These are especially fine when served with maple syrup or honey.

3 cupfuls flour
2 egg yolks
1/2 teaspoon baking soda
2 cupfuls sour milk (buttermilk)
1 teaspoonful salt
2 tablespoonfuls melted Crisco
1 tablespoonful sugar
2 stiffly beaten egg whites

(Use accurate level measurements)

Sift, then measure the flour. Add to it the soda, salt and sugar, and sift into bowl. Add well beaten egg yolks, then the milk, then the melted Crisco.
Beat thoroughly and fold in stiffly beaten egg whites. Cook on well Criscoed waffle irons until brown and crisp.

From Crisco advertisement in The Christian Herald--December 6, 1916.

BAKED ORANGE FRENCH TOAST

8 slices French bread, 3/4” thick
6 eggs
2/3 cup orange juice
Grated rind of one large orange
1/3 cup orange liquer,
1 cup hal-and-half
3 Tbsp sugar
4 Tbsp butter
Powdered sugar for dusting

Butter a 9 inch square pan. Lay bread slices evenly in pan. Combine eggs, orange rind, orange juice, liquer, half- and-half with sugar and pour over bread. Dot with butter and cut in small pieces.
Refrigerate overnight.

In the morning, preheat oven to 350 degrees. Bake 30 to 35 minutes, or until puffed and set. Dust with powdered sugar.

If desired, serve with a topping of butter and orange marmalade melted together in the microwave, or serve with maple syrup. The orange sauce that goes with Orange Pancakes would also be good.

BREAKFAST QUICHE

1 large pkg. Cheddar Hash Brown Patties (8 patties)
2 cups chopped ham
1 cup milk
2/3 cup butter, melted
4 eggs
8 oz. shredded Monterey Jack cheese
8 oz. shredded mozzarella cheese

Heat oven to 425 degrees. Thaw and press hash brown patties into deep oblong casserole dish to form crust; drizzle with butter.
Bake 25 minutes; turn oven down to 350 degrees. Mix Jack and mozzarella cheeses and ham together; spread evenly over crust. Mix eggs and milk together; pour over cheese ham mixture. Bake 25 minutes; let set at least 10 minutes before serving.

Great to prepare the night before and just warm in the oven next moring.

FANCY EGG SCRAMBLE

1 cup diced ham
1/4 cup chopped green onion
3 Tbsp butter
3 oz. can mushroom stems and pieces,drained
12 beaten eggs
1 recipe Cheese sauce
2-1/4 cups soft bread crumbs (3 slices)
4 Tbsp butter, melted
1/8 tsp paprika

In large skillet, cook ham and onion in 3 tablespoons butter until onion is tender, but not brown. Add eggs and scramble until just set. Fold mushrooms, and eggs into Cheese Sauce. Turn into 12X7X2 inch baking dish.
Combine reamining melted butter, crumbs and paprika. Sprinkle over eggs. Cover and chill until 30 minutes before serving.
Bake, uncovered, at 350 degrees for 30 minutes.
SERVES 10

CHEESE SAUCE: To make cheese sauce, melt 2 Tbsp butter. Blend in 2 Tbsp flour, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add 2 cups milk; cook and stir until bubbly. Stir in 4 ounces shredded mild Cheddar cheese until melted. Cheese Sauce can be made in the microwave.

This dish is great when you expect to have a crowd for breakfast and don't want to spend forever in the kitchen--we often serve this when we expect company for breakfast.

HAM AND CHEESE STRATA

12 slices white bread, crusts removed
1 pound fully cooked ham, diced
2 cups (8 oz) shredded Cheddar cheese
6 eggs
3 cups milk
2 tsp Worcestershire sauce
1 tsp mustard powder
1/2 tsp salt (optional)
1/4 tsp pepper
Dash cayenne pepper
1/4 cup minced onion 1/4 cup butter, melted Arrange six slices of bread in bottom of prepared 13X9X2” baking dish; top with ham and cheese. Cover with remaining b read. In a bowl, beat eggs, Worcestershire sauce, mustard, salt, pepper and cayenne.
Stir in onion and green pepper; pour over casserole. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Pour butter over bread; sprinkle with cornflakes.
Bake, uncovered, at 350 degrees for 50 to 60 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Yield: 8 to 10 servings

SAUSAGES, APPLES AND ONIONS

16 ounces pork sausage links, thawed if frozen
1 tablespoon butter
1 teaspoon sugar
3 large onions, cut length-wise in eighths
20 ounce can sliced apples
Cinnamon

In large skillet cook sausage according to package directions; remove and set aside. Drain off all but 1 tablespoon of drippings; add butter and sauté onions until lightly browned. Gently stir in apples, sugar and sausages.

Cook until heated through. Sprinkle with cinnamon.
4 servings

SAUSAGE-CHEESE BAKE

1 pound bulk pork sausage
8 oz. can crescent rolls
8 oz. shredded Monterey Jack Cheese
2 Tbsp chopped green pepper 3/4 cup milk
1/2 tsp crushed dry oregano
1/8 tsp pepper

Cook sausage in skillet until browned, stirring to crumble. Drain and set aside.

Unroll each half of crescent roll dough, making a rectangle.
Line bottom and 1/2 inch up sides of lightly greased 13X9X2” baking dish with rectangles, pressing seams securely to seal.
Sprinkle sausage over dough; top with cheese and green pepper.
Combine remaining ingredients and pour over casserole.
Bake 18-20 minutes at 400 degrees.

8 servings

DANISH AEBLESKIVERS

2-1/2 cups flour
1/2 teaspoon salt
1-1/4 teaspoon soda
3/4 teaspoon baking powder
2 cups buttermilk
2 eggs, separated
3 tablespoons melted butter

Sift dry ingredients. Beat egg yolks; add to milk. Combine with dry ingredients; add melted butter. Fold in beaten egg whites. Fry in aebleskiver pan. Pan must be generously oiled.

We love these Danish pancake balls for breakfast. Sometimes I put a little batter in the pan, then a bit of jam, preserves or applesauce, then cover with more batter. Serve with maple syrup.

LADELLE’S BISCUITS

1 cup self-rising flour
1 teaspoon sugar
1 teaspoon baking powder
Milk to mix

Stir flour, sugar and baking powder together. Add enough milk to make into kneading consistency.
On floured board, knead about 5 times, then pat to 1/2 inch thickness. Cut out biscuits. Oil bottom of bread pan generously; dip tops of biscuits in oil, then place in pan.
Bake at 400 degrees until brown--about 12-18 minutes.

LaDelle was my sister-in-law and the best cook in the family.

OLD-FASHIONED DOUGHNUTS

BEAT: 2 eggs until light and thick

ADD: 1 cup sugar, 1/3 cup at a 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 inch thickness. Cut out.
FRY: At 370 degrees

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.

BREAKFAST PUFFS

Boil a pint (2 cups) of milk with a quarter of a pound (1 cube) of butter.
Stir in three-quarters of a pound of flour and let cool.
Beat the whites and yolks of 5 eggs separately and add. Fill greased cups (muffin or popover pans, I presume) half full of batter and bake in a quick (400 degrees) oven.
Turn out on a hot plate and sprinkle with sugar (powdered, probably.)

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.

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 inch 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.

Yield about 3/4 cup of sauce. (We usually double the sauce recipe.)

POPOVERS

Sift together one cup of sifted flour, one-fourth teaspoon of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two minutes with a Dover Beater (electric mixer), and bake half an hour in a gem pan (popover pan), buttered, in fast oven (400 degrees.) --Mrs. E. A. Wadhams (From a Good Housekeeping Cookbook, published in 1903)

LADELLEÂ’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 inch) 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 wonÂ’t com apart while turning. We also prefer maple syrup.

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” 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

MAPLE BANANA NUT MUFFINS

STREUSEL TOPPPING:

1/4 cup (1/2 cube) butter, melted
1 cup chopped walnuts
1/2 cup maple (or brown) sugar, packed
2 tablespoons flour

MAPLE GLAZE:

6 tablespoons powdered sugar, sifted
2 tablespoons maple syrup

MUFFINS:

1/2 cup (1 cube) butter, softened
1/3 cup maple (or brown) sugar, packed
1 egg
1/3 cup maple syrup
1 cup a/p flour
1/2 cup whole wheat flour (White, if you donÂ’t have wheat)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 average banana, mashed
1/2 cup sour cream

To make streusel topping, combine butter, walnuts, sugar and flour; set aside.
To make glaze, whisk powdered sugar into maple syrup until smooth.
You may want to warm it on burner just before using.

To make batter, beat butter and sugar until light and creamy; mix in the egg, then gradually add the syrup.
Sift together all-purpose flour, whole-wheat flour, salt, baking powder, and soda. Add to the butter mixture, mixing just until incorporated.
Combine the banana and sour cream, and fold into batter.
Spoon into a 12-cup muffin tin lined with paper liners. Sprinkle streusel topping evenly on top of each muffin; bake at 375 degrees until tooth pick comes clean--18-20 minutes. Cool slightly, then drizzle with glaze

BACON-CHEESE BISCUITS

2 cups self-rising flour
1/2 teaspoon soda
1 tablespoon sugar
3/4 pound sliced bacon, cooked crisp, drained and crumbled
1/3 cup shortening
1 cup buttermilk
1 cup (4 ounces) shredded cheddar cheese

Combine flour and sugar; cut in shortening with a pastry blender until the mix resembles coarse meal. Set aside.
Combine buttermilk and soda, stirring until soda dissolves. Add buttermilk mix, bacon and cheese to flour mixture, stirring until dry ingredients are moist.
Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.

Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 10-12 minutes.
Yield: about 1-1/2 dozen biscuits

ARKANSAN GERMAN BAKED PANCAKE

3 large eggs
3/4 cup milk
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon salt
1-1/2 tablespoons butter
Apple filling
Sifted powdered sugarWhipped cream

HEAT a 12 inch cast iron skillet in 450 degree oven for 5 minutes. COMBINE eggs, milk and vanilla in mixing bowl; beat at medium speed until smooth. add flour and salt; beat 5 minutes with mixer.

MELT butter in hot skillet; pour batter into skillet. BAKE at 450 degrees for 15 minutes; reduce heat to 350 degrees and bake 8 minutes, or until puffed and browned.
Remove from oven; spoon apple filling over pancake. Sprinkle with powdered sugar and add a dollop of whipped cream. Cut into wedges; serve immediately.

APPLE FILLING:

1/4 cup butter
1/4 cup honey
4 large tart apples, peeled, cored and sliced (we use golden delicious apples, but you could also use Macintosh, Granny Smith or Rome)

. MELT butter in large skillet over medium-high heat; add apples and cook, stirring constantly, 12 minutes (until tender). Gently stir in honey; cook just until thoroughly heated.
4 servings

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 3 ingredients(baking powder, salt and sugar) 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

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 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
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

SOUR CREAM MUFFINS

1 well-beaten egg
1 cup sour cream
1 tablespoon melted shortening
1-1/3 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 tablespoons sugar

Combine egg, sour cream, melted shortening and sifted dry ingredients. Mix just until flour is moistened. Batter will not be smooth. Fill prepared muffin pans 2/3 full. Bake in hot (400 degree) oven for 25 minutes.

Yield: 12 muffins

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” 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

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