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(2 recipes)



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1 package (3 ounces) apricot or orange gelatin 1 package (3 ounces) cream cheese, softened
1 cup boiling water 1 can (8 ounces) crushed pineapple
3/4 cup canned apricot halves, drained, finely chopped 1/4 cup chopped pecans or walnuts
1/2 carton (8 ounces) frozen whipped topping, thawed
  • In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside.
  • In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in whipped topping.
  • Pour into a 11x7-inch dish. Chill until firm. Yield: 6 to 8 servings.


Schnitz and Knepp

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Combine apples, ham and br. sugar.

Put in 4 qt. Dutch oven. 
Add 4 cups water.
Bring to boil using high heat.
Reduce heat to low.
Dover and simmer 45 minutes.

2 cups dried apples (schnitz)       
2 cups ham pieces
2 tablsp. brown sugar
Make knepp or dumplings.

Combine these and set aside.

1 1/2 cup flour
2 teasp. baking powder
1/8 teasp. salt
Combine these.

Stir egg mixture into flour mixture until
dry ingredients are moistened.

Mixture will be lumpy.

1 large egg (slightly beaten)
1/3 cup milk
1 tablsp. melted butter
Drop dough by tablsp. into simmering apple and ham mixture.   Cover and cook until dumplings are firm (15 to 18 minutes).

Sprinkle with 1/8 teasp. cinnamon (optional) and serve.


2 cups old-fashioned rolled oats 1/2 cup flour
2 cups buttermilk, plus a bit more 1/2 cup whole wheat flour
2 tsp. sugar 1-1/2 tsp. baking powder
1 tsp. salt 1-1/2 tsp. baking soda
2 eggs 2 tbsp. butter, melted and cooled
Nonstick cooking spray
  1. You must start the batter the night before serving.
  2. Partially prepare the batter the night before. In a small bowl, combine the oatmeal and 2 cups of the buttermilk. Cover and refrigerate overnight
  3. The next morning, sift together the flours, sugar, baking powder, baking soda and salt; set aside (do this the night before to save time in the morning).
  4. In a large mixer bowl, beat the eggs until frothy. Add the butter and blend, then add the oatmeal mixture. Quickly blend in the flour mixture. The batter will be very thick, so you might need to add 2 to 4 more tablespoons of buttermilk, but not more than that.
  5. Coat griddle with nonstick cooking spray and heat to 350. Drop a large spoonful of batter on hot griddle and pat down a bit. The pancakes will be about 3/4 inch thick, and will puff up when turned over.  Yield: 16 pancakes.

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Oatmeal Pancakes - another recipe
Pour 2 cups milk of 1 1/2 cups rolled oats and let stand 5 minutes.
Sift together.

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1 cup flour
2 tablsp. sugar
2 1/2 teasp. baking powder
1 teasp. salt
Add above to 1/2 cup melted shortening, 2 beaten eggs, and oat mixture.  Stir till combined.
Pour 1/4 cup of batter for each pancake onto hot lightly greased griddle.  Turn once.  Bake till golden brown.  14 small pancakes.

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