2 cups flour
1 cup yellow cornmeal
2 tablespoons baking powder
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup evaporated milk
3/4 cup milk
1/2 cup butter, melted and cooled slightly
2 large eggs
2 tablespoons dark rum
1 teaspoon vanilla

Preheat oven to 350 degrees. Prepare 9 inch square baking pan (or 10 inch cast iron skillet.)
Mix first 7 ingredients in large bowl; whisk milks, butter, eggs, rum and vanilla in bowl to blend.
Add to dry ingredients; stir to blend. Pour batter into prepared pan; bake until golden brown and tester inserted into center comes out clean--about 45 minutes.
Transfer pan to rack and cool slightly. Serve warm or at room temperature. Can be made 1 day ahead--cover with foil and store at room temperature.

TEXAS SOURDOUGH BISCUITS

5 cups self-rising flour
2 packages yeast
1 cup warm water
1 teaspoon soda
2/3 cup oil
1/2 teaspoon salt
2-1/2 tablespoons sugar
2 cups buttermilk

Mix all ingredients well. Store in refrigerator.
Take out amount needed, form into biscuits and place on oiled baking sheet.
Let rise a few minutes, then bake at 375 degrees for 20-25 minutes.
The dough will keep in refrigerator up to 6 weeks.

(Sorry--these directions are a little skimpy, but just as they were printed in TEXAS WEEKLY.)

OLD-FASHIONED DOUGHNUTS

BEAT: 2 eggs until light and thick
ADD: 1 cup sugar, 2/3 cup at the time
STIR IN: 1 cup milk, 3 tablespoons melted butter, 1 teaspoon lemon rind
SIFT: Onto waxed paper:

4 cups sifted flour,
4 teaspoons baking powder,
1 teaspoon salt,
1/2 teaspoon nutmeg,
1/2 teaspoon cinnamon

ADD:

Sifted dry ingredients to egg mixture and stir until thoroughly blended.

Roll to 1/2” thickness. Cut out.
FRY: At 370 degrees

GRAHAM CRACKERS

4 cups whole wheat flour
1 cup butter
1 cup sugar
1 teaspoon soda
1 teaspoon cream of tartar
1 egg. lightly beaten
1/2 cup hot water, approximately
Unbleached white flour

Preheat oven to 350 degrees. Place wheat flour in a bowl; cut in the butter until mixture is the consistency of coarse oatmeal.
Add the sugar, soda, cream of tartar, egg and enough hot water to make a dough that can be rolled like pastry.

Roll out dough to 1/8 to 1/4 inch thickness on a floured pastry cloth or board (use unbleached flour for rolling). Cut into 3 inch squares; place on baking sheet and bake 15-20 minutes, or until done. Cool on rack. Makes about 24 crackers.

HUSH PUPPIES

1 cup yellow corn meal
1/4 cup flour
1-1/2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 jalapena chile, seeded and minced
9 tablespoons boiling water
1 egg, beaten
Vegetable oil for frying

Combine first 6 ingredients in bowl. Mix in boiling water and egg.

Heat oil in deep fryer to 350 degrees. Drop by 1-1/2 inch balls of batter into oil in batches (do not crowd) and fry until golden brown, turning occasionally, about 1 minute. Transfer to paper towels to drain, using slotted spoon. Serve immediately with butter.

IRISH SODA BREAD

4 cups all-purpose flour
1-1/4 cups granulated sugar
4 teaspoons baking powder
1/4 teaspoon soda
2 teaspoons each ground cinnamon and nutmeg
1-1/4 cups raisins
3/4 cup milk
3 large eggs

Heat oven to 350 degrees. Lightly spray 2 cookie sheets with Pam. Mix all ingredients except milk and eggs in large bowl. Whisk milk and eggs in a 2-cup measure; add to flour mixture.

Stir just until blended; dough will be slightly sticky. Turn out on lightly floured surface; cut into 6 pieces. Pat each into a round loaf; arrange 3 inches apart on sheets. Cut 1/2 inch deep cross on top of each loaf. Bake 1 sheet at the time 30-35 minutes, or until brown and test pick comes out clean.

Remove to wire rack to cool.
Makes 6 loaves; 12 servings.

MAYO-PARMESAN BREAD

1 long loaf Italian or French bread (8 ounces) cut into 1/2 inch thick rounds (about 32 slices)

1/2 cup grated parmesan cheese

1/2 cup mayonnaise

Mix cheese and mayonnaise in a small bowl. Arrange bread on broiler rack; broil 4-5” from heat source for 1-2 minutes, until toasted on one side. Turn; spread with mayonnaise mixture.

Broil 2-3 minutes, until golden brown.
Makes 32 slices

MOLASSES WALNUT MUFFINS

1/4 cup shortening
1 teaspoon salt
1/2 cup molasses
1/2 cup milk
1 egg
3/4 cup chopped walnuts
2 cups sifted all purpose flour
1/2 cup chopped cooked prunes
3-1/2 teaspoons baking powder

Cream shortening and molasses together; add eggs and beat well. Resift flour with baking powder and salt; add to creamed mixture along with milk and stir to a soft batter. Add walnuts and prunes; mix lightly. Spoon into prepared muffin pans. Bake at 375 degrees 15 to 20 minutes, just until browned.
Serve hot.
Makes 12

PINEAPPLE MUFFINS

2-1/2 cups corn muffin mix
1 egg, beaten
2/3 cup of milk
1 cup crushed pineapple with juice

Preheat oven to 400 degrees; butter muffin pans. Combine egg and milk; add crushed pineapple with juice to liquid ingredients. Add all at once to muffin mix. Stir until muffin mix is moistened; fill prepared pans 2/3 full.
Bake 15-20 minutes, until golden brown.
Makes 12 large muffins; for miniature muffins, decrease baking time to 7-8 minutes.

PUMPKIN BREAD

1-1/2 cups sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon salt.

Mix together in mixing bowl and set aside.

2 eggs
1/2 cup canola oil
1/4 cup plus 1 tablespoon water
1/4 cup canned pumpkin
2 cups bread flour
3/4 teaspoon soda
1 cup chopped pecans

Whisk eggs for 10-15 seconds; add oil, water and pumpkin. Add sugar and spices; mix for 60 seconds. Gradually add flour and soda; fold in pecans. Dip out into Pam-sprayed cupcake pans. Bake at 350 degrees for 25-30 minutes, or until golden brown.
Yield: 12 muffins

PUMPKIN MUFFINS

Sugar
1-1/4 cups pumpkin
1/2 cup melted butter
2 eggs
1-1/2 cups flour
2 teaspoons baking powder
Cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup milk
1/2 cup raisins,br> 1/4 cup chopped nuts

Combine 1-1/4 cups sugar, butter and pumpkin; blend in eggs. Combine flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt; add alternately with milk, mixing well after each addition, to pumpkin mixture.
Stir in raisins and nuts. Spoon into prepared muffin tins, filling 2/3 full. Sprinkle with combined 2 tablespoons sugar and 1/4 teaspoon cinnamon. Bake at 400 degrees for 25 minutes.

Approximately 5 dozen miniature muffins.

RAISIN-PECAN GINGER MUFFINS

2 cups flour
1-1/2 teaspoons soda
1/4 teaspoon salt
1-1/2 teaspoons ginger
1/3 cup butter
1 cup molasses
1/2 cup buttermilk
1 egg, slightly beaten
1/2 cup chopped pecans
1/2 cup raisins

Combine first 4 ingredients in medium bowl; set aside. Combine butter and molasses in small saucepan; cook over medium heat until butter melts.
Remove from heat.
Make a well in center of flour mixture; add molasses, buttermilk and egg, stirring just until moistened.
Stir in pecans and raisins. Spoon mixture into prepared muffin pans, filling 3/4 full.
Bake at 325 degrees for 18 minutes, or until done.
Yield: 18 muffins

SALLY LUNN

1 package dry yeast
1/2 cup warm (110 degrees) water
1/2 cup butter, melted
2 eggs
1 cup warm milks (110 degrees)
4 cups flour
3 tablespoons sugar
1 teaspoon salt

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add eggs, milk and melted butter, beating well at medium speed with mixer. Combine flour, sugar and salt; gradually add to yeast mixture, mixing until smooth.

Cover batter; let rise in warm place (85 degrees), free from drafts, 45 minutes or until doubled. Spoon batter into prepared 10 inch bundt pan. Cover and let rise in warm, draft-free place for 30 minutes, or until doubled.

Bake at 350 degrees for 45-50 minutes. Remove bread from pan and let cool on rack. Serve with butter.

TO FREEZE: Bake as directed; let cool. Wrap in aluminum foil and freeze.

To serve, let bread thaw; reheat in foil at 250 degrees for 10-15 minutes.

SAUSAGE MUFFINS

1/2 pound bulk pork sausage
Butter, melted
2 cups flour
2 tablespoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
2 ounces shredded cheddar cheese

Cook sausage over medium heat until browned, stirring to crumble; drain well and reserve drippings. Add butter to drippings to measure 1/4 cup. Set sausage and drippings aside.

Combine flour and next t3 ingredients in medium bowl; make a well in center. Combine egg, milk and 1/4 cup reserved drippings; stir well. Add liquid to dry ingredients, stirring just until moistened. Stir in cheese and sausage.

Spoon batter into prepared muffin pans, filling 3/4 full.
Bake at 375 degrees for 18-20 minutes.
Remove from pans immediately.
Yield: 12

SOURDOUGH BISCUITS

1/2 cup sourdough starter
1/2 cup milk
1/2 cup yeast ferment
2-1/2 cups unsifted flour
3/4 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon soda

Mix starter, milk, yeast ferment and 1 cup flour in a large bowl (the night before, if for breakfast; in the morning, if for dinner). Cover and keep at room temperature to rise.

Combine remainder of flour with salt, sugar, baking powder and soda. Sift and stir into starter mix. Turn onto floured board and knead to correct consistency. Roll out to 1/2 inch thickness. Cut out biscuits and dip each in either warm bacon grease or canola oil and melted butter. Place close together in pan and let rise in warm place for at least half an hour. Bake at 375 degrees for 30-35 minutes

SOURDOUGH FRENCH BREAD

1-1/2 cups warm water
1 package yeast
1 cup sourdough starter
4 cups unsifted flour
2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon soda
About 2 cups unsifted flour

Pour warm water into large mixing bowl; stir in yeast. Add starter, 4 cups flour, salt and sugar. Stir vigorously for about 3 minutes with a wooden spoon. Turn into a large oiled bowl; cover and let rise in warm place until doubled.

Mix soda with 1 cup of remaining flour and stir in--dough will be very stiff. Turn dough onto a floured board and begin kneading. Add remaining flour to control stickiness. Knead until satiny--5-8 minutes. Shape into two oblong loaves (or 3 large loaf pans).

Place on cookie sheet, cover and let rise in a warm place to nearly double. Just before baking, brush outside with water; make diagonal slashes across top with a sharp knife. Put shallow pan of hot water in bottom of oven. Bake in hot (400 degrees) oven until crust is medium brown--about 45 minutes.

SOURDOUGH STARTER

Place 1 cup milk in a glass jar (no metal) and allow to stand at room temperature 24 hours. Stir in 1 cup unsifted flour. Leave uncovered in warm place (80 degrees is ideal) for two to five days, depending on how long it takes to bubble and sour.
If it starts to dry our, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use.

Maintain 1-1/2 cups starter. Each time you use part of it, replenish it with a mixture of equal parts of milk and flour. Leave at room temperature overnight, or until it again becomes full of bubbles, the cover and store in the refrigerator.

The starter is best if you use it at least once a week. If you do not use it for two or three weeks, spoon out and discard half of it and replenish. If you don’t plan to use it for several weeks, freeze it. Leave at room temperature 24 hours after removing from freezer.

THIS IS GREAT STUFF! I have used this starter since 1961.

WHEAT SQUARES

(They shrink to just about 1” squares after baking.)

1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup each wheat germ and packed brown sugar
1 teaspoon salt
1/2 teaspoon soda
1/2 cup water
1/2 cup butter, softened
Coarse or table salt to taste

In medium bowl, mix well flours, wheat germ, sugar, salt and soda. Stir in water and butter until smooth dough forms. Divide in half; cover; let stand at least 10 minutes. Place half of dough on lightly oiled 17X14 inch baking sheet; flatten to 4 inch square.
Roll out on baking sheet to 16-1/2X13-1/2 inch rectangle. Cut into 1-1/2 inch squares. Prick all over with a fork; brush with water; sprinkle with coarse salt.
Bake in middle of preheated 400 degree oven for 7 or 8 minutes, or until crisp but not over-browned. Remove to racks to cool. Repeat with remaining dough. Makes 198.

YEAST BISCUITS

1 package dry yeast
2 tablespoons warm (105-115 degrees) water
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 cup shortening
2 cups buttermilk
Melted butter

Dissolve yeast in warm water and set aside. Combine dry ingredients; cut in shortening until mix resembles coarse meal. Add yeast mixture and buttermilk; mix well.

Turn dough out onto a floured surface and knead lightly 4 or 5 times. Roll to 1/2” thickness; cut with biscuit cutter. Place on greased baking sheets and brush with melted butter. Bake at 400 degrees for 12-15 minutes. Yield: 18 biscuits**

**Wrap any leftovers in foil and freeze. To reheat, thaw at room temperature; bake, unopened, at 350 degrees for 15 minutes. Uncover for the last 5 minutes of baking time.

YEAST FERMENT

1 medium-sized russet potato
1 teaspoon salt
4 cups water
1 package dry yeast
1 tablespoon sugar

Soften yeast in 1/2 cup water. Wash, pare and boil potato in 2-1/2 cups water. Drain potato; save potato water. Mash potato and add sugar and salt; cool to lukewarm. Add yeast and potato water. If necessary, add enough water to make 1 quart of the mixture.

Cover and set in warm place overnight. Use for making bread or rolls. Any unused portion may be refrigerated and kept for several days.

WARNING! Use a glass jar or crock that will hold at least a half-gallon--when this yeast mixture starts to bubble, you will need the extra room.

TROPICAL BRUFFINS

9 ounce can crushed pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cup Grapenuts cereal
2 cups biscuit mix
1 teaspoon salt

Preheat oven to 425 degrees and prepare muffin tins. Reserve 2 tablespoons syrup from pineapple for glaze. Slice bananas and mash with a fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir until blended but not smooth. Spoon into muffin tins, almost to top, and bake 20 minutes.

GLAZE: Blend 1 cup powdered sugar, unsifted, with 2 tablespoons pineapple syrup until smooth. Loosen bruffins with small knife and, while still hot, place each, top side down in glaze.
6 large or 12 small muffins

ZUCCHINI MUFFINS WITH LEMON

1 cup whole wheat flour
1 cup white flour
1 tablespoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
3 tablespoons canola oil
1/3 cup honey
1/2 cup milk
1/2 cup plain yogurt
1 cup firmly packed shredded zucchini
1 tablespoon grated lemon peel

Heat oven to 375 degrees. Prepare twelve 2-1/2 inch muffin cups. In a large bowl, mix flours, baking powder, soda, salt and nutmeg. In a medium bowl beat the egg, oil, honey, milk and yogurt until blended. Stir in zucchini and lemon peel. Add to flour mixture, stirring just until moist; spoon into prepared muffin cups.
Bake 25-30 minutes, until golden. Let cool on rack 5 minutes before removing from pans to cool completely.
Yield: 12 muffins

SOUTHERN CORNCAKES

1-1/2 cups self-rising cornmeal
1 tablespoon sugar
1 cup buttermilk
1 egg, slightly beaten
1 tablespoon canola oil
3-4 tablespoons canola oil

Combine cornmeal and sugar; add buttermilk, egg and 1 tablespoon oil. Mix well.

Heat 3 tablespoons oil in large heavy skillet over high heat. For each corncake, pour about 1/4 cup batter into hot oil. Fry about 3 minutes on each side, or until browned. Add additional oil to skillet, if necessary.

Yield: 8 corncakes

OATMEAL PANCAKES

1/2 cup old-fashioned oatmeal
1/2 cup milk
LET SET and soak for 5 minutes.

1/2 cup flour
1 teaspoon baking powder
Dash of salt
1 egg
1 tablespoon sugar

Stir all together and cook on well-oiled hot griddle. Makes enough for 2.

SPEEDY ONION TWISTS

3 tablespoons butter, melted
1 teaspoon dillweed
1 package of ten refrigerated biscuits
1/2 cup finely chopped sweet Spanish onions

Combine melted butter and dill weed. Separate biscuits; roll each biscuit into a log shape about 6 inches long. Dip in dill butter and then in onions, pressing onion bits into dough. Twist biscuit 2-3 times to form spiral. Arrange on baking sheet; bake 12-15 minutes at 400 degrees, or until golden.

10 twists

ORANGE PANCAKES WITH SUNSHINE ORANGE SAUCE

2 cups biscuit mix
3 tablespoons sugar
2 large eggs
3/4 cup orange juice
3/4 cup milk

Combine biscuit mix and sugar in a large bowl; make a well in center of mixture. Combine eggs, orange juice and milk in a small bowl, stirring well. Add to dry ingredients, stirring just until moistened. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve with Sunshine Orange Sauce.

Fourteen 4” pancakes.

SUNSHINE ORANGE SAUCE: 1/4 cup sugar,
1-1/2 teaspoons corn starch,
3/4 cup orange juice.
Bring all ingredients to a boil in a small saucepan over medium heat, stirring constantly. Boil 1 minute; serve warm.

3/4 cup of sauce.

(We usually double the sauce recipe.)

LADELLE'S REFRIGERATOR ROLLS

3/4 cup hot water
1/2 cup sugar
2 teaspoons salt
3 tablespoons butter
2 packages dry yeast
1 cup warm water
1 egg, beaten
5-1/4 cups all-purpose flour

Mix hot water, sugar, salt and butter. Cool to lukewarm. Mix yeast in warm water, then stir into lukewarm mixture with egg and 3 cups flour. Beat until smooth; add remaining flour and mix well. Place dough in greased bowl; cover with plastic wrap. Refrigerate until double or until it needs to be punched down. Cut off amount needed; for rolls and let rise to double in volume. Bake at 400 degrees for 10-15 minutes. Remaining dough will last 4 days in refrigerator.

SOURDOUGH PANCAKES

1/2 cup starter
1 cup evaporated milk
1 cup warm water
1-1/2 cups unsifted flour
2 3ggs
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon soda

COMBINE starter, milk, water and flour in a large bowl; mix to blend and leave at room temperature overnight. NEXT MORNING, add eggs, sugar, salt and soda. Mix well--do not beat. Cook on greased griddle at moderate heat; turn when top side is full of broken bubbles.

FOR WAFFLES: Add 2 tablespoons canola oil to pancake batter before cooking.

STUFFED FRENCH TOAST

8 ounces cream cheese
1/4 cup crushed pineapple
16 ounce loaf French bread
1/2 cup chopped pecans
1 cup whipping cream
4 large eggs
1 teaspoon ginger
1/2 teaspoon vanilla
12 ounce jar apricot preserves
1/2 cup orange juice

BEAT cream cheese and pineapple at medium speed until light and fluffy; stir in chopped pecans.

CUT bread into 12 (1-1/2”) thick slices; cut a pocket thru top crust of each slice. Stuff each slice evenly with cream cheese mixture.

COMBINE eggs, cream, ginger and vanilla, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. COOK on lightly greased griddle over medium-high heat 3 minutes on each side (until golden.)

COMBINE preserves and orange juice in saucepan; cook over low heat, stirring constantly, until melted. Serve hot with toast.

6 servings

WE USED 1/2 cup well-drained crushed pineapple. We tried replacing heavy cream with half-and-half, but it soaked into the bread too much. It’s faster and easier to just buy a loaf of sliced French bread--we found it worked just as well. With the cream cheese between the slices, it won’t com apart while turning. We also prefer maple syrup.

ROLLS WITH YEAST FERMENT

1 cup yeast ferment
2 tablespoons sugar
3/4 teaspoon salt
1-1/2 tablespoons oil
Flour
Egg, if desired

WARM ferment to room temperature by setting in warm water. Add sugar, salt and oil. Add flour slowly, beating thoroughly after each addition, until dough is just stiff enough to knead. Knead on lightly floured board until smooth and elastic.

COVER with warm, damp cloth in oiled bowl and allow to rise until doubled. Work down, cover and allow to double again. Form into rolls, place on well-oiled baking sheet and allow to double. Bake in hot (450 degree) oven for 12-15 minutes. For lighter rolls, allow to treble.

Yield: 24 rolls