[Do you remember this old fashioned way to cook potatoes?]
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Baked Potatoes
Preheat the oven. Rinse and scrub your potatoes, and make sure to cut off any bruises or blemishes. Dry the potato. Use a fork or knife to poke 6-8 holes around the potato (so it doesn’t explode due to steam build up!). You may wrap the potato in foil if you like, but it is perfectly fine to bake the potato right on the oven rack- you’ll get a crispy skin that way. Put the potatoes on the middle rack in the oven, set the timer. For medium- sized potatoes, bake for:
45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.
Potatoes are done if tender when pierced with a fork.
Pancake Mix
Wheat Mix “Make A Mix Cookery” 1978
6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don’t have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.
Pancakes
1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix
Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4” pancakes.
My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
2 eggs
3 cups wheat mix
In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!
(I’m guessing a little on the water measurement—when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)
Mrs. Fields Chocolate Chip Cookies
1 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips
Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.
Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen
Granny, granny, NEVER wrap your baked taters in aluminum foil. Makes the skin soft and soggy. Didn’t you know that the crisp skin is the very best part of baked taters? LOL
DelaWhere, I love post #7, just hope sometime I have time to read all of it including all the links.
We’ll bake our potatoes on the hot ash of a fire pit. Start a nice campfire, and once you get a nice bed of hot glowing ash going, throw your foil-wrapped potatoes on them and turn them occasionally.