Great Great Grandmas Pioneer Trail Milk Syrup Recipes

MORMON JOHNNY CAKE BY FSM

Steps:

• Combine the dry ingredients and add the buttermilk and molasses. Add eggs if desired. Cook in a hot greased cast iron pan for about 20 minutes on high heat.

GREAT GREAT GRANDMA'S PIONEER TRAIL MILK SYRUP

Steps:

• In a saucepan, bring milk and sugar to a boil over high heat, stirring constantly. Keep boiling and stirring quickly to a boil that can't be stirred down.
• Remove from heat and stir in the nutmeg, vanilla and butter.
• Serve on waffles, french toast and pancakes. It is very delightful!
• *** Keep in mind... the milk back then was quite different from what we have today... You may want to use part cream. *** Sometimes we add cinnamon too.

GREAT GREAT GRANDMA'S PIONEER TRAIL - SALT COOKIES

Steps:

• 1. Sift together flour, baking soda and salt. Set aside
• 2. Cream together the shortening, sugar, then add eggs and vanilla.
• 3. Slowly add the flour mixture to the shortening mixture, in small amounts at a time. Add nuts.
• 4. Form the dough into an oval shaped log. Wrap in wax paper. Refrigerate over night.
• 5. Preheat oven to 350 degrees.
• 6. Remove dough log from refrigerator and remove wax paper. Slice very thin. Place slices on a greased baking sheet. Bake for 10 -15 minutes.

GREAT GRANDMA'S PIONEER TRAIL BISCUITS

Steps:

• 1. Place all dry ingredients into a large bowl. Cut in the lard, until mixture looks like meal. Stir in buttermilk. If dough is not pliable, add just enough buttermilk to make a soft, puffy dough that is easy to roll out. Knead dough on lightly floured board about one to two minutes or 25 to 30 times. Roll out dough to about 3/4 inch thick. Cut with floured biscuit cutter, or use a glass of the right size. Place on greased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes.
• 2. *** I don't use LARD. I use either Butter Flavored Crisco or Margarine. The Pioneers cooked them a bit differntly as there were no modern ovens on the trail... They made make-shift ovens that were sitting on coals of the campfire and more coals on top to get a hot oven effect. They also spent a lot of time baking as the ovens were small. They also sometimes made them in a skillet or a heavy pot with a lid (Dutch Oven)with coals under and about 12 - 15 on top.