Irish Gingerbread
Yield: 5 servings
6 oz Flour
3 oz Rice flour
2 oz Treacle (by weight)
2 oz Butter
2 oz Ground almonds
1/4 lb Raisins
2 oz Candied peel
1/2 ts Ground ginger
1 Egg
3 tb Sour milk or sour cream
1/2 ts Bread soda
Sift flour with soda and ginger, mix with rice flour and rub in the butter.
Stir in ground almonds, halved raisins and sliced peel.
Mix treacle with milk or sour cream and well-beaten egg, and mix with the dry ingredients.
Turn into a well-buttered pan and bake 1 1/4 hours in a moderate oven (375F).
PUCKER UP LEMON PIE
Combine;
one 14 oz. can sweetened condenced milk
1 cup lemon juice
3 egg yolks
Mix well pour into unbaked pie shell and bake at 350 for 20 minutes.
Garnish with mandrin orange slices and/or whipped cream and chill for one hour.
YULE WASSAIL
1 gallon appie juice
2 cups pineapple juice
2 cups orange juice
4 cups brewed (orange pekoe) tea
one half cup lemon juice
(In a cheesecloth spice sack combine; 1 Tablespoon whole cloves, 1 Tablespoon whole allspice
and
3 cinnamon sticks and add the spice sake to the pot with the jucies and tea.
Cook in a crock pot, or in a large pot on the stove, on low for at least 4 hours.
(Add a couple of cups of water to replace evaboration loss every couple of hours.)
Sweet Potato Casserole
Combine;
3 cups cooked and mashed sweet potatos,
1/2 stick softened butter
2 beaten eggs
1 cup white sugar
1 tsp vanilla
1 tsp pumpkin pie spice mix
1/3 cup milk
Pour this mixture into a glass baking dish
For the topping combine:
1/3 cup flour
1/3 cup melted butter
1 cup brown sugar
1 cup xrushed pecans
Add topping to the potato mixture in dish. Bake at 325 for 30 minutes.
Ginger's Zucchini Bread
Combine:
3 cups flour
1/2 cup white sugar
1 cup brown sugar
2 tsp cinnamon
2 tsp pumpkin pie spice mix
1/4 tsp ginger
Mix well then add
3 eggs
3/4 cup melted butter
3 tsp vanilla
2 cups grated zucchini
1/2 cup rasins
1 cup madarin oranges
1/2 cup grated carrot
1 cup crushed pecans
mix well then thin out mixture with apple juice until it is a thin pourable dough.
The amount needed will vary depending on the zucchini you are using's moisture level.
Bake at 350 for 45 to 55 minutes.
FROZEN PEPPERMINT CHEESECAKE (No Bake!)
1 1/2 c Chocolate wafer crumbs
1/4 c Sugar
1/4 c Butter or margarine
8 oz Package cream cheese, soft
14 oz Can sweetened condensed milk
1 c Crushed hard peppermint candy
3 drops Liquid red food coloring
2 c Whipping cream, whipped
Combine first three ingredients, firmly press onto bottom and 1 inch up
sides of a 9 inch springform pan. Chill. Beat cream cheese at high speed
with an electric mixer until fluffy. Add condensed milk, peppermint candy,
and food coloring. Beat well. Fold in whipped cream. Pour into prepared pan.
Cover and freeze until firm. Garnish with whipped cream, crushed and/or
whole peppermint candy, if desired.
