Nauvoo Buttermilk Syrup
(this recipe is the actual one used in Nauvoo, given to me by one of the couple missionaries)

2 cups sugar
1/2 cup (1 cube) butter
1 cup buttermilk (from powdered or fresh)
1 teaspoon soda
2 tablespoons white Karo syrup
2 teaspoons vanilla or maple flavoring

Mix sugar, butter, buttermilk, soda and Karo in a LARGE pot and bring to a boil. Boil 5 minutes. Turn off heat, add flavoring and pour into a bottle. Best served warm.

Vanilla Syrup

1 cup milk or whipping cream
1/2 cup margarine or butter
1 cup sugar
1 Tablespoon Clear jel (thickener)
1 teaspoon vanilla

Heat milk/cream and margarine/butter until melted. Mix sugar and clear jel (to prevent lumping) and then add to hot mixture. Add vanilla and blend in blender (or with a braun). Excellent on waffles, pancakes or french toast. ( I buy my clear jel at Alison's Pantry in Pleasant Grove.)

Whole Wheat Blender Pancakes

1 cup wheat
2 cups water

Soak the wheat in water overnight. Drain in the morning. (You can drink the water which is supposed to be loaded with vitamins and nutrients - I do)

Put the soaked, drained wheat in a blender. Add:

1 cup milk (powdered or fresh)
1/3 cup oil
4 teaspoons baking powder
1/2 teaspoon salt

Blend all together and pour into pancades on a hot griddle. Serve with syrup selections, jam and/or peanut butter.

Apple Crisp

6 cups dried apple slices
4 1/2 cups boiling water
1 cup oats (quick or old fashioned)
1/4 cup flour
1/2 cup packed brown sugar, divided
1 teaspoon cinnamon
1/2 cup chopped nuts or coconut
1/2 cup butter-flavored shortening

Pour water over apples, let stand 5 minutes. Pour apples and water in a 8x12 (I used a 9x13) glass baking dish (no greasing required); sprinkle with 1/4 cup brown sugar. Combine rest of ingredients, including remaining 1/2 cup brown sugar. Sprinkle over apples. Bake 45 minutes in 350 degree oven.

Spaghetti Overhaul
(totally made up - think positively and what can be substituted in a pinch - disaster)

1 lb stew meat (since I didn't have hamburger)
I bottle canned tomatoes (on my shelf from canning season)
1 can spaghetti sauce (wet pack canning from the cannery)
Handful of dried onions (from food storage)
1 cup wheat (boiled with some water for 5-10 minutes to soften - great way to incorporate wheat into your everyday diet)
1 cup dry elbow macaroni (also from food storage - just in case I don't have spaghetti noodles left)

Boil elbow macaroni and wheat (I didn't do this for the fair but thought it was a great idea for next time) until soft but firm. Brown stew meat and shred into small pieces. Add tomatoes and onions, simmer for a few minutes; add spaghetti sauce and simmer til you decide it's time to eat. Add macaroni and wheat; stir together and serve.