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Mom’s Sourdough Waffles
6/19/2009
Sharlon Harding
Ingredients:
• 3 cups flour (heaping)
• 3 Tablespoons sugar
• 2 cups milkMethod:
1. First you have to get a sourdough start, so the night before add those 3 ingredients together.
2. Cover and let sit on counter overnightIngredients:
• 3 Tablespoons brown sugar
• ¼ cup oil
• ½ teaspoon salt
• 3 to 4 teaspoons baking powder
• 1 teaspoon baking soda
• 5 to 6 eggsMethod:
1. The next morning, mix the ingredients into the remaining dough, stirring after each addition.
2. Bake in waffle iron.______________________________________
Grandma Anna Hart’s Carrot Cake
6/19/2009
Asia BriscoeCake Ingredients:
• 2 cups flour
• 2 cups sugar
• 2 t baking soda
• 2 t cinnamon
• 1 t salt
• 4 eggs
• 1 cup oil
• 2 cups grated carrots
• 1 8oz can crushed pineapple (undrained)
• Optional: 1 cup nutsMethod:
Mix all ingredients together. Bake at 350 for 45 minutes.
Frosting Ingredients:
• 8 oz. cream cheese
• ½ cup butter
• ½ box powdered sugar (2 cups)
• 1 tsp. vanillaMethod:
Mix all ingredients together.
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Poor Man’s Pie
6/19/2009
Christine Painter and Dona BestIngredients:
• 2 eggs
• ¼ cup butter
• ¼ cup white flour
• 3 tablespoons vinegar
• ½ cup sugar
• ½ cup brown sugar
• Nutmeg (sprinkle)Method:
1. Prepare pie crust and put in 9 inch pie shell.
2. Preheat oven to 400 F.
3. Melt butter in tin cup, beat eggs in small bowl. In large bowl blend sugars, flour, and nutmeg with fingers until no lumps remain. Stir in vinegar, eggs, butter, and 1 cup of water until well mixed.
4. Pour into pie shell and bake at 400 F for 30 minutes. Remove and cool until the filling is firm enough for cutting.______________________________________
Aunt Nola’s Taffy
6/19/2009
Kelli ShimekIngredients:
• 3 cups sugar
• 1/3 cup white vinegar
• 1 cup waterMethod:
Butter marble surface or cooling pan. Boil until hard ball stage. Pull it outside and add vanilla and food coloring. Pull until creamy. Make into rope and score, break and wrap.
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Old Fashioned Fudge
6/19/2009
Ashlyn RobbIngredients:
• 1 stick butter, divided
• 4 cups sugar
• 3 oz unsweetened chocolate
• ¾ cup evaporated milk
• ¼ cup water
• 2 tbsp. Karo syrupMethod:
1. In a large, heavy pot place 1/2 stick of butter and put the other half on a large marble slab. Place the chocolate in the pan with the butter and melt.
2. To the melted ingredients add the milk, water and Karo. Stir till combined and add sugar.
3. Heat fudge on med-high stirring constantly until it comes to a boil. Once fudge begins to boil, remove spoon and do not stir again. Place a candy thermometer in and cook until fudge reaches 232 degrees.
4. Pour out on marble slab pouring over butter. (Do not scrape sides or bottom of pan).
5. Let fudge cool until it’s cool to the touch. With a large putty knife work fudge. Working and kneading until it becomes creamy and smooth.
6. Store in an air tight container.
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