Laura Ingalls Wilder Gingerbread

Letter written by Laura Ingalls Wilder in Oct. 1953.

LAURA'S GINGERBREAD

1 cup brown sugar blended with
1/2 cup lard or other shortening.
1 cup molasses mixed well with this.
2 teaspoons baking soda in 1 cup boiling water
(Be sure cup is full of water after foam is run off into cake mixture).

Mix all well.

To 3 cups of flour have added one teaspoon each of the following spices: ginger, cinnamon, allspice, nutmeg, cloves; and 1/2 teaspoon salt. Sift all into cake mixture and mix well.

Add lastly 2 well-beaten eggs.

The mixture should be quite thin.

Bake in a moderate oven for thirty minutes.

Raisins and, or, candied fruit may be added and a chocolate frosting adds to the goodness.

Source: hbook.com

Pin It

Cranberry-Pecan Pumpkin Bread

 

2  15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten  
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries

Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.

Source: Gooseberry Patch

Pin It

Copycat Golden Corral Rolls

 

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.

Source: The Secret Recipe Blog- http://www.recipesecrets.net/blog

Pin It

Spiced Pumpkin Bread

 

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup oil
four eggs
3 1/3 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
three-quarter teaspoon ground cloves
1/2 teaspoon nutmeg

Mix pumpkin, sugar, water, oil and eggs in a large bowl; beat until well mixed. Set aside. Stir together remaining ingredients in another bowl; slowly add to pumpkin mixture, beating until smooth. Grease and flour two 9 x 5" loaf pans or six, 5.5 x 3" mini loaf pans; divide batter between pans. Bake at 350° for 60 to 65 minutes for regular loaves or 50 to 55 minutes for mini loaves, until a toothpick inserted in center tests clean. Let cool in pan for 10 to 15 minutes; invert bread onto a wire rack to finish cooling. Makes two loaves or six mini loaves.
Source: Coming Home with Gooseberry Patch

Pin It