| Old Fashioned Gingerbread with Lemon Sauce � cup butter softened � cup sugar 1 cup dark molasses 3eggs 3 cups flour 1 � tsp. Baking soda 1 � tsp. cinnamon 1 � tsp. ginger � tsp. nutmeg � tsp allspice � tsp. salt � tsp. cloves � c. buttermilk* Lemon Sauce � c. Sugar 1 tbs. cornstarch 1/8 tsp. salt 1 cup boiling water 2 tbs. butter 1tbs. grated lemon peel 3 tbs. lemon juice |
| Heat oven to 350 degrees. Grease bottoms only of 2 � 9�x5� loaf pans. In a large bowl, beat 1/3 cup butter and � cu. Sugar until light and fluffy. Add molasses and eggs; blend well. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, allspice, � tsp. salt and cloves; mix well. Add dry ingredients alternately with buttermilk, beating well after each addition. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes.
In medium pan, combine � cup sugar, cornstarch and 1/8 tsp. salt; mix well. Gradually stir in boiling water. Bring to a boil. Cook over medium heat until thickened stirring constantly. Remove from heat. Add 2 tbsp. butter, lemon peel and lemon juice; mix well. Slice gingerbread into 1� slices and serve warm lemon sauce over gingerbread. |
| Emily's Easy Breakfast Souffl�
(this is our Christmas morning favorite) 1 to 1 1/2 lb. good quality pork sausage 9 beaten eggs 3 cups milk 1 1/2 tsp. dry mustard 1 tsp. salt 3 slices bread cubed ( white bread is preferred) 1 1/2 c. grated cheddar cheese Brown and crumble sausage, drain. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into greased 9"x13" pan. Refrigerate over night. Bake uncovered at 350 degrees. (This recipe can be easily divided into 1/3 for smaller or larger groups. It also can be adapted for vegetarians or those who avoid pork by substituting approx. 2 cups cooked broccoli or chopped spinach for the sausage.) |
| Debbie's Swedish Meatballs
- another longtime holiday favorite recipe Combine in bowl - 2 eggs slightly beaten 1 c milk 1/2 c dry bread crumbs heat in skillet - 1 tbs. butter saut� in butter- 1/2 c finely chopped onion for 5 minutes. Add to crumb mixture in bowl along with - 1 lb. ground chuck 1/4 lb. ground pork ( you can use 1 1/4 lb. chuck if desired) 1 1/2 tsp. salt 1/4 tsp. each dill weed and allspice 1/8 tsp. each nutmeg & cardamom Refrigerate one hour. Pre heat oven to 350 degrees. Saute 1" meatballs in 2 tbs. butter until browned all over. Remove to a 2 quart casserole. Remove skillet from heat. Pour off drippings into measuring cup. Measure 2 tbs. drippings - pour back into pan; add 3 tbs. flour, 1/4 tsp. salt and 1/8 tsp. pepper stirring to make a smooth mixture. Gradually, stir in 1 can (10 1/2 oz) beef broth - bring to a boil stirring constantly. Add 1/2 cup of light cream and 1/2 tsp. dill weed. Pour over meatballs. Bake covered 30 minutes. Serve over hot cooked noodles. |