Thursday, March 18, 2010
Posted by Grandma Jeanne on January 24, 2009
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.
Posted by Grandma Jeanne on January 22, 2009
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.
Posted by Grandma Jeanne on January 5, 2009
3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1-1/4 cups shredded peeled zucchini
In a mixing bowl, beat the sugar, applesauce, oil, egg whites, and vanilla until well blended.
Combine the flour, cinnamon, baking powder, salt, nutmeg, and baking soda. Gradually beat into sugar mixture.
Fold in zucchini.
Transfer to an 8 x 4 x 2 loaf pan coated with cooking spray.
Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Yield: 1 loaf – 12 slices
Posted by Grandma Jeanne on May 2, 2008
2 cups all-purpose flour
1-1/2 cup sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup vegetable oil
3 teaspoons ground cinnamon
Glaze:
1/4 cup confectioners’ sugar
1-1/2 to 2 teaspoons milk
In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt.
Combine buttermilk, egg, and oil. Stir into dry ingredients just until moistened.
In a small bowl, combine cinnamon and remaining sugar.
Grease the bottom only of a 9 inch x 5 inch x 3 inch loaf pan.
Pour half of the batter into pan. Sprinkle with half of the cinnamon-sugar.
Carefully spread with remaining batter. Sprinkle with remaining cinnamon-sugar.
Cut through batter with a knife to swirl.
Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine glaze ingredients. Drizzle over loaf.
Yields 1 loaf
Posted by Grandma Jeanne on April 9, 2008
These biscuits are crunchy on the outside and moist and tender inside.
2 cups all-purpose flour
1/2 cup thinly sliced green onions
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold butter
1 egg
3/4 cup buttermilk
In a small bowl, combine the flour, onions, sugar, baking powder, salt, and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Combine egg and buttermilk. Stir into crumb mixture just until moistened.
Drop by 1/4 cupfuls 2 inches apart onto a greased baking sheet.
Bake at 400 degrees for 12 to 15 minutes or until golden brown.
Serve warm.
10 servings
Sign Up Now!
