Prepare Grandma's Old Fashioned Gingerbread.
Pat into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool on wire racks.
Split each cake in half, making 4 thin cakes.
Cook applesauce in crock-pot until thick. Add cinnamon and sugar to taste.
Frost cake layers with applesauce mixture.
Brown onion in hot fat; add meat and seasonings, brown. Add Grandma's spanish seasoning. Add drained beans and soup; pour into greased casserole. Mash potatoes; add milk, egg, and seasonings. Spoon in mounds over meat. Bake in moderate oven (350 degrees) 30 minutes. Serves 6.
Sprinkle salt over cucumber, onion, and peppers. Let stand a couple of hours, drain off juice. Stir vinegar, sugar and celery sees until sugar has dissolved. Do not heat. Put all in covered container, refrigerate.
My mom has used both white and apple cider vinegar and both turn out great! Let me know what u think if u use this recipe!
f the oven when it's set. Depends on how wet
Soak ham overnight in lard tin (14 to 15 pounds) with 1 cup Grandma's molasses and 1 cup vinegar.
Next morning, remove ham from lard tin; rinse good and rinse can.
Put ham back in lard tin with rack in bottom so meat won't stick to bottom of it.
Mix 1 cup Grandma's molasses and 1 cup vinegar and pour over ham.
Fill lard tin with water to cover ham, leaving space on top to boil. Put top on lard tin and put on stove.
Put on high heat until it starts to a hard boil.
Start to time for 1 hour.
Grandma's Bread Pudding Recipe Directions.
nd serve with crackers.
***Grandma suggests chilling overnight. I have
rown. Serve with favorite syrup (Grandma's choke cherry syrup is the
s firmly packed. Repeat. Cook's Tip: If the ground beef
Add vinegar to whipping cream.
Stir all ingredients together. Do not use a mixer.
Refrigerate a few hours or overnight. Roll out, like a pencil, about a tablespoon at a time on a lightly floured board and shape to a figure eight.
Bake about 10 minutes on an ungreased cookie sheet at 375\u00b0.
This is Matt's favorite treat at Grandma's.
Freeze well; serve with butter.
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.
Preheat oven to 350\u00b0. Beat all ingredients together until smooth. Pour into greased 10-inch pie plate. Bake for about 30 minutes or until toothpick inserted into center comes out clean. Cool completely before serving.
Combine cukes, onions, ice and salt.
Let stand for 2 hours,.
then drain.
Mix the next 6 ingredients in a large pot.
Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
While still hot, seal in sterilized jars.
As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.
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.
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 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.
Scald milk.
Beat together eggs, salt, vanilla and Grandma's molasses.
Gradually add scalded milk, stirring constantly.
Pour into 5 or 6 buttered custard cups.
If desired, sprinkle with nutmeg.
Set custard cups in shallow baking pan; place in oven. Fill pan with hot water to 3/4-inch from top of cups.
Bake in slow oven until knife inserted in center comes out clean.
Yield: 5 or 6 servings.