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.
Sift dry ingredients together.
Add shortening or margarine using a fork to combine with dry ingredients.
Add unbeaten eggs and vanilla.
Mix well.
Add ground pecans for added flavor. (This is how Grandma always mixed hers).
Whisk the dry ingredients together, add alternately with the eggs and vanilla.
Mix well.
Roll out thin on floured board and cut with floured cookie cutters.
Decorate with sugar.
Bake at 375\u00b0F for 8 minutes.
Makes about 6 dozen.
Cream Crisco, sugar and eggs together.
Beat on high speed for 5 minutes.
Then add milk and flour on low speed until mixed well.
Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
Frost with Butternut frosting if desired.
See my recipes for the frosting recipe!
May be baked in 3 layer pans also.
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
This is a very old recipe and didn't include all of the directions that present day recipes do.
Bake at a low temperature for a more moist cake.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
* Visit my other recipes for the best ever chocolate cake!
s bread crumbs in other recipes.
s one of the earliest recipes that I submitted to any
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
innamon and nutmeg as other recipes on Zaar have in them
Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
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!
ofter outside is preferred. My grandma and great aunts always drained
he recipe as written in Grandma's cook book, but have
Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
Serve hot with fresh green vegetables.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.