Molasses Bran Muffins

Randy Foege loves these muffins and eats one every day. He shares them with me and sometimes I just have my own.

Gingerbread People

Gingerbread People

1 cup packed brown sugar
1/3 cup shortening
1 1/2 cup dark molasses
2/3 cup cold water
7 cups all purpose flour
2 t. baking soda
2 t. ginger, ground
1 t. salt
1 t. allspice, ground
1 t. cloves, ground
1 t. cinnamon, ground

Mix brown sugar, shortening, molasses and water.
Stir in remaining ingredients.
Cover and refrigerate at least 2 hours.

Heat oven to 350. Roll dough 1/4 inch thick on
floured board. Cut with floured gingerbread cutter.
Place 2 inched apart on lightly greased cookie sheet.
Bake until no indentation remains when touched.
10 to 12 minutes. Cool. Decorate if desired.
About 2 1/2 dozen 2 1/2 " cookies.
180 calories per cookie.
Betty  Crocker recipe

 

Poppy Seed Bundt Cake III

• Prep
  15 m
• Cook
  50 m
• Ready In
  1 h 5 m

Recipe By:Susie

"This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations."

Ingredients

• 1 (18.25 ounce) package yellow cake mix or lemon
• 1 (3.4 ounce) package instant vanilla pudding mix or lemon
• 1/4 to 1/3 cup poppy seeds
• 1 cup water

• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon almond extract and or lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

I used lemon cake mix and lemon pudding and did not add the almond extract. I was afraid the lemon cake with pudding in the mix would be too heavy to support the pudding mix. It wasn't. It turned out light and springy and pretty much perfect and delicious.

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Printed From Allrecipes.com 9/16/2019

Date and Nut Bread

Date and Nut Bread 

1 cup chopped dates

1 t. soda

1 cup boiling water

2 T. melted butter

3/4 cup sugar

1 egg

2 cups flour

1/4 t. sal1/2 t. baking powder

1 t. vanilla

1 c. chopped nuts

1. Dissolve soda in boiling water and pour over dates and cool.

2. Cream together butter and sugar. Add beaten egg and add to cooled date mix.

3. Add sifted flour, salt and baking powder. Add vanilla and nuts.

4. Bake in loaf pan 9x5x3 in. ,350 degrees, 1 hour.

5. Best results will be obtained by baking the day before bread is to be used. 

Notes: This bread picked up moisture for a few days after baking before beginning to dry out.

Come Into Our Kitchens Published by Covenant Women of the North Park Covenant Church

5250 N. Christiana Avenue, Chicago Il 60625  ( Subnitted by Mrs. Chas. Hjerpe, Mrs. Otto F. Ohlson and Mrs. Signe Lund

The Source

Back of the loaf is the snowy flour,

And back of the flour the mill,

And back of the mill is the wheat and the shower,

And the sun and the Father's will

Maltbie D. Babcock 1858-1901

Fruitcake Aunt Nora's Old Fashioned Dark Cake (5lbs,)

Fruitcake Aunt Nora's Old Fashioned Dark  (5lbs)

3 cups seeded dates (cut up)
3 cups seedless raisins
2 cups walnuts or pecans
1 lb. fruit mix (this is chopped up citron, etx.)
1/4 cup molasses or honey (I use half and half)
1/4 cup sherry wine (we use 1/2 cup or more)
     or brandy  (we use brandy)

1 cup butter
1 1/4 cups brown sugar (dark, packed)
4 eggs
2 cups sifted all purpose flour
1/2 t. salt
1/4 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. mace

Quarter the dates. Rinse raisins and drain thoroughly (I did not rinse the raisins,MF)
Chop the nuts. In a large bowl combine all fruits and nuts with molasses or honey and liquor..
(We let this stand for a couple of nights covered)

Cream butter and sugar together thoroughly. Add eggs 1 at a time beating thoroughly after each addition. Pour over fruits and nuts. Sift together flour, salt, soda and spices. Add gradually to fruit mixture, mixing well.
(We did this with a wooden spoon, but since have been told to use your hands)

Pour into 2 loaf pans (3x5x9 in.) which have been lined with greased brown paper and greased wax paper. Bake in slow oven (275) about 2 1/2 hours. (we bake about 3 hours) with shallow pan of water in bottom of oven. Remove from pans to cool, but leave paper on cake until used. Brush with brandy and wrap in cheesecloth for a few days. Do not refrigerate.  Cook to internal temperature is 200 degrees if you have an instant thermometer reader. Enjoy!

Scarlet Runner Beans Harvest

Thanks Sarah and Bill for the heirloom seeds. It was a bumper crop this year.

Viennese Striesel

 2 1/2 -3 1/2 cup all purpose or unbleached flour
1 package dry active yeast
1/3 cup sugar
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
4 1/2 tablespoons butter
1 egg
1/4 cup candied orange peel, chopped
3/4 cup currants
1/3 cup candied cherries, chipped

1 cup confectioners sugar
1 tablespoon milk

Makes One

Mix 3/4 cup of the flour, yeast, sugar and salt in a large bowl.
Combine milk, water and butter in a saucepan and heat slowly until the liquid reaches about 130 F.
It is OK if the butter doesn't melt completely.
Pour the milk mix slowly into the dry ingredients blending well after each addition.
Mix two minutes at medium. Mix in the egg. Scrape the bowl. Add 1/2 cup of flour and beat two minutes. Blend in enough flour to make a soft dough.
Place dough on a lightly floured board and knead 8-10 minutes. I use my Kitchen Aid hook. When the dough is smooth and elastic put it in a greased bowl, turn it over once to cover with grease and cover the bowl. Allow to rise in a warm draft free place until about double in volume. Approximately 1 hour.
Punch the dough down and put in a lightly floured board. Knead in the fruits. Divide the dough into 9 equal portions. Roll into 15 inch lengths. Place four lengths on a lightly greased baking sheet or parchment and braid using the two center lengths as one piece. I twisted all of them separately. Indent the center of the braid with the side of your hand, forming a slight depression in the dough. Braid three more lengths and lay this braid on top of the center depression. Loosely twist the two remaining lengths and place on top of the loaf and tuck the ends under the loaf to seal. Toothpicks may be used to keep the loaf together. Cover the loaf and allow it to rise in a warm draft free place until double in volume, about 1 hour.
Bake for 30 minutes in an oven preheated to 350 F. Remove the loaf from the pan, take out the toothpicks, cool on a wire rack. Combine the confectioners sugar with the milk: dribble this on the topo and sides. Slice and enjoy with tea. I like to toast it in thin slices.
Note: You can vary the amounts of dried fruit to suit your needs. I originally made this recipe to use up candied pineapple from the holidays. It's a sweet dough that you can play with. This recipe is very fruity. If you like lighter breads decrease or eliminate fruits. It's up to you, it is your creation.