Sourdough Wheat Pancakes



This recipe is the one Kenneth Wadman (Loraine’s husband) uses. Loraine and Bevy Anne are Reta’s daughters.


WARNING: Never use a metal bowl or leave a metal spoon in batter.

Note:  I use a tablespoon and teaspoon; not measuring spoons.


Five (5) heaping tablespoons of whole wheat flour.

Two (2) heaping tablespoons of sourdough starter.

Add evaporated milk or water and mix well until semi thin.

Let stand; uncovered, overnight.




Add two (2) eggs.

One (1) teaspoon rounded of sugar

One half (1/2) rounded teaspoon of baking soda.

One quarter (1/4) teaspoon of salt.

Two (2) level teaspoons of oil.

Mix well and thin with water if needed.

Makes around eight (8) six inch pancakes.


Replenish starter when needed:

One cup of white flour

One cup of evaporated milk.

Note: You may use water or milk – skim, 2%, or whole.


Mix well and let stand uncovered overnight.

And then refrigerate until needed.

Sourdough Starts







Scott Campbell, Beverley Anne’s husband, got this sourdough starter recipe from Bevy Anne’s daughter Lorraine’s husband Kenneth. He shared with us the recipe, and gave Jean some of the starter he has had for several years in a crock pot he gave to her while she and Bryant were visiting in 2012. Crock pots don’t usually have lids, but Scotty made the lid for this one.

Here’s the starter recipe.



1 cup buttermilk

1 cup flour

Mix well and let stand at least 48 hours or until it starts to ferment and has a pleasing sour odor.  Each time the starter needs to be replenished, add flour and evaporated milk in equal amounts (1 cup flour and one cup evaporated milk), allowing to stand in warm place for 12 hours – or until starter has worked.  Cover tightly and store in refrigerator until needed.


The starter replenished every week with flour and water will last for years.


Note:  These instructions show both milk and water a s a way to replenish; they both work.





For any recipe which calls for basic batter, do as follows:

The evening before you want pancakes, waffles or breadstuffs, measure 1 cup of starter from your sourdough starter into a large enough mixing bowl to allow the batter to ferment and rise, add two cups of warm water and two cups of flour.  The mix may be thick and lumpy, but it will smooth out overnight, cover with wax paper and allow to stand over night in a warm place.  (I always mix the entire starter and remove part of the starter in the morning and store it in the refrigerator).


Note:  I only mix one cup of water and once cup of flour.

Note: Always save some starter before you start to mix the pancakes.

(Starter may be frozen and will keep a long time.)



2 cups of batter

1 cup evaporated milk

1 tsp. salt

1 egg

2 Tbsp. sugar

2 Tbsp. cooking oil

1 tsp. baking soda

Combine batter, egg, cooking oil and milk and beat thoroughly.

Combine salt, soda and sugar and blend together until smooth, eliminating any lumps of soda.


Note: The above pancake mix will make a lot of pancakes, so reduce to what

you think you will need.


I always make one half cup of batter and two eggs so it would be more

nutritious for our children.  I also use 1/4 tsp. of salt and 1/4 tsp. of

soda.  I don’t add any more milk or water.


If I used two cups of batter, I would use three or four eggs.

Note: I make a batch of starter with one can of evaporated milk and two cups

of flour and let stand overnight, then remove all the batter except what I’m

going to use and put the balance into my jar, then refrigerate.  Then the

next few times I remove only 1/2 cup to make the next batch of pancakes.

Caramel Apple Pie



This is the winning recipe from Pies In The Dutch Oven by DeeAnn Johnson IDOS Spring 2012. It is meant to be made in a Dutch Oven. Submitted by Scott Campbell, Bevy Anne’s husband, who raised 9 children and who loves to cook.


Original pie crust:

12 1/2 cups flour

5/8 cup shortening

1 egg (slightly beaten)

1 Tbsp. vinegar

!/2 tsp. salt

2 1/2 Tbsp. cold water


Using a pastry cutter, cut flour, butter and salt together until it is very

crumbly.  Put egg vinegar and water together then add to the flour mixture.

Cut this mixture together until mixed well.

Put some flour on a board and roll the dough out to about 1/4 inch thick.


Place the crust into the Dutch oven and set aside.

It takes the complete recipe to make the bottom crust.



6 -7 apples, cored and sliced



16 oz. Caramels

1/2 cup butter

1/2 cup cream


Place apples into pie crust and set aside.

Melt sauce ingredients in a small Dutch oven until mixture is smooth.

Pour 1/3 of sauce mixture over the apples and put on the top pie crust.  After baking, pour the remainder of the sauce mixture over top of the completed pie.

Mormon Muffin Mix


This recipe is given out once a year from Rainbow Gardens (The Greenery Restaurant) in Ogden, Utah.



2 cups boiling water

1 Tbsp and 2 tsp baking soda

1 cup Crisco shortening

2 cups sugar

4 eggs

1 quart buttermilk

5 cups flour

1 tsp. salt

4 cups 100% Bran Buds

2 cups 40% Bran Flakes

1 cup chopped walnuts


Add soda to hot water and let cool.  Whip shortening and sugar until light and fluffy.  Add the eggs slowly.  Mix well.,  Add the buttermilk, flour, salt and mix well.  Add the soak water very slowly.


Fold the two bran cereals into the mixture very slowly with the chopped walnuts.


To Bake: Spoon into greased muffin tines.  Bake at 350 degrees for 18 minutes.

Let cool for 5 minutes.  Guaranteed to keep you regular!




This is a recipe that takes all the bitterness out of cucumbers. My mother, Reta, made this for us.



1/2 cup sour cream

2 large cucumbers

1/2 cup brown sugar

1/2 cup vinegar

1 tsp. salt

1/2 onion


Before combining above, soak cucumbers for ten minutes in salt water to remove bitterness.


Serve them in a pretty bowl.  They will be floating in the above.

Gertrude Barber’s Butter Tarts

Gertrude Barber’s Butter Tarts


Bevy Anne has this recipe written out in her mother Reta’s handwriting saying it is her mother’s (Gertrude Barber) recipe for Butter Tarts.


1 egg

1 cup brown sugar

1 cup currants or (1/2 cup walnuts and 1/2 cup currants)

Butter – size of a walnut

Vanilla to taste


Beat until full of bubbles.  Drop from spoon onto lined pans and bake in quick oven 450’F. (10-15 minutes til done)

Gastronomy’s Fruit Tart










This is a real fancy dessert from a restaurant in Salt Lake City.

It looks very decorative for a special occasion.



1/4 cup almond paste

1/2 cup sugar

3/4 cup butter

Pinch of salt

3 egg yolks

1 ounce whipping cream

2 cups cake flour


Mock Pastry Cream Filling:

1 (5.1 ounce) box vanilla pudding (disregard package directions)

2 cups heavy whipping cream

1/2 tsp. pure almond extract

1/2 tsp. pure vanilla

Assorted fruit, such as sliced strawberries, kiwi, pears, apples or whole

blueberries and raspberries

Apricot Glaze:

1/4 cup apricot jelly

1/4 cup hot water


Heat over to 325 degrees.  Using an electric mixer on medium speed, blend all of the dough ingredients until combined, but do not over mix.  Chill dough for 10 minutes.  Roll onto a floured board to 1/4 inch thickness.

Place in a 10 inch fluted pie tin with removable bottom.  (Or fit into four, 4 inch pie tins).  Bake 25 minutes.  Remove from oven and store in a cool, dry place.


In a bowl, combine the pudding, whipping cream, almond extract and vanilla until mixed.  Chill for 1 hour.  Remove tart shell from pie tin.  Fill shell with filling and smooth so it is level.  Arrange assorted fruit on top.

Combine apricot jelly and hot water.  Using a pastry brush, apply glaze over finished tart.

Makes 1 large tart or 4 individual tarts.


Mom’s Butter Tarts (Reta Davis)



I think this may be Grandma Barber’s own recipe that my mother Reta used to make us.


1 egg

1 cup brown sugar

1 cup currants

1 Tbsp butter

Vanilla to taste


Beat above until full of bubbles.

Drop into pre-made pastry cups and bake at 450’F for 10 minutes or 15

minutes or until they begin to bubble on top.

Makes 1 1/2 dozen.

Double recipe make about 3 dozen.