Grease a 2-quart pudding basin. Combine dates and orange
Combine cornmeal and water.
Scald milk.
Add cornmeal mixture, stirring to prevent lumps.
Cook 20 minutes or until thickened.
Add salt, spices and molasses.
Pour into 1 1/2-quart greased casserole or baking dish.
Bake in a slow 325\u00b0 oven for at least 2 hours.
Serve warm with heavy cream, vanilla ice cream or hard sauce.
Makes 6 servings.
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
Mix oil,
molasses and egg.
In another bowl, mix flour, salt, ginger, sugar and baking soda.
Gradually add flour mixture to molasses mixture.
Then add water.
Mix ingredients well.
Pour into greased 13 x 9-inch cake pan.
Bake at 350\u00b0 until sides start leaving edge of pan.
To mix, sift flour once and measure.
Add soda, baking powder, spices and salt.
Sift together 3 times.
Cream butter.
Add sugar gradually and cream together until light and fluffy.
Add well beaten eggs, then molasses.
Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Bake in greased pan in moderately slow oven at 325\u00b0 for about 45 minutes, until done.
Cut in squares.
Good with a sauce (caramel or vanilla).
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Cream shortening and sugar.
Beat in eggs and molasses.
Add sifted dry ingredients alternately with milk.
Bake in 11 x 15-inch well-greased pan in 325\u00b0 oven about 25 minutes.
Burns easily.
Partly cool and cut into squares.
Beat eggs firm.
Add molasses, sugar and bacon drippings. Stir until well mixed.
Add 2 cups of self-rising flour, allspice, a dash of salt and water.
Mix all ingredients well.
Beat about 10 minutes.
Pour into greased baking pan or cake pan.
Cook about 15 minutes or until done.
Mix soda with molasses and add boiling water.
Set aside.
Mix all other ingredients together and combine the two mixtures.
Bake in a greased frying pan or baking dish at 350\u00b0 for 25 minutes.
cups of milk and molasses slowly until scalded.
Gradually
For topping - Mix molasses, hot water & vanilla. Set aside.<
he cake).
Prepare the pudding mix as directed with the
s warming mix cornmeal, sugar, molasses and salt together in a
Bread Pudding Directions.
In medium saucepan,
ight and fluffy.
Add molasses and mix until blended.
ntil smooth. Add egg and molasses and beat until well blended
Combine sugar and cream of tartar with hot water. If you are making a recipe that calls for a liquid, omit the hot water and just add the sugar and molasses.
If there are other spices in the recipe, increase them just a bit to compensate for the loss of molasses flavor.
Combine cornmeal, sugar, salt and cinnamon.
Scald milk and pour over mixture.
Stir well, then add molasses and raisins.
Pour into buttered casserole.
Stir twice during early baking.
Set oven at 375\u00b0.
Time:
1 1/4 hours.
This is an old, old recipe.
Mix together the meal and molasses and stir into scalded milk, stirring constantly.
Cook until thickened and remove from heat. Add sugar, egg, butter, salt, ginger and cinnamon.
Stir thoroughly.
Put into a buttered casserole and bake 30 minutes in a 300\u00b0 oven.
Remove from oven and pour cold milk over it and bake for 2 hours more.