2 ½ cups flour1 ½ teaspoons baking soda½ teaspoon ground cloves1 teaspoon ground cinnamon1 teaspoon ground ginger¾ teaspoon salt½ cup shortening½ cup sugar1 medium egg1 cup molasses1 cup hot water Preheat oven to 350°. Grease, then line with waxed paper the bottom of a 9" x 9" x 2" pan. Sift together the flour, baking… Continue reading Spicy Gingerbread
Tag: desserts
Cocoa-Nut Balls
For all you nutball fans out there, here’s a link to “Hazelnut Nutballs”, which are flavored with vanilla and hazelnuts. 1 cup margarine½ cup sugar2 teaspoons vanilla Cream together, and set aside. 2 cups flour½ cup cocoa½ teaspoon salt Combine, and add to the creamed mixture above. Then add 2 cups finely-chopped walnuts. Shape into… Continue reading Cocoa-Nut Balls
Hazelnut Nutballs
(For all you nutball fans out there, a link to another recipe: “Cocoa Nutballs”, which are made with walnuts and obviously, cocoa.) 1 cup butter (2 sticks)½ cup sugar1 teaspoon vanilla2 ½ cups flour1 cup chopped hazelnuts Heat oven to 350°. Cream together butter and sugar. Stir in the other ingredients. Chill batter in the… Continue reading Hazelnut Nutballs
Vallot’s Yogurt Orange Cake
I found this one in the Letters section in a long-ago Gourmet Magazine. Letter-writers would often share recipes that they collected (as this linked recipe was) from cooks, chefs, and hoteliers while traveling. The story behind the recipe is that vacationers asked owners of a small French hotel, M. and Mme. Vallot, for their cake… Continue reading Vallot’s Yogurt Orange Cake
Hybrid Pumpkin Pie
It’s not made from hybrid pumpkins. It’s because the spice mixture comes from my spouse’s mom, and her recipe for pumpkin pie; otherwise the recipe comes from the Libby’s recipe, printed on the can. 1 ½ cups sugar1 teaspoon ground allspice1 teaspoon ground cinnamon¼ teaspoon ground nutmeg1/8 teaspoon ground cloves1/8 teaspoon ground ginger1 teaspoon salt4… Continue reading Hybrid Pumpkin Pie
Piecrust (single) and Pumpkin Pie
This is the family recipe of the previous generation. For a recipe modified from the can of Libby’s pumpkin, click here. Crust:1 ½ cups flour½ cup Crisco½ teaspoon salt 3 tablespoons water Reserve ¼ cup flour. Stir together the dry ingredients, and used to knives or a pastry blender to cut the Crisco into the… Continue reading Piecrust (single) and Pumpkin Pie
Saucepan Brownies (Amy Vanderbilt’s Complete Cookbook)
This is the first recipe I ever made. Having lived my entire life previous to this with box brownie mixes, it was a revelation as to how good home-made brownies are. I got it out of the Amy Vanderbilt’s Complete Cookbook. It was always available in my mom’s kitchen, but as I’ve written elsewhere, she… Continue reading Saucepan Brownies (Amy Vanderbilt’s Complete Cookbook)
Apple-Raisin Betty
There was a local chain of supermarkets out West, once, called McCartneys. Around 1985, they offered free recipe cards, which you would find in the department that was selling the ingredients. I picked up quite a few. This one was, of course, near the apples. It’s an apple-and-cinnamon flavored rice pudding. It’s a classic recipe… Continue reading Apple-Raisin Betty
Apricot-Pecan Muffins
1 ½ cups whole wheat flour¾ cup chopped, dried apricots½ cup chopped pecans½ cup packed brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon½ teaspoon salt1 egg, slightly beaten½ cup low-fat milk½ cup apricot nectar¼ cup vegetable oil Preheat oven to 400°. Combine flour and dry ingredients; set aside. Mix together wet ingredients and stir into… Continue reading Apricot-Pecan Muffins
Chocolate Glaze
¼ cup sugar¼ cup water1 cup semi sweet chocolate chips In small saucepan, mix water and sugar; bring to a rolling boil, stirring until sugar is dissolved. Remove from heat. Immediately add chocolate chips; stir with a wire whisk until chips are melted and the mixture is smooth. Cool until slightly thickened. Makes about 2/3… Continue reading Chocolate Glaze
Recipes out of the Blond Box 