• 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. )

• Mix together the oil, sugar or honey, and eggs.
• Add the oats, baking powder, salt, and milk; mix well.
• Pour batter into a lightly buttered 13 × 9-inch baking pan and bake in a preheated 350° oven for 30 minutes.
• Place warm baked oatmeal in a bowl and top with warm milk, cinnamon, and brown sugar.
• Baked oatmeal is especially favored by children.

• Grease a 9- or 10-inch pie plate.
• Preheat oven to 350°.
• In a large mixing bowl, combine the flour, brown sugar, baking powder, and cinnamon.
• Stir with a large wooden spoon until well mixed.
• Cut in the butter, using a pastry cutter or two forks, until the mixture resembles coarse crumbs.
• Stir in the raisins and walnuts.
• In a small bowl, beat the egg with a fork and then add the vanilla and milk and stir until well combined.
• Add to the flour mixture and stir with the wooden spoon until well mixed.
• Spoon batter into the prepared pie plate and smooth the top of the batter. (You can sprinkle some cinnamon sugar over the top of the batter if desired. )
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool for at least 15 minutes before cutting.

• In a large mixing bowl, combine all ingredients and stir to mix well.
• Pour batter into 3 8-inch pie pans.
• If desired, sprinkle cinnamon sugar on top.
• Bake at 350° for 35-40 minutes.
• It’s good plain, or try it with some jam, maple syrup, or powdered sugar spooned over the top.

• Preheat the oven to 450°.
• Pour the melted butter into a 9 × 13-inch baking pan.
• In a large mixing bowl, mix together the flour, baking powder, and milk and stir until a soft dough forms.
• Knead about 3 minutes, adding extra flour if the dough is too sticky.
• Roll out the dough to form a rectangle that is 8 inches wide and ½ an inch high.
• Cut width-wise into strips about 1½ inches wide.
• Place the strips into the pan and turn them so both sides are buttered.
• Sprinkle the strips with the garlic powder, Parmesan cheese, and parsley.
• Bake for 15 to 20 minutes or until done.

For rolls:

• In a small saucepan, heat the butter and evaporated milk until it reaches 115°.
• In a large mixing bowl, mix together the evaporated milk mixture, sugar, and yeast.
• Let rest for 5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Add the salt and mix well.
• Slowly add the flour, mixing well as you add.
• Continue adding the flour until the dough begins to pull away from the sides of the bowl and forms a ball.
• Turn out the dough onto a floured work surface and knead for 10 minutes, using as little flour as possible to keep the dough from sticking.
• Place the dough into a large greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about 1 to 1½ hours.

For filling:

• On a floured work surface, roll out the dough into a rectangle and spread with the butter, then the sugar.
• Sprinkle with cinnamon and then with the raisins and nuts (if desired).
• Starting at one of the long sides, roll dough into a log; cut into about 24 rolls.
• Place the rolls cut side up on 2 greased jelly roll pans, cover, and let rise again until double, about 45 minutes.
• Preheat the oven to 350° and bake about 25 minutes or until done.
• These cinnamon rolls are great plain, but you can make a glaze by mixing together ½ cup powdered sugar and 2 to 3 teaspoons milk and spreading the glaze over the tops of the cinnamon rolls.

• Preheat the oven to 400°.
• Grease a 12-cup muffin pan and set aside.
• For fans: Whisk together the flour, salt, baking powder, cream of tartar, and sugar.
• Cut in the shortening until the mixture resembles coarse crumbles.
• Add the milk and stir.
• Turn out onto a lightly floured surface and knead gently for a half minute.
• Roll the dough about ¼ inch thick into a rectangle about 8 × 24 inches.
• For filling: Spread the melted butter evenly on the dough.
• Mix together the sugar and cinnamon and then sprinkle the mixture evenly over the buttered dough.
• Cut the dough into 4 long strips, each about 2 inches wide and 24 inches long.
• Stack the 4 strips on top of one another and then cut the stack into 12 equal pieces, each about 2 inches wide.
• Turn the pieces on their sides in greased muffin cups so each treat fans out.
• Bake for 12 minutes or until golden brown.