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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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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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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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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The post Oven Denver Omelet appeared first on The Cowley Cookbook.

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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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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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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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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