Breakfasts and Baked Foods

Crepes

This is Julia Child's crepe rule - I think the best one. Can be frozen or reheated. Is tender and strong.

  • 1 cup flour
  • 3 large eggs
  • 3 tablespoons melted butter
  • 2/3 cup water
  • 2/3 cup milk
  • 1/4 teaspoon salt

Instructions:

  1. Mix in blender 1 hour ahead.
  2. Pour into pan and tip until batter stops running.
  3. Serve rolled with jelly and dusted with powdered sugar.

Yeast Pancakes

  • 1 pack yeast
  • 1 1/4 cup warm milk
  • 1/2 teaspoon salt
  • 1 tablespoon molasses or 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup whole wheat or buckwheat flour
  • 1/2 cup wheat germ
  • 1/4 cup powdered milk
  • 1/4 cup margarine

Fried Mush - Thayer Style

The night before:

  1. Cook cornmeal and place it into a greased meatloaf dish.
  2. When set, turn out and slice 1/4 inch thick.
  3. Fry in bacon grease on medium heat until crisp around the edges.
  4. Serve with maple syrup.

Waffles

  • 2 cups Bisquick
  • 1 egg
  • 1/2 cup oil
  • 1 1/3 cup club soda

Extras are good frozen.

Waffles Made With Milk

  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup melted butter
  • 1 cup milk

Big Pancake

  • 1/2 cup flour
  • 1/2 cup milk
  • 2 eggs
  • 1/3 stick butter

Instructions:

  1. Preheat oven to 425 degrees.
  2. Spray 9x13 pan with Pam.
  3. Melt butter in pan.
  4. Mix flour, milk, and eggs to slightly lumpy.
  5. Pour into melted butter and bake for 25 minutes.
  6. Remove from oven and turn onto platter.
  7. Squeeze 1/2 fresh lemon on and dust with powdered sugar. You can double the recipe but no bigger.

Popovers

  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 1/4 teaspoon salt

Instructions:

  1. Sift flour and salt.
  2. Beat eggs and add to milk. Combine slowly with flour and beat well.
  3. Add 1 tablespoon melted butter last.
  4. Bake in preheated pans with 1/2 teaspoon melted butter in each at 450 degrees for 25 minutes and reduce to 350 degrees for 15 minutes.

Yorkshire Pudding

  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 teaspoon salt

Instructions:

  1. Beat eggs and add flour (presifted with salt) slowly.
  2. Beat again and pour into hot drippings and grease.
  3. Bake at 425 degrees for 25 minutes.

Another recipe from my mother is:

  • 1 cup water
  • 4 eggs
  • 1 cup milk
  • 1 3/4 cup flour

Gammie Thayer's Oatmeal Bread

  • 1 1/2 cups rolled oats
  • 2 cups boiling water
  • 2 teaspoons salt
  • 1 cake yeast
  • 1/4 cup lukewarm water
  • 1/4 cup sugar
  • 4 1/2 - 5 cups wheat flour

Instructions:

  1. Pour boiling water over oats, salt, and sugar. Stir and let stand until lukewarm.
  2. Add yeast dissolved in lukewarm water then gradually add to the flour, kneading until dough is smooth.
  3. Cover and place away from drafts in warm area until double its bulk.
  4. Toss onto floured board, shape into two loaves, and put into greased pans.
  5. Let rise again until double bulk again. Bake in moderate oven for 45-60 minutes.

Basic Muffins

  • 2 cups flour (one cup may be cornmeal, bran flakes, oatmeal, or other cereal products)
  • 1 egg
  • 1 cup milk (sour cream, buttermilk, or yogurt)
  • 3 tablespoons sugar (molasses, honey, etc.)
  • 1 tablespoon baking powder (increase 1 teaspoon for bran muffins)
  • 1/2 teaspoon salt
  • 3 tablespoons butter, oil, or margarine
  • 1 teaspoon soda if using raw fruits

Additions and Variations:

  • 1 cup pureed vegetables
  • 3/4 cup dried fruit or nuts
  • 1 cup fresh fruit (I like bananas)
  • 1 cup grated cheese
  • Herbs, spices, other flavorings

Instructions:

  1. Mix wet ingredients together.
  2. Then dry ingredients.
  3. Add lumpy things last.
  4. Bake at 425 degrees for 15-25 minutes. Watch bran muffins as they brown quickly.
  5. You can double this recipe. Each makes 12-16 medium size muffins.

My Grandmother Phillip's Homemade Noodles

  • 1 cup flour
  • 1 egg
  • 1/2 shell water
  • 1 teaspoon salt

Instructions:

  1. Mix in bowl, adding flour a little at a time.
  2. Turn onto floured board and roll thin into 12-14 inch circles.
  3. Dry on tea towels until firm but cuttable.
  4. Cut into noodles.
  5. She cooked them with stewed chicken, salt, pepper, tarragon, parsley, and or whatever you like.

Rugolah from Charlotte Zaret

  • 1/2 lb cream cheese
  • 1/2 lb sweet butter
  • 2 cups sifted flour

Instructions:

  1. Make these in a cool kitchen.
  2. Put cheese and butter in bowl and blend in butter.
  3. Mix well, add flour, and mix again.
  4. Put dough into wax paper in rolls and refrigerate overnight or several hours.
  5. When ready to use, take out and soften a little.
  6. Sprinkle powdered sugar on board.
  7. Take a ball about 3 inches and roll 1/6 inch thick.
  8. Cut into triangles.
  9. Place 1/2 teaspoon filling and roll toward the acute tip.
  10. Also, can cut into circles and cook in small muffin tins open face.

Fillings:

  • Chopped nuts
  • Cinnamon
  • Sugar or any jam

Apricot and berry jams are best.

Artichoke Bread

  • 1/4 cup margarine
  • 2-3 cloves garlic
  • 2 tablespoons sesame seeds
  • 1 can (14 oz) artichoke hearts
  • 1 cup shredded jack cheese
  • 1 cup Parmesan cheese (grated)
  • 1 loaf French bread
  • 1/2 cup grated cheddar cheese

Instructions:

  1. Sauté garlic, seeds, and artichokes in margarine. Chop up in pan.
  2. Split loaf of bread and hollow out some.
  3. Mix sauté with jack and Parmesan cheese and stuff onto bread halves.
  4. Top with cheddar cheese and twist loosely in foil.
  5. Bake at 350 degrees for 25 minutes before serving.