Yield: 9 (4) inch pancakes
Note; If buttermilk is not
available, substitute yogurt in equal amount, or add 1 tablespoon
of lemon juice or vinegar to each cup of milk, let stand
for one or two minutes.
SOUR CREAM POUND CAKE
2 STICKS BUTTER
3 CUPS SUGAR
6 EGGS
3 CUPS FLOUR ( ALL PURPOSE
¼ TEASPOON BAKING-SODA
8 OUNCES SOUR CREAM
1 ½ TEASPOONS VANILLA
CREAM BUTTER AND SUGAR .
ADD EGGS ONE AT A TIME WHILE MIXING.
COMBINE FLOUR AND BAKING-SODA.
ADD DRY MIX TO MIXING BOWL
WHILE ALTERNATING WITH
THE ADDITION OF SOUR CREAM. ADD VANILLA.
POUR IN PREPARED PAN.
BAKE IN PREHEATED OVEN _
325 DEGREES
1 ½ HOURS.
PREPARE PAN BEFORE BEGINNING
TO MAKE CAKE BY OILING WITH
SOLID CRISCO OR OTHER SOLID
VEGETABLE OIL USING A PAPER
TOWEL. DUST WITH FLOUR AND
THEN POUR OUT EXCESS FLOUR.
TURN OVEN ON TO THE PROPER
TEMPERATURE TO PRE-HEAT
BEFORE PUTTING CAKE IN.
APPLE WALNUT COBBLER TART
Ingredients;
4 cups thinly sliced apples (cortland, granny smith, jonathan
or rome beauty)
¾ cup chopped walnuts
¼ cup sugar
½ tsp. cinnamon
1 cup all purpose flour
½ cup sugar
1 tsp. baking powder
1 beaten egg
½ cup evaporated milk
½ cup margarine or butter (melted)
half and half or light cream
Directions:
Spread apples in lightly greased 2 quart baking dish.
Mix ½ cup walnuts, ¼ cup sugar and cinnamon
and sprinkle over apples.
Mix flour, ½ cup sugar and baking powder in mixing
bowl. In small bowl combine beaten egg, evaporated milk
and melted butter .
Stir mixture into dry ingredients until smooth.
Pour evenly over apples .
Sprinkle with remaining walnuts.
Bake 50 – 55 minutes at 325 degrees.
Serve warm
UP AND DOWN BISCUITS
1 CUPS ALL PURPOSE FLOUR
2 TBSP. SUGAR
3 TSP. BAKING POWDER
½ TSP. CREAM OF TARTAR
½ TSP. SALT
½ CUP SHORTENING
2/3 CUP MILK
¼ CUP MARGARINE OR MELTED
BUTTER
¼ CUP SUGAR
2-3 TSP CINNAMON
Directions;
Stir together flour, 3 tbsp. Sugar, baking powder, cream
of tartar and salt.
Cut in shortening to coarse crumb stage.
Add milk all at once –
stir just until dough clings together.
On lightly floured surface
, knead dough gently
10 to 12 times.
Divide in half. Roll to 12 x 10 rectangle.
Brush with half of melted butter or margarine.
Sprinkle with ¼ cup sugar and cinnamon.
Cut rectangle into 5 12
x 2 strips.
Stack strips and cut into 2 in. squares.
Place squares cut side down into greased muffin pan.
Bake 10 – 12 minutes
at 450 degrees.
Serve warm
MAMA’S COFFEE CAKE
Heat oven to 375 degrees
Ingredients:
Batter
1½ cup flour ( if self rising omit salt and
baking powder)
¾ cup sugar
¾ tsp salt
2 ½ tsp baking powder
¼ cup soft shortening or margarine
¾ cup milk
1 egg (beaten)
Topping
1/3 cup brown sugar
¼ cup flour
½ tsp ground cinnamon
3 tablespoons firm butter or margarine
Directions:
Mix dry ingredients for batter in a bowl.
Add remaining ingredients and blend with fork.
Beat vigorously 30 seconds.
Pour in greased round layer pan 9 – 1 ½ or
square 8 –8-2.
Sprinkle with topping.
Bake 20 –30 minutes or til toothpick clean.
Topping
Mix ingredients with fork until crumbly.
( note: butter or margarine must be very firm)
POUR AND BAKE PEAR PUDDING
Be sure to use a pan that
has a one-piece bottom.
A springform pan or quiche pan with a removable
bottom may leak.
Prep: 15 minutes Bake: 25
minutes
Stand: 30 minutes
1 15_ oz .cans pear halves in light syrup
1/3 cup all_purpose flour
¼ cup granulated sugar
½ cup plain low-fat or fat-free yogurt
2 eggs
1 tsp. vanilla
2 tbsp. Brown sugar
1. Preheat oven to 375. Drain pear halves. Reserving ¾
cup syrup. Score round side of pear halves with shallow
crosswise cuts.
2. In a blender container or food processor bowl place flour,
granulated sugar, process until combined. Add yogurt, eggs,
vanilla and reserved pear syrup . Cover and blend until
smooth.
3. Grease a 9 or 10 inch by one and one-half inch deep quiche
dish or cake pan. Arrange pear halves cut side down in bottom
of dish . Pour batter over fruit.
Sprinkle with brown sugar. Bake and cool,
Serve warm by spooning into dessert dishes
Makes six servings.
BAIL-OUT BEEF STROGANOFF
Start to finish 30 minutes
or so.
3 cups dried wide noodles
3 cups broccoli spears (12 0z.)
½ cup light dairy sour cream
1 ½ tsp. prepared horseradish
½ tsp. snipped fresh dill
l lb. Beef ribeye steak
1. small onion (sliced ½ inch)
1. clove garlic (minced)
1 Tbsp. Cooking oil
4 tsp. flour
½ tsp. pepper
1 14 ½ -oz beef broth
3 Tbsp. tomato paste
1 tsp. worcestershire sauce
1. Cook noodles according
to package directions, adding broccoli the last five minutes
of cooking., Drain and keep warm.
2. Meanwhile, in a small serving bowl stir together the
sour cream, horseradish, and dill, cover and chill until
serving time.
3. Trim fat from beef. Cut into bite-size strips. In a
Large skillet cook half of the beef, onion and garlic in
hot oil until onion is tender and beef is
Desired doneness. Remove from skillet and cook remaining
half. Return all meat to skillet,
Sprinkle flour and pepper over meat. Stir to coat.
4. Stir in broth, tomato paste, and worcestershire
Sauce. Cook and stir until thick and bubbly. Cook and stir
one minute more.
5. Divide noodle-broccoli mixture into four bowls.
Spoon beef mixture on top of noodle mixture.
Top with a spoon or two of the horseradish –
Sour cream mixture.
Menu idea: Serve with crisp breadsticks and or
Seasonal fresh fruit.
