GINGERBREAD 1963

GINGERBREAD 1963

From Billie Reid  (from Mrs. George Self, Indianapolis)

3 cups flour
1 cup sorghum molasses
1 cup brown sugar
1 cup sweet milk
2 t. soda
1 t. ginger
6 T. shortening
2 eggs
2 T. cinnamon

Mix.

Bake at 350 degrees.

Note:  No baking time was included. I looked up another recipe and it says to bake for one hour so we can use that as a guideline.

GUM DROP CAKE 1964

GUM DROP CAKE 1964

From Billie Reid

1 cup butter
2 cups sugar
2 eggs, beaten
4 cups flour
1 t. cinnamon
1/4 t. cloves (less?)
1/4 t. nutmeg
1/4 t. salt
1  1/2 cup applesauce
1 t. soda
1 T. medium hot water
1 t. vanilla
1-2 lbs. gum drops
1 lb. white raisins
1-2 cups pecans

Cream butter and sugar; add beaten eggs and mix well.

Sift together flour, spices and salt; add to creamed mixture alternately with the applesauce.

Dissolve soda in the 1 T. hot water; stir into mixture.

Stir in remaining ingredients.

Pour into well-greased and floured 10" angel food pan.

Bake in 325 oven for 1 hour; reduce heat to 300 and continue baking another 2 hours.

FRESH APPLE CAKE

FRESH APPLE CAKE

From Freda Osgatharp

Beat:  3 eggs
            1 cup salad oil
            1 t. vanilla

Mix:   2 cups flour
            2 cups sugar
            2 t. cinnamon
            1 t. soda
            1/2 t. salt

Add:   dry ingredients to egg mixture with 1 cup pecans

Slice:   4 cups winesap or jonathan apples in a 9x13 ungreased, unfloured pan

Pour:   batter over apples

Bake:   60 minutes at 350 degrees

Cool.

Frost with topping below.

Frosting

6 oz. cream cheese
4 T. melted butter
2 t. vanilla
2 cups powdered sugar
1 T. fresh lemon juice

Mix well. 

Add frosting to cake and refrigerate overnight for best flavor.

FRESH APPLE CAKE

FRESH APPLE CAKE

From Linda Reid (From Apple Barn)

2 cups sugar

1 t. soda

1  1/2 cups oil

2 t. vanilla

3 eggs, beaten

3 cups eating apples, chopped

3 cups all-purpose flour

1 cup pecans, chopped

1 t. salt

Sift dry ingredients together.

  

Mix together sugar, oil and eggs.  

Blend remaining ingredients together in order given. Batter will be stiff.

Bake at 350 degrees in greased tube pan for 1 hour and 15 minutes.

Topping:

1/3 cup butter

1/4 cup evaporated milk

1 cup brown sugar

1 t. vanilla

Melt together in saucepan butter, milk and brown sugar.  Boil for 3 minutes.

Remove from heat. Add vanilla.

Spread over warm cake.

PUMPKIN CHOCOLATE CHIP PANCAKES

PUMPKIN CHOCOLATE CHIP PANCAKES

From Rachel Brown

Pancake batter:

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 T. light brown sugar
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/4 t. nutmeg
1/8 t. ground ginger
1/8 t. ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 T. canola oil
1 t. vanilla extract
dark chocolate chips

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with chocolate chips.  Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.