For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated.
Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.
Preheat oven to 425.
Spray 12 muffin cups with nonfat cooking spray or line with paper baking cups.
Combine pancake mix and cinnamon in medium bowl.
Combine honey, egg, oil, milk and vanilla in small bowl with wire wisk; add to dry mixture. Mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick comes out clean (I baked 15 minutes and they were a little dry. Next time will check after 13 minutes).
Cool 2 minutes in pan. Remove to cooling rack.
Combine sliced bananas and sugar in small bowl;set aside.
Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
Serve topped with warm aunt jemima syrup and pecans.
Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.
Scald 1 1/2 cups of milk.
Combine corn meal mix and remaining 1 cup milk.
Slowly add to scalded milk; cook until just thickened, stirring constantly.
Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored.
Slowly add corn meal mixture to beaten egg yolks, beating constantly.
Fold in beaten egg whites.
Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake another 25 to 30 minutes.
Makes 6 servings.
Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Mix together flour & oil.
Stir in some milk until dough is like biscuit dough.
Flour surface of table or board, and put dough on it.
(I have a table cloth my mother used that I put the flour on.)
Cut shortening into flour until mixture resembles coarse crumbs.
Add milk, mixing just until dry ingredients are moistened.
(If necessary, add additional milk to make soft dough.)
Turn out onto lightly floured surface; knead gently a few times.
Roll out 1/2-inch thick; cut with floured 2-inch biscuit cutter.
For soft, high biscuits, place close together on ungreased cookie sheet; for crusty biscuits place about 1 inch apart.
Bake in preheated very hot oven (425\u00b0) for 10 to 12 minutes.
Makes 10 to 12 biscuits.
Mix and bake in a greased 9 x 13-inch pan.
Bake at 350\u00b0 for about 50 minutes or until brown.
Recipe can be cut in half.
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Put the flour and salt in a bowl.
Make well in the center. Add the diluted (with a little milk) yeast.
Add 2 cups milk and mix to a smooth batter.
Add the rest of the milk.
Leave to rise for 3/4 hour.
Meanwhile, fry the bacon in the skillet until crisp. Divide into as many portions as pancakes required.
Also pour dripping out of pan.
Use for frying next pancake.
Put the bacon on the bottom of the pan.
Pour batter on top.
Bake the pancakes until crisp at the sides and golden brown.
Toss (turn) once or twice.
Combine all ingredients and stir until thoroughly mixed.
Pour into a greased long cake pan.
Bake at 350\u00b0 for 40 minutes.
This is an easy fix ahead recipe that goes well with a cup of coffee.
ust a plain milk gravy recipe, form the sausage into patties
minutes. Add to cornbread-biscuit mixture and stir in stock
Cut Crisco into flour.
Add buttermilk and mix well.
Add your cooked and mashed sweet potatoes to your batter.
Fold in.
Do not overmix. Roll out on floured board and make your biscuits.
Bake in hot oven until done at 450\u00b0 for 10 to 12 minutes.
Cut open biscuits and add butter and brown sugar.
Can use your own biscuit recipe.
Dissolve sugar and water.
Add margarine, ginger, nutmeg and salt.
Boil until it is like a thin syrup.
Add vanilla.
While syrup comes to a boil, make biscuit dough (any biscuit recipe will do).
Put sweet potatoes and sugar in saucepan; cover with water. Heat to boiling point.
Drain potatoes.
Line bottom and sides with thin strip of biscuit mix.
Prepare brownie mix as directed and spread into pan.
In same bowl, mix cream cheese, sugar, egg and flour until well blended. Spoon mixture over brownie batter.
Aunt Sissie always spread hers over the chocolate as a single layer.
You can also swirl with a knife to cause a marbleized effect.
Bake 40 minutes at 350\u00b0.