Month: December 2015

2 cups Flour

1 cup sugar

1 cup mayonnaise

1 cup water

1/2 cup cocoa

1 tsp salt

1 tsp soda

Grease and flour bottom of pan, (or spray…) bake at 350 for 25-30 minutes.

 

2 Cups Flour

3 Cups Sugar, Divided

4 Tsp Baking Powder

1/2 tsp salt

1 C. Cocoa, Divided

1 C Butter, Melted (but cooled, it shouldnot be too hot)

1 C. Milk

2 Tsp. Vanilla

3 C. Hot Water

 

Preheat oven to 350.  In a 9 x 13 pan, combine flour, 1 1/2 cup sugar, baking powder, salt, and 1/2 cup cocoa.  Mix well.  Add the butter and mix again.  Add milk and vanilla, mixing with a fork until well blended.  Use some muscle to get out the lumps as best you can.  In a small bowl, combine the remaining 1 1/2 cups sugar, and remaining 1/2 cup cocoa.  Sprinkle this mixture over the batter in the pan.  Pour 3 c. hot water over the entire pan. Do not stir.  Bake for 40 minutes.  Remove from oven:  Allow the cake to set for 10 minutes.  (it will finish baking outside the oven).  The cake forms a cakelike crust on top with a puddinglike fudge layer underneath.  Serve hot with vanilla ice cream on the side.

1 can sweetened condensed milk

1 cup Karo syrup

1 stick butter

2 cups brown sugar

 

cook on stove over medium heat stirring frequently.  cook to soft ball stage.  Pour over popcorn that has been separated from kernals.  Mom used a really big silver bowl, or her insert to her turkey roaster.  I like my popcorn balls a little gooier, so the amount of popcorn is really up to you.  You might just make a few batches to determine how much you like.

 

Once you stir the carmel and the popcorn up you use a little bit of cold water on your hands so you can manipulate the popcorn into balls with out burning your hands, but not so much that you make your popcorn balls soggy.

 

 

2 1/2 cups flour

1 TBSP baking powder

1 tsp cinnamon

1 tsp ginger

1/4 tsp cloves

1/2 tsp salt (optional)

1/3 cup brown sugar

1 egg

1/2 cup oil

2/3 cup molasses

 

Mom always just dumped all of these ingredients into the bowl and mixed.  She would also use the same measuring cup for the oil and the molasses.  Do the oil first, then the molasses just slips out and doesn’t stick to the cup.  Obviously they are different measurements so sometimes I measure the oil in a 1/2 cup first and then put it in the 2/3 cup but sometimes I just guess.  Also, sometimes it seems to need a little bit more flour.  (probably those times i guess on the oil…) don’t be afraid to add a little bit more.

 

Generously oil a cookie sheet and spread the gingerbread out into it trying to make as even as possible.  Mom would cover the gingerbread with wax paper and use a rolling pin on it.  This makes it easier to not have crease marks on the gingerbread.

bake at 300* for 30 minutes.

Cut as soon as it comes out of the oven

royal frosting:

2lb bag of powdered sugar

6 egg whites.

mix until the shine starts to go away and you can have a stiff peak form without it drooping down.

this makes enough for at least two gingerbread houses so if you are only making one just cut the recipe in half.