1/2 cup sugar
1 cup butter
2 cups flour



• Cream butter and sugar.
• Knead in flour.
• Make dough in three balls.
• Place dough in three pastry pans.
• Pat down well.
• Bake in a slow oven, 300 degrees.

2 cups unsifted all-purpose flour
1/2 cup sugar
2 teaspoons creamof tarter
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup shortening
1/4 cup milk
2 eggs, slightly beaten



• Sift dry ingredients togehter.
• Blend in shortening with pastry blender until mixture resembles fine bread crumbs.
• Add the remaining ingredients.
• Mix with fork.
• Divide dough into two parts and turn each part out on floured board.
• Do not handle.
• Flatten with rolling pin into circles about 1/2" or more thick.
• Cut in triangles and put on greased and floured baking sheet.
• Bake in hot oven (400 degrees) for 15 minutes, or until golden brown.
• Serve warm, slightly buttered.
• Makes about 16 scones.
• Good with strawberry preserves!


Credit: Woman's Day, March, 1965

2 cups corn meal
1/2 teaspoon soda
1 teaspoon baking powder
enough buttermilk to make soft batter
add 2 eggs
1/2 teaspoon salt

• Fry mixture in greased skillet until outer crust is golden brown.
• Remove from burner and place in oven, baking at 450 degrees for about 15 minutes.

1 cup of cornmeal
1 and 1/2 cups of flour
4 and 1/2 teaspoons of baking powder
1/2 stick of melted butter
5 Tablespoons of Crisco oil
4 tablespoons of sugar
2 eggs
1 and 1/2 cups of milk (more or less)
1 teaspoon of salt

Sift flour, cornmeal, salt, baking powder and sugar twice. Pour in mixing bowl. Beat eggs well. Add one cup of the milk. Stir this into the sifted ingredients, adding more milk as needed to make a nice cake-like batter. Blend in melted butter and oil.

Bake in a fairly hot oven for about thirty minutes, or until cornbread is done.

1/2 cup of milk
3 tablespoons of sugar
1 teaspoon of salt
1 cake of fresh Fleishmann's yeast (Dry will do, if you don't have fresh.)
1/2 cup of lukewarm water
3 cups of flour
3 Tablespoons of Crisco shortening
2 Tablespoons of butter (real butter!)

Scald milk. Add sugar and salt. Set this aside.

Melt shortening and butter and leave set. Disolve yeast in lukewarm water. When hot milk has become lukewarm, pour it in dissolved yeast and add enough of the flour to make a batter. Beat a bit. Then, add melted shortening and butter. Beat until smooth. Then, add the rest of the flour.

Knead dough on board until it is smooth and easy to handle. Shape into rolls and leave covered in pan until doubled in bulk. Bake in not-too-hot oven for about 20 minutes (or, until tops are lightly brown). Remove from oven and butter tops of rolls while they are hot. Set pan on rack to cool the rolls some.

3 cups of flour
4 teaspoons of Calumet baking powder
1 (scant) teaspoon of soda
1 teaspoon of salt
1/2 cup of shortening (heaping half)
1 and 1/2 cups of buttermilk (more or less)

Sift flour, soda and salt a couple of times. Put into mixing bowl. Cut shortening into flour mixture until you have course crumbs. Add enough buttermilk to make a soft dough. Knead very lightly and don't add any more flour. Roll out on a floured board (or pat with fingers). Cut out biscuits and place on a cookie sheet.

Bake for about 15 minutes (or until golden brown on top) in a fairly hot oven.

VARIATION: Sweet milk biscuits can be made from this same recipe. Just substitute sweet milk for buttermilk, and omit soda, while increasing baking powder to 5 teaspoons instead of 4. Handle this dough, too, very gently!

I have very good luck with my bread and biscuit doughs and I so hope you find these recipes most successful!

1 cup of milk
2 cakes of Fleischmann's yeast (I prefer fresh, but dry yeast will do.)
1 Tablespoon of sugar
1 teaspoon of salt
3 eggs (beaten)
1 cup of lukewarm water
4 Tablespoons of shortening
4 Tablespoons of butter (real butter!)
1/2 cup plus 2 Tablespoons sugar
6 to 7 cups of flour (there abouts)
Few shakes of cinnamon
1 cup of brown sugar

Break yeast into lukewarm water. Add one Tablespoon of sugar. Scald milk and add shortening and real butter. Leave milk mixture to cool until it is lukewarm.

Sift sugar with 2 cups of flour and add to milk and water mixtures in a mixing bowl. Then, add beaten eggs. Beat until the batter is free of lumps. Add rest of the flour -- a little at a time until the dough is nice and soft and easy to knead. Knead just a little. Roll out dough on a floured dough board until dough is about an inch in thickness. Spread with melted real butter and sprinkle a generous covering of brown sugar and cinnamon over this. Roll up jelly-roll fashion and cut into wedges with a sharp knife.

Place in a fairly hot oven for about 20 minutes -- maybe a mite longer? These rolls can be glazed with powdered sugar icing, but are delicious without the icing. Nuts and raisins, if you like them, can be sprinkled over the rolled dough. Watch the heat as these rolls are a heavier dough than the hot roll recipe, and require a lower heat.

3 cups of flour
5 teaspoons of baking powder (Calumet)
2 eggs (beaten)
1 teaspoon of salt
A few shakes of cinnamon
3/4 cup of brown sugar
4 Tablespoons of shortening
1/2 cut of butter (real butter!) (1 stick - softened)
1/2 cup of sugar
Enough milk to make a soft dough

Sift flour, sugar, baking powder and salt. Put in mixing bowl. Add beaten eggs which have been mixed with a cup of milk.

Cut in shortening and butter with 2 knives or with a long-pronged fork. Mix shortening and flour mixture until it's in course crumbs. Add enough milk to make a nice soft dough.

Roll out on floured dough board. Spread softened real butter over dough and sprinkle a mixture of brown and white sugar with a few smidgens of cinnamon. Nuts and raisins can be added if desired. Bake in moderately hot oven, for possibly 15 minutes. Don't overbake. Tops can be glazed as you wish.

2 cups diced zucchini
1 cup oil
3 eggs
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
3 cups flour
3 cups sugar
1/2 teaspoon baking powder
1/2 cup nuts


• In blender mix zucchini, oil and eggs.
• Sift together flour, sugar, cinnamon, soda, salt and baking powder.
• Stir these dry ingredients into zucchini mixture.
• Add nuts and vanilla extract.
• Bake in two greased and floured pans in moderately slow oven (325 degrees for 1 hour).
• If baked in bundt pan, bake a little longer or increase oven temperature slightly.


GLAZE 1 Tablespoon margarine, melted
3 Tablespoons cream
1 1/2 cup powdered sugar.

We have a whole site just for my grandmother's Pennsylvania Dutch and Southern Indiana Influenced Recipes.

Other people in our circle of family and friends also have some wonderful recipes. Check it out at

Other Favorite Party Food
Other Favorite Main Courses
Other Favorite Breads
Other Favorite Side Dishes
Other Favorite Deserts

And here's a site I found that has ShooFly pie
and other Pennsylvania Dutch treats -
Pam's Pennsylvania Dutch Recipes

See Also:

Copyright 1996-2008, Mark Ellsworth Hickman, PhD
(Granduncle Mark)

Contact me at