Cooking with Janet

3 sugar 1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 eggs
6 oz Vanilla Yogurt
¾ C water
3 T butter melted
1 ¾ c sliced fresh strawberries
1 C strawberry syrup warmed

Heat griddle or skillet over medium heat (375) Grease griddle with vegetable oil if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, yogurt and water with wire whisk; beat in butter. Pour egg mixture all at once into flour mixture; stir until moistened.

For each pancake, pour slightly less than ¼ cup batter from cup or picture onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly onto puffed and dry around edges. Turn and cook other sides 1 to 2 minutes or until golden brown. Top each serving (2 pancakes) with ¼ C sliced strawberries and about 2 T syrup.

Hearty Rye Bread by JaDene Denniston

1 Tablespoon Yeast
1/2 Cup Warm Water
2 Cups Sifted Rye Flour
3/4 C Dark Molasses (or 1/2 C Molasses & 1/4 C Honey
1/3 C Shortening
2 tsp Salt
2 C Boiling Water
6-6 1/2 Cups Bread Flour

Soften yeast in warm water. Combine rye flour, molasses, shortening and salt. Add boiling water and blend. Cool to lukewarm. Add yeast water. Gradually stir in flour to make a soft dough. Mix well. Turn out on a wll-floured surface. Cover and let rest for 10 min. Kneadd until dough is smooth and satiny (about 10 min) Place in greased bowl, turning to grease dough. cover. Let rise until doubled (1 1/2 - 2 hours)

Punch down, Cover and let rused until doubled (30 min) Turn out on a lightly floured surface and divide in 3 equal parts. Shape in 3 round loaves and place on greased baking sheets. Cover, let rise until almost double (1 hour) Brush loaves with slightly beaten egg. Bake in over at 350 degrees for 35-40 min.