Century Griddle Cakes

Recipe submitted by Mrs. Chester Wenger, Fentress Va.

2 cups flour

2 tsp baking powder

1 tsp salt

2 Tbsp melted butter

3 Tbsp sugar

2 eggs

1 cup sweet milk

Measure and sift dry ingredients together.

Beat eggs until light and add milk. Add dry ingredients to milk and eggs. Beat thoroughly. Add melted shortening.

Bake on a hot griddle.

Makes about 8 medium-sized cakes.

Observations:

Blueberries…..yay! So obviously I added some blueberries to these griddle cake…..I guess it would have been better to make them plain first to get a baseline taste test in….oh well! They were very good!

I surprised my boyfriend with them, and then grilled him for thoughts and criticisms. He thought they tasted really good but were too thick. If you like a thinner, flatter griddle cake, I recommend adding a bit more milk, probably about 1/4 cup. Also, I left the batter sit for a few minutes and it really thickened up. Try to make them asap. They did seem a little more “cakey” then other griddle cakes I have made. I thought the flavor was really good will make them again…….and when I do, I will use the syrup recipe that went along with them…..the one that I totally missed because it was on the next page…….

Here it is:

Syrup for Griddle Cakes

2 cups water

1 cup sugar

1tsp vanilla

Cook water and sugar together until slightly thickened.

Remove from heat and add vanilla.

We had our griddle cakes with butter and maple syrup…….dreamy…..

Plain Muffins

Recipe submitted by Mrs. Ed Umble, Gap, Pa.

2 1/2 cups flour

4 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

3 Tbsp melted fat

1 or 2 eggs

1 cup milk

Sift flour; measure and add baking powder, salt and sugar. Sift again.

Beat eggs and add to milk; pour this into flour mixture. Stir only enough to blend ingredients together, batter should be slightly lumpy.

Drop by spoonfuls into greased muffin tins, filling 2/3 full.

Bake at 400 degrees for 20-25 minutes.

Yield 12-15 muffins.

Observations:

It’s all in the name: plain muffins……and plain they are. Plain… until paired with anything I could think of! Great with butter…..unbelievable with strawberry marmalade, perfect with cheese and a great companion to a cheddar and onion omelet. These muffins are not meant to be eaten alone, but seemed to make everything on them taste that much better……except for peanut butter…..don’t do it.

For my melted fat I used lard which is probably why I like them so much. And mine yield was 12 making them a little bigger then a regular muffin. Make them, and top with whatever you fancy!

Sour Cream Corn Bread

An Old Recipe

Recipe submitted by Mrs John Saltzman, Shickley, Neb.

3/4 cup corn meal

1 cup flour

1 tsp soda

1 tsp cream of tarter

1 tsp salt

2 1/2 Tbsp sugar

1 egg, well beaten

2 Tbsp melted butter

1 cup thick sour cream

4 Tbsp milk

Sift flour and corn meal; measure and add soda, cream of tartar, salt and sugar. Sift again.

Add beaten egg, cream, milk and melted shortening.

Beat thoroughly. Pour into greased pan 9 inches square.

Bake at 425 degrees for 20 minutes.

Observations:

If you like cornbread, this one is a keeper. My cornbread always seems to get dry and is never as tasty as I think it will be. Not this cornbread. Moist and so good, just sweet enough and with a hint of tang from the sour cream.

I did add about 1 1/2 Tbsp extra sugar and 1 Tbsp extra butter…..I was worried because of my prior corn bread experiences. Although I am sure it didn’t hurt, I probably didn’t even need to add the extra butter and sugar. I will definitely be making this again, so maybe I will make it both ways and compare. I will keep you posted.

This is one of those times where we ate the final product without a picture….whoops. It was warm, out of the oven and calling our names…..what more can I say?



Butterscotch Rolls

Recipe submitted by Grace Glick, Sugar Creek, Ohio

2 1/2 cups sifted pastry flour

3 1/2 tsp baking powder

1 tsp salt

1/4 cup granulated sugar

5 Tbsp shortening

1/2 cup milk

1 egg, well beaten

For bottom of tins:

1/2 cup melted butter or margarine

1 1/4 cups brown sugar

Put 1 tsp of melted butter and 1 tsp of brown sugar in bottom of each muffin tin.

Sift flour, baking powder, salt, and sugar together. Cut shortening and blend well.

Add beaten egg to milk, and pour into flour mixture. Mix together and turn out on floured surface, knead 20 strokes.

Roll in oblong shape 1/4 inch thick.

Spread with remainder of the melted butter and sprinkle with brown sugar.

Roll like a jelly roll.

Slice in pieces 1/2 inch thick and place in muffin tins.

Bake at 400 degrees for 20-30 minutes.

Makes 24 rolls.

My sister got me these awesome measuring cups at Zest! in Lititz  http://www.zestchef.com/

I like to keep my butter cold and cut it up before cutting it into flour.

Observations:

So I thought these rolls would be soft and kinda gooey like cinnamon rolls…..this was not the case. They ended up being more like biscuits which I was disappointed with at first. However, the more I ate, the more it was just fine.

Couple of things; do not over bake these rolls, try for the 20 minutes, not the 30 minutes (like I did). Also, make sure the sugar and melted butter are well spread in the bottom of the muffin tins, or the mixture will just clump in one place.

I added cinnamon which I thought was a nice touch; you could put in whatever spice you like, or even dried fruit.

Lastly, eat these treats warm and with coffee or milk, preferably on a sea worthy vessel.

I love my rolling pin!

Use a really sharp knife and a light handed sawing motion to cut the rolls without smashing them.

To the boat!

So tasty! I think the cinnamon really added to the final product.

Working the french press.

A good day indeed!

Corn Meal Griddle Cakes

Recipe submitted by Mrs. Martha Kreider, Wadsworth, Ohio

2 cups buttermilk

2 egg yolks

1 1/2 tsp salt

2 Tbsp melted shortening

1 tsp baking powder

1 tsp soda

1 cup corn meal

1 cup white flour

2 egg whites

Sift flour; measure and add baking powder, soda, and salt. Sift again.

Beat yolks, add buttermilk. Then add dry ingredients. Beat until smooth and add melted butter.

Fold in stiffly beaten egg whites.

Bake on a hot griddle.

Yields approximately 8 medium-sized cakes.

Old metal coffee canister is a great place to store cornmeal.

Observations:

I was not paying attention to the directions, (so excited about rock climbing), that I missed a few things in this recipe. First off I did not have buttermilk, so I made sour milk and used that instead. Secondly, I did not use the beaten egg whites. I missed that as I was scanning the directions. Instead I just threw in the unbeaten egg whites. The cakes were probably not as fluffy as they could have been, but they were still very yummy! The corn meal gave them nice crispy edges and a good texture. Perfect with maple syrup!!

Make sure you whisk the batter to remove any lumps.

The completed meal! Coffee Cake, Corn Meal Griddle Cakes, cranberry turkey sausage and maple syrup!

Coffee Cake

Recipe submitted by Mrs. Hiram L. Gross, Kulpsville, Pa.

Filling and topping:

1/2 cup brown sugar

2 tsp cinnamon

2 Tbsp flour

2 Tbsp melted butter

1/2 cup chopped nuts

1/4 cup dates or raisins

Blend these ingredients together well before mixing coffee cake batter.

Coffee cake batter:

1 1/2 cups sifted flour

3 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/2 cup shortening

1 egg

1/2 cup milk

Sift dry ingredients together and cut in shortening.

Beat eggs well and add milk. Combine liquid with dry ingredients.

Spread half the batter in a greased flat pan 8×8 or 6×10 inches.

Sprinkle with half of the filling. Add the other half of the batter and sprinkle remaining filling on top. Bake at 375 degrees for 25 minutes.

Cut in squares.

I used the food processor to chop the nuts and dates. Gave them a good consistency.

Observations:

I thought it was funny that this coffee cake was called just that; Coffee Cake. Not Coffee Cake Supreme or Nutty Coffee Cake….just Coffee Cake. However, the plain jane name did not transfer to the food, we all thought this cake was really good! Not to dry and packed with yummy flavor. If you like breakfast food or snacking with coffee, make this cake.

I used dates and almonds for the dried fruit and nuts; I think it was a really nice combination.

The batter is pretty thick and sticky, so it might be easier to scoop it into the pan and spread with an oiled spatula.

So tasty!

Make sure your pan is well greased.

Refrigerator Rolls

Recipe submitted by Miriam Shaffer, Martinsburg, Pa; Mrs. Moses H. Yoder, Hartville, Ohio; Emma Witmer, Columbiana, Ohio.

2 cups boiling water

1/4 cup sugar

1/3 cup shortening

1 tsp salt

2 yeast cakes (2 1/2 tsp dry yeast)

1/4 cup warm water

2 eggs beaten

8 cups flour

Mix together the sugar, salt, shortening and boiling water. Let cool. Dissolve yeast in 1/4 cup warm water and add to above cooled mixture. Add beaten eggs

Add 4 cups of flour and beat thoroughly. Add the remaining 4 cups of flour and beat. Do not knead.

Cover tightly and store in refrigerator until ready to use.

Remove from refrigerator 1 1/2 hours before serving time and shape as desired.

This dough may be kept in the refrigerator for 7 days.

Bake at 400- 450 degrees until golden brown (15-20 minutes).

Observations:

I think the lard really helped in these rolls.(Check out my lard thoughts on the 1/23/11 blog post.) Be warned however, when it is mixed in with the hot water, it smell like a wet dog. Really appetizing.

The dough almost killed my mixer. It was very stiff. I would say beat the first batch of flour in and then do the rest by hand. In the recipe there is no indication of how long you should let them rise, I just shaped them as soon as I got them out of the refrigerator and then left them rise for an hour and 15min. It seemed to be the perfect amount of time.

I made 16 larger rolls out of this batch. If you are going to do this then bake the full 20 minutes. If you make them smaller, more like 2 dozen, bake the 15 minutes. I pulled mine out a bit under baked and had to throw them back in.

Make these. You will love them

Yes, this is a repost, but I just HAD to make them again, I was serving Corn Chowder next as well!