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 9×13″ pan in oven until hot and sizzling. Pour batter into hot pan …
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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 …
Corn Bread
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
3/4 cup sugar
1 tsp soda
3 cups flour
3 eggs, beaten
1 cup cornmeal
1 1/2 cup buttermilk or milk
3 tsp. baking powder
2 T melted butter
Combine, stir by hand. Bake in greased 9 x 13″ pan at 350 degrees for 25-30 minutes.
Sheila’s Pancakes
Contributor: Sheila Shidler2002 Cowley Cookbooks 2 cups milk, soured with 2 tsp vinegar1 egg, slightly beaten1 tsp. baking soda2 1/4 cup sifted all-purpose flour3 T sugar2 tsp baking powdercooking oil Mix milk, egg and baking soda. Sift flour; add sugar and baking powder. Blend well …
German Pancakes
Contributor: Debbie Fowler2002 Cowley Cookbook 1 1/4 cup flour1 tsp baking powder and soda1 T sugar1/2 tsp salt2 T shortening2 eggs1 cup buttermilk Mix together in order given. cook on hot griddle (greased). Serves 2. Printable Version
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.
Banana Pecan Pancakes
Contributor: Debbie Fowler2002 Cowley Cookbook 1 cup flour1/2 tsp soda1/4 tsp salt1 egg (separated)1 cup buttermilk2 T melted butter1/4 cup chopped pecans1 medium banana, sliced In medium bowl, combine flour, soda and salt. Add egg yolk, milk and butter. Beat egg white in small bowl. …
Onion Rings
Contributor: Lois Beddes2002 Cowley Cookbook 4 medium onions, sliced 1/4″ thick and separated into rings. Put in cold water and set for 30 minutes. Mix following in a small bowl: 3/4 cup flour1 egg, beaten2/3 cup milk1 tsp salt1 T vegetable oil Drain onions, pat …
Potato Snack – Low Fat & Nutritious
Contributor: Josephine Crosby
2002 Cowley Cookbook
Scrub potatoes thoroughly. slice each potato 1/8″ – 1/4″ thick. Put on pan that has cooking spray on it, single layer only. Spray the potatoes, then season to taste with salt, seasoning salt, etc.
Bake until they are almost a little crispy. Eat like a french fry.
Yuletide Crab Puffs
Contributor: Lori Ann Sibbett2002 Cowley Cookbook 1 lb. flaked crab meat2/3 cup celery, chopped1/2 cup onion, finely chopped4 hard-boiled eggs, finely chopped2 T chili saucesalt and pepper to taste1 T fresh parsley, minced1 1/2 or 2 cups mayonnaise Mix above ingredients together until well blended, …