Our Grandmothers' Recipes

 2 c sifted all-purpose flour 1/2 tsp salt 1 TBS baking powder 5 TBS sugar 5 TBS butter 1 large egg, beaten 1/2 c heavy whipping cream Optional ingredient - 3/4 c dried cranberries, cherries or raisins 2 TBS sugar mixed with cinnamon or nutmeg 2 TBS cream Combine flour, salt, baking powder and sugar in a large bowl.  Cut in butter with a pastry blender (or fork) until it resembles small pebbles.  Stir in optional ingredient.  Mix in egg and 1/2 c cream. Preheat oven to 400 degrees.  Turn dough out onto lightly floured surface and knead lightly.  Pat into a 9 inch circle and to a 1/2 inch thickness.  Cut circles with a cookie cutter.  Place on baking sheet.  Brush tops with remaining 2 TBS cream and sprinkle with remaining 2 TBS sugar mixture. Bake 15 minutes, or until light brown. Note from Jeannine:  I use cranberries or cherries

5/8 c warm water 2 c all purpose flour, sifted 2 TBS sugar 1 egg 1 pkg dry yeast 3 TBS shortening 3/4 tsp salt Pour water into large bowl, add yeast and stir to dissolve.  Add half the flour.  Add salt, sugar, shortening and egg.  Beat with mixer or by hand until well mixed.  Add rest of flour and stir by hand.  Cover and let rise until double or about an hour and a half.  Stir well and put onto floured board.  Knead and roll out 1/2 inch thick.  Cut with large biscuit cutter and place in greased muffin tins.  Let rise until very light or about an hour.  Bake in 425 degree oven for 10-15 minutes.  Makes one dozen. Note from Melanie: I didn't roll them out but just formed them into balls. Let rise  then baked at 400 for about 10 minutes, then another few minutes at 350 and then turned the oven off and let them sit to make sure they were done.

1 c flour 2 tsp baking powder 1/3 c crisco 1/4 tsp salt 1/4 tsp soda 1 c sour dough Sift dry ingredients together. Cut in crisco. Add sour dough and mix well. Roll out on floured board 1/2" thick. Cut in biscuits. Let rise on baking sheet 40 minutes before baking. Bake at 450 degrees for about 12 minutes. Make one dozen.

Sift: 1 c white cornmeal 1/4 c flour 1 tsp soda 1/2 tsp salt Add: 1/3 c cooking oil 2 eggs 3/4 c grated cheese 1 small can yellow creamed corn 3 jalapeno peppers (mash seeds also) Pour in greased, preheated iron skillet or muffin tin. Bake 30 minutes at 375 or 400 degrees.

5 large potatoes 1/2 c sweet cream 3 TBS butter 1 tsp salt flour (use 1/2 c flour to each cup of mashed potatoes) Boil potatoes, mash very fine and add cream, butter and salt. Beat until light then let cool. Add flour and roll into ball of dough, kneading until smooth. Form into a long roll and slice in pieces about the size of a large egg, or larger, depending on the size of lefse desired. Roll each piece around as for pie crust and as thin as possible. Bake on lefse griddle or pancake griddle until light brown, turning frequently so as not to scorch. Use moderate heat. Do not grease the pan. When baked, place between clean cloths or wax paper to keep them from becoming dry. Serve cold with butter or butter, sugar and cinnamon. Cut each lefse in half or fourths and roll up before serving.

1 pkg day old hot dog buns 1 stick oleo or butter 1 TBS garlic salt or 1/4 tsp garlic powder 1 TBS worcestershire sauce 1 TBS dried parsley 1 TBS paprika grated parmesan cheese, not fresh Preheat oven to 200 degrees. Melt butter and stir in all ingredients, except cheese. Split buns and dip outside into butter, put together, cut into thirds. Lay buttered side up on cookie sheet and sprinkle heavily with parmesan cheese. Bake for 1 1/2 hours until crisp. Store in air tight container. Can reheat in 200 degree oven until warm.