A relaxing escape to the gracious past!
Carthage, Missouri
Combine dry ingredients (except nuts) in one bowl. Add butter and cut in
with a pastry cutter. Mix eggs, buttermilk and honey in the a mixer bowl.
Add dry ingredients, then fold in nuts. Cook on hot griddle lightly sprayed
with cooking oil.
1½ cups whole-wheat flour
½ cup yellow cornmeal
1 teaspoon Salt
½ cup yellow cornmeal
1 cup bread flour
1 tablespoon baking powder
¾ cup butter (1½ sticks), cut into small
pieces
½ cup honey
1 cup rolled oats
2 teaspoons Baking Soda
4 eggs
1 cup pecans
As prepared by Grand Avenue Bed and Breakfast, Carthage, Missouri.
Adapted from the Silver Palate Good Times Cookbook.
Multi Grain Pancakes
7 cups raisin bran
1 quart buttermilk
4 eggs
5 teaspoons Baking Soda
2½ cups sugar
1 cup raisins
1 cup vegetable oil
2 teaspoons Salt
5 cups flour
2 cups nuts
Raisin Bran Muffins
Assembly
Combine dry ingredients on left in one bowl. Mix eggs, vegetable oil, and buttermilk in a
second bowl. Fold raisins and nuts into wet ingredients. Stir wet ingredients into dry.

Baking
Bake in 400 degree oven for 15-20 minutes
1 Loaf French Bread, Sliced 1 Inch Thick
1 tsp Orange Zest
6 Eggs
1 C. Orange Juice
6 T. Sugar
¾ C. Whole Milk
½ T. Vanilla
1/3 C. Melted Butter
¼ T. Nutmeg
 
Grease well a 10 x 15” glass casserole dish and place 12 bread slices in a single layer in
pan (should be a fairly snug fit).  Slices should be no more than 1” so that egg mixture
can saturate them.

Whisk together eggs, sugar, vanilla,  and nutmeg, then add orange juice, milk, and orange
extract.  whisk thoroughly.  Pour slowly over bread, let sit for 5 minutes, then gently flip
bread over.   Cover with saran wrap and refrigerate 3-12 hours, or over night.

About 30 minutes before serving, heat oven to 400 degrees, melt 1/3 c. butter and drizzle
over french toast, then bake uncovered for 20 minutes until puffed and golden brown.  
Serve each person 2 slices, sprinkled with powdered sugar just before serving.  Serve
with warmed maple syrup.
Orange Nutmeg French Toast