Read Ebook: Grandma's Recipes for Mother and Daughter by American Molasses Company

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Ebook has 264 lines and 20936 words, and 6 pages

Heat oven to 375? F. . Sift first seven ingredients into a mixing bowl. Add shortening, molasses, and applesauce. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater . Add eggs. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer-cake pans. Cool; frost with MOLASSES MOCHA FROSTING .

YIELD: 12 servings.

MOLASSES FEATHER CAKE

Heat oven to 375? F. . Sift first five ingredients into mixing bowl. Add shortening, molasses, eggs, and flavoring. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater . Add milk. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.

YIELD: 12 servings.

MOLASSES SPONGE CAKE

Heat oven to 325? F. . Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored. Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or electric beater an additional 3 minutes. Stir in orange rind, lemon rind and juice. Add flour mixture, 1/3 at a time, mixing each addition until smooth. When all flour has been added, beat until light and fluffy . Beat egg whites until stiff enough to stand in peaks, but not dry; fold into batter. Bake 45 minutes in an ungreased, 9-inch, tube cake pan. Turn cake pan upside down on wire cooler. If cake has not dropped out of pan when cold, loosen from sides with spatula.

YIELD: 12 servings.

DEVIL'S FOOD CAKE

Heat oven to 375? F. . Cream together first five ingredients. Stir in molasses. Melt chocolate over hot water; add to shortening-sugar, etc., mixture. Beat in eggs. Add sour milk alternately with flour . Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.

YIELD: 12 servings.

OLD FASHIONED FRUIT CAKE

YIELD: 8 pounds.

TOPPINGS o FROSTINGS o SAUCES

OLD ENGLISH HARD SAUCE

Cream butter or margarine until fluffy. Add confectioners' sugar alternately with milk and molasses. Add flavoring or orange rind.

YIELD: 1 2/3 cups hard sauce.

MOLASSES WHIPPED CREAM

Whip cream until almost stiff. Add molasses and flavoring. Beat until stiff. Serve over hot gingerbread or spice cake.

YIELD: 6 servings.

MOLASSES BUTTER FROSTING

Cream butter or margarine until fluffy. Add 1 cup confectioners' sugar, egg white, and flavoring. Mix well. Add the remaining confectioners' sugar alternately with molasses and milk. Mix thoroughly. Spread on tops and sides of two 8-inch layers or on tops of two 9-inch layer cakes.

BOILED TAFFY FROSTING

Thoroughly mix first four ingredients in a saucepan. Cook, without stirring, to firm-ball stage . Gradually beat hot syrup into egg whites, beaten stiff but not dry. Continue beating until mixture stands in high peaks. Beat in flavoring. . Spread on tops and sides of two 9-inch layers or on tops of 2 dozen cup cakes.

BANANA WHIP TOPPING

Place all ingredients in a small-bottom mixing bowl. Beat vigorously with an electric or rotary beater until mixture is light and fluffy. Serve at once over squares of hot gingerbread or cake.

YIELD: 8 to 10 servings.

BROWNED BUTTER FROSTING

Brown butter or margarine in a saucepan. Add confectioners' sugar alternately with cream or evaporated milk and molasses. Spread over tops and sides of two 8-inch layer cakes.

RAISIN FILLING

Grind raisins in food chopper twice, using coarsest blade. Add water, molasses, cornstarch, and spices. Mix well. Cook until mixture is thick and clear, stirring constantly. Stir in butter or margarine and lemon rind. Spread between two 9-inch layers or on tops of two 8-inch layer cakes.

COOKIES

MOLASSES OATMEAL COOKIES

Heat oven to 375? F. . Sift together first seven ingredients; mix with quick oats. Cream shortening and sugar. Add molasses, vanilla, and orange rind. Beat in egg. Add milk, raisins, and nuts. Stir in flour mixture. Drop from teaspoon onto greased cooky sheets. Bake 12 minutes or until cookies have lightly browned. Cool. Store in tightly closed tin box.

YIELD: 4 dozen cookies.

OLD FASHIONED SOFT MOLASSES COOKIES

Heat oven to 350? F. . Sift together first six ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls . Place on greased cooky sheets. Bake 15 minutes or until cookies have lightly browned. Store in covered stone jar.

YIELD: 4 dozen cookies.

CRISP MOLASSES COOKIES

Heat oven to 400? F. . Sift first six ingredients into a mixing bowl. Cut in shortening with pastry blender or fingers to resemble coarse meal. Heat molasses just to boiling point; add vinegar and gradually stir into flour-shortening mixture. Chill dough until stiff enough to roll . Roll dough ?/?? inch thick on lightly floured board. Shape with cooky cutters. Place on lightly greased cooky sheets. Bake 6 to 7 minutes or until edges have lightly browned. Cool. Store in tightly closed tin box.

YIELD: About 6 dozen cookies.

MOLASSES RUM BALLS

Mix first four ingredients. Add molasses and rum or brandy. Mix well. Shape into balls with hands dusted with confectioners' sugar. Roll balls in confectioners' sugar. Chill until ready to serve.

YIELD: About 30 balls.

BRANDY SNAPS

YIELD: 30 rolled wafers.

YIELD: 18 ice cream shells.

MOLASSES SAND TARTS

Sift together flour and sugar. Cut in butter or margarine with fingers or pastry blender to resemble coarse meal. Combine molasses and eggs; stir into flour-butter mixture. Chill dough overnight or until ready to bake. Roll dough ?/?? inch thick on board dusted with confectioners' sugar. Shape with cooky cutters. Place on greased cooky sheets. Mix sugar and cinnamon; sprinkle lightly over unbaked cookies. Bake in moderately hot oven 6 to 7 minutes or until edges have lightly browned. Cool. Store in tightly closed tin box.

YIELD: 14 dozen cookies.

GINGER SNAPS

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