Cream 1 1/4 cups margarine or Crisco and 1 cup sugar.
Add eggs.
Mix and add to creamed mixture the 1/2 cup Grandma molasses, 1 cut buttermilk, 4 cups plain flour, 2 teaspoons soda, 1/2 cup pecans (chopped fine), 1/2 cup raisins, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice and 2 teaspoons ginger.
Cover bowl and refrigerate overnight.
Can keep 1 or 2 weeks.
Drop by teaspoon. Never stir down.
Bake at 350\u00b0 for 10 to 15 minutes.
Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce.
luffy (5 minutes). Blend in molasses and egg gently.
While
ngredients together.
Add the molasses and boiling water to the
Heat oven to 350 degrees.
In medium bowl, blend butter with sugar, add molasses and eggs. Beat well. Sift dry ingredients, add alternately with water to molasses mixture. Bake in greased 9 inch square pan about 50 minutes.
Heat oven to 350\u00b0.
Cream butter.
Beat in egg, molasses and banana.
Mix in remaining ingredients just until blended.
Pour into greased and floured 9 x 5-inch loaf pan.
Bake for 50 to 60 minutes.
Cool on wire rack.
Makes 1 loaf.
Sift together first 5 ingredients.
Cut in shortening to fine crumb consistency.
Heat molasses and add to flour mixture.
Chill dough until stiff enough to roll.
Roll 1/8-inch thick on lightly floured board.
Shape as desired.
Bake 8 minutes on lightly greased cookie sheet in moderately hot oven (400\u00b0).
Keep in tightly closed cookie tin.
Makes 8 to 10 dozen cookies.
Combine dry ingredients in bowl.
Cut in butter.
Add molasses, beaten egg and applesauce.
Mix well.
Stir in raisins. Bake in greased and floured 8 x 8-inch pan at 350\u00b0 approximately 40 minutes.
Turn out on cake rack; sprinkle with powdered sugar or glaze with 1 1/2 tablespoons of lemon juice, mixed with 3/4 cup confectioners sugar.
Please note molasses gets VERY HOT be careful
Mix soda into molasses then add brown sugar, eggs
Sift together first 7 ingredients. Cream together shortening and sugar. Add molasses and mix well.
Stir in 1/2 cup dry ingredients. Beat in egg.
Add remaining dry ingredients alternately with boiling water.
Beat 1/2 minute.
Pour batter into well-greased and lightly floured 8 x 12-inch pan; bake 45 to 50 minutes in moderate 350\u00b0 oven.
After it is cooled, frost or serve with whipped cream or fruit.
Mix and sift dry ingredients.
Beat egg and stir in melted shortening, molasses and hot water.
Bake in greased and lightly floured 9-inch square pan in moderate oven at 350\u00b0 for 45 minutes. Can add raisins.
Serve warm.
Beat butter with sugar and molasses.
Mix in egg.
Sift dry ingredients and add to wet mixture.
Mix well.
Chill in freezer 1 hour or refrigerate for 2 hours.
Combine molasses, applesauce, eggs and orange juice.
Mix well.
Stir in flour, baking soda, cinnamon and salt.
Mix well. Stir in carrots and nuts.
Pour into 2 greased 9-inch round pans or one 9 x 13-inch.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix butter, shortening, honey, molasses, sour cream and brown sugar
Mix together shortening, sugar, molasses and egg.
Sift together dry ingredients; blend with shortening mixture.
Roll into balls.
Roll balls in extra sugar.
Place on cookie sheet about 2 inches apart.
Flatten.
Bake about 8 to 10 minutes at 375\u00b0.
ixer.
Add egg and molasses, beating until combined.
Reduce
Sift
together flour, salt, sugar, ginger, baking soda, cinnamon, baking powder and cloves.
Add egg, molasses, melted shortening and
milk.
Stir
in
hot water and mix thoroughly. Pour into
greased\tand floured 9 x 9-inch pan.
Bake 25 to 30 minutes at 350\u00b0.
Combine dry ingredients in bowl.
Cut in butter.
Add beaten egg, molasses and applesauce.
Beat well by hand.
Stir in raisins.
Bake at 350\u00b0 in greased and floured 8 x 8-inch pan for 40 to 45 minutes until toothpick comes out clean.
Turn out on cake rack and sprinkle powdered sugar on top.
You may glaze with 3 tablespoons of lemon juice and enough powdered sugar to make a thick glaze.
Cream shortening and sugar.
Add eggs and molasses and mix well.
Add flour and salt, sifted together, and mix well.
Add baking soda to boiling water and immediately pour into batter and mix well.
Pour into square 9-inch casserole, greased well, and bake at 350\u00b0 for about 1 hour or when center of gingerbread springs back when pressed.