Place first 4 ingredients into bowl and beat lightly.
Add to bowl flour, salt, baking soda, ginger and cinnamon.
Add to bowl boiling water and beat well.
Bake in a 9 x 14 x 2 1/2-inch pan at 350\u00b0 until a testing stick comes out clean.
You can serve gingerbread directly from pan.
Combine bran, milk, and molasses.
Let stand until most of moisture is absorbed.
Add egg and shortening.
Beat well.
Add raisins.
Sift flour, baking powder, baking soda and salt; add to softened mixture.
Put into greased muffin pans, 2/3 full.
Bake at 400\u00b0 for 20 minutes until lightly brown.
Makes 12 muffins.
Combine flour, sugar and oleo into very fine crumbs.
Set 1 1/2 cups aside to use as topping.
In large bowl, combine Brer Rabbit, boiling water and baking soda; add the crumbs and mix by hand very well.
Pour into greased and floured 9 x 13-inch pan. Top with remaining crumbs.
Bake at 350\u00b0 for 40 to 45 minutes.
Empty baked beans in a large bowl. Fry bacon to a crisp.
Keep the oil.
Saute onion and green pepper. Empty in bowl.
Peel or squeeze the orange juice into bowl. Chop or grind the orange peelings.
Place in the bowl. Stir in the oil from bacon in the bowl also.
Stir in the Brer Rabbit molasses. Combine all the ingredients into bowl.
Stir well.
Place baked beans and all ingredients into a baking dish. Bake 45 minutes until thickens at 350\u00b0.
Put all-bran, raisins, oleo and molasses into bowl.
Add boiling water; stir until shortening is melted.
Add egg; beat well.
Add flour, salt, baking soda and cinnamon; stir only to combine.
Fill 3 greased Campbell's tomato soup cans 2/3 full. Bake at 350\u00b0 for 45 minutes.
Moist.
Mix well together the syrup, shortening, sugar and egg.
Add dry ingredients and mix.
Roll into logs.
Chill.
Slice and bake on a greased cookie sheet for 8 to 10 minutes at 350\u00b0.
f spinach.
Serve with Rabbit Sausage Recipe #404348 (if you wish
Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.
Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
Cream together butter or shortening, sugar and egg.
Sift together flour, baking powder, cinnamon, ginger, salt and cloves. Combine hot water and molasses.
Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition.
Bake in a greased paper-lined 9 x 9-inch pan and bake at 350\u00b0 for 45 minutes.
Serves 16.
Serve with whipped cream or other whipped topping.
For topping - Mix molasses, hot water & vanilla. Set aside.
Cream eggs, sugar & shortening.
Add remaining ingredients, adding molasses mixture last.
For 'pudding' - Bring water to a boil.
Add remaining ingredients and stir/cook until thick.
Pour pudding into 6 unbaked pie shells.
Put topping on top of each of the six pies.
Bake @ 350 for 1 hour.
Cool completely.
Add frosting, if desired. (any soft chocolate frosting will work).
For chocolate frosting - In saucepan, combine first 4 ingredients.
Slowly add water ...
Grease\tand
flour
pans.
Mix\tsugar, flour and spices together.
Then
cut
in shortening with pastry blender or two knives.
Save
1/3\tcup
of
mixture for on top.
Make hole in remaining
mixture.
Add egg and molasses, sour milk, soda and salt.
Mix\ttogether
and pour into 2 (9-inch) pans.
Sprinkle crumbs on top and bake in 350\u00b0 oven for 20 minutes.
Sift dry ingredients together.
Cream shortening and sugar. Add eggs.
Beat well; add molasses.
Add dry ingredients alternately with milk.
Bake at 350\u00b0 for 1 hour.
Mix as for cake.
Pour into greased and floured 9 x 13-inch baking pan.
Bake at 350\u00b0 for about 30 minutes.
Floured raisins may be added, if desired.
Omit ginger for molasses cake.
Serve with hot lemon sauce.
Cream shortening and sugar.
Add beaten egg.
Measure and sift dry ingredients.
Mix molasses with hot water.
Add dry ingredients alternately with liquid, a little at a time, beating well after each addition.
Bake in paper lined or greased 11 x 7-inch pan at 350\u00b0 for 40 to 45 minutes.
Top with chocolate icing, if desired.
Cream shortening and sugar.
Add beaten egg, molasses and then dry ingredients which have been sifted together.
Add hot water last and beat until smooth.
The batter is soft.
Bake in greased shallow pan for 35 minutes in moderate oven (325\u00b0).
Makes 15 generous portions.
Sift sugar and flour.
Melt margarine; cut in flour and sugar to make crumbs.
Set aside 1/2 cup.
Beat in the rest of the ingredients, adding the soda in boiling water last.
Pour in a 13 x 9-inch pan.
Add reserved crumbs.
Bake at 350\u00b0 for 35 minutes or until done.
Cream shortening and sugar.
Add beaten egg.
Measure and sift dry ingredients.
Mix molasses with hot water.
Add dry ingredients alternately with liquid.
Beat after each addition. Bake in paper-lined 9 x 9 x 2-inch pan in moderate oven (350\u00b0) for 45 minutes.
Makes 16 portions.
Add to remaining mixture.
Sprinkle crumbs on top.
Bake in 350\u00b0 oven for 45 minutes in greased and floured 8-inch square pan.
Cream butter and sugar in a large bowl.
Add eggs and molasses and beat together for one minute.
Sift dry ingredients together and add alternately with milk.
Pour into a greased and floured 9 x 13 x 2-inch pan.
Bake in moderate oven of 350\u00b0 for 40 to 45 minutes.
Serve with whipped cream or a nondairy topping.
Cream the shortening, sugar and egg.
Stir flour, soda, cinnamon, cloves and salt together.
Add to the creamed mixture. Combine the molasses and water; add to the rest of the ingredients.
Bake in 8 x 8 x 2-inch greased and floured pan. Bake at 350\u00b0 for 20 to 30 minutes.
This is good served with raisin sauce or lemon sauce.