Combine in a saucepan and cook over low heat until thick.
3/4 cup beet juice
1/4 tsp. liquid Sweet 10
1/2 tsp. salt
1/4 cup vinegar
5 tsp. corn starch
Add 2 cups beets to above and heat thoroughly.
Note: Mom preferred to use Sweet and Low and went by taste.
2 cans biscuits
Powdered Sugar
Nuts
Cinnamon-sugar mixture
milk, a few drops
Roll each biscuit in cinnamon-sugar mixture. Lay in circle one slightly touching the other. Bake for about 15 minutes. While baking, mix a little milk and powdered sugar to make a glaze. Remove from oven and sprinkle with nuts. Quickly pour glaze on while still hot. Serve hot, warm or cold.
2 cups cornmeal
1 tsp. baking soda
1 tsp. salt
Buttermilk
Mix together, using enough buttermilk to make a soft dough. Bake in greased quince pan at 425 degrees until done.
2 cups sifted flour
6-7 Tbs. shortening
3 tsp. baking powder
1 tsp. salt
2/3 cup milk
Sift together flour, baking powder and salt into bowl. Add shortening and cut with pastry blender or fingers until the texture of corn meal. Add half of the milk and mix lightly. Add remaining milk a little at a time to make a light dough. Turn out onto floured board and knead as little as possible forming dough into a ball (handling causes tough biscuits). Flour hand and press dough out on board. Pinch off size of biscuits wanted, roll into a ball, flatten slightly and place each biscuit on a greased baking pan. Bake 12 -15 minutes at 450 degrees.
Note: Dough may be rolled out and cut with a biscuit cutter if desired.
(This is not an actual recipe, I’ve just watched Granny, Mom and others and this is what I can remember)
1 egg
1 box cake mix (any flavor)
1 can pumpkin
Preheat oven to 350 degrees. Mix egg, pumpkin, cake mix together (add a little water if too thick). Add 2 spoonfuls to each muffin cup. Bake at 350 degrees for 20 – 22 minutes. Makes 12 muffins.