cover butter with brown sugar (and optional raisins)
  7. Roll up dough and cut 1-2 inches thick
  8. Generously grease 9×12 pan with butter and place brown sugar over the butter
  9. Place the cut dough into pan
  10. Let rise for one hour
  11. Then bake for 10 minutes or until golden brown

Sour Dough Feeding

 

(Nina Ramey)

 FEED DOUGH EVERY 5-7 DAYS

(have gone up to 2 weeks without feeding)

INGREDIENTS

  • ¼ cup sugar
  • 1 cup milk
  • 1 cup WONDRA flour

 

 

NOTE:

Use plastic or wooden spoons/utensils

Do NOT bake the same day that you feed the dough

Always keep 1 cup of sour dough in container

 

 

DIRECTIONS

  1. In a small bowl, combine all ingredients, stirring out all lumps.
  2. Remove any extra dough from the stock container (dough will rise)
  3. Add this new mixture to the stock and mix well.
  4. Refrigerate

Scrambled Eggs-Microwaved

INGREDIENTS

  • Cooking spray
  • 2 eggs
  • 2 Tbsp milk
  • 2 Tbsp cheddar cheese, shredded
  • Salt & pepper to taste

DIRECTIONS

  1. Coat 12oz microwave safe coffee mug with cooking spray
  2. Add eggs and milk. Beat until blended
  3. Microwave on HIGH 45 seconds, stir
  4. Microwave until eggs are almost set 30-45 seconds longer
  5. Top with cheese, season with salt & pepper.

Pumpkin Bread

325o 1 hour

INGREDIENTS

  • 3-1/3 cups flour
  • 2 tsp baking soda
  • 1-1/2 tsp salt
  • 1-1/4 tsp cinnamon
  • 1-1/4 tsp nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 2 cups solid pumpkin (1 can)
  • 1 cup walnuts, chopped

DIRECTIONS

 

  1. In medium bowl, combine, flour, baking soda, salt, cinnamon, and nutmeg
  2. In mixer, combine, sugar, oil, water, eggs and pumpkin
  3. Add dry ingredients into wet
  4. Fold in walnuts
  5. Place in loaf pan and bake.

Pancakes

Makes approximately 8 large pancakes

 INGREDIENTS

  • 2 cups buttermilk
  • 2 egg
  • 2 Tbsp vegetable oil
  • 2 Tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups flour

Optional:

Blueberries, chocolate chips, etc.

DIRECTIONS

  1. In blender, mix buttermilk, egg, vegetable oil, sugar, baking soda and salt.
  2. Add in flour
  3. Stir in optional items if wanted
  4. Heat griddle at 350o
  5. Bake on each side until nicely browned