FLUFFY WAFFLES

 3 tsp baking powder
1/2 tsp salt
2 cups flour (or a blend)
2 egg yolks, beaten
2 cups milk
1 cup shortening, melted
2 egg whites, beaten

Blend dry ingredients. Combine egg yolks, milk and melted fat and stir into dry ingredients. Fold in egg whites. Fill waffle iron and bake until steam no longer appears. 

Variations: Finely cut up bacon on batter before baking or finely chopped up ham in batter before adding egg whites 

(Uncle John's Original Bread Book)

CORN FRITTERS (2)

 1 can corn
1 1/2 cps flour
2 tsp baking powder
2 tsp salt
1/2 tsp paprika
2 eggs

Drain corn and add flour, baking powder, salt, paprika and beaten egg yolks. Fold in the stiffly beaten egg whites and fry in hot lard. Serve with Towle's Log Cabin Syrup. 

This is a Towle's Log Cabin Syrup recipe with the "-Remember the Can" sign. 

CORN FRITTERS

2 cups corn kernels, cut off the cob                        1/8 tsp pepper
1 tsp salt                                                                  2 eggs, lightly beaten
1/2 tsp sugar                                                            Shortening for frying (preferably butter)
2 tbsp flour

Put all ingredients, except shortening, in blender and whirl until well mixed. Heat the shortening in a heavy skillet and drop the corn mixture into the hot fat by tablespoons. Fry on each side until golden brown.

Serve with syrup or molasses if desired.

(Good Earth Country Cooking - by Betty Groff and Jose Wilson)

EGG CINNAMON BREAD

1 pkg active dry yeast                                          2 eggs
2 tbsp lukewarm water                                         3 cups sifted flour
2/3 cup milk                                                        1 1/2 tsp cinnamon
1/2 cup sugar                                                       2 tbsp melted butter or margarine, or egg white
6 tbsp margarine

Dissolve yeast in water and let stand while the milk is scalding.

In large bowl pour milk over 1/4 cup sugar, salt and about 4 tbsp margarine. Set aside to cool to lukewarm; then add egg, yeast and half flour, beating until satiny smooth. Mix and beat in the remaining flour with a large spoon.

Cover with a clean cloth; in a warm place let rise until double.

Punch down and knead lightly. Roll out onto lightly floured board; spread with remaining 2 tbsp butter or margarine, sprinkle with remaining sugar and cinnamon roll up tightly from end to end and place in bread pan. Brush with 2 tbsp melted butter and let rise until doubled, about 45 minutes. Bake at 350 degrees for about 30 minutes. Cool.

(Uncle John's Original Bread Book)

CINNAMON SUGAR SWIRL BREAD

3 to 3 1/2  cup flour                                              1/2 tsp. salt
1/4 cup C and H gran. sugar                                  1/2 cup milk
1 pkg. active dry yeast                                           1/4 cup (1/2 stick) butter or margarine
                                                                           1/4 cup water
                                                                            1 egg

FILLING: 1 tbsp melted butter
                2 tbsp C and H sugar
                1/2 tsp cinnamon or to taste

Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.

Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.

CINNAMON BREAD

2 pk active dry yeast                                              1 tsp salt
1/2 cup warm water                                                1 egg, slightly beaten
1 cup milk, scalded                                                5 to 5 1/2 cups flour
1/2 cup butter                                                        3/4 cup wheat germ
1/3 cup honey

Dissolve yeast in warm water. Let stand. Pour scalded milk over butter; stir to melt. Ad honey and salt. Add beaten egg and mix well. Combine yeast, milk and egg mixtures. Blend well. Add 2 1/2 cups flour and beat until smooth. Add the wheat germ and beat until smooth again. Add additional flour to make a soft dough. Knead gently for a few minutes to make a smooth but soft dough. Cover and let rise until double. Divide in half; roll each half to a 7x12" rectangle. Brush with slightly beaten egg white and sprinkle with a mixture of 1/2 cup sugar, 1 tbsp cinnamon and 1/2 cut finely chopped nuts. Roll like jelly roll. Put in greased loaf pan 9x5x3". Bake 35-40 minutes at 375 degrees.

(Ideals Country Kitchen Cookbook)

BAKED RAISED OVEN DOUGHNUTS

In a large saucepan bring just to boiling point 1-1/2 cups milk. Remove from heat and stir in -

1/3 cup shortening                                                    2 tsp salt
1/4 cup sugar                                                            2 tsp nutmeg
                                1/4 tsp cinnamon (opt)
When lukewarm add -
                                4-3/4 cups sifted flour
                                2 large eggs, well beaten
                                2 cakes yeast (compressed or dry) softened in 1/4 cup lukewarm water.

Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is double in bulk, 50 to 60 minutes.

Turn dough onto well floured board, turning 2 or 3 times to make a soft ball. (Dough will be soft.)

Roll dough lightly, avoiding stretching, until about 1/2" thick. Cut into doughnuts with a 3" cutter.

Place rings carefully 2" apart on greased baking sheets. Brush doughnuts with melted butter or margarine and let rise in a slightly warm place until double in bulk, about 20 minutes.

Bake in preheated 425* oven for 8 to 10 minutes until a deep golden brown.

As soon as doughnuts are removed from oven, brush again with butter or margarine and roll in granulated sugar.

Makes 2-1/2 to 3 dozen doughnuts.

(Ruralite Magazine)

DOUGHNUTS

4 cups flour                                                       3/4 cup sugar
1 tsp soda                                                          1/4 cups shortening
1 tsp salt                                                            3 eggs
1 tsp nutmeg                                                      1 cup sour milk
1/2 tsp cream of tartar                                       Granulated Sugar

Sift together flour, soda, salt, nutmeg and cram of tartar. In large mixer bowl, cream the 3/4 cup sugar and the shortening; beat in eggs. Add flour mixture alternately with sour milk, beating until just blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8" thick. Cut with floured doughnut cutter. Fry in deep fat (375*) until brown, about 2 to 3 minutes, turning once. Drain on paper towel. Roll in sugar. Makes 2 dozen doughnuts and holes.

*To make sour milk, add enough milk to 1 tbsp vinegar to make 1 cup.

(Better Homes and Gardens)

RAISED DOUGHNUTS

1 pkg active dry yeast                                                1/4 cup sugar
1/4 cup warm water                                                   1 tsp salt
3/4 cup milk, scalded                                                 2 eggs, well beaten
1/2 cup butter                                                             4 cups sifted flour

Soften yeast in water. Combine milk, butter, sugar and salt. Cool to lukewarm. Add eggs and yeast to milk mixture. Mix well. Add half the flour. Beat until smooth. Add remaining flour; beat well. Cover. Chill overnight. Turn onto floured board. Roll 1/4" thick. Cut for doughnuts or as desired. Let rise about 35 minutes, until almost doubled in bulk. Fry in deep fat at 375* until brown.
NOTE: Dough will keep for up to 4 days. 2-1/2 to 3 dozen doughnuts.

(Favorite Recipes - Casseroles)

FLUFFY WAFFLE

2 cups flour                                                                 2 egg yolks, beaten
3 tsp baking powder                                                    2 cups milk
1/2 tsp salt                                                                    1 cup melted shortening
                                          2 egg whites, beaten

Blend dry ingredients. Combine egg yolks, milk and melted fat and stir into dry ingredients. Fold in egg whites. Fill waffle iron and bake until steam no longer appears.

Variations:

Bacon waffles - Sprinkle finely cut up bacon over batter after poured on iron.

Ham waffles - Add finely chopped ham to batter before folding in egg whites.

Apple waffles - Add a cup of chopped apples, a tablespoon of blended cinnamon and sugar to batter before folding in egg whites.

Nut waffles - Add a cup of crushed nuts to batter before folding in egg whites.

Southern Buttermilk waffles - Use only 1 egg and substitute buttermilk for milk.

(Uncle John's Original Bread Book)

BASIC PANCAKES (7-UP)

1 cup sifted flour
1-1/2 tsp balking powder
1 tsp sugar
1/2 tsp salt
3 tbsp salt oil
1 egg
1 bottle (7 oz) 7-UP

Sift dry ingredients into a bowl. Add oil, egg and 7-up. Stir until fairly smooth. Pour or spoon batter onto hot, lightly greased griddle. Bake to a golden brown, turning only once.

Makes about 10 5" pancakes.

DAY-BEFORE FRENCH TOAST

6 slices Italian or French Bread, 3/4" thick                    1/4 tsp salt
4 eggs                                                                               1 tsp vanilla
1 cup milk                                                                        3 tbsp butter or margarine
3 tbsp granulated sugar                                                    Confectioners' sugar

Arrange bread in single layer in 9x9" baking dish. In small bowl, with rotary beater, beat eggs, milk, granulated sugar, salt and vanilla until blended. Pour over bread; turn slices to coat evenly.

Refrigerate, covered, overnight.

In hot butter, in skillet, saute bread until golden - 4 or 5 min. on each side. Sprinkle with confectioners' sugar and serve with syrup or preserves.

4 servings

Next morning they look like this.

BUCKWHEAT CAKES

1 quart milk                                                         1/4 cup lukewarm water
2 tsp salt                                                               1 cup buttermilk
3/4 tsp soda                                                          5 cups buckwheat flour
                                       1 yeast cake

Scald milk and cool to lukewarm; add yeast cake softened in the water, salt and flour to make a rather thick batter. Beat well and let rise overnight. In the morning, add the soda dissolved in the buttermilk. Bake on a hot, greased griddle and serve with butter and syrup.

(Good Housekeeping)

FLUFFY WAFFLES

3 tsp baking powder                                                 2 egg yolks, beaten
1/2 tsp salt                                                                2 cups milk
2 cups flour (or a blend)                                           1 cup shortening, melted
                                                                                  2 egg whites, beaten

Blend dry ingredients. Combine egg yolks, milk and melted fat and stir into dry ingredients. Fold in egg whites. Fill waffle iron and bake until steam no longer appears.

Variations: Finely cut up bacon on batter before baking or finely chopped up ham in batter before adding egg whites.

(Uncle John's Original Bread Book)

WHEAT GERM WAFFLES

1-3/4 cups flour                                                           2/3 cup wheat germ
3 tbsp sugar                                                                 2 cups milk
2 tsp baking powder                                                    1/3 cup salad oil
3/4 tsp salt                                                                   2 eggs, separated

Sift flour, sugar, baking powder and salt. Add wheat germ and stir to mix. Combine milk, salad oil and egg egg yolks. Beat. Add to flour mixture; beat until smooth. Beat egg whites stiff, but not dry. Fold into batter. Bake in preheated waffle iron.

Makes 5 waffles.

(Stone-Buhr)

RICE WAFFLES

1 cup sifted flour                                                        1 cup milk
3 tsp baking powder                                                   4 tsp shortening, melted
1/2 tsp salt                                                                  1 cup cold cooed rice
2 eggs separated

Sift flour, baking powder and salt together. Combine beaten egg yolks and milk and add to dry ingredients, beating until smooth. Add melted shortening and rice, and stir. Fold in stiffly beaten egg whites and bake in hot waffle iron. Makes 6 waffles.

SWEET POTATO WAFFLES

This is a way to use leftover mashed sweet potatoes. For every two tablespoonful of potatoes, add two cups of milk, 1 tbsp oil and 1 tbsp of honey and 4 tbsp of wholewheat flour. To this add 1 well beaten egg. Bake in waffle iron and serve with honey.

OATMEAL PANCAKES

(Using leftover oatmeal or cornmeal)

1-1/2 cups whole milk                                                1/2 cup vegetable oil

2 cups cooked oatmeal or cornmeal                            2 eggs

1/3 cup whole wheat flour                                           2 tbsp whole milk solids

Heat ilk and pour over cold oatmeal or cornmeal; add oil. Let cool, then ad beaten eggs. Blend in other ingredients, mix thoroughly and bake. Makes about 12 pancakes. 

RICE GRIDDLE CAKES

1 cup cold cooked rice, 1/2 tsp salt, 1/4 cup sugar, 1-1/2 cup skimmed milk, 2 tbsp melted drippings, 1 well beaten egg, 2-1/2 cups flour into which has been sifted 2 tsp baking powder. Beat well and bake on very hot griddle.

APPLESAUCE PANCAKE SUPPER

2 cups Bisquick baking mix
2 eggs
1 cup applesauce
1/2 cups milk
1 tsp cinnamon
1 tsp lemon juice

Beat all ingredients with hand beater until smooth. Pour scant 1/4 cup batter onto hot griddle. Bake until golden brown, turn and bake other side. Serve with hot frankfurters or sausages.

4 servings.

(Better Homes and Gardens)