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: ground cinnamon
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
Recipes out of the Blond Box 