Peel, core and slice enough apples to fill a 4-quart crock pot so full that the lid will not go down over it. Add vinegar and cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves.

Put into blender to blend it like apple butter, You only need to do it for about 30-40 seconds. Mix all together and cook 4 more hours.

Seal in canning jelly jars.

Canning:

Wash your jars in hot soapy water and rinse. Heat your oven to 250 degrees and place the jars in the oven. Take a quart sauce pan and fill with water. Place the lids and rings into the water and heat to boiling.

Use a hot pad when handling the jars. Place a wide mouth funnel in the jar and use a ladle and fill a jar with apple butter. Take a wet cloth and wipe the lip of the jar clean to seal. Place lid on jar and then the ring. Tighten the ring. Place upside down on a dry towel on the counter top. Leave until sealed. When cooled flip over and place finger in center of lid and press down. If the lid pops up after you lift your finger the jar is not sealed. Just place in fridge and enjoy!

-Makes 5 waffles

Sprinkle yeast over warm milk, stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in warm place about 45 minutes or until mixture doubles in bulk. Use 7/8 cup mix per waffle.

From: Glorious Grub Cookbook By. Joan Stewart

In a large bowl, combine cereal and buttermilk; let stand 5 minutes or until cereal is softened. Add oil and eggs; blend well. Stir in remaining ingredients; mix well. Batter can be mixed immediately or stored tightly covered container in refrigerator for up to 2 weeks.

When ready bake, heat oven to 400 degrees. Line muffin cups with paper baking cups. Stir batter; fill prepared cups 3/4 full. Bake for 18 to 20 minutes.

Mix all ingredients except vanilla, and bring to boil. Boil for 5 minutes over low heat. Remove from heat and let cool. Add vanilla. Keep refrigerated.

Heat oven to 400 degrees. Grease baking pan 9 by 13 inches. In a small bowl, stir together coconut, nuts, 1/2 cup sugar and 2 tbsp. margarine. Set aside.
Mix Bisquick, 1/2 cup sugar, the remaining butter, eggs and milk. Beat vigorously 1/2 minute. Pour into pan.

Spoon chocolate over batter; with knife, cut through batter several times for marbled effect. Sprinkle cocnut over top. Bake 20-25 minutes.

Beat eggs, add milk and beat with a whisk or fork until combined. Add cinnamon and vanilla. If you like more cinnamon or vanilla add to your tastes. Heat a skillet to about 375 and spray with Pam. Dip bread in mixture and coat both sides, then when pan is nice and hot place in pan. Cook until browned, flip and brown the opposite side.

~This is a great recipe for stale bread of any thickness.
~It's yummy to melt the butter on the french toast, then sprinkle powder sugar on top. This was a favorite of mine when growing up.

Mix sugar and cinnamon together and set aside. Take a piece of bread and toast it. Take it hot out of the toaster and butter it right away so the butter melts. The poor some of the sugar mixture on top and tip the toast to spread it, then dump the excess back into the sugar bowl. Enjoy hot!

Mix dry ingredients together and set aside in a very large metal mixing bowl. Or two smaller ones. Enough to hold the 18 cups of oatmeal. Then mix the wet ingredients together and pour over the oatmeal. Mix lightly with your hands.

Bake at 250 for 1 hour. Stir every 15 minutes until done.

Store in airtight bags or containers.

Heat griddle to 400 degrees. In a large bowl, beat eggs; stir in buttermilk and oil. Add remaining ingredients; stir just until large lumps disappear. Lightly grease heated griddle. Pour batter, about 1/4 cup at a time onto griddle. Bake until bubbles form and edges start to dry, turn.

Break eggs into mixing bowl. Beat fork or wire whisk until well blended. Add milk. Heat margarine in skillet over low heat. Add eggs and let cook. When eggs appear set on bottom, gently lift edges with spatula allowing uncooked eggs to run underneath. When cooked sprinkle on cheddar cheese and/or chopped ham and cook until cheese is melted and ham is heated through. You may add other ingredients at this time such as muchrooms, onion, green pepper, etc.

Fold omelette in center and serve.

Stir thoroughly the first three ingredients and 1/2 tsp. salt. Combine egg, milk and oil; add all at once to dry ingredients. Stir just till well mixed. Combine dates, orange peel and juice; stir into batter just till blended. Spread evenly in greased 9 inch square pan. Mix remaining ingredients; sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.

Mix together and pour batter onto a frying pan. Turn when brown.

~These were the pancakes I ate when growing up.

Heat waffle iron. Place egg yolks in a large bowl; whites in a small bowl. To yolks add buttermilk; beat well. Add flour, baking powder, baking soda and salt; beat until smooth. Stir in melted margarine. Beat egg whites until soft peaks form; fold into batter. Bake in hot waffle iron until steaming stops and waffle is golden brown.

Enjoy!

You can use either crust recipe. Both are really good.

Crescent Roll Pie Crust:

Separate crescent dough into eight triangles; place in a greased 10 inch pie plate with points toward the center. Press dough onto the bottom and up both sides of plate to form a crust; seal perforations. Spread the mustard over the pie crust.

Standard Pastry Crust

In a skillet cook bacon over medium heat until crisp. Remove to paper towel, drain, reserve 2 Tblsp. bacon drippings. Saute zucchini and onion in drippings until tender. In a large bowl combine egg, cheese, seasonings, bacon and zucchini mixture. Pour into mustard pie crust.

Bake at 375 degrees for 25-30 minutes or until knife inserted comes out clean. Cover edges loosely while cooking if pastry browns too quickly.