Sitting at His Feet
2 c. flour (plus trace amount for counter surface)
4 t. baking powder
1 t. salt
1/2 c. shortening
1 c. buttermilk
1 1/2 c. sugar plus 3 T. for meringue
6 T. cornstarch
1/4 t salt
2 c. buttermilk
3 egg yolks (reserve 3 egg whites for meringue)
2 T. butter
1 t. vanilla (or lemon juice, if you like tart)
1/4 t. cream of tarter
Pillsbury pie crust, baked and cooled
Mix 1 1/2 c. sugar, 6 T. cornstarch, and 1/4 t. salt in large microwavable bowl. Add: 2 c. buttermilk and microwave on high for 4 minutes. Stir well with a wire whisk. Microwave on low for 5-6 minutes and stir again with whisk for 2 minutes.
Add 3 beaten and strained egg yolks. Remove and stir in 2 T. butter and 1 t. vanilla or lemon juice (if you like tart). Pour into a cooled, baked pie shell. Top with meringue and brown.
Meringue: 3 egg whites, whip in glass bowl. After whipped, add 3 T sugar and 1/4 t. cream of tarter. Cover pie to edge of crust and brown in broiler until just browned.
1 c. raisins
1 c. boiling water
1 c. all purpose flour
1 c. whole wheat flour
1 c. cornmeal
1 1/2 t. baking soda
1 t. salt
1/4 c. brown sugar
2 c. buttermilk
1 c. molasses
Put raisins into a small bowl; cover with boiling water and let stand 15 minutes. Combine dry ingredients in a large mixing bowl. Mix well and set aside.
Add raisins, buttermilk and molasses to dry ingredients. Stir until just blended. Pour into a greased loaf pan. Bake for one hour at 350 degrees. Makes one loaf.
These are hearty and wonderful–our whole family loves to eat them up! We were delighted to try them the first time a year ago, when our friend Dave brought them over for our small group supper. They made all other pancakes taste plain. So now this is our go-to recipe for pancakes.
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 c. instant oats
2/3 c. cornmeal
3 T. sugar
2 T. baking powder
1 t. salt
6 eggs, separated
6 T. canola oil, plus 1/2 c. separated
3 c. buttermilk
Whip egg whites until stiff with a beater. Set aside. In a separate bowl mix together the flours, oats, cornmeal, sugar, baking powder and salt. In a smaller bowl blend the egg yolks, buttermilk and 6 T. oil, thoroughly.
Blend the buttermilk mixture with the dry ingredients completely. Gently fold in egg whites.
Heat 1/4 c. oil in griddle or large frying pan. (Add extra oil, as it gets dry). Cook the pancakes 1/2 c. at a time. Makes 16 pancakes. Serve with your favorite syrup!
