A Culinary Genealogy

1 cup white flour 1 cup corn meal 4 tsp. baking powder 1 1/2 tsp. salt 1/2 cup sugar 1 egg 1 1/2 cup milk 2 tbsp. butter 2 tbsp. butter (again) Preheat oven to 450 degrees. Put 2 tbsp. of butter in a cast iron skillet or 8" or 9" square pan. Place in oven until hot and the butter melts. Meanwhile, combine dry ingredients. Combine milk and egg, lightly beat together. Add egg and milk mixture to the dry ingredients. Stir until smooth. Add 2 tbsp. of melted butter to the batter. Pour batter into the pre-heated skillet or pan. Bake 20-25 minutes. You can use muffin pans or corn stick pans. Put 1/2 tsp. of butter in each muffin cup or corn stick slot, add batter. Bake 15-20 minutes. -- Florence Jessie Meredith Sproul, 1914-2004 Grandma Sproul made this in the winter. She refined the ingredients over the years until it was just the way she liked it. Meredith continues to use this regularly. Jennifer's Japanese college roommate, Nahoko, loved this cornbread. For so...

2 cakes or 2 dry pkgs. of yeast 1/4 cup warm water 3/4 cup lukewarm milk 1 tsp. salt 1/2 cup sugar 1/2 cup butter 2 eggs 4 1/2 to 5 cups flour Dissolve yeast in warm water. Mix together milk and salt. Add yeast mixture. Stir in shortening and eggs. Add about half of flour and beat well. Add enough remaining flour to handle easily. Turn onto floured board and knead until smooth and elastic, about 5 minutes. Place in lightly greased bowl; turn once to grease surface. Cover with damp cloth, but leave a small space for air to reach dough (you can also cover with Saran wrap, but be sure to allow some air to reach dough). Let rise in warm place (85 degrees) until double in bulk, about 1 1/2 hours. Punch down and let rise again until almost double, about 30 minutes. Roll into one rectangle 8x14 or two rectangles 6x10 each. Place on greased cookie sheet. Spread filling down center of dough, about 2 to 3 inches long. Take a strip on each side (opposite each other) and cross them a...

3 eggs 3/4 cups flour 1/4 tsp. salt 1 cup milk 2 tbsp. butter, melted 2 tbsp. sugar--optional Combine eggs, flour, salt, and 1/4 cup of milk (and sugar). Beat until smooth. Beat in melted butter and remaining milk. Drop by scant 1/4 cup full in crepe pan. Makes about 10 large crepes. -- Meredith Joy Sproul Friedman, 1948- Use this recipe to make "Zucchini Crepe Stack."