Overnight Pecan Ring

Contributor: Gloria Phister
2002 Cowley Cookbook

15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans

Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!

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Waffles - Low Fat

Contributor: Josephine Crosby
2002 Cowley Cookbook

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 egg whites
2 cups skim milk with 4 T vinegar
2/3 cup fat free sour cream
1/3 cup oil
1 tsp vanilla

In bowl, put dry ingredients and whisk together. Beat egg whites until frothy. Add egg whites and everything else. Mix together thoroughly. Cook.

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Pancakes - Low Fat

Contributor: Josephine Crosby
2002 Cowley Cookbook

2 cups pancake mix
3 egg whites, beaten until frothy
1 package fat free/sugar free vanilla pudding
1 tsp almond flavoring
Milk until it stirs easily

Add dry ingredients. Stir. Add everything else. Cook.

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Whole Wheat Pancakes or Waffles

Contributor: Gloria Phister
2002 Cowley Cookbook

Note: When baking whole wheat pancakes it is usually necessary to bake the pancakes a little longer than for white pancakes. Bake until the bubbles are well-formed before turning.

Sift together:

1 1/4 cup sifted whole wheat flour
3 tsp baking powder
3 T brown sugar
3/4 tsp salt

Combine:
2-3 eggs, well beaten
1 1/4 cup milk
3 T oil or melted shortening

Stir liquid mixture into flour mixture. Bake on griddle until golden brown and bubbles form on top, then turn, or bake in waffle iron.

To make lighter pancakes, separate eggs and add only beaten egg yolks to the milk mixture. Beat egg whites until stiff and fold into batter just before baking.

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Popeye Pancake

Contributor: Gloria Phister

2002 Cowley Cookbook

1 cup whole wheat flour

1 cup milk

6 eggs

1/4 tspl. salt

Combine with a blender or a beater

6 T butter - melt in 9x13" pan in oven until hot and sizzling. 

Pour batter into hot pan and bake immediately at 425 to 450 degrees for 25 to 30 minutes. Serve immediately.  Makes 6-8 servings. 

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Oven Denver Omelet

Contributor: Beth Sibbett

2002 Cowley Cookbook

8 eggs

1-2 cup half and half cream

1 cup (4 oz) shredded cheddar cheese

1 cup finely chopped cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

In a bowl, beat the eggs and cream unitl light and fluffy. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-inch square baking dish. 

Bake at 400 degrees for 25 minutes or until golden brown. Yields 4-6 servings.

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Sheila's Pancakes

Contributor: Sheila Shidler
2002 Cowley Cookbooks

2 cups milk, soured with 2 tsp vinegar
1 egg, slightly beaten
1 tsp. baking soda
2 1/4 cup sifted all-purpose flour
3 T sugar
2 tsp baking powder
cooking oil

Mix milk, egg and baking soda. Sift flour; add sugar and baking powder. Blend well and add to wet ingredients. Pour in a small amount of cooking oil (about 2 T) and mix well.

Heat pan until it sizzles when you splash a little water on it and make the pancakes.

"Very Good"

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German Pancakes

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 1/4 cup flour
1 tsp baking powder and soda
1 T sugar
1/2 tsp salt
2 T shortening
2 eggs
1 cup buttermilk

Mix together in order given. cook on hot griddle (greased). Serves 2.

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Old-Fashioned Oatmeal Pancakes

Contributor: Debbie Fowler
2002 Cowley Cookbook

2 cups rolled oats
about 2 cups buttermilk
2 eggs
4 T butter or margarine, melted and cooled
1/2 cup raisins (optional)
1/2 cup all-purpose flour
2 T sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

In bowl, combine oats and 2 cups of the buttermilk; stir until well blended. Cover and refrigerate until next day. In a bowl, beat eggs lightly and add to oat mixture, along with butter and raisins (if desired). Stir just until blended.

In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt; add oat mixture and stir just until moistened. If batter seems too thick, add more buttermilk (up to 3 T).

Preheat a griddle or wide frying pan over medium heat; grease lightly. Spoon batter, about 1/3 cup for each cake, onto griddle. Spread batter our to make circles 4 inches in diameter. Cook until tops are bubbly and appear dry. Turn and cook other sides until browned.

Makes approximately 1 1/2 dozen pancakes about 4 inches in diameter.

Deserving of such old-fashioned praise as "sticks to the ribs", these pancakes are hearty and tasty fare. Start the batter the night before to give the oats and buttermilk a chance to merge. 

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Banana Pecan Pancakes

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 cup flour
1/2 tsp soda
1/4 tsp salt
1 egg (separated)
1 cup buttermilk
2 T melted butter
1/4 cup chopped pecans
1 medium banana, sliced

In medium bowl, combine flour, soda and salt. Add egg yolk, milk and butter. Beat egg white in small bowl. Fold egg white and nuts into batter.

Pour 1/4 cup batter onto hot, lightly greased pan.  Place 4 banana slices on each cake and cool.

Makes 6-8.

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Cherry Syrup

Contributor:  Enid Sanderson
CC Original

"Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles."

1 3/4 cup juice

1 tsp almond extract

1/2 cup sugar

1 1/2 T Clear Jell

Mix dry ingredients, then add liquid and stir well. 

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Blueberry Syrup

Contributor:  Enid Sanderson
CC Original

"Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles."

1 3/4 cup juice
1 T mapeling (optional)
1/2 cup sugar
1 1/2 T Clear Jell

Mix dry ingredients, then add liquid and stir well.

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Honey Butter

Contributor:  Unknown
CC Original

2 cups honey
1 cup butter
2 egg yolks
1/2 tsp vanilla

Put butter and eggs in bowl.  Add honey gradually, beating all the time.

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Pancake Fluff

Contributor:  Shelley Jones
CC Original

8 eggs
2 cups milk
1 cup flour
1/8 cup salt
1/2 cup butter, melted in pan

Beat after each addition and pour into a 9 x 13" pan.  Bake at 425 degrees for 20 minutes.  Cut into squares and serve with syrup.

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Cinnamon Raisin Pull-Aparts

Contributor:  Miriam Roberts
CC Original

1 cup milk
1/4 cup sugar
1 tsp sugar
1 tsp salt
1/4 cup shortening
1/2 cup warm water
2 pkg dry yeast
2 beaten eggs
5 1/4 cups sifted flour
1/4 cup raisins

Scald milk.  Stir in sugar, salt and shortening and cool to lukewarm.  Meanwhile, mix yeast and 1/2 cup warm water.

Combine milk mixture, eggs, yeast mixture and 1 cup flour.  Beat 2 minutes at medium speed.  Add 1 cup flour and beat at high speed until thick and elastic, 1 minute with table model mixer or 2 minutes with hand mixer.  Stir in remaining flour and only add enough to make a soft dough which leaves side of bowl.  Turn out onto floured surface and knead until smooth and elastic, about 10 minutes.  Cover and let rise until double in greased bowl.

Lightly oil the working surface and flatten out the dough.  Sprinkle with raisins and knead them into dough.  Roll dough out into a 3/4" to 1" thick rectangle.  Cut into 1" chunks.

Melt 1 cube butter.  In small bowl mix 1 cup cinnamon with 1 T sugar.  Dip each dough chunk into melted butter and then in sugar.  Place the chunks into large cake pan, well-greased.  Make only one layer.  Bake at 350 degrees for 30 minutes or until center rolls appear done.  REmove from pan immediately and ice.

Icing:

1/2 cup melted margarine
3 T milk
1/4 tsp vanilla
4 cups powdered sugar

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Apple Pancake--Microwaved

Contributor:  Miriam Roberts
CC Original

Melt 3 T butter in 9" glass pie plate.  Stir in:

2 pared, sliced apples
1/3 cup brown sugar
1 tsp cinnamon
1 tsp nutmet

Cover.  Microwave 4 minutes on high.  Pour over apple mixture 1 cup pancake mix, combined with:

1/2 tsp cinnamon
1/4 tsp nutmet
3/4 cup water
1 egg
1 tsp vanilla

Cover and microwave 3 minutes on high.  Rotate and cook 3 minutes more.  Let stand 5 minutes, then turn upside down onto serving plate.

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Breakfast Cake

Contributor:  Ann Bridges
CC Original

"Great with orange juice or cold milk."

1/2 cup sugar
2 cups flour
2 tsp baking powder
pinch of salt
1 cup milk
1 egg
1 tsp vanilla
1 round tablespoon soft butter

Combine dry ingredients.  Add remaining ingredients and stir until well mixed.  Put into 2 greased pie plates.  Sprinkle the top with sugar and cinnamon and place slices of butter in a ring.  Bake a 375 degrees for 20 minutes.  Serve warm.

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Pancakes or Waffles

Contributor:  Ann Bridges
CC Original

2 cups flour
4 tsp baking powder
3 eggs, separated
7 T melted shortening
1/2 tsp salt
2 tsp sugar
2 cups milk

Mix flour, sugar, salt and baking powder.  Beat egg yolks until lemon colored.  Add milk and melted shortening.  Pour slowly into dry ingredients and beat until smooth.  Fold in beaten egg whites.  Bake in waffle iron or fry for hotcakes.


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Orange Pancakes

Contributor:  Joleen Crosby
CC Original

"Don't these sound yummy?  A delicious change."

1 beaten egg
1 cup half and half
1 cup pancake mix
1/4 cup concentrated frozen orange juice (6 oz)

Mix together egg, half and half and orange juice.  Add pancake mix and beat until smooth.  Cook like regular pancakes.

Orange Syrup:

1/2 cup margarine
1 cup sugar
6 oz. frozen orange juice

Cook until mixture comes to a boil, stirring constantly, in sauce pan.  Serve hot on top of pancakes.

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Oatmeal Pancakes

Contributor:  Carla Bisby
CC Original

"These are wonderful with fruit on them instead of syrup.  We like sliced peaches or strawberries in sugar syrup or applesauce.  Or try it Laurel's favorite way--add an extra tablespoon of brown sugar to the batter and just put real butter on them." 

1 1/8 cup milk
1 cup rolled oats
2 T oil
2 beaten eggs
1/2 cup whole wheat flour
1 T brown sugar
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt

Combine milk and rolled oats in a bowl and let them stand at least five minutes.

Add the oil and beaten eggs, mixing well.  Then stir in the flour, sugar, salt and baking powder.  Stir just until the dry ingredients are moistened.  Bake on a lightly greased griddle at 300 degrees.  Don't overcook.  Turn when golden.  Eat hot.

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