The Oregonian’s Old Fashioned Buttermilk Spice Cake

Cream together::
¼ C. vegetable oil
1 C. packed brown sugar
½ C. granulated sugar
3 eggs
1 t. vanilla
Combine and add alternately with liquid mixture:
2 ½ C. flour
1 t. baking powder
1 t. baking soda
1 ½ t. cinnamon
¾ t. salt
½ t. ground ginger
½ t. ground nutmeg
¼ t. ground allspice or cloves
1/8 t. cayenne pepper
Combine & add with flour mixture:
¼ C. molasses
1 ¼ C. buttermilk
Pour into a greased & floured 9 x 13 pan.
Bake 350 degrees for 30 minutes.
Top with powdered sugar or maple glaze:
2 ¼ C. powdered sugar
3 T. milk
1 T. butter
1 t. maple extract

Grandpa Moo’s Oatmeal Pancakes

Mix: 1 ½ C. oats
2 C. buttermilk
Add: ½ C. flour
1 t. sugar
1 t. soda
1 t. salt
2 eggs

Café Rio Tomatillo Dressing

Combine & refrigerate 2 hours::
1 buttermilk ranch dressing packet
1 C. mayonnaise
1 C. buttermilk
¼ jalepeno without seeds, chopped
1 tomatillo, husk removed and diced
½ bunch cilantro
1 clove garlic
juice of 1 lime

Cherie Scoffield’s Raisin Filled Cookies

Mix in order in a large bowl:
1 qt. shortening or 2 pounds margarine
2 qts. sugar, add gradually
6 eggs
2 t. vanilla
Add alternately:
1 qt. buttermilk
18 C. flour
5 t. baking powder
2 t. salt
nutmeg/cinnamon, optional
Roll out and cut with round cookie cutter.
Place on cookie sheet and fill with raisin filling:
RAISIN FILLING:
Cover with water:
2 pounds raisins
Add: 1-2 C. sugar to sweeten
Thicken with cornstarch mixed with water and cooked until thick.
Top raisin filling with another cookie, no need to tap down.
Bake at 400 degrees until lightly brown.

Nate and Carolyn's Pumpkin Waffles

Combine:
2 1/2 C. flour
1/3 C. packed light brown sugar
2 ¼ t. baking powder
1 t. baking soda
½ t. salt
2 t. ground cinnamon
1 t. ground ginger
¼ t. ground cloves
Combine & add:
1 C. whole milk
1 C. well shaken buttermilk (can use 1 C. milk plus 2 T. lemon juice)
1 C. canned solid pack pumpkin
¾ stick (6 T.) unsalted butter, melted
Cook on waffle iron.