Recipes ala Mode

By Julie Gibson
1 cup mashed potatoes
2/3 cup sugar
4 cups scalded milk
1 tsp. soda
2 tsp. baking powder
1 cup warm water
1 cup shortening
1 pkg. fast raising yeast
2 tsp. salt
12 cup flour
This makes a lot so I usually cut the rec. in half. Add the scalded milk to the shortening, sugar, mashed potatoes ( add yeast mix & warm water) to form a mix in a very large bowl. Next add dry ingredints by ONLY 4 cups flour. Kneed the dough continue to add flour until you’ve added about 12 cups. Roll out pieces & deep fry in oil.
Use your favorite Taco ingredints or eat with butter & honey

1 c. whole wheat flour

1 tbsp. fresh lemon juice

From:  Candy Burger

1 c. warm water (100F-110F)
2 tbsp. rapid-rise yeast
1 c. pumpkin puree
1/4 c. unsalted butter, softened
2/3 c. sugar
1 large egg
2 tsp. salt
5-6 1/2 c. bread flour
Filling:
1/4 c. unsalted butter, softened
3/4 c. firmly packed brown sugar
2 tsp. pumpkin pie spice
1 c. chopped pecans
1 c. currants
Finishing Touches:
1 large egg, beaten
sugar
cinnamon

In a mixer bowl, hand-shisk water and yeast together and let stand 2 - 3 minutes to dissolve yeast. Briskly whisk in pumpkin puree, butter, sugar, egg and salt; blend. Add 4 cups flour and mix. Add as much remaining flour as can be stirred in. Knead until smooth and elastic. Place in a greased bowl. Let rise about 30 minutes or until almost doubled. Meanwhile for filling in a small bowl, blend together butter, brown sugar, and spices. Have pecans and currants nearby. Turn dough out onto a lightly floured surface and gently deflate. Divide into three portions. Press each int oa 10-inch oval or circle. Scatter brown sugar mix over surface of each piece and then scatter pecans and currant over each. Spray 3 8"x4" loafpans with cooking spray. Roll up each oval or circle of dough into a snug jellyroll. Plae each in a prepared loafpan. Cover loafpans loosely and let rise45-60 minutes or until almost doubled. Brush each loave with beaten egg and sprinkle with sugar and cinnamon. Preheat oven to 350F. Bake 30-35 minutes or until lightly browned.

**Rapid-rise yeast measures the same as active dry yeast; active-dry yeast would need more time to rise.
**All purpose flour works just fine instead of bread flour, however more flour will be used if using all purpose flour.

Quince Topping:
1 c. sugar
8 coin-size slices fresh ginger
3 tbsp. lemon juice
3 quinces, peeled, cored and sliced (about 1 1/2 lbs.)

Pancakes:
2 c. plain nonfat yogurt
1 c. orange juice
2 large eggs
1/4 c. light brown sugar
1/4 c. butter, melted
2 tbsp. orange zest (from 2 oranges)
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

To make topping: Combine sugar, ginger, lemon juice and 1 1/2 cups water in saucepan. Bring to a boil and add quinces. Cover, reduce heat to medium-low and cook 10-15 minutes or until quinces are tender. Remove ginger, and let stand, covered, at least 10 minutes. To make pancakes: Whisk together yogurt, orange juice, eggs, sugar, butter and zest in a bowl. Combine flour, baking soda, baking powder and salt. Stir flour mixture into yogrut mixture. Coat skillet with nonstick spray, and heat over medium-high. Ladle batter into 4 inch pancakes. Cook 2 minutes on each side, or until browned. Repeat with remaining batter. Top pancakes with quince slices, and drizzle with syrup. Transfer remaining syrup to pitcher, and serve with pancakes.

From: Sherri Jackson

2 c. flour
1/4 - 1/2 c. oil
2 eggs
2 tbsp. brown sugar
4 tsp. baking powder
2 c. milk

Combine all ingredients and cook in a waffle iron. This batter will keep in the refrigerator for about 5 days. **Notes: I always triple the recipe and I always use 1/2 white flour and 1/2 wheat flour.**

Original date April 2007
From: Lindsey Wall

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 1/4 tsp. baking powder
1 c. nuts

Mix all ingredients together and pour into greased loaf pan. Bake at 350F for 1 hour or until toothpick inserted comes out clean.

Original date March 2007

1 egg, lightly beaten
2/3 c. natural yogurt, plain or vanilla
2/3 c. milk
1 1/4 c. self-rising flour**
1/4 tsp. salt or 2 tbsp. maple syrup
Vegetable oil for cooking
Fresh fruit or syrup
Whipped cream, optional

Mix together the beaten egg and the yogurt, then stir in the milk, flour and salt or maple syrup. Mix until you have a smooth batter. Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula. They should spread to about 2 1/2 inches across. Cook for 1-2 minutes until lightly browned. Drizzle with maple syrup or fresh fruit and whipped cream.

**Self-rising flour: 6 cups flour, 3 tablespoon baking powder, 1 tablespoon salt. Sift together until well combined. Can be stored in an airtight container for months. Measure like regular flour.

Original date February 2007
From: Lorna Sowards

1/3 c. shortening
1 c. sugar, divided
1 egg
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1 tsp. cinnamon

Combine shortening, 1/2 cup of sugar and egg. Add dry ingredients (except remaining sugar and cinnamon), alternately with milk. Mix well. Drop by spoonfuls into muffins cups or tins, fill 2/3 full. Combine remaining sugar and cinnamon. Sprinkle over muffin batter. Bake at 350F for 20-25 minutes. Makes 1 dozen muffins

Original date December 2006
From Jan Ryker

1 c. sugar
4 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 c. butter, margarine or shortening
3/4 c. milk
3 eggs
1 tsp. vanilla
1 tsp. orange zest, optional

In a large bowl combine sugar, flour, baking powder, salt and cinnamon. Cut in butter until it resembles cornmeal. Combine milk, eggs, vanilla and zest. Stir into dry ingredients just until moist. Roll out on a floured surface and cut with a biscuit cutter. Bake on an ungreased baking sheet. (Dough may also be dropped by spoonfuls into a muffin tin). Bake at 425F for 12-15 minutes.

Original date November 2006
From Susan McDaniel

1 c. canned pumpkin
1/4 tsp. baking soda
1/2 c. shortening
1 1/4 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Mix baking soda and pumpkin; let set. Cream shortening, sugar and eggs. Add pumpkin and dry ingredients, alternating. Fill muffin cups 2/3 full and bake at 375F for 20-25 minutes. Makes 1 1/2 - 2 dozen muffins