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.
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.
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.
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.
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).
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.
Mix oleo and grated cheese.
Sift all dry ingredients.
Add slowly to cheese mixture.
Press with cookie press or pastry press to desired shape.
Aunt Nell likes two-inch straws that are about 3/4 of an inch wide.
Cook about 15 minutes at 350\u00b0.
Be sure to check them halfway during baking.
Enjoy!
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
With fork, crush banana in bowl.
Add egg substitute and oil. To pancake mix, add milk, vanilla, cinnamon, nutmeg and nuts.
Stir with whisk; not too much.
Add banana mixture.
Whisk together, but not too much.
On a 375\u00b0 griddle, add ladleful of mixture.
Makes a 6-inch pancake.
Garnish plate with sliced kiwi or peach slices. Best served with warm cane syrup.
Makes 6 or 7 (6-inch) pancakes.
Heat oven to 400 degrees.
Generously grease 9-inch pie plate.
In medium saucepan, bring water and margarine to a boil.
Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball.
Remove from heat; add eggs one at a time, beating well after each addition.
Spread evenly onto bottom and sides of prepared pie plate.
Bake 15 minutes; reduce oven temperature to 300 degrees and bake an additional 10 minutes or until golden brown.
Combine strawberries and syrup; spoon into hot pancake puff. Top with ...
Preheat your oven to 350 degrees.
Rinse chops, then pat them dry. Sprinkle with spices mentioned above. Then dredge into pancake mix.
Heat the oil in a large skillet over medium heat. Place the chops into the skillet. Brown the chops on both sides. Remove from the skillet and place in a roasting pan.
In the skillet, now saute the onions and mushrooms with the salt, pepper and sugar until slightly browned.
Stir in the flour until absorbed. Gradually add the boiling water, stirring constantly, until the gravy thickens and boils.
...
Bake corn bread as directed on package.
Cool and crumble into large bowl.
Add bread cubes and set aside.
Cook sausage with sage until meat is done.
Drain and discard grease.
Saute celery and onions and add to sausage mixture.
Add eggs and chicken broth to combined breads.
Toss lightly.
For more moist stuffing, add 1/4 cup water.
Lightly spoon stuffing into turkey.
Bake as directed.
Place remaining stuffing in a 1 to 1 1/2-quart casserole.
Cover.
Bake 35 to 40 minutes.
Makes 12 cups.
In small skillet saute celery and onion until tender.
In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
Add broth, water and eggs.
Toss lightly until bread is thoroughly moistened.
(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
Truss and roast according to standard roasting directions.
Makes enough stuffing for one turkey (about 3 quarts of stuffing).