#3454 - Pickled Apple Slices

(by Shirley McNevich)

4 red delicious apples (peeled and sliced)
2 cups cider vinegar
2 cups water
1 cup Domino's dark brown sugar (packed)
4 cinnamon sticks (less if you wish)
1 tsp. salt
1/2 tsp. ground ginger

Place the apple slices in a large glass jar. In a saucepan over medium heat add the cider vinegar, water, brown sugar, cinnamon sticks, salt and ginger--cook/stir over medium heat until the brown sugar dissolves. Pour the hot mixture over the apple slices. Cool to room temperature, then place the lid on the glass jar and refrigerate overnight before serving.

#2894 - Fancy Spice Cookies

(by Shirley McNevich)

4 1/4 cups sifted flour (measure before sifting)
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup lard
1 1/2 cups Brer rabbit lite baking molasses
1/2 tsp. cider vinegar

In a large bowl add flour, baking soda, salt, cinnamon, ground cloves and ground ginger--stir to mix. Add brown sugar--mix well. Add the softened butter and the lard--cut in with a pastry blender. Add molasses and vinegar--mix well until dough forms. Cover the bowl and refrigerate the dough overnight. The next day remove dough from refrigerator--roll out a small amount of dough at a time on to a floured counter to 1/8" thick. Keep remaining dough cold in the refrigerator until you need more--just take out what you need so the dough doesn't get warm. Cut the dough into cookies using fancy shaped cookie cutters. Place cookies on greased cookie sheets. Bake at 350 degrees for about 10 minutes.

#2808 - Honey Ginger Cookies

(by Shirley McNevich)

2 cups flour
1 TBSP ground ginger (less if you wish)
2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground cloves
1 cup Crisco shortening
1/4 cup softened butter
1 1/2 cups white sugar
1/4 cup honey
1 egg
2 tsp. vanilla

In a mixer add shortening and butter--beat. Add 1 cup of the white sugar and egg--beat. Add vanilla, salt, ground cloves, baking soda and ginger--beat. Add honey--beat. Slowly add flour--beat. Place the remaining 1/2 cup white sugar in a bowl--shape the batter into 1" balls. Roll each dough ball in the white sugar and place them on to greased cookie sheets. Bake at 350 degrees for 10 minutes. Let cookies stand on cookie sheets for 5 minutes before removing.

#1927 - Fudge Gingerbread Cake

(by Shirley McNevich)

1 cup white sugar
2 eggs
1 cup dark Kayro syrup
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground cloves
3 tsp. baking soda
1/2 cup Crisco shortening
1/2 cup softened butter
5 cups flour
1 cup Brer rabbit green label baking molasses
2 cups hot water
Frosting: 1 cup white sugar; 1/2 cup Hershey's cocoa; 1/4 cup milk; 4 TBSP softened butter; dash of salt; 1 tsp. vanilla

In a mixer add 1/2 cup softened butter and Crisco--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add Kayro and molasses--beat until smooth. Add cinnamon, ginger, ground cloves, 1 tsp. salt and baking soda--beat. Add hot water--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, cocoa, milk, 4 TBSP softened butter and dash of salt--over low heat stir/bring to a boil. Once boiling, boil for 1 minute. Remove from heat--add vanilla and keep stirring until smooth. Frost the cake. Cool completely.

#261 - Pumpkin Bread

(by Rachel Guarini - friend)

2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing
1/4 cup milk
2 cups flour
2 tsp. Calumet baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planter's Chopped Pecans


Preheat oven to 350°F. Beat eggs lightly in large bowl. Add sugar, pumpkin, Miracle Whip and milk - mix well. Combine dry ingredients in a bowl, then add dry ingredients to the pumpkin mixture. Stir just until moistened. Gently stir in pecans. Pour batter into greased and floured loaf pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Cut into slices to serve.

#249 - Quick Ginger Bread

(by Shirley McNevich)

2 cups Bisquick
1 1/4 cups white sugar
2 TBSP ground ginger
1/2 cup milk
1/4 cup Brer Rabbit molasses
2 TBSP melted butter
2 eggs
Cool Whip

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a large bowl, combine Bisquick, white sugar and ginger. In a separate bowl, mix milk with molasses and then beat in butter and eggs with molasses and milk. Add the molasses mixture to the Bisquick mixture and stir with a spoon until blended and smooth. Pour batter into cake pan and bake at 350 degrees about 25 minutes (or until inserted toothpick comes out clean). Serve with Cool Whip.

#41 - Soft Molasses Cookies

(by Aunt Grace [Herman] Knouse)

1 cup margarine
1 cup Domino's dark brown sugar (packed with a spoon)
2 cups Brer Rabbit green label baking molasses
1 cup buttermilk
2 even TBSP Arm & Hammer baking soda
1/2 tsp. McCormick ground ginger
1 egg
7 cups flour

In a mixer, cream margarine and brown sugar. Add baking molasses, baking soda, buttermilk and ginger. Mix until smooth. Add 7 cups of flour one at a time. When it gets too stiff for mixer, use a wooden spoon and mix the rest by hand. Drop heaping teaspoonsful onto greased cookie sheet.

Beat the egg in a cup with a fork. Using a teaspoon, put a little bit of egg on the top of each cookie and smooth it down with the back of the spoon so cookie is slightly flat. Bake at 375 degrees for about 15 minutes.