Ruth’s Food

-Makes 2 loaves

Beat eggs, add oil, sugar and zucchini. Sift dry ingredients together, add to wet mixture; add nuts or a few raisins if desired. Grease 2 loaf pans and flour. (I use the Pam spray with flour added. It works really well)
Bake at 325 degrees for 60 to 65 minutes.

Mix all ingredients with yeast added last. Knead for 10 minutes. Let rise, punch down, shape and let rise again. Bake 375 degree oven until done.

-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

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!

In a large bowl, dissolve yeast in warm water. Combine eggs (in measuring cup) with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, sugar, stirring until well blended. Stir in 5 cups of the flour, one cup at a time, beating until smooth after each addition. Dough will be stiff.

In large bowl, sir together flour, 1/3 cup sugar, baking powder, baking soda and salt until throughly blended. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse cormeal; stir in dates and orange peel.

Make a well in center of flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans side of bowl.

In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil and sugar. Beat for 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour, about 1 cup, to form a soft dough. Knead until smooth and satiny about 5 minutes, adding flour as needed to avoid sticking. Place dough in a greased bowl, turn to grease top. Cover and let rise in warm place until doubles, about 1 hour.

Prep: 45 minutes Bake 20 minutes Oven 400 degrees

For topping, in a medium bowl stir together flour, sugar, baking powder and cinnamon. Cut in butter or margarine till mixture resembles coarse crumbs. Set aside.

For filling in a sauce pan combine rhubarb, sugar, cornstarch and water. Cook and stir until thickened and bubbly. Keep filling hot.

Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.

Melt the butter in a heavy sauce pan. stir in cheese, salt, pepper and mustard. Stir over a gentle heat until cheese melts. The beer should be stirred in last. Spread over the toast slices and then brown in the oven on broil setting until cheese browns.

Variation: Buck Rarebit

Buck Rarebit is Welsh Rarebit with a poached egg served on top of each slice.