Rural Lifestyle

Life in Rural America

Tag: oatmeal

Breakfast Recipes

Griddle Cake

1 pint of quite sour, thick milk;

beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting.

Corn Cake

1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).


2 cups oatmeal

1 tablespoon melted fat

⅛ teaspoon salt


1 egg beaten into a cupful of milk

1 cupful flour into which has been sifted 1 teaspoonful baking powder.

Beat well. Cook on a griddle. This is an excellent way to use left-over oatmeal.


1⅓ cups flour

2 tablespoons molasses

½ teaspoon salt

2 tablespoons fat

3 teaspoons baking powder

1 egg beaten

½ cup milk

1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.

Bake in greased tins 20 minutes.


1 cake compressed yeast

2 cups boiling water

1½ cup lukewarm water

2 cups rolled oats

1 teaspoon salt

¼ cup brown sugar or 2 tablespoons corn syrup

2 tablespoons fat

4 cups flour

½ cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.


2 cups rolled oats

2 cups boiling water

⅓ cup molasses

1 yeast cake

¾ cup lukewarm water

1 tablespoon salt

2 tablespoons fat (melted)

About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.

Dissolve the yeast in the lukewarm water and add to the first mixture when cool.

Add the molasses, salt and melted fat. Stir in enough bread flour to knead.

Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk.

Knead and shape in loaves and let rise until double again.

Bake in a moderate oven 45 minutes.


3 cups thick cooked oatmeal

2 tablespoons fat

1½ tablespoons salt

3 tablespoons molasses

1½ cakes yeast

¾ cup lukewarm water

About 5 cups flour

To oatmeal add the sugar, salt and fat.

Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl.

Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place.

When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes.

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Kevin Felts © 2008 - 2018