Gingerbread Cream Pie — George Washington
Ingredients & Directions 1/3 c Butter 1 c Molasses 1 Egg, unbeaten 1 1/4 c Flour 1/2 ts Soda 1 ts Baking powder 1/2 ts Salt 1/2 ts Ginger 1 ts Cinnamon 1/4 ts Cloves 1/2 c Milk FILLING 1 tb Gelatine 1/4 c Cold water 1 c Milk 1 c Sugar ds Salt 2 tb Corn starch 1 Egg, well beaten 1/2 ts Vanilla 1/2 c Finely chopped apricots CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9″ round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. Yields 8 servings
Cornbread Recipe Not Using Buttermilk #2
Ingredients & Directions 1 1/4 c Sifted all-purpose flour 3/4 c Corn meal 1/3 c Sugar 1/2 ts Salt 2 ts Baking powder 1/3 c (generous) finely chopped -pecans 1 c Milk 1 Egg; slightly beaten 1/2 ts Vanilla 1/4 c Vegetable oil From: mnh@catfish.ocpt.ccur.com (Michele Hardy) Date: 28 Mar 1994 15:18:12 -0500 This corn bread is moist, tasty, and almost cake-like, especially with the sweet, rich flavor of pecans. It makes a wholesome addition to the breakfast table, picnic basket, or bread basket. 1. Preheat the oven to 400o. Grease an 8-inch square baking pan. 2. In a large bowl, combine all of the dry ingredients and nuts. 3. Add the milk, egg, vanilla, and oil, stirring only until evenly moistened. Do not over mix! 4. Pour the batter into the prepared pan and bake for 20 minutes. Delicious served warm with butter and jam. 9 squares. Yields 9 Servings
Jerry Mcbride's Caraway Rye Bread
Ingredients & Directions 1 1/4 c Water 2 tb Butter 2 tb Brown sugar 2 tb Dark molasses 2 tb Caraway seed 2 ts Salt 1 3/4 c All purpose flour 1 c Rye flour 1/2 c Pumpernickle** 2 tb Gluten 4 ts Yeast Add ingredients as per your machine’s manufacturer instructions. Jerry bakes on White Bread setting; I use Whole Wheat Setting. **Note: We purchase pumpernickle at a wonderful local mill, and it’s quite coarse, resulting in “bumpy” bread. If you prefer a finer-textured bread, you may want to grind the pumpernickle in a coffee mill before adding it. Yields 1 Servings
Hershey's Red Velvet Cocoa Cake
Ingredients & Directions 1/2 c Shortening 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 3 tb Hershey’s? cocoa 2 oz Red food coloring 2 1/2 c Sifted cake flour 1 c Buttermilk 1 ts Salt 1 ts Soda 1 tb Vinegar Recipe by: Hershey’s Cocoa Preparation Time: 0:50 Cream shortening and sugar. Add eggs and vanilla. Beat well. In a separa dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk, and salt alternately. Mix soda and vinegar in cup and add. Ba in two 9-in cake pans, greased and floured, at 350 for 30 to 35 minutes. I desired, divide batter between three 9-in pans. Let cool before frosting. Yields 6 Servings
St Basil's Bread (bread Machine)
Ingredients & Directions 3/4 c Milk 2 Whole eggs 4 tb Butter or margarine 1/2 ts Lemon peel; grated * 3 c Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Salt 1/2 c Sugar 2 ts Yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from “Kay L. Hitchcock” HITCHCOC_K@popmail.firn.edu to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. Russell Fletcher cccewbauthor@bigfoot.com Yields 10 Servings
Peanut Blossoms Cookies
Ingredients & Directions 1 c Granulated sugar 1 c Dark brown sugar; (packed) 1 c Butter or marag. 1 c Creamy peanut butter 2 Eggs 1/4 c Milk 2 ts Vanilla 3 1/2 c Sifted flour 2 ts Baking soda 1 ts Salt optional 2 pk (10 oz) candy kisses 1/3 c Granulated sugar Sourse: Family recipe This a great recipe you can make ahead and freeze. Makes a lot. I made these for all 4 Bar Mitzvahs of my grandsons. the kids love it Adults too! Preheat oven 375′ cream sugars, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, baking soda and salt. Stir into egg mixture shape into balls the size of a large marble Roll balls in the 1/3 c. sugar Place on ungreasesd cookie sheet. Bake in 375′ oven for 10-12 minutes. Immediately press a candy kiss into the center of each cookie and remove from the cookie sheet. Yummy enjoy! Yields 84 Servings
Buckwheat Cakes
Ingredients & Directions 4 c Lukewarm water Buckwheat flour 1/2 Cake dry yeast 1 tb Brown sugar or molasses OR 1/2 cake compressed 1 1/2 ts Salt -yeast 1/4 ts Baking soda Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In the morning add baking soda which has been dissolved in 1 tablespoon of cold water. Beat thoroughly. Bake on hot griddle. One-half cup of the batter may be saved and used to start a second quantity of batter. The Household Searchlight – 1941 Yields 6 servings
