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  TEXAS INFORMER - SPECIALS

OLD FASHIONED GINGERBREAD CAKE


 
This recipe and more is in

 the Texas Informer

Ingredients:  Yield (1) 9 Inch Cake

4 oz. (1 stick) sweet butter
1/2 cup light -or- dark brown sugar
1/2 cup molasses -or- cane syrup
2 eggs  1 1/2 cups all-purpose flour
1/2 tsp. baking soda

1 tbsp. ground ginger, or to taste
1 tsp. cinnamon 1/2 tsp. cloves
1/2 tsp. allspice 

2 tsp. vanilla extract or brandy
1/2 cup buttermilk (or milk with a
little yogurt stirred in)

Directions: Cream butter and brown sugar.
Beat until fluffy and add molasses. Beat in eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a buttered cake pan and bake in a preheated 350°F oven for 20 to 30 minutes. (Check after 20 minutes).

CREAM CHEESE GINGER ICING

Ingredients:

1/4 cup unsalted butter, at room temp.
1/4 pound cream cheese, at room temp.
1 1/2 cups confectioners’ sugar,sifted
1 tsp. vanilla extract
1/4 cup finely chopped candied ginger

GINGER ICING - Continued

Beat together butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in vanilla and candied ginger. Chill briefly before frosting the gingerbread. Variation: Add some raisins to the gingerbread.

 OLD FASHIONED

BUTTER ROLL

Make your favorite biscuit dough recipe and refrigerate, covered overnight (should be about 4 cups of dough). Next morning or after refrigeration, roll out dough. Spread 1/2 pound softened butter over dough, then sprinkle 1 1/2 cups sugar over butter.  Sprinkle cinnamon to taste, over sugar. Start at edge of dough and roll into a big roll. Cut into 1 inch pieces and place cut side down in a greased 3 inch glass baking dish. Pour 1 cup of milk over the rolls. Bake at 350 degrees until brown and serve hot.

Mt. Pleasant CME
Church
138 Reeder Street
Rusk, Texas
Celebrating
129th Anniversary
Church founded March
10, 1888

 

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November 2016

January 2017

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