2 c Unbleached flour; sifted

1 1/2 t Baking powder

1/2 t Baking soda

1 ea Egg; lg, beaten

1 t Orange rind; grated

1/4 c Walnuts; chopped

1 c Sugar

1 t Salt

1/4 c Shortening

3/4 c Orange juice; fresh

1 c Raw cranberries; coarse chop

1 t Unbleached flour

Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing.

mix– 4 cups wholewheat flour

4 cups flour, all-purpose

2 cups Wheat germ

1 cup Milk — nonfat dry

1/3 cup Baking powder

1 teaspoon Salt — pancakes-

1 1/2 cups Dry mix — *

1 Eggs — beaten well

1 1/4 cups Milk, skim — or water

1 tablespoon Oil

Nonstick cooking spray

*Make your own nutritious, homemade pancake mix. Store the dry mix in an airtight container–add the wet ingredients when you are ready to prepare the pancakes. Combine the mix with the egg, milk, and oil. Do not overmix; the batter will be slightly lumpy. Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat. Pour about 1/4 cup of batter per pancake onto the heated pan. When the cakes are

bubbly on top and brown on the bottom, flip and brown on the other side. From One Meal At A Time by Martin Katahn

VGWN37A 1 c Flour;(unsifted)

1 c Whole wheat- (unsifted)

1/2 c Sourdough ; starter at room

2 c Buttermilk

2 Egg

1/4 c Milk

1/4 c Salad oil

2 tb Sugar

1 ts Soda

1/2 ts Salt

melted butter or margarine In a large bowl combine whole wheat flour, all purpose flour, starter and buttermilk; beat untill blended. Cover and let stand at least 45 minutes or do this before you go to bed and put in fridge. Beat together eggs, milk and oil add to flour mixture and stir untill blended. Combine sugar, soda and salt stir into batter, then let stand 5 minutes. WAFFLES preheat waffle maker cook as directed devore im- mediately or cool on wire rack package airtight and freeze reheat frozen in toaster this make about 12 in small waffle make in mine it makes about 3. PANCAKES drop onto hot greased griddle makes about 2 dozen 3-4inch pancakes. also grate mixed with fresh blueberries or chopped nuts FROM: DIANA LEWIS (VGWN37A) —–

3 c Brown sugar

6 tb Dark Karo

1 1/2 c Milk

15 Egg

3 ts Vanilla

French bread Whipped cream Pecans; chopped Strawberries Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13×9 baking dish and generously sprinkle chopped pecans over the syrup mixture. Arrange 2″ slices of french bread over the mixture. Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at 350 for 45 min.and invert! Serve with cream and strawberries. A nonstick

pan makes life easier. Watch closely, you don want it to get too brown. Can be made the night before. Formatted for MM by Judy Garnett —–

10 oz Warm water

3 tb Vegetable oil

2 tb Liquid honey

1 1/8 ts Salt

2 c White flour

1 c Whole wheat flour

1/4 c Flax seeds

2 tb Sesame seeds

1 tb Poppy seeds

2 ts Active dry yeast

Add ingredients to bread bin/pan in order of list or as manufacturer suggests. Select “white/powdered milk” or regular cycle. Recipe from Canadian Living Magazine and tested by Carole Walberg

1 c Yellow cornmeal

17 oz Whole kernel corn

1/2 ts Baking soda

3/4 ts Salt

1 Jalepeno peppers

-chopped 2 Eggs

-beaten 1 c Buttermilk

Pimento -chopped 1/2 c Margarine

-melted 1 c Cheddar cheese

-grated 1 md Onion

-chopped Mix all ingredients except cheese. Pour into a well-greased 9×9″ pan. Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people. SOURCE; Fiesta Favorites - compiled by California Home Economics Teachers of

2 ea EGGS

3 c ALL PURPOSE FLOUR

3 c BUTTERMILK

1 t BAKING SODA

2 ts BAKING POWDER

1 t SALT

2 tb SUGAR

1/4 c MELTED BUTTER

1 oz CHOCOLATE CHIPS

BEAT EGGS; ADD BUTTERMILK. SIFT FLOUR, SODA, BAKING POWDER, SALT AND SUGAR BLENDING WELL; ADD TO EGG MIX; ADD MELTED BUTTER; MIX WELL. DROP BY SPOONFUL ONTO LIGHTLY GREASED GRIDDLE AND BROWN ON BOTH SIDES TILL DONE. (GRIDDLE SHOULD BE MEDIUM HIGH HEAT). HINT:: TO MAKE BUTTERMILK; ADD 1 TABLESPOON LEMON JUICE (REALEMON BRAND). THESE PANCAKES ARE VERY GOOD MADE WITH EGG BEATERS EGG SUBSTITUTE. ***** NOTE SPRINKLE CHOCOLATE CHIPS OVER TOP OF PANCAKE WHILE COOKING FIRST SIDE. ***** NOTE THESE PANCAKES WORK BEST IF COOKED IN A SNACK SANDWICH MAKER. *****

Ground Cinnamon 1/4 ea 4 cup Milk 3 ea X Slices Bread

1 ea Tsp Vanilla extract

This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once its wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. —–