Pretzel MixShortcake & Cobbler MixBuckwheatWhole Grain Cornmeal

Quality recipes, from our family to yours.

Buckwheat Pancake

Instructions

  1. Combine 2 cups of mix, 1 egg, and 1 cup of water.
  2. Mix until smooth, fry, and enjoy with favorite topping.

Buckwheat Cakes

Instructions

  1. Combine and Sift: ½ cup Wheat Flour, 1 cup Buckwheat Flour, ½ teaspoon Salt, 2 ½ teaspoons baking powder.
  2. Mix together: 1 well beaten Egg, ½ teaspoon Molasses, 1 cup Water, ½ cup Milk.
  3. Stir dry ingredients slowly into wet mix.
  4. Beat well Spoon onto hot griddle.
  5. Serve with Butter, Maple Syrup, Honey, or Pancake Syrup

Corn Pone or Corn Bread

Ingredients

  • 1 Cup Sugar.
  • ½ Cup Shortening.
  • 1 ½ Cups Sweet Milk.
  • 1 ½ Cups White Flour.
  • 1 ½ Cups Corn Meal.
  • 2 Eggs.
  • 3 Teaspoons Baking Powder.
  • 1 Teaspoon Salt.

Instructions

  1. Instructions Mix sugar, shortening, and eggs.
  2. Beat well.
  3. Add milk and sifted dry ingredients.
  4. Mix Well.
  5. Bake in Pyrex load pan at 325F.
  6. About 40 minutes.
  7. Serve with fruit, milk, and sugar.

Corn Meal Griddle Cakes

Ingredients

  • 2 cups buttermilk.
  • 2 egg yolks.
  • 1 ½ teaspoon salt.
  • 2 tablespoons shortening.
  • 1 teaspoon baking powder.
  • 1 teaspoon soda.
  • 1 cup corn meal.
  • 1 cup white flour.
  • 2 egg whites.

Instructions

  1. Sift flour, baking powder, soda, and salt.
  2. Beat yolks, buttermilk, and dry ingredients.
  3. Beat until smooth.
  4. Add melted shortening and mix well.
  5. Fold in stiffly beaten egg whites.
  6. Bake on a hot griddle.
  7. Yields approximately 8 medium-sized cakes.

Corn Meal Muffins

Ingredients

  • 1 ½ Cups Corn Meal.
  • 1 ½ Cups of White Flour.
  • 2 Teaspoons Baking Powder.
  • ½ Cup Sugar.
  • ½ Teaspoon Salt.
  • 1 Teaspoon Butter.
  • 2 Eggs, Milk enough to make a stiff batter.
  • Bake in Muffin Pan.

Fried Mush

Instructions

  1. Simmer leftover cereal 30 min.
  2. Pour into greased loaf pan.
  3. Cool, slice, and fry.
  4. Serve with syrup

Five-Minute Breakfast Cereal

Instructions

  1. Heat 2 cups water and 1 tsp. salt to boiling.
  2. Mix 1 cup cold water with 1 cup Corn Meal until smooth.
  3. Slowly stir into boiling water.
  4. Simmer for 5 min.
  5. Serve with milk and sugar.

Krusty Korn Knobs

Ingredients

  • 1 Cup Sugar.
  • ½ Cup Butter and Lard, Mixed.
  • 1 ½ Cups Sweet Milk.
  • 1 ¼ Cups Corn Meal.
  • 1 ½ Cups White Flour.
  • 2 Eggs.
  • 3 Teaspoons Baking Powder.

Instructions

  1. Mix all together and bake in hot Krusty Korn Kob Pan.

Dutch Funnel Cake Recipes

Dutch Funnel Cake

Instructions

  1. To 2 cups funnel cake mix, add 1 egg and 1 cup of water.
  2. Beat by hand until batter is smooth and rather thick, so it will flow through a funnel opening in an unbroken stream.
  3. Heat oil about 1 inch deep, to frying temperature (375F).
  4. Put finger under funnel and fill with desired amount of batter.
  5. Carefully hold funnel about 5 inches above hot oil, remove finger so batter will flow into oil as you make circles and crisscross designs.
  6. Let cake fry until golden brown, turn and brown other side.
  7. Place on paper towel.
  8. Serve sprinkled with 10X sugar or ice cream toppings.
  9. Always use caution when using hot oil.

Pretzel Mix Recipes

Soft Pretzel

Instructions

  1. Empty contents of bag and yeast into large mixing bowl.
  2. Add 1 1/14 cups warm (115F) water.
  3. Mix the dough (with your hands) until liquid is absorbed. Now knead the dough (stretching and pulling) about 3 or 4 minutes.
  4. Place dough in bowl sprayed with vegetable oil. Cover with plastic wrap. Place on warm surface. Let rise approximately 1 hour.
  5. Spray counter surface with vegetable oil. Spread dough on counter, cut into lengths, and roll into rope-like lengths 32” long and ½” in diameter. Mix will yield 8-10 pretzels.
  6. To twist pretzels, cross ends over twice, and press them to the top of the pretzel.
  7. Dip twisted pretzel into solution of three tablespoons of baking soda and 2 cups warm water (105F). This will promote browning.
  8. Place pretzels on a cookie sheet sprayed with vegetable oil. Sprinkle them with the pretzel salt enclosed with mix.
  9. Bake at 500F for 8 minutes or until brown. Brush baked pretzels with melted butter.
  10. FOR ADDITIONAL FLAVORS sprinkle with cinnamon and sugar, garlic powder, sour cream and onion, or dip pretzels in mustard, cheese, or chocolate.

Shortcake / Cobbler Mix Recipes

Fruit Cobbler

Instructions

  1. To create a wonderful one-dish fruit cobbler, simply combine 3 cups of your favorite fruit, a dash of cinnamon, sugar to taste, and 1 tablespoon of flour.
  2. Pour fruit mixture into 8 x 8 inch pan.
  3. Follow the above directions for Shortcake and spread the batter over fruit.
  4. Bake at 375F for about 40 minutes, or until brown and bubbly.
  5. Serve warm with milk.
  6. Ice cream is wonderful too.

Shortcake

Instructions

  1. To 2 cups of the mix add 1/3 cup oil and 1 scant cup of milk.
  2. Batter will be a bit sticky.
  3. One a greased cookie sheet, mound the batter into 6 large individual cakes or spread all of the batter onto a greased cookie sheet.
  4. Bake at 425F for 10-12 minutes or until lightly browned.
  5. Serve hot with your favorite fruit and milk

Meat Pie

Instructions

  1. This batter may also be used to create a wonderful meat pie.
  2. Simply make a mixture of pre-cooked meat and vegetables and place in a 9 x 13 inch pan and top with the same mixture as for shortcake.
  3. Bake until brown, about 10 minutes.
  4. This is a great way to use leftovers and can be served with gravy.