Flip for flapjacks

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Farmhouse Banana Pancakes

2 ripe medium bananas
1 cup all-purpose flour
1 tbls. sugar
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
¾ cup milk
2 tbls. butter, melted
1 large egg
Vegetable oil to coat pan

In a mixing bowl, mash one banana. Cut remaining banana into ½ inch pieces and set aside. In a large bowl, sift flour, sugar, baking powder, salt and baking soda. Add milk, butter and egg into mashed banana. Beat with a wire whisk until well blended. Add milk mixture to flour mixture and stir just until flour is moistened (do not over mix). Fold in diced banana. Heat griddle or skillet over medium heat until hot; brush lightly with oil. Drop batter by ¼ cups onto hot griddle cook for 4 to 6 minutes or until golden brown and flip. Transfer pancakes to warm platter. Keep warm or serve at once with banana, maple syrup and cream if desired. Yields 4 to 6 servings. Mrs. Henry Yoder, Clark, Mo

Eggnog Pancakes
2 cups pancake mix
1 egg
1 ½ cups eggnog
1 ½ tsp. vanilla extract
Pinch of ground nutmeg
1 (16 oz.) can whole-berry or jellied cranberry sauce

Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1⁄3 cups onto a lightly greased, hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce. Yields 6 servings. Anna Shirk, Barnett, Mo.

Baked Cranberry-Apple Pancakes
2 tbls. butter or margarine
¼ cup dried cranberries
1 small apple, peeled, cored and chopped
¼ cup brown sugar, packed
1 tsp. finely shredded orange peel (set aside)
¼ cup orange juice
¾ cup flour
4 tsp. sugar
½ tsp. baking powder
½ tsp. baking soda
1⁄8 tsp. salt
1 egg, beaten
½ cup buttermilk
4 tsp. cooking oil

Melt butter in 9-inch pie plate. Stir in dried cranberries and apple. Bring brown sugar and orange juice to a boil. Reduce heat to medium and continue to boil for 5 minutes. Pour brown sugar mixture over fruit. Blend flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture. Set aside. Stir together the egg, buttermilk, oil and reserved orange peel. Add egg mixture, all at once, to flour mixture. Stir until combined. Pour batter over fruit mixture. Bake at 350° for 15 minutes or until top springs back when lightly touched. Cool on wire rack for 5 minutes. Carefully invert pancake onto a serving platter. Cut into wedges. Yields 8 servings. Martha Powell. Centralia, Mo.

Tuna-Sauced Waffles
2⁄3 cup milk
2 tbls. salad oil
1 egg, well beaten
1 cup packaged biscuit mix
Creamy Tuna Sauce:
2 tbls. onion, finely chopped
¼ cup green pepper, cut into strips
1 (10.5 oz.) can cream of mushroom soup
1 (7 oz.) can chunk-style tuna, drained and broken up
1 (3 oz.) can mushrooms chopped
½ cup of milk

Processed American cheese, shredded
Combine milk, oil and egg. Stir into biscuit mix; mix well. Bake in preheated waffle maker. Add butter to a skillet and cook onions until tender, but not brown. Add green peppers and continue to cook for one minute more. Stir in can of cream of mushroom, tuna, mushrooms and milk; heat until boiling. Stir occasionally. Serve over waffles. Sprinkle each waffle with shredded cheese. Anna Shetler, Madison, Mo.

Blue Ribbon Pancakes
1 ¼ cup flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 egg, beaten
1 ¼ cups buttermilk
2 tbls. butter, melted
¼ cup sugar

Stir together flour, baking soda, baking powder and salt; mix egg and butter milk; add to flour mixture, stirring until smooth. Add melted butter and sugar. Fry on greased griddle. Yields 4 servings. Sheryl Riley, Unionville, Mo.

Crisp and Tender Corn Waffles
2 eggs, separated
2 cups flour
2 ½ tsp. baking powder
½ tsp. salt
1 ½ cups milk
1 (8.5 oz.) can creamed corn
½ cup vegetable oil

Place the egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large bowl, combine flour, baking powder and salt. Combine milk, corn, egg yolks and oil; stir into dry ingredients just until combined. Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by ¼ cup full into a preheated waffle iron; bake according to the manufacturer’s directions until golden brown. Mrs. Eli Miller, Clark, Mo.

Blueberry Oatmeal Pancakes
2 eggs, beaten
2 tbls. oil
1 cup milk
2⁄3 cup water
½ cup fresh blueberries
2 cups all-purpose flour
1 cup quick oats
2 tbls. sugar
2 tbls. baking powder
½ tsp. salt

Mix dry ingredients, add eggs, oil, milk and water. Stir only until mixed. Add blueberries; stir. Fry pancakes in a lightly oiled electric skillet at 300°. Yields 8 servings. Mrs. Able Leinback, Versailles, Mo.

Chocolate Chip Pancakes
1 ¼ cups flour
1 tbls. baking powder
1 tbls. sugar
2 tbls. oil
1 cup milk
Mini chocolate chips

Mix dry ingredients; add oil and milk. Mix with whisk until blended. Put butter in skillet and heat until melted. Put about 4 tablespoons batter per pancake in skillet. Add 1 teaspoon mini chocolate chips to each pancake. Cook until golden brown. Flip pancakes and cook other side until golden brown. Yields 6 large pancakes. Tammy Ostendorf, Cape Girardeau, Mo.

Potato Pancakes
3 cups potatoes, peeled and shredded
3 eggs, well beaten
1 ½ tbls. flour
1 tsp. baking powder
½ to 1 tsp. salt
½ tsp. grated onion or powdered garlic

In a mixing bowl, gently combine potatoes and eggs. Combine dry ingredients and onion (or garlic); stir into potato mixture. Drop by tablespoon onto a preheated and greased skillet; brown lightly on both sides. Serve with applesauce, eggs, syrup and or meat of any kind. Barbara Borntrager, Clark, Mo.

This month’s recipes were tested by the east central district of The Missouri
Association for Family and Community Education.

Macaroni recipes will be featured in the May issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Feb. 11. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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Gingerbread classics

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Quick Gingerbread Coffee Bars
1 cup shortening
1 cup sugar
1 cup water
½ cup molasses
2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. salt
Confectioners’ sugar (optional)
2 eggs

In a mixing bowl, cream shortening and sugar. Add eggs; beat well. Beat in water and molasses. Combine flour, soda, cinnamon, ginger, cloves and salt; add to molasses mixture and mix well. Spread in a greased 15x10x1-inch baking pan. Bake at 350° for 20 to 22 minutes or until bars test done. Cool. Dust with confectioners’ sugar if desired. Yields 16 to 20 servings. Ada Yoder, Clark, Mo

Easy Gingerbread Cutouts
1 (18 ¼ oz.) spice cake mix
¾ cup all-purpose flour
2 eggs
1⁄3 cup vegetable oil
1⁄3 cup molasses
2 tsp. ground ginger
¾ cup canned cream cheese frosting (warmed slightly)
Red-hot candies

In a mixing bowl, combine dry cake mix, flour, eggs, oil, molasses and ginger; mix well. Refrigerate for 30 minutes or until easy to handle. On a floured surface, roll dough to a 1⁄8-inch thickness. Cut with 5-inch cookie cutters dipped in flour. Place 3-inches apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting as desired. Use red-hots for eyes, nose and buttons. Yields 2 ½ dozen. Kathy Gingerich, Clark, Mo.

Gingerbread with Amber Cream
1 cup shortening
1 cup sugar
4 eggs
2 cups molasses
2 cups water
4 2⁄3 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ginger
1 tsp. ground cloves
Amber cream:
2 cups whipping cream
2⁄3 cup packed brown sugar
½ tsp. vanilla extract
In a mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine molasses and water. Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into two greased 13x9x2-inch baking pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. In a small mixing bowl, combine cream, brown sugar and vanilla; chill at least 1 hour. Whip until stiff peaks form. Serve with the gingerbread. Yields 24 to 32 servings. Lorene Gingerich, Clark, Mo.

Coconut Gingerbread Cake
1 (14.5 oz.) package gingerbread mix
1 large navel orange
1 1⁄3 cups flaked coconut
½ cup packed brown sugar
2 tbsp. orange juice

Prepare and bake cake according to package directions, using a greased 8-inch square baking pan. Meanwhile, grate 1 tablespoon of peel from orange; set aside. Peel and section the orange. When cake tests done, remove from the oven and cool slightly. Combine coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 inches from the heat for 2 to 3 minutes or until the top is lightly browned. Cool on a wire rack. Yields 9 servings. Susan Gingerich, Clark, Mo.

3 eggs
1 cup sugar
1 cup molasses
1 tsp. cloves
1 tsp. cinnamon
1 tbls. ginger
1 cup pecans, chopped
1 cup oil
2 cups flour
1 tsp. soda
1⁄8 cup hot water
1 cup hot water
Lemon Sauce:
2 tbls. corn starch
1 ¾ cups water
¾ cup honey
1 egg, beaten well
¼ tsp. salt
¼ cup lemon juice

Place first 8 ingredients in a large bowl and beat well. Dissolve soda in 1⁄8 cup hot water. Add to beaten mixture. Sift in flour; beat well. Add 1 cup boiling water, beating lightly and quickly. Pour into rectangular pan and bake 45 minutes at 350°. The batter will seem incredibly thin. Do not add more flour. Serve hot. The gingerbread may be topped with whipped cream, or other toppings like lemon custard sauce. Yields 1 loaf. Lemon custard sauce: Mix corn starch with small amount of water. Add remaining water, honey, egg and salt and blend well. Cook and stir until mixture thickens and comes to a boil Remove from heat; stir in lemon juice. Yields about 2 ¾ cups. Nancy Tune, Salem, Mo.

Gingerbread Pudding Cake
¼ cup butter, softened
¼ cup sugar
1 egg white
1 tsp. vanilla extract
½ cup molasses
1 cup water
1 ¼ cup all-purpose flour
¾ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. salt
¼ tsp. ground allspice
1⁄8 tsp. ground nutmeg
½ cup chopped pecans
6 tbls. brown sugar
¾ cup hot water
2⁄3 cup butter, melted

In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture, beating well after each addition. Fold in pecans. Pour batter into a greased 3-quart slow cooker. Sprinkle with brown sugar. Combine the hot water and butter; pour over the batter (do not stir). Yields 8 servings. Mrs. Eli Miller, Clark, Mo.

Favorite Gingerbread Cookies
1 cup molasses
1 cup brown sugar
½ cup lard
½ cup butter
Flour to make a soft dough to drop
½ cup boiling water
1 tbls. soda
1 tbls. cinnamon
Yolks of 3 eggs
3 egg whites
1 ½ cup sugar
½ cup water
Boil sugar and water to hard ball stage when tested in cold water. Beat egg whites and add syrup and flavor in thin stream; stirring constantly. Frost baked cookies. Yields 2 dozen. Ella Shetler, Madison, Mo.

Gingerbread Boys
½ cup unsalted butter
½ cup sugar
½ cup molasses
¼ cup water
2 ½ cup all-purpose flour
¾ cup salt
½ tsp. soda
384 tsp. ginger
¼ tsp. nutmeg
1⁄8 tsp. allspice

Cream butter and sugar together. Blend in molasses and water. Combine flour, salt, soda, ginger, nutmeg and allspice; gradually add to butter mixture. Cover and chill 2 to 3 hours or overnight. Heat oven to 375° Roll out dough to ¼-inch thick on lightly floured surface. Cut with gingerbread boy cutter. Place on parchment-lined baking sheets. Press raisins into dough for eyes, nose, mouth and buttons. Bake for 10 to 12 minutes. Immediately remove from baking sheets and cool on wire racks. Trim with decorators icing if desired. Yields 2 dozen cookies. Mary Lou Ferry, LaPlata, Mo.

Apple Gingerbread Cobbler
3 cup apples
2 tsp. lemon juice
3⁄8 cup sugar
¼ cup sugar
1 cup pastry flour
¼ tsp. salt
¼ tsp. soda
½ tsp. baking powder
1 egg
3⁄8 tsp. ginger
3⁄8 tsp. nutmeg
¼ tsp. cinnamon
2 tbls. butter, melted
½ cup sour milk
¼ cup molasses

Wash, pare, core and slice the apples. Place them loosely in a baking dish. Sprinkle with lemon juice and sugar. Place uncovered in oven at 450° for 10 to 15 minutes. Crust: sift dry ingredients. Blend the beaten eggs and molasses. Lightly stir these into the dry ingredients. Mix lightly—do not beat. Spread over hot apples; reduce the oven temperature to 350° and bake for 40 to 50 minutes. Serve hot with plain cream or whipped cream. Yields 8 to 10 servings. Ada Yoder, Clark, Mo.

This month’s recipes were tested by the southwest district of The Missouri
Association for Family and Community Education.

Catfish recipes will be featured in the April issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Dec. 17. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..



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