1 ¼ cups firmly-packed dark brown sugar¾ teaspoon salt½ cup shortening2 eggs1 cup milk1 teaspoon vinegar2 cups all-purpose flour1 teaspoon baking soda¾ teaspoon ground cinnamon1 ½ teaspoons ground ginger½ teaspoon ground nutmeg Preheat oven to 350°. Grease and flour a 9" x 9" x 2" pan. Cream sugar, salt, and shortening thoroughly in a large… Continue reading Gingerbread (Domino Sugar)
Tag: egg
Holiday Cheesecake Presents
1 ½ cups graham cracker crumbs1/3 cup butter, melted3 tablespoons sugar3 packages cream cheese, 8 ounces each, softened¾ cup sugar1 teaspoon vanilla3 eggs Preheat oven to 350°.For the crust, mix the crumbs, butter, and 3 tablespoons sugar; press into the bottom of 13" x 9" baking pan. Mix cream cheese, ¾ cup sugar, and vanilla… Continue reading Holiday Cheesecake Presents
Spicy Gingerbread
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
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
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
3-Minute Chocolate Cake
4 tablespoons flour4 tablespoons sugar2 tablespoons cocoa powder1 egg3 tablespoons milk3 tablespoons oil In a cereal bowl or large mug, mix together dry ingredients. Stir in egg. Pouring milk and oil and mix well. Microwave on high for 3 min. Wait until it stops rising and sets in the bowl or mug. Great plain or… Continue reading 3-Minute Chocolate Cake
Batey’s Cinnamon Bars
I once read on a can of shortening that you could use it to replace the same amount of butter, just as long as you add 1 tablespoon water for every stick of butter. So, one day, being out of butter, I tried that Crisco solution. THEY WERE HORRIBLE. I don’t know what food that… Continue reading Batey’s Cinnamon Bars
Chocolate Raspberry Cheesecake
2 3-ounce packages cream cheese, softened1 14-ounce can sweetened condensed milk1 egg3 tablespoons lemon juice1 teaspoon vanilla1 cup fresh or frozen raspberries1 6-ounce ready-made graham cracker pie crust2 ounces semi sweet chocolate morsels¼ cup whipping cream 1. Heat oven to 350°. With mixer, beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk until… Continue reading Chocolate Raspberry Cheesecake
Muffins
Just plain muffins, made of wheat. No bran, no raisins, no corn meal. They have no pretensions to being health-food. Serve them hot with your meal, and put butter on them. They are delicious. 2 cups sifted flour1 tablespoon baking powder½ teaspoon salt2 tablespoons sugar1 egg, lightly beaten1 cup milk2 tablespoons melted Crisco Preheat oven… Continue reading Muffins
Recipes out of the Blond Box 