Chewy Ginger Cookies
Ingredients & Directions 3/4 c Shortening 1 1/4 c Sugar; divided 1 Egg 1/4 c Molasses 1 ts Vanilla extract 2 Cusp all-purpose flour 1 ts Ground cinnamon 1 ts Ground ginger 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cloves In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Roll into 1″ balls; roll in remaining sugar. Place 1-1/2″ apart on ungreased baking sheets. Bake at 375 degrees for 10 minutes or until lightly browned. Cool on wire racks. Store in an airtight container. Yields 48 Servings
Oatcakes (traditional Method)
Ingredients & Directions 4 oz Oatmeal 1 ts Fat ;Water, hot 1 pn Salt 1 pn Baking soda As the dough stiffens when lying about, it is best to make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!]. Put the oatmeal into a bowl and add the salt and soda. Melt a teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are all excellent). Make a well in the centre of the meal, put in the dripping, and add as much hot water as will make a stiff paste. Rub plenty of oatmeal on to the baking board; turn out the mixture and form into a smooth ball. Knead and roll out as thinly as possible. Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb. Give a final rub with meal, cut into a round, using a plate, and then cut the bannock into farls (fardels or quarters) or into smaller pieces. Place on a moderately hot girdle and bake steadily till th cakes curl up at the edge; then toast the other side slightly before a clea fire or finish in the oven. If you have neither a girdle nor a thick-bottomed frying-pan, you may bake the oatcakes in a moderate over for 20-30 minutes, till quite dry and curle at the edges. Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines. *Recipes from Scotland*, 1946 From Yields 2 Servings
Fudge Brownies
Ingredients & Directions 1 c Butter 4 oz Unsweetened chocolate 4 Eggs Pinch salt 2 c Sugar 1 c Sifted flour 1 ts Baking powder 1 ts Vanilla 1 c Chopped pecans 1. Preheat oven to 325. Grease a 9″ square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ Yields 36 Servings
Swedish Julbrod (christmas Bread)
Ingredients & Directions 1 c Milk 4 tb Butter 1 Egg 1/4 c Sugar 1 ts Salt 1 ts Cardamom 3 c Bread flour 2 1/2 ts Yeast 2/3 c Raisins 2/3 c Citron; sliced 1 tb Almonds; chopped Yields 1 Loaf
Hershey's Syrup Two-tone Cake
Ingredients & Directions 1 pk Yellow light cake mix -(about 18.25 oz.) 1 oz Butter flavor granules 8 oz Nonfat cream cheese 1 c Water 3 Egg whites 1 ts Almond extract (optional) 1 ts Vanilla extract HERSHEY’S SYRUP TOPPING 1 c All-purpose flour 1 c Sugar 1/2 ts Baking powder 1 c HERSHEY’S Syrup 4 Egg whites Heat oven to 350 F. Spray 15-1/2×10-1/2×1-1/8-inch baking pan with vegetable oil spray. In large mixer bowl, blend dry cake mix, butter granules, cream cheese, water, egg whites, almond extract, if desired, and vanilla until combined; spread evenly into prepared pan. Prepare HERSHEY’S SYRUP TOPPING; pour evenly over vanilla batter in prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Serve with whipped topping and additional chocolate syrup, if desired. Cover; refrigerate leftover cake. 18 servings. HERSHEY’S SYRUP TOPPING: In small mixer bowl, beat 1 cup all-purpose flour, 1 cup sugar, 1/2 teaspoon baking powder, 1 cup HERSHEY’S Syrup and 4 egg whites until combined. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 18 Servings
All-american Chocolate Chip Cookies
Ingredients & Directions 2/3 c Butter or margarine, 1 ts Vanilla -softened 2 c All-purpose flour 1/3 c Shortening 1 ts Baking soda 1 c Packed brown sugar 1 ts Salt 1/2 c Granulated sugar 1 pk Semisweet chocolate chips 1 Egg 1 c Chopped walnuts In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2″ apart, onto greased baking sheets. Bake in 350’F. oven 8-10 minutes, just until edges are golden (centers will still be soft). Remove to wire racks to cool. Makes about 3 dozen cookies. Yields 36 servings
St Giles Faire Gingerbread
Ingredients & Directions 3 Eggs 1 c Honey 1/2 c Shortening (suet, marg, -whatever) 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 (to your taste) Tbsp ground -ginger (up to 3) 1 tb Mango Madness or other fruit -based hot sauce, plus 2 ts Baking powder 2 c Flour 1 Carrot (grated) 1 Apple (grated) 1 c Raisins 1 c Nutmeats (I use walnuts) 1 c Chopped dates (optional) 1/2 c Fresh grated ginger or -candied ginger Mix first three ingredients together and blend well. To this add the spices, hot sauce and baking powder – blend well. Add the flour and then fold in the rest of the stuff. This makes a pretty thick batter. Grease and flour a ring mold. Pour in batter and bake at 400 degrees Farenheight for about an hour or until set. Do not overbake. (Purists can put the batter in a pudding mold and boil it for 3 hours!) Cake keeps well if wrapped and stored in a cool place. I like to wrap it in cheesecloth soaked in cream sherry and then wrap in aluminum foil but this can be omitted. Yields 1 Servings
