Colonel Sanders Old Fashioned Buckwheat Cakes Recipes

Steps:

• Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
• Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
• Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

Steps:

• 1. Sift together dry ingredients. Beat eggs, add buttermilk and shortening, then add to dry ingredients gradually, beating until smooth. Let set for 10 minutes.
• 2. Pour about 1/4 cup batter into a hot greased griddle(or waffle iron) and cook until the top is full of tiny bubbles and the underside is brown. Turn and brown on other side. Serve with your favorite blueberry syrup or hot Maple cinnamon syrup and lots of melted butter..mMMmmm

Steps:

• 1. Start at night for cakes in the morning, leaving batter in a warm place.
• 2. Each morning save out a little of the batter to start a batch for the next day. Use a little white flour in mixing the batter after the first batch.
• 3. As the batter grows older, add a little soda as needed, until it becomes neccessary to discard the old sponge and start all over again.

Steps:

• In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours).
• When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done.
• We usually serve stacks of 2-4 cakes each.
• Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).

Steps:

• Sift the flours together.
• Dissolve cake yeast in the warm water.
• Mix all ingredients well, into a batter.
• Set at room temperature for 1 hour.
• Cover and place into the refrigerator overnight.
• Stir in baking soda to the portion to be used to leaven the sourness of yeast.
• Pour onto greased hot griddle and cook until bubbly, then flip cake over until golden brown on both sides.
• Serve hot with my "Kentucky Whipped Butter" and pure maple syrup.

Steps:

• Cream butter and sugar well.
• Add other ingredients.
• Pour into unbaked crust.
• Bake at 325 degrees for 45 minutes.
• Make meringue of egg whites stiffly beaten, with equal amount of sugar and small amount of nutmeg (equal amounts mean equal measure of sugar and egg whites).
• To keep meringue from weeping, beat whites until foamy, then add sugar slowly.
• Beat stiff.
• Cover filling with meringue.
• Brown in moderate oven.
• Yields one 9" pie.

Steps:

• Gradually beat 2/3 cup sugar into the beaten egg until light.
• Sift together flour, baking powder and salt.
• Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
• Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
• Beat well, then fold in 1 1/2 cups fresh huckleberries.
• Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.

Steps:

• Add 2 sticks cut up softened butter to a mixing bowl.
• Beat until well beaten.
• Begin adding buttermilk slowly.
• Beat until fluffy.
• Scrape loose the first solid butter clinging to the bowl, then beat until there are no solid lumps in the whipped butter.
• Serve with my hot Kentucky biscuits.
• Store unused portion in refrigerator, tempering and whipping before serving again.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine to flour mixture and beat until batter is smooth; pour into prepared baking dish.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.