Directions

• Combine and Sift: ½ cup Wheat Flour, 1 cup Buckwheat Flour, ½ teaspoon Salt, 2 ½ teaspoons baking powder.
• Mix together: 1 well beaten Egg, ½ teaspoon Molasses, 1 cup Water, ½ cup Milk.
• Stir dry ingredients slowly into wet mix.
• Beat well Spoon onto hot griddle.
• Serve with Butter, Maple Syrup, Honey, or Pancake Syrup

Ingredients

• 2 cups buttermilk.
• 2 egg yolks.
• 1 ½ teaspoon salt.
• 2 tablespoons shortening.
• 1 teaspoon baking powder.
• 1 teaspoon soda.
• 1 cup corn meal.
• 1 cup white flour.
• 2 egg whites.

Directions

• Sift flour, baking powder, soda, and salt.
• Beat yolks, buttermilk, and dry ingredients.
• Beat until smooth.
• Add melted shortening and mix well.
• Fold in stiffly beaten egg whites.
• Bake on a hot griddle.
• Yields approximately 8 medium-sized cakes.

Ingredients

• 1 ½ Cups Corn Meal.
• 1 ½ Cups of White Flour.
• 2 Teaspoons Baking Powder.
• ½ Cup Sugar.
• ½ Teaspoon Salt.
• 1 Teaspoon Butter.
• 2 Eggs, Milk enough to make a stiff batter.
• Bake in Muffin Pan.

Directions

• Simmer leftover cereal 30 min.
• Pour into greased loaf pan.
• Cool, slice, and fry.
• Serve with syrup

Directions

• Heat 2 cups water and 1 tsp. salt to boiling.
• Mix 1 cup cold water with 1 cup Corn Meal until smooth.
• Slowly stir into boiling water.
• Simmer for 5 min.
• Serve with milk and sugar.

Ingredients

• 1 Cup Sugar.
• ½ Cup Butter and Lard, Mixed.
• 1 ½ Cups Sweet Milk.
• 1 ¼ Cups Corn Meal.
• 1 ½ Cups White Flour.
• 2 Eggs.
• 3 Teaspoons Baking Powder.

Directions

• Mix all together and bake in hot Krusty Korn Kob Pan.

Directions

• Empty contents of bag and yeast into large mixing bowl.
• Add 1 1/14 cups warm (115F) water.
• Mix the dough (with your hands) until liquid is absorbed. Now knead the dough (stretching and pulling) about 3 or 4 minutes.
• Place dough in bowl sprayed with vegetable oil. Cover with plastic wrap. Place on warm surface. Let rise approximately 1 hour.
• Spray counter surface with vegetable oil. Spread dough on counter, cut into lengths, and roll into rope-like lengths 32” long and ½” in diameter. Mix will yield 8-10 pretzels.
• To twist pretzels, cross ends over twice, and press them to the top of the pretzel.
• Dip twisted pretzel into solution of three tablespoons of baking soda and 2 cups warm water (105F). This will promote browning.
• Place pretzels on a cookie sheet sprayed with vegetable oil. Sprinkle them with the pretzel salt enclosed with mix.
• Bake at 500F for 8 minutes or until brown. Brush baked pretzels with melted butter.
• FOR ADDITIONAL FLAVORS sprinkle with cinnamon and sugar, garlic powder, sour cream and onion, or dip pretzels in mustard, cheese, or chocolate.

Directions

• To create a wonderful one-dish fruit cobbler, simply combine 3 cups of your favorite fruit, a dash of cinnamon, sugar to taste, and 1 tablespoon of flour.
• Pour fruit mixture into 8 x 8 inch pan.
• Follow the above directions for Shortcake and spread the batter over fruit.
• Bake at 375F for about 40 minutes, or until brown and bubbly.
• Serve warm with milk.
• Ice cream is wonderful too.

Directions

• To 2 cups of the mix add 1/3 cup oil and 1 scant cup of milk.
• Batter will be a bit sticky.
• One a greased cookie sheet, mound the batter into 6 large individual cakes or spread all of the batter onto a greased cookie sheet.
• Bake at 425F for 10-12 minutes or until lightly browned.
• Serve hot with your favorite fruit and milkDirections
• Simmer leftover cereal 30 min.
• Pour into greased loaf pan.
• Cool, slice, and fry.
• Serve with syrup

Directions

• This batter may also be used to create a wonderful meat pie.
• Simply make a mixture of pre-cooked meat and vegetables and place in a 9 x 13 inch pan and top with the same mixture as for shortcake.
• Bake until brown, about 10 minutes.
• This is a great way to use leftovers and can be served with gravy.