Ingredients

• 1 cup white or yellow cornmeal
• 1 cup milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 2-3/4 cups boiling water
• 8 oz. bulk pork sausage, cooked and drained
• All-purpose flour
• 2 tablespoons butter
• Maple syrup, optional

Directions

In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from heat; stir in sausage. Pour into a greased 8x4x2-in. loaf pan (pan will be very full). Cover with plastic wrap and refrigerate.

To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides. Serve with syrup if desired. Yield: 6 servings.

Ingredients

• 8 eggs
• ¼ cup whole milk
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 1 tablespoon butter
• 4 ounces cream cheese, cut into small cubes
• 3 tablespoons chopped fresh chives, divided
• Sprigs of chives and chive blossoms for garnish

Directions

In a large bowl beat the eggs, milk, salt, pepper, and 1 tablespoon chives. Melt butter in a large non-stick pan and when hot, add egg mixture. Cook like standard scrambled eggs, but when about half set, add cubes of cream cheese.

When the eggs are finished cooking, the cheese will be melted. Divide eggs on serving plate(s). Sprinkle remaining chopped chives around the perimeter of the plate and use cropped sprigs of chives and blossoms as additional garnish.

Comments: A very simple and quick breakfast dish that is always a hit. Great when served with sausage links and homemade popovers.

Ingredients

• 3 cups water
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups quick-cooking oats
• Butter
• Maple syrup, optional

Directions

In a saucepan, bring water, sugar, salt, cinnamon and nutmeg to a boil. Stir in oats. Return to a boil; cook 1 minute. Remove from the heat; cover and let stand for 5 minutes. Pour into a greased 8-in. x 4-in. loaf pan. Cover and refrigerate overnight.
Unmold and cut into 1/2-in. slices. Fry in butter in a skillet over medium heat until browned, about 6-8 minutes. Serve with syrup if desired. Yield: 8 servings.

Ingredients

• 1 cup butter
• 2 cups sugar
• 3 whole eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 3 1/2 cups cake flour
• 1 1/3 cups milk
• Topping for Danish Cinnamon Coffee Cake
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 tablespoons butter, cold and firm
• 1 tablespoon cinnamon
• 1 tablespoon sifted cocoa

Directions

Serves 12 (or more – this is a big cake).

Cream butter well with electric beater. Add sugar, small amount at a time, and beat until blended. Add eggs 1 at a time, beating in each one about 1 minute. After all eggs have been added, beat until light and fluffy, about 2 minutes. Add salt and flavorings. Next add combined flour and baking powder alternately with milk, and blend until smooth with a spoon.

Place batter in a pan that measures 9×13-inches. Grease pan with 1 tablespoon of unsalted shortening and coat with flour. Cover with Topping, below, and bake at 350 degrees F about 55 minutes. Test with cake tester.

The New Antoinette Pope School Cookbook

Ingredients

• 1/2 C raisins and/or dates
• 1 C finely chopped apple
• 1 C quick cooking oats
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 T butter, melted
• 1/4 C brown sugar
• 2 C milk
• 1/2 C chopped walnuts or almonds
• Makes 4 Cups (6-8 servings)

Directions

Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving.

**I received an email from Ruth C. this was her idea:

If you leave off the milk and apples but increase the butter you will have a fantastic apple pie or pumpkin pie topper
Sounds delicious! Thanks for the email!