INGREDIENTS
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups shortening for frying
DIRECTIONS
1. Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
2. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.
No Bake Cookies
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
Marathon Pancakes
Marathon oatmeal pancakes
½ cup oatmeal uncooked
½ cup plain yogurt or buttermilk
½ to ¾ cup milk
1 egg or egg substitute
1 tablespoon oil, preferably canola
2 tablespoon firmly packed brown sugar
¼ teaspoon salt, as desired
1 teaspoon baking powder
½ teaspoon baking soda
1 cup flour, preferably half white, half whole-wheat, we like all whole wheat
Optional:
Dash cinnamon
1 cup blueberries
¼ cup sunflower seeds
1.In a medium bowl, combine the first three ingredients. Set the bowl aside for 15 to 20 minutes. This allows the oatmeal to soften
2.When the oatmeal is through soaking, beat in the egg and oil, and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour
3.Heat a large nonstick or lightly oiled skillet over medium heat.
4.For each pancake, our about 1/3 cup of batter onto the skillet. Cook pancakes until the edges are slightly dry, and bubbles and holes form on tap, about 2 minutes, being careful not to overcook the bottom;. Flip each cake and continue cooking until lightly browned. Serve with maple syrup or other topping of you choice.
½ cup oatmeal uncooked
½ cup plain yogurt or buttermilk
½ to ¾ cup milk
1 egg or egg substitute
1 tablespoon oil, preferably canola
2 tablespoon firmly packed brown sugar
¼ teaspoon salt, as desired
1 teaspoon baking powder
½ teaspoon baking soda
1 cup flour, preferably half white, half whole-wheat, we like all whole wheat
Optional:
Dash cinnamon
1 cup blueberries
¼ cup sunflower seeds
1.In a medium bowl, combine the first three ingredients. Set the bowl aside for 15 to 20 minutes. This allows the oatmeal to soften
2.When the oatmeal is through soaking, beat in the egg and oil, and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour
3.Heat a large nonstick or lightly oiled skillet over medium heat.
4.For each pancake, our about 1/3 cup of batter onto the skillet. Cook pancakes until the edges are slightly dry, and bubbles and holes form on tap, about 2 minutes, being careful not to overcook the bottom;. Flip each cake and continue cooking until lightly browned. Serve with maple syrup or other topping of you choice.
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