recipes

Cook onion in bacon drippings until the onion is golden in color.

Add the flour and stir constantly for 30 seconds.

Add the tomato juice or tomatoes and liquid in a steady stream, stirring constantly.

Next add the milk or half and half and brown sugar and continue to stir until mixture thickens.

Salt and pepper to taste.

Mix together all ingredients and bring to a boil, stirring constantly.

You can serve it up into bowls at this point and eat it like a porridge or put it in a loaf pan and set in the refrigerator until chilled.

Then cut it in slices and fry in bacon drippings or oil until golden on each side.

In a large mixing bowl, combine flour, sugar, and salt.

Add butter and shortening and mix until mixture resembles coarse crumbles.

(Use a pastry blender, two forks or knives, or your hands—but if using your hands, work fast so the butter doesn’t begin )softening.

Add buttermilk and mix with a fork until clumps form.

Press together to form a ball.

Divide in half and re-form dough into two smaller balls.

Wrap each ball of dough in plastic wrap and refrigerate for 1 hour before rolling out and making crust.

(If dough is tightly wrapped, it can stay fresh in your refrigerator for up to a week. )

Bake pie crust in preheated 425° oven for 12-15 minutes or until golden.

In a mixing bowl, combine the oats and 2 cups buttermilk.

Cover and refrigerate overnight.

In another mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

Cover and set aside overnight.

The next morning, remove the oats and buttermilk mixture from the refrigerator and set aside.

In a large mixing bowl, whisk the eggs until they are light and frothy.

Add the melted butter and mix together.

Next, add the oatmeal/buttermilk mixture and mix well.

Blend in the flour mixture; you will need to stir with a large wooden spoon at this point because the mixture will be very thick.

If it appears too dry, you can add a few more tablespoons of buttermilk.

Fry the pancakes in a greased fry pan or griddle, turning once and cooking well on both sides.

These pancakes really puff up, so it’s better to cook them on a bit lower heat than usual but for a longer time.

Serve them hot from the griddle with butter and maple syrup.

These pancakes really fill a person up.

They are hearty and so tasty that it’s easy to eat “just one more”!

In a large fry pan, brown the bread cubes in the butter.

Mix together the eggs, milk, and salt and pepper to taste.

Pour egg mixture over the bread cubes and fry until eggs are cooked through.

This is a perfect recipe for the frugal at heart!

In a large bowl, mix together the flour, baking powder, salt, and brown sugar; add the bran and mix again.

Combine the beaten egg, milk, and melted shortening; add to the dry ingredients and mix just until incorporated.

Pour batter into greased muffin tins and bake in a preheated 425° oven for 25 minutes or until done.

Cream together the butter and sugar.

Add the egg and milk and mix.

Mix together the flour, baking powder, and salt and add that to the egg mixture.

Add blueberries last and gently mix the fruit into the batter.

Pour batter about ⅔ full into greased or paper-lined muffin tins. (You can sprinkle sugar or a combination of cinnamon and sugar on top of each muffin if desired. )

Bake at 375° for 20 minutes or until done.

I have made this recipe using a half-pint jar of my home-canned blueberries.

I drain them well before adding them to the batter. (And I save the juice to drink later—it’s so good iced or added to 7Up or ginger ale. )

Mix together the oil, sugar or honey, and eggs.

Add the oats, baking powder, salt, and milk; mix well.

Pour batter into a lightly buttered 13 × 9-inch baking pan and bake in a preheated 350° oven for 30 minutes.

Place warm baked oatmeal in a bowl and top with warm milk, cinnamon, and brown sugar.

Baked oatmeal is especially favored by children.

Grease a 9- or 10-inch pie plate.

Preheat oven to 350°.

In a large mixing bowl, combine the flour, brown sugar, baking powder, and cinnamon.

Stir with a large wooden spoon until well mixed.

Cut in the butter, using a pastry cutter or two forks, until the mixture resembles coarse crumbs.

Stir in the raisins and walnuts.

In a small bowl, beat the egg with a fork and then add the vanilla and milk and stir until well combined.

Add to the flour mixture and stir with the wooden spoon until well mixed.

Spoon batter into the prepared pie plate and smooth the top of the batter. (You can sprinkle some cinnamon sugar over the top of the batter if desired. )

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow cake to cool for at least 15 minutes before cutting.

In a large mixing bowl, combine all ingredients and stir to mix well.

Pour batter into 3 8-inch pie pans.

If desired, sprinkle cinnamon sugar on top.

Bake at 350° for 35-40 minutes.

It’s good plain, or try it with some jam, maple syrup, or powdered sugar spooned over the top.