• In a medium-sized bowl, mix together the flour, baking powder, sugar, and salt.
• Add the milk and egg and beat batter until smooth.
• Peel and core apples and slice into rings about ¼-inch thick.
• Melt shortening in a heavy-duty deep-sided skillet (cast iron works well); you want the melted shortening to be about ½-inch deep.
• Dip apple rings in batter and drop into the skillet.
• Fry until golden brown, turning once so both sides are cooked.
• Drain fritters on paper towels and then sprinkle liberally with cinnamon sugar.

• Preheat oven to 475°.
• In a large bowl, beat eggs; add sugar, salt, and vanilla and mix thoroughly.
• Slowly pour in the scalded milk while stirring, and then immediately pour custard into pie crust.
• Place pie in the oven and immediately reduce heat to 425°.
• Bake for 35 minutes, or until a knife inserted halfway between the center of pie and edge comes out clean.

Classic.

• I love to put sweetened whipped cream on top, but it’s just as good plain and slightly warm.

• Preheat oven to 375°.
• Mix together the flour, brown sugar, and baking soda.
• Cut in the shortening and blend well.
• Add the buttermilk or sour cream and rub mixture until coarse crumbs form.
• Place crumbs into the pie shell.
• Bake for 40 minutes or until done.
• This is an old-time recipe with only a few ingredients.
• But it really hits the spot when you have a sweet tooth that needs attention!

• Cook onion in bacon drippings until the onion is golden in color.
• Add the flour and stir constantly for 30 seconds.
• Add the tomato juice or tomatoes and liquid in a steady stream, stirring constantly.
• Next add the milk or half and half and brown sugar and continue to stir until mixture thickens.
• Salt and pepper to taste.

• Mix together all ingredients and bring to a boil, stirring constantly.
• Cover and simmer on very low heat for 20 minutes. (If the heat is turned up too high the cornmeal will stick to the bottom of the pot and burn. )
• You can serve it up into bowls at this point and eat it like a porridge or put it in a loaf pan and set in the refrigerator until chilled.
• Then cut it in slices and fry in bacon drippings or oil until golden on each side.

• In a large mixing bowl, combine flour, sugar, and salt.
• Add butter and shortening and mix until mixture resembles coarse crumbles.
• (Use a pastry blender, two forks or knives, or your hands—but if using your hands, work fast so the butter doesn’t begin )softening.
• Add buttermilk and mix with a fork until clumps form.
• Press together to form a ball.
• Divide in half and re-form dough into two smaller balls.
• Wrap each ball of dough in plastic wrap and refrigerate for 1 hour before rolling out and making crust.
• (If dough is tightly wrapped, it can stay fresh in your refrigerator for up to a week. )
• Bake pie crust in preheated 425° oven for 12-15 minutes or until golden.

• In a mixing bowl, combine the oats and 2 cups buttermilk.
• Cover and refrigerate overnight.
• In another mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
• Cover and set aside overnight.
• The next morning, remove the oats and buttermilk mixture from the refrigerator and set aside.
• In a large mixing bowl, whisk the eggs until they are light and frothy.
• Add the melted butter and mix together.
• Next, add the oatmeal/buttermilk mixture and mix well.
• Blend in the flour mixture; you will need to stir with a large wooden spoon at this point because the mixture will be very thick.
• If it appears too dry, you can add a few more tablespoons of buttermilk.
• Fry the pancakes in a greased fry pan or griddle, turning once and cooking well on both sides.
• These pancakes really puff up, so it’s better to cook them on a bit lower heat than usual but for a longer time.
• Serve them hot from the griddle with butter and maple syrup.
• These pancakes really fill a person up.
• They are hearty and so tasty that it’s easy to eat “just one more”!

• In a large fry pan, brown the bread cubes in the butter.
• Mix together the eggs, milk, and salt and pepper to taste.
• Pour egg mixture over the bread cubes and fry until eggs are cooked through.
• This is a perfect recipe for the frugal at heart!

• In a large bowl, mix together the flour, baking powder, salt, and brown sugar; add the bran and mix again.
• Combine the beaten egg, milk, and melted shortening; add to the dry ingredients and mix just until incorporated.
• Pour batter into greased muffin tins and bake in a preheated 425° oven for 25 minutes or until done.

• Cream together the butter and sugar.
• Add the egg and milk and mix.
• Mix together the flour, baking powder, and salt and add that to the egg mixture.
• Add blueberries last and gently mix the fruit into the batter.
• Pour batter about ⅔ full into greased or paper-lined muffin tins. (You can sprinkle sugar or a combination of cinnamon and sugar on top of each muffin if desired. )
• Bake at 375° for 20 minutes or until done.
• I have made this recipe using a half-pint jar of my home-canned blueberries.
• I drain them well before adding them to the batter. (And I save the juice to drink later—it’s so good iced or added to 7Up or ginger ale. )