Blueberry Muffins 

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

1/3 cup shortening

2/3 cup sugar

2 eggs

¾ cup milk, more if needed

1 pint fresh blueberries 

Mix all ingredients together except blueberries.  When well mixed, fold in  blueberries.  Bake at 425 degrees for 18-20 minutes.

Bonnie Lapine

Blueberry Muffins 

2 cups all-purpose flour

½ teaspoon salt

3 tablespoons sugar

4 teaspoons baking powder

1 cup milk

1 egg

2 tablespoons melted shortening

1 small package frozen blueberries 

Sift flour, salt, sugar, and baking powder together.  Combine remaining ingredients and add to dry ingredients.  Stir just enough to dampen the flour, then add  package frozen blueberries.  Pour into greased muffins pan, filling 2/3 full.  Bake in hot oven, 425 degrees, for 20-25 minutes.  Makes 12 muffins.     

Eleanor Wimette

Bran’n Molasses Muffins 

1 cup Kellogg’s All Bran

½ cup milk

½ cup Brer Rabbit Molasses

1 egg

¼ cup softened shortening

½ cup seedless raisins or finely cut dates

1 cup all-purpose flour, sifted

½ teaspoon salt

2½ teaspoons baking powder 

Combine All Bran, milk, and molasses.  Let stand until most of the moisture is taken up.  Add egg and shortening.  Beat well.  Stir in raisins/dates.  Sift together flour, baking powder, and salt.  Add to All Bran mixture, stirring only until combined.  Fill greased muffin pans 2/3 full.  Bake in moderate oven, 400 degrees, for 20 minutes.  Serve hot.  Serves 12.

Eleanor Wimette

Corn Flake Crumb Muffins 

1 cup Corn Flake crumbs

1 cup milk

1 egg

¼ cup soft shortening

1 cup all-purpose flour, sifted

½ teaspoon salt

3 teaspoons baking powder

¼ cup sugar 

Combine Corn Flake crumbs, milk, egg, and shortening; beat well.  Sift together flour, baking powder, salt, and sugar.  Add to crumb mixture, stirring only until combined.  Fill greases muffin pans ¾ full.  Bake in moderate oven, 400 degrees, for 25 minutes.

Eleanor Wimette

Baking Powder Biscuits 

2 cups all-purpose flour

1 teaspoon salt

4 level teaspoons baking powder

3 rounded tablespoons shortening

1 cup milk 

Put all ingredients together and mix like pie crust.  Add 1 cup milk.  Bake 20 minutes at 400 degrees.

Mabelle Bouchard

Cheese-Garlic Biscuits 

2 cups Bisquick

2/3 cup milk

½ cup shredded cheddar cheeses

¼ cup melted butter

¼ teaspoon melted butter 

Mix milk and cheese together for 30 seconds.  Drop onto ungreased cookie sheet.  Bake at 450 degrees for 8-10 minutes.  Mix margarine and garlic powder and brush over warm biscuits.

Carla Frabbiele

Mile High Biscuits 

2 cups Bisquick

½ cup milk

1 egg

1/8 teaspoon baking soda

½ cup all-purpose flour 

Mix everything but flour.  Mix to knead with flour.  Bake at 450 degrees for 10 minutes.

Carla Frabbiele

Bread 

2 tablespoons yeast

2 cups warm water

pinch of sugar

6 cups all-purpose flour

2 tablespoons salt 

Mix yeast with warm water and sugar and let set for 10 minutes.  Then add flour and salt.  Mix well, knead, and let rest.  Punch down and double.  Form into shaped loaves.  Let rise.  Bake at 425 degrees for 20 minutes.

Jeffrey Wimette

White Bread (by Eleanor)

2 packets active dry yeast

½ cup warm water

1/3 cup sugar

2 tablespoons salt

½ cup melted bacon fat

2 cups scalded milk

1½ cups cold water

8 cups all purpose flour 

Soften yeast in ½ cup warm water.  Combine sugar, salt, bacon fat, and scalded milk in large mixing bowl.  Stir to melt shortening.  Cool to lukewarm by adding 1½ cups cold water.  Add the softened yeast to mixture and mix well.  Gradually add flour to form a stiff dough.  Knead on floured surface until smooth and satiny, 5-10 minutes.  Place in greased bowl, turning dough to grease all sides.  Cover.  Let rise in warm place, (85-90 degrees), until light and double in size, about 2 hours.  Punch down dough by plunging fist into center.  Fold edges toward center; turn upside down in bowl.  Cover.  Let rise 30 minutes.  Place on lightly floured surface and divide into four parts.  Mold into balls.  Allow to rest, covered with inverted bowl for 15 minutes.  Shape into loaves.  Place in well greased 9x5x3 inch pans and cover.  Let rise about 1½ hours.  Bake at 375 degrees for 30 minutes.  Butter top of bread.

Eleanor Wimette

White Bread (by Sharon)

2 packages dry yeast

½ cup warm water

1/3 cup sugar

1/3 cup melted bacon fat

2 tablespoons salt

2¼ cups scalded milk

2 cups cold water

8 cups all-purpose flour 

Soften the yeast in the warm water.  Combine sugar, bacon fat, salt, and scalded milk together, stirring to melt the bacon fat.  Cool to lukewarm by adding the cold water.  Add softened yeast and mix well.  Add 8 cups flour, approximately 2 cups at a time, to make a stiff dough.  Knead until smooth and satiny, adding more flour if necessary, 5-10 minutes.  Place in a greased bowl, turning the dough to grease all sides.  Cover, and let rise in warm place until the dough doubles in size, approximately 2 hours.  Punch down dough, fold edges toward center, turn upside down in bowl, cover, and let rise again, approximately 30 minutes.  Place dough on a lightly floured surface and divide into four parts.  Knead the dough to get the bubbles out.  Mold into balls and cover for 5 minutes.  Shape into loaves.  Place in well greased loaf pans, 9x5x3, and cover.  Let rise 1 ½ hours.  Bake ate 375 degrees for 30 minutes.  Makes 4 loaves of bread.

Sharon Wimette

Irish Soda Bread 

½ cup all-purpose white flour

1½ cups milk

1½ teaspoons baking soda

1½ tablespoons vinegar

½ cups sugar

2 cups whole wheat flour 

Mix all ingredients together.  Bake in a loaf pan at 350 degrees for 1 hour.

Fay Waterhouse
Aunt of Anita Wimette

Apple Bread 

1 cup sugar

½ cup shortening

2 eggs

1½ grated apple

2 cups all-purpose flour 

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla

1½ tablespoons milk

½ cup chopped walnuts 

Topping

3 tablespoons sugar

1 teaspoon cinnamon 

Mix all ingredients together and top with cinnamon and sugar mixture.  Bake 1 hour at 350 degrees.

Sharon Wimette

Banana Bread 

1 cup sugar

½ cup margarine

2 eggs, beaten

1 teaspoon baking soda

2 cups all-purpose flour

3 tablespoons milk

3 medium ripe bananas, mashed 

Cream sugar and margarine together very well.  Add eggs and milk.  Add bananas.  Mix all dry ingredients together, and add slowly to wet mixture.  Bake at 350 degrees for 1 hour or until done.  

Paula Buker 

Zucchini Bread 

2 cups sugar

1 cup oil

3 eggs

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

3 cups all-purpose flour

1 teaspoon baking soda

2 cups zucchini, shredded

1 cups nuts and raisins 

Mix sugar and oil together.  Add eggs and continue mixing.  Combine all dry ingredients and slowly mix into wet ingredients.  Pour into a loaf pan and bake at 350 degrees for 45-55 minutes, or until done.

Sharon Wimette

Corn Bread 

1 cup yellow cornmeal

1 cup all-purpose flour

¼ cup sugar

4 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 egg

¼ cup vegetable shortening 

Preheat oven to 425 degrees.  Combine cornmeal, flour, sugar, baking powder, and salt.  Add milk, egg, and shortening.  Beat until fairly smooth, about 1 minute.  Bake in greased 8x8 square baking pan for 20-25 minutes.                                                           

Marie Harrington

Cranberry Fruit-Nut Bread 

2 cups all-purpose flour, sifted

1 cup sugar

1½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup shortening

¾ cup orange juice

1 tablespoon grated orange rind

1 egg, well beaten

½ cup chopped nuts

2 cups cranberries, chopped

Sift together flour, sugar, baking powder, baking soda, and salt.  Cut in shortening until mixture resembles course cornmeal.  Combine orange juice and grated orange rind with well beaten egg.  Pour all at once into dry ingredients, mixing just enough to dampen.  Carefully folk in chopped nuts and cranberries.  Spoon into greased loaf pan, 9x5x3 inches.  Spread corners and sides slightly higher than center.  Bake in moderate oven, 350, for 70 minutes, until crust is golden brown and toothpick inserted comes out clean.  Remove from pan.  Cool.  Store overnight for easy slicing.

Eleanor Wimette

Pumpkin Bread 

2 2/3 cups sugar

2/3 cup shortening

4 eggs, beaten

1 1-pound can pumpkin, 2 cups

2/3 cup water

3 1/3 cups all-purpose flour, sifted

½ teaspoon baking powder

2 teaspoons baking soda

1½ teaspoon salt

½ teaspoon cloves

1 teaspoon cinnamon

2/3 cup chopped nuts

dates 

Cream shortening and sugar together until fluffy.  Stir in eggs, pumpkin, and water.  Add dry ingredients gradually and stir into mixture.  Add dates and nuts and blend well.  Pour into 2 greased loaf pans.  Bake ate 350 degrees for 1 hour 15 minutes.

Sharon Wimette

Spicy Pumpkin Bread 

3½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon nutmeg

¾ teaspoon salt

½ teaspoon baking soda

½ teaspoon cloves

1 1/3 cups brown sugar

¾ cup fat free milk

1/3 cup vegetable oil

2 teaspoons vanilla

2 large eggs

1 15-ounce can pumpkin

1/3 cup chopped walnuts 

Combine flour, baking powder, allspice, cinnamon, nutmeg, salt, baking soda, and cloves.  Make a well in the center of the mixture.  Combine brown sugar, milk, oil, vanilla, eggs, pumpkin, and nuts.  Stir just until moist.  Put in 2 loaf pans, coated with cooking spray.  Bake at 350 degrees for 60 minutes.  Makes 2 loaves.

Sharon Wimette

Doughnuts 

2 eggs, beaten lightly

1 cup sugar

1 cup milk

2 tablespoons shortening, melted

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon nutmeg

1 teaspoon salt 

Cream together eggs, sugar, milk, and shortening.  Sift together 2 cups of flour, baking powder, nutmeg, and salt.  Mix dry ingredients with egg, sugar, milk, and shortening mixture.  Lastly, add last cup of flour and mix well.  Have board well floured and take one large spoon of dough.  Knead gently until firm enough to roll out and cut.  Shape into doughnuts and cook in hot fat to make them rise instantly to the top.

Mabel Bouchard

Breakfast Rolls 

1½ cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

1 tablespoon shortening

1 egg

1 cup milk 

Sift together flour, baking powder, and salt.  Add sugar, shortening, egg, and milk.  Pour into greased muffin pan and bake 20 minutes at 400 degrees.  Makes 8 muffins.         

Mabelle Bouchard

Apple Cinnamon Pancakes 

2 cups Bisquick baking mix

1 cup milk

2 eggs

2 teaspoons lemon juice

¼ cup sugar

2 teaspoons baking powder

½ teaspoon cinnamon

1 large MacIntosh apple peeled and grated 

Mix all ingredients until well blended.  Heat griddle, spray with cooking oil.  Cook until pancake edges are golden.               

Sharon Wimette

Popovers 

¼ teaspoon salt

1 cup all-purpose flour

1 cup milk

2 eggs

1 tablespoon butter, melted 

Sift flour and salt.  Beat eggs with rotary beater; add milk, butter, and sift in flour, beating only enough to make a smooth batter.  Fill hot greased muffin pans 1/3 full of the mixture.  Bake in quick oven, 450 degrees for 30 minutes.  Reduce heat to 350 degrees and bake 15 more minutes or until firm, brown, and popped.  Keep oven door closed while baking.

Eleanor Wimette

Green Tomato Pickles 

1 peck, (8 quarts / ¼ bushel), green tomatoes, sliced

12 onions, sliced

1 ounce black pepper

4 cups sugar

2 quarts vinegar

1 ounce whole allspice

¼ ounce ground mustard

1 ounce whole cloves

1 ounce mustard seed

¾ cup salt 

Mix tomatoes with ½ cup salt and mix onions with ¼ cup salt.  Let stand overnight.  Drain.  Tie spices n a bag and place into a kettle with the vinegar and sugar.  Heat to boiling point and add tomatoes and onions.  Let simmer slowly for 20 minutes.  Pack into jars and seal at once.  Makes 12-14 pints.

Mabelle Bouchard

Bread and Butter Pickles 

6 pounds, (4 quarts / ½ peck), sliced unpeeled cucumbers 

6 medium onions, 6 cups, sliced

2 green peppers, 1 2/3 cups, sliced

3 cloves garlic

1/3 cup pickling salt

5 cups sugar

1½ teaspoons turmeric

3 cups cider vinegar

1½ teaspoons celery sees

2 tablespoons mustard seed 

Combine first 4 ingredients.  Add pickling salt; cover with ice; mix; and let stand for 3 hours.  Drain well and remove garlic.  Combine sugar, turmeric, vinegar, celery seed, and mustard seed.  Pour over cucumber mixture and bring to a boil.  Fill hot pint jars ½ inch from top.  Adjust lids. Process in boiling water for 5 minutes.  Makes 8 pints or 4 quarts.

Sharon Wimette

Pepper Relish 

12 green peppers

12 red peppers

10 small onions, size of egg

3 tablespoons salt

1¼ quarts vinegar

1½ cups sugar 

Remove the seeds from the peppers and chop finely.  Run hot water over the peppers and press dry.  Chop onions, and wash with cold water; drain; press dry.  Mix onions with peppers.  Boil the vinegar, salt, and sugar for 5 minutes and pour over the peppers and onions.  Can while hot.  Makes 16-½ pints.

Mabelle Bouchard

Fruit Punch 

1 12-ounce can orange juice concentrate

1 12-ounce can lemonade concentrate

1 large can pineapple juice

2 cups water

2 quarts ginger ale

1 bottle club soda

1 pint raspberry sherbet

1 pint lime sherbet 

Mix all ingredients together.  Chill and serve.

Sharon Wimette