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The Geezer Cookbook
By Dwayne Pritchett -- "Medicine Man"
2 cups whole wheat flour
1/4 cup sugar
1/4 cup shortening
2 tsp salt
2 pkg dry yeast
2 cups very warm water
3 to 4 cup flour
Mix whole wheat flour, sugar, shortening, salt, and yeast in large pot.
Stir in warm water. Whisk slow for 1minutes, then rapid for 1 minutes.
Stir in flour, 1 cup at a time, to make dough easy to handle. Turn dough
onto lightly floured surface and knead until smooth. Place in greased
medium pot. Lightly oil top of dough. Cover and let rise until double
(1 hour). Punch down dough and divide into 1/2's. Let rest 5 minutes.
Shape each 1/2 into round, slightly flat loaf. Place on lid of large pot
cover and let rise again (45min). Make 1/2in slashes in top of loaf. Sprinkle
with 1 tsp flour. Bake in Dutch oven or cardboard oven until loaves are
golden brown --30 to 45 minutes.
2 cups milk
2 tbs sugar
2 to 3 tsp salt
1 tbs shortening
2 packages dry yeast
1/2 cups hot water
6 to 7 cup flour
Melted margarine
Scald milk and add sugar, salt, and shortening. Cool mixture to lukewarm.
Sprinkle yeast into hot water and stir until dissolved. Stir yeast into
milk mixture. Gradually add flour to milk mixture, mixing well. Add enough
flour to make dough stiff enough to be handled easily. Turn onto lightly
floured surface and knead until smooth. Shape dough into a 18x3in loaf.
Oil surface lightly. Cover and let rise until doubled (1 hour). Place
large pot lid on bottom of Dutch oven, then line with foil. Cut loaf crosswise
into 32 slices and dip slices into melted margarine. Place 8 slices to
each layer in oven. Let rise again until doubled (1 hour). Bake until
golden and crusty
1 1/2 cups boiling water
1 cup cornmeal
2 tbs softened margarine
3 eggs, separated
1/2 cups milk
1/2 cups cottage cheese
1 tsp salt
1 tsp baking powder
1/4 t tsp ground cumin
1/8 tsp ground allspice
1/8 tsp red pepper
1 can whole corn, drained
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1/8 tsp Tobasco
Stir boiling water into cornmeal in large pot and continue stirring until
smooth. Blend in margarine and egg yolks. Stir in remaining ingredients
except egg whites. Beat egg whites just until soft peaks form. Fold into
batter. Pour into greased large pot lid. 'Bake in pre-heated Dutch oven
45-50 minutes.
2 cup lukewarm water
1 package dry yeast
2 tbs sugar
1 tsp salt
4-5 cups flour
tub soft margarine
1 cup sugar
2 tbs cinnamon
8oz pecan pieces
Mix lukewarm water, yeast, 2 tbs sugar, and salt in medium pot. After
yeast mixture is bubbly, add 2 cups flour and mix well. Add rest of flour
slowly to make dough. Place on floured surface and knead until smooth.
Oil surface well. Place in large pot, cover, and let rise (1 hour). Knead
second time and roll into a thin sheet on a floured surface. Spread soft
margarine, sprinkle on sugar, cinnamon, and pecan pieces. Roll into a
log and pinch ends shut. Spiral log onto greased large pot lid and press
down until log covers bottom of lid. Spread more margarine on top. Bake
in pre-heated Dutch oven 30-45 minutes. Slice while warm but not hot.
1/2 cup margarine, softened
1/2 cup sugar
3 egg yolks
1 pkg dry yeast
1/4 cups warm water
2 tsp grated orange peel
1 tsp grated lemon peel
1 tsp cinnamon
1/2 tsp salt
4 cups flour
1 cup lukewarm milk (scalded then cooled
1 cup raisins
powdered sugar
Beat together margarine and sugar in medium pot until blended. Beat in
egg yolks until well blended. Dissolve yeast in warm water. Stir yeast
mixture, orange peel, lemon peel, cinnamon, and salt into margarine mixture.
Stir in flour alternating with milk, beating well after each addition
until dough forms. Stir in raisins. Cover and let rise until double (1
hour). Stir down dough. Spoon into greased and floured large pot. Cover
and let rise until double (1 hour). Place pot in pre-heated Dutch oven
and bake for 30-45 minutes. Cool 5 minutes. Remove from 6pot. Cool completely
and sprinkle with powdered sugar.
1/4 cups sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
4 cups milk
1/2 cup yellow cornmeal
1/2 cup raisins
1/2 cup pancake syrup
2 tbs margarine, softened
2 eggs, beaten
Pre-heat Dutch oven. Mix together sugar, cinnamon, ginger, salt, and nutmeg.
Blend well and set aside. Heat milk in medium pot. Stir in cornmeal. Cook
over low heat, stirring constantly, until very thick (20min). Remove form
heat. Stir in sugar mixture and remaining ingredients. Pour into large
greased pot and bake in Dutch oven 1 hour or until knife inserted in center
comes out clean. Serve warm.
1 recipe dry baking mix (see
listing)
1 tbs chili powder
1 tsp red pepper
1/2 tsp dried red pepper-1/2 cup shredded cheddar cheese
1 1/2 cups sourdough starter (see listing)
Stir together dry baking mix, chili powder, red pepper, dried chili peppers,
and cheese. Add sourdough starter and mix until moistened. Place mixture
on a floured surface. Knead lightly and pat to 1/2in thick. Cut with a
2 1/2in cutter. Put biscuits in a greased pan and 'bake in cardboard oven
for 20 to 25 minutes.
1qt lukewarm water
1 pkg dry yeast
2 tsp sugar
4 cups flour
Put water in 1/2 gal jar, add yeast and sugar to soften, stir in flour.
Cover with a clean cloth. Let rise until mixture is light and slightly
aged, about 2 days. Mixture will thin as it stands; add flour as needed.
As you use starter, replace with equal amounts of flour and water.
2 cups flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 cup shortening
Sift or mix dry ingredients. Cut in shortening until mixture resembles
fine meal.9Even better flavor if Butter Crisco is used as shortening
1 1/2oz package onion soup mix
3/4 cups hot water
1 pkg dry yeast
2 tbs sugar
2 tbs warm water
1 egg
2 recipes dry baking mix (see listing)
1 cup sourdough starter (see listing)
Add soup mix to 3/4 cups hot water; let stand until lukewarm. In a separate
container, soften yeast and sugar with 2 tbs warm water. Beat soup mixture
and yeast mixture together with egg, 1 cup dry baking mix, and sourdough
starter. Stir in remaining dry baking mix to make a stiff dough. Place
on a floured surface; knead until smooth and elastic. Place in a greased
pot, turning to grease top. Cover and let rise for 2 hours. Shape into
a round loaf. Line a Dutch oven with foil and grease. Place loaf in oven,
cover and let rise 45 minutes. Bake for 35 minutes or until loaf is brown.
2 cups rolled oats
2 cups flaked wheat
1 cup bran
1 1/2 cups chopped nutmeats -- your choice -- or mixture
2 tbs brewer's yeast
2 cups dry milk
1 cup honey
1/2 cups oil
1/4 tsp each ground ginger, cloves allspice
1/2 tsp cinnamon
Combine the dry ingredients. Over low heat combine dry ingredients with
honey and oil. Mix until ingredients are warm and sticky. Spread in a
thin layer in a large pot lid and bake in a Dutch oven at low heat for
45-60 minutes or until brown but not burned. Let cool slightly, then cover
with wax paper and press into solid cake. Let cool and cut into bars or
squares. Wrap in waxed paper and store in zip-lock bags until ready to
eat.
3 medium potatoes, peeled and
sliced meal
3 tbs corn meal
1 tsp sugar
flour
4 cups boiling water
2 cups lukewarm milk
1 cup water
1/8 tsp baking soda
1/8 tsp salt
2 tbs melted shortening
Boil 4 cups water in medium pot. Remove from heat and add potatoes, corn
meal, salt, and sugar. Cover pot with cloth and keep in a warm place overnight.
Take out potatoes, add milk, soda, second salt, and shortening. Add enough
flour to make dough stiff when kneading on a floured surface. Form into
four loaves and let dough rise to double. Place on cookie sheet and bake
in cardboard oven at 400 until top is slightly browned.
2 cups yellow cornmeal
2 tsp salt
1 tsp baking soda
1 1/2 tbs margarine, melted
3 cups buttermilk
2 eggs, beaten
Put cornmeal in medium pot and add 1 1/2 cups hot water. Mix well to be
mush-like. Add margarine and salt. Stir in milk and baking soda. Add eggs,
whipping slightly. Pre heat Dutch oven. Pour batter in greased large pot
lid. Make sure to have aluminum foil balls in bottom of oven to keep an
air space underneath pot lid. Bake for 20 minutes.
2 cups flour
1 cup rolled oats
1/2 cups sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 egg, beaten
3 tbs oil
1/2 tsp vanilla
1 cup Coca-Cola
1/2 cups dried prunes
1/2 cups chopped walnuts
In a large pot, stir together flour, oats, sugar, baking powder, baking
soda, and salt. In a small pot, blend egg, oil, and vanilla. Add to flour
mixture. Add Coke, prunes, and nuts. Blend well. Pour into a well greased
loaf pan. Bake in cardboard oven at 350 for about F1 hour. Cook for 20
minutes before removing from pan. Store in foil overnight before slicing.
Thanks to Coke
3 cups yellow cornmeal
1 cup flour
2 tbs sugar
4 tsp baking powder
2 tsp baking soda
2 tsp salt
2 cups Monterey jack, shredded
1/2jar jalapenos, finely chopped
4 eggs, beaten
3 cups buttermilk
6 tbs margarine, melted
In a large pot, combine dry ingredients and mix well. Add cheese and jalapenos.
Toss well. Add buttermilk and melted margarine. Add eggs and mix well
to make batter. Pour into well greased Dutch oven and bake at 400 for
25-30 minutes.
1 3/4 cups flour
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp dry mustard
1/3 cups shredded cheddar cheese
3/4 cups buttermilk
1/4 cups margarine, softened
In medium pot, combine flour, baking powder, sugar, baking soda, salt,
dry mustard. Cut in margarine with pastry cutter until mixture resembles
coarse meal. Stir in cheese and buttermilk. On lightly floured surface,
roll dough to 1/2in thick. Use 2in biscuit cutter and cut into rounds.
Keep rolling and cutting until all dough is used. Place on greased cookie
sheet and bake in cardboard oven at 450 until tops are light brown.
1 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups bran cereal
1 1/4 cups milk
1 egg, beaten
1/3 cups salad oil
2 cups blueberries
1 tsp sugar
Stir together flour, baking powder, salt, and sugar. Combine milk and
bran cereal in small pot. Let stand until cereal is soft. Add egg and
oil. Mix well, add blueberries. Add dry ingredients to cereal mixture.
Stir well. Pour into greased muffing pans. Bake in cardboard oven at 400
for 20 minutes or until brown.
3 cups oat bran cereal
3 medium bananas, mashed
3 egg whites
2 tbs corn oil
1 cup flour-2 tbs firmly packed brown sugar
1 tbs baking powder
1/4 cups chopped walnuts
In medium pot, combine cereal, bananas, egg whites, milk, and oil. Blend
well and let stand 5 minutes. In large pot, combine flour, sugar, and
baking powder. Add cereal mixture to flour mixture, stir well. Spoon into
muffin cups. Sprinkle with nuts. Bake in cardboard oven at 400 for 20
minutes. Serve warm.
2 cups plus 1 tbs flour
2 tbs baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 cups sugar
1/2 cups margarine, softened
1 egg, beaten
1 tsp vanilla extract
3 medium bananas, mashed
3/4 cups Wheaties, crushed
12 diced pitted dates
In small pot place flour, baking powder, cinnamon, and salt. Mix well
with fork. Set aside. In medium pot, combine sugar, margarine, egg, and
vanilla. Mix with fork, then whisk until light and fluffy. Add bananas
and stir to combine. Add flour mixture slowly, mixing well. Add dates
and Wheaties. Mix well. Spoon into muffin cups. Bake in cardboard oven
at 400 for 20 minutes or until brown. Serve warm.
1/3 cups vegetable oil
4 bananas, mashed
3 eggs, beaten
2 1/3 cups biscuit mix
1 cup sugar
1 cup chopped walnuts
1/2 tsp vanilla
Mix all ingredients in large pot. Beat vigorously with fork for 1 minutes.
Pour 1/2 mix into greased loaf pan, then other 1/2 into another greased
loaf pan. Bake in cardboard oven at 350 for 1 hour. Cool 5 minutes. 3Run
knife around sides of loaf and remove from pan.
2 1/4 cups oat bran
1/3 cups raisins
1/3 cups chopped walnuts
2 tsp baking powder
1/2 tsp salt 3/4 cups milk
2 eggs, beaten
1/4 cups honey
2 tbs vegetable oil
In a large pot, combine bran, raisins, walnuts, baking powder, and salt.
Mix well with fork. Add remaining ingredients and mix only until dry ingredients
are moistened. Do not over mix. Spoon into muffin cups. Bake in cardboard
oven at 425 for 15 minutes or until muffins are golden brown on top. Serve
warm.
4 cups flour
3 1/2 cups whole wheat flour
1 cup chopped walnuts
2 pkg rapid rise yeast
1 tbs grated orange peel
1 1/2 tsp salt
2 1/2 cups non dairy creamer
1/3 cups honey
1/4 cups vegetable oil
Set aside 1 cup flour. In large pot, combine remaining flour, whole wheat
flour, nuts, undissolved yeast, orange peel, and salt. Heat honey and
oil until very warm - do not boil. Stir into dry mixture. Stir in enough
reserved flour to make soft dough. Knead on lightly floured surface until
smooth. Cover, let rest 10 minutes. Divide and form dough into 6 balls.
Place three in each of two greased pie pans. Cover - let rise in warm
place until doubled, about 30-45 minutes. Bake in cardboard oven at 375
for 45 minutes. Cover with foil during last 15 minutes. Cool, slice and
serve.
1 large peeled and cubed potato
2 1/2 cups water
3 tbs yeast4 tbs pancake syrup at room temp
1 tbs margarine, melted
6c whole wheat flour
2 tbs margarine, softened
1/2 cups shredded Monterey jack
In a small pot, boil potato in water for about 10 minutes. Mash potato
in water. In a large pot, combine yeast and pancake syrup. Stir melted
margarine into potato mixture. Add 1/2 cups flour to yeast mixture. Pour
potato mixture into yeast mixture. Mix well. Add rest of flour to make
dough. Turn onto lightly floured surface and knead until smooth. Put dough
in a lightly oiled large pot. Make sure all of dough is oiled. Cover with
towel and let rise 1 hour. Punch down and knead 10 times. Divide into
halves, shape into loaves, and place into two loaf pans. Split tops with
sharp knife and insert softened margarine and Monterey jack. Bake in cardboard
oven at 350 for 20-30 minutes. Bread is 2done if it sounds hollow when
tapped with knuckle.
1 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup white corn meal
1 cup graham flour
3/4 cups dark molasses
2 cups buttermilk
1 cup seedless raisins
In a large pot, mix well with fork, flour, baking powder, baking soda,
and salt. Add corn meal and graham flour. Mix well with fork. Add remaining
ingredients. Beat well. Half fill 3 greased 1 lb coffee cans. Cover tightly
with foil. Steam 3 hours in a covered pot, using small amount of boiling
water. Uncover cans. Place in cardboard oven (at 450 for 5 minutes. Remove
bread from cans.
4 cups flour
2 eggs, beaten
2 tsp baking powder
2 tsp ginger
1 cup honey
2 cups milk 2 tsp salt
1 cup chopped acorns
margarine
2 tsp baking soda
1 tsp cinnamon:
Grease two loaf pans with margarine. Mix together all dry ingredients,
thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately
with honey to dry ingredients. Beat well. Stir in acorns and pour evenly
into loaf pans. Bake in cardboard oven at 350 for 45 minutes or until
golden. If bread is done, it will come out of pan easily when pan is turned
over and tapped gently. If not, bake for another 10-15 minutes. Remove
bread from pan immediately when done and cool. This spicy bread always
tastes better the second day when its .flavors have had a chance to mellow
and blend.
4 cups flour
1 tbs baking powder
1 tsp salt
2 tbs powdered milk
1 1/2 cups warm water
1 cup shortening
In large pot, mix flour with baking powder, salt, and powdered milk. Pour
in warm water and mix to from dough. Knead by hand until it is soft but
not sticky. Cover and let stand 15 minutes. Shape into balls about 2in
across, then flatten by patting and stretching dough with hands and fingers
until it is flat and round. Heat shortening in /large skillet and fry
bread until golden brown.
1 1/2 cups dried apricots
2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sugar
1 1/2 cups milk
2 eggs, slightly beaten
2 tbs grated orange peel
2 tbs olive oil
1 cup whole wheat flour
2 cups chopped walnuts
Place the apricots on a chopping block and chop finely. Mix flour, baking
powder, baking soda, salt, and sugar together in large pot. combine milk,
eggs, orange peel, and oil in a medium pot. Add to flour mixture and add
whole wheat flour. Mix well. Add apricots and walnuts. Mix well. Divide
mixture evenly into two well greased and floured 1 lb coffee cans, cover
tightly with foil. Place into large clean pot, add 3 cups water, cover
with lid and steam for 2-3 hours.
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