1 cup sifted flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 egg, well beaten
1 cup milk
5 tablespoons shortening, melted and cooled

Sift first 4 ingredients.

Mix in cornmeal.

Blend egg, milk, shortening until mixed.

Add to dry ingredients and beat until smooth.

Use greased (bottom only) 8 x 8 x 2″ pan.

Bake 400 degrees for 20 minutes.

2 Granny Smith apples, peeled, cored, and sliced
1 cup flour
1 cup milk
6 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoon butter

In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg. Set aside.

Heat oven to 475 degrees.

In cast iron skillet, melt 2 tablespoons butter.

Add sliced apples and fry 2 to 3 minutes.

Pour mixture over apples.

Bake at 475 degrees for 15 minutes.

Reduce heat to 425 degrees for 8 to 10 minutes.

Sprinkle with powdered sugar.

Cut in wedges.

Serve with syrup or jam and bacon.

2/3 cup sugar
2/3 cup milk
2/3 cup flour
2/3 cup oil
3 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
1 to 1-1/2 teaspoon cinnamon
1 cup sugar
2 cup flour
1-1/4 teaspoon baking powder
1 teaspoon baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate.

Stir every day for 17 days.

The recipe makes more than the 1 cup needed, but allows for evaporation.

Now the starter is ready.

For the next 10 days handle starter according to the following instructions:

Day 1 – receive the starter

Day 2, 3, and 4 – stir

Day 5 – add 1 cup each flour, sugar, and milk

Day 6 and 7 – stir

Day 8 and 9 – stir

Day 10 – add 1 cup flour, sugar, and milk.

Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: 1 cup raisins and 1 cup nuts (optional).

Using a fork, beat by hand until well blended.

Grease pans with butter and sprinkle with sugar instead of flour.

Bake at 325 degrees for 1 hour.

Cool 10 minutes, remove from pans.

1/2 cup chopped pecans
2-1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1 cup all-purpose flour

Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

In a large bowl, cream the butter.

Add the sugar and beat until fluffy.

Add the egg and beat until well blended.

Mix in the soda, salt, cinnamon, and nutmeg.

Add the flour and stir just until blended.

Stir in the apples and nuts.

Pour into an oiled 9″ round cake pan, and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with
your finger.

In a saucepan, melt the butter, brown sugar, and salt for the sauce. Bring to a boil.

Remove from heat, and whisk in vanilla and milk.

Serve warm sauce over cake.

Serves 8.

1/2 cup sugar
1/3 cup powdered sugar
1/4 cup butter (1/2 stick)
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 teaspoon lemon or almond flavoring
2 tablespoons water
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Place sugars, butter, and oil in a mixer bowl and mix at medium speed until creamy.

Add egg, vanilla, flavoring, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients.

Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend.

Form dough into 24 balls using 1 tablespoon dough per ball.

Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil.

Press balls down evenly to 1/2″ with the back of a tablespoon dipped in water.

Bake at 375 for 12 to 14 minutes or until cookies are browned on the bottom and lightly browned around the edges.

Remove cookies to a wire rack and cool to room temperature.

1 cup flour
1-1/4 teaspoons baking powder
1 teaspoon grated nutmeg
1/2 teaspoon salt
2 tablespoons butter, softened
1 cup granulated sugar
6 to 8 peaches, peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract or vanilla
1 cup boiling water
Grated nutmeg

Oil a 9 inch square metal baking pan.

In a small bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.

In a large mixer bowl, cream the butter, add 1/2 cup of the sugar, and blend well. Beat in the flour mixture.

Place half the peaches in the bottom of the prepared pan. Sprinkle half the flour mixture over the fruit. Add remaining peaches and then the rest of the flour mixture.

In a small bowl, combine the remaining 1/2 cup of sugar with brown sugar. Sprinkle over all.

Put almond extract in a 1 cup measure and top off with boiling water. Pour this over the top of the cobbler but do not mix.

Sprinkle with additional nutmeg.

Bake 1 hour at 350 degrees.

Serve warm.

Serves 6.