Griddle Cakes

This recipe is from the Kansas City Kansan Silver Spoon Cookbook of 1972.

Griddle Cakes
Mrs. Amparo Garcia

1 1/4 cups sifted flour
2 1/2 teaspoon baking powder
2 Tablespoon sugar
3/4 teaspoon salt
3/4 cup milk
1 egg
3 Tablespoons butter or margarine, melted

Combine all ingredients; mix well. Bake on hot griddle, turning when bubbles appear on surface and begin to bursts.

Seven Week Muffins

This recipe was sent to The Kansas City Kansan for the publication the Silver Spoon Cookbook of March 19 , 1972

Seven Week Muffins
Mrs. Winnie Queberg

2 cups 100% bran cereal
4 cups plain bran
2 cups boiling water
4 eggs, beaten
2 1/2 cup sugar
1 cup shortening
1 quart buttermilk
5 cups flour
5 teaspoon soda
1 teaspoon salt
1 1/2 cup raisins

Mix together bran cereal, bran and boiling water; let stand until cool. Mix eggs, shortening, sugar, and buttermilk; add to bran mixture. Sift flour, soda, and salt . Fold in and stir until all combined. Add raisins. Put in covered refrigerator jars and use as needed. Keeps seven weeks. Bake in well greased muffin tins 2/3 full , for 30 minutes at 375 degrees. Makes 100 muffins.

Bread

This recipe was posted in The Kansas City Kansan`s Silver Spoon Cookbook....of March 19, 1972

Mrs. Lucille Alliosn sent this recipe in to be published ....

Bread

2 packages active dry yeast
3/4 cup warm water
1 1/4 cups buttermilk
4 1/2 to 5 cups flour
1/4 cup shortening
2 Tablespoon sugar
2 teaspoon baking powder
2 teaspoon salt
1 1/2 cup quick cooking rolled oats
soft butter or margarine

In large mixer bowl, dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar baking powers, and salt. blend 1/2 minutes on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour and rooled oats( dough should remain soft and slightly sticky)

Turn dough onto well-floured  board: knead 5 minutes or about 200 turns. Roll dough into rectangle 18 x 9 inches. Roll up , beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased 9 x 5 x 3-inch loaf pan. Brush loaf lightly with butter. Let rise in warm place until double in size , about 1 hour. ( dough in center should be about 2 inches above pan)

Oven rack should be in lowest position or bread will brown too quickly. Bake at 425 degrees for 30 to 35 minutes. Remove from pan. Brush loaf with butter; cool on wire rack....