Mom made the best ginger bread.
I think I will make this for Bob for his sweet tooth attack at night.
There is nothing better than warm ginger bread and whipped cream!!
In a large bowl:
½ cup sugar
½ cup shortening-Mom used Crisco
1 cup of molasses or dark Karo
1 cup of boiling water – stir and add:
2 ½ cups flour
1 teas each salt cinnamon, ginger and soda
Mix and add:
1 well beaten egg
Mix in and pour into an 8 x 12 baking pan. Bake at 350% until it tests done.
About 20 to 30 minutes.
Use real whipped cream or a lemon sauce.
Grandma’s Jelly Roll
This was David’s favorite and he learned to make this when we lived in Eagle River.
3 eggs beaten very lightly-meaning to beat until light and creamy color
2/3 cups sugar beaten into the eggs after being beaten lightly
6 Tblsp cold water
1 cup flour
1 ½ teas baking powder
Pinch of salt
Mix till well blended with mixer. Line 13 x 9 cookie sheet with waxed paper
that has been greased and floured
Bake at 400% for 12 minutes.
Dust a dish towel with powdered sugar. Turn warm jelly roll out on to towel. Peel off waxed paper.
Trim away crust on all sides. (eat crust!) Roll up in towel and let cool 5 minutes. Unroll and spread with your favorite jelly.
Re-roll and let cool. From Grandma McClure
THE FOLLOWING RECIPES ARE MAKE AHEAD OF CHRISTMAS RECIPES
Bob’s Moms Rum or Brandy Balls
These need to soak up the Rum or Brandy for a week. So I have to hide them from Bob or I will have to make another batch.
Donna, Bob sister called and said she made Rum balls. But does not know WHO ate them all. She lived alone!
3 cups crushed vanilla wafers – about one box
1 cup powdered sugar
3 Tblsp Karo syrup
1 ½ Tblsp cocoa
1 ½ cup walnuts finely chopped
Use the food processor to chop the vanilla wafers. Pour out and then chop the walnuts in processor. Add the vanilla wafer crumbs back to Processor. Add powdered sugar, Karo, Cocoa, processes to just mix. Add ½ cup brandy, rum or flavored brandies. Mix and shape into 1 inch balls. Roll in powdered sugar. Let them stand and the re-roll in powdered sugar. Line a container or coffee can with waxed paper, placing a small piece of folded paper towel in bottom. One row of balls, pieces of waxed paper and so one. Put lid on and let them set (HIDE) for a least a week at room temperature. If after one week they are to dry place a paper towel soaked in Rum-brandy in the container. Wait another week.
From Donna Ricks Keeley
BOB’S MOMS FRUITCAKE.
This is requested every Christmas by my family and friends. Have not found a better fruitcake that EVERYONE LIKES
Bob’s Mom created this from an applesauce recipes.
1/3 cup butter
1 cup sugar
Beat until fluffy
1 ½ cup applesauce – the thicker the better
2 cups flour – you may have to add up t to ½ to ½ cup flour-depends on how thick the applesauce it. Batter should be slightly thick
1 teaspoon soda
Dash of salt
Add all the spices you like – 1 teaspoon each allspice, cloves, cinnamon,
¼ teas. Nutmeg, ginger-(op)
Add one cup each of the following – the added ingredients should be things you like in a fruit cake.
1 cup raisins
1 cup Craisins
1 cups candied pineapple
1 cup candied cherries – red and green
1 cup dates chopped
1 pkg diced apricots or 1 cup diced apricots
Add as many combinations of nuts and fruit without over loading the batter. I use walnuts, pecans, chopped Filberts.
Fold into batter making sure all ingredients are covered with batter. Pour into two large loaf pans and four small pans that have been oiled
Bake at 325% for one hour until tests done. When cooled take out of pans and pour over bottom, about one tablespoon of rum or brandy or apple juice or apricot or peach or orange juice over top. Turn over and repeat. Wrap tightly ( I use cheese cloth and then Saran) and place back in the foil pans. Place in cool place or refrigerator. In two weeks pour more rum or juices over and reseal. I try to keep mine for four weeks, so now is the time to bake this fruitcake. ENJOY! From Shirley Ricks