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

1 c sour dough 1 egg 2 TBS salad oil 2 tsp baking powder 1/2 tsp salt 1/4 tsp soda 2 TBS flour Stir well and bake on grill. Each time a cup of sour dough is used add: 1 c flour 1 c milk 1/4 c (scant) sugar refrigerate Wait 2 or 3 days before using. Must be used about once a week.

Decrust 4 slices of bread. Butter both sides and put in bottom of 9x9 pan. Mix 5 beaten eggs with 1 1/2 c milk, 1 tsp dry mustard, 1 tsp salt, 1/2 tsp minced onion. Pour liquid over bread. Mix in sausage, ham or bacon. Scatter 1 c grated cheese over top. Refrigerate 4-6 hours or longer. Cook 30 minutes at 350 degrees until cheese is melted.