1/2 cup suet. ground or shopped fine
1 cup boiling water
salt
2/3 cup molasses
1 teaspoon soda
Enough flour to make a stiff batter
Raisins – optional
Put water over suet, add salt, and let stand for a few minutes.
Add molasses, soda and raisings.
Add enough flour to make a stiff batter.
Steam until done on top of stove in steamer or double boiler.
Serve sliced with hard sauce.
Recipe from wedding shower box of recipes 1982. Family tradition for Christmas
Stronger and more intense than traditional cinnamon, this spicy and robust variety gives a bold and vibrant taste to your baked goods. It’s sweeter, more aromatic, and more powerful than the cinnamon commonly sold in supermarkets. Because of its higher oil content, it disperses more fully to deliver a memorable sweet-yet-spicy cinnamon flavor. Considered by many to be the world’s finest cinnamon, Vietnamese cinnamon (a.k.a. Saigon cinnamon) is ground from cinnamon grown in Vietnam. Our cinnamon is imported and milled in the USA for the freshest product making our blend a top-seller, demanded by savvy cooks and bakers nationwide.
I buy my Vietnamese Cinnamon from King Arthur Baking Company
I also have bought Organic Saigon Cinnamon from Wellsey Farms (BJ’s Wholesale) Ground Saigon Cinnamon in 10.8 oz bottles
The everyday cinnamon I get from Oak Hill Bulk Foods for recipes that really don’t need the more expensive variety
Step by step pictures with recipe from https://noblepig.com
More pictures to add to post
Minute Tapioca from Kraft – used in making Strawberry Rhubarb pie and Tapioca pudding. Scanned box label in for the recipes and for reference. 2022 Minute Tapicoa Box
Tried a new pumpkin bars recipe since I could not find old one.
Credit to https://chocolatewithgrace.com/pumpkin-bars-with-cream-cheese-frosting/
2 cups granulated sugar
1 cup vegetable oil or canola oil
15 ounces pumpkin puree (not pumpkin pie filling) – one single can solid pumpkin is 15 ounces
4 eggs
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Cream Cheese Frosting Ingredients
8 ounces cream cheese softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
In large bowl beat together the eggs, sugar, oil. and pumpkin until well combined.
In separate bowl, whisk together the flour, baking soda, spices and salt.
Add the dry ingredients to the wet and gently stir until well combine. Pour into prepared pan
Bake for 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely
For Frosting
Beat the cream cheese and butter on high until smooth. Beat in powdered sugar and vanilla and salt until smooth. DO NOT OVERBEAT. Spread on top of completely cooled bars Cut into bars.
Optional: chopped nuts on top of frosting to decorate.
1 package (3 1/2 oz) banana flavored instant pudding mix
1 1/2 cups milk
1/2 tsp vanilla extract
1 1/2 cups whipped topping, divided
40 vanilla wafer cookies, divided
2 bananas, sliced, divided
1/2 cup caramel topping
2 tbl chocolate topping for drizzle on top
In a medium bowl, combine the pudding mix, milk, and vanilla. With electric mixer, beat for 1 to 2 minutes or until thickened. Add 1 cup of whipped topping.
In a 1 1/2 quart round dish, layer half of the wafer cookies, bananas, and pudding. Drizzle with topping. Repeat layers, ending with pudding.
Top with remaining 1/2 cup whipped topping. Top with 3 crushed cookies, if desired.
Makes 6 to 8 servings
Source of Recipe: the box of Vanilla Wafers cookies
Adaption One: https://www.davidlebovitz.com/warm-sticky-toffee-pudding/
Adaption Two (mine made in 2020 ) – same basic recipe but I used dark brown sugar, molasses and added some candied fruit. Definitely need to serve warm!!
Sticky Toffee Pudding demands to be served warm. I mean, think about it: soft dates, gobs of toffee, and buttery cake. If you’re going to eat a cake smothered in creamy, sugary toffee sauce, if you don’t eat it warm, you’re missing out on of one life’s great pleasures.
For the toffee sauce
For the pudding
Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Note: To make the pudding in advance, bake the cake without the toffee in the bottom. Let cool, then cover until close to serving time. Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.
Searched for different apple crisp recipes. Have not found one with the right topping yet. Found a video featuring Emeril Lagasse that looks closest to what I want.
CLASSIC APPLE CRISP SERVES 6 to 8 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces, plus 1 tablespoon for skillet, room temperature 1/2 cup all-purpose flour 1/4 cup light-brown sugar 1/4 cup plus 3/4 cup granulated sugar 1/4 teaspoon salt 3 Granny Smith apples 3 Golden Delicious apples 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon cinnamon Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10-inch cast-iron skillet with 1 tablespoon butter. Set aside. In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling. Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
Really delicious, but I think the amounts for the topping should be doubled from what was published on the website. Was looking for the larger clumps of topping.
2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs, room temperature
3-1/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
GLAZE:
2 cups confectioners’ sugar
1/4 cup buttermilk
1 tablespoon grated lemon zest
2 teaspoons lemon juice
1/8 teaspoon salt
Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Test Kitchen Tips
If using frozen blueberries, use without thawing to avoid discoloring the
I’ve been looking for things to do with all the zucchini coming from my garden this year. This recipe was great, so simple and extremely moist. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? My only issue, which really isn’t an issue at all is they are calling it a square, but it is definitely more cake like which isn’t a bad thing. If you haven’t tried this recipe yet you should ??
made 08/01/2020 – very sweet – would reduce amount of sugar next time. Be sure to use the right size pan. I used the full half sheet pan.
Old Fashioned A&P Spanish Bar spice cake recipe – This came out very dry but was very good in taste.
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons dark cocoa powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 cup Crisco shortening
1 cup dark brown sugar
1/2 cup molasses
2 eggs
1/4 cup evaporated milk
1/2 cup applesauce
1 cup raisins, soaked in warm water until plumped, then drained
Buttercream frosting
1 pound confectioners sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
3 tablespoons evaporated milk, more if needed for consistency of frosting
Preheat oven to 350 degrees F and grease and flour a 9 x 13 inch pan
Soak raisins in hot water until plump and then drain.
Place flour, baking powder, salt, cocoa, spices and whisk together to combine. Sift dry ingredients three times and set aside.
Place shortening and sugar in a large mixing bowl and cream the shortening and sugar together. Add molasses and eggs and mix just enough to incorporate into the mixture, Add milk and applesauce. Add flour mixture to the wet mixture in three additions, stirring after each addition to combine. Fold in the plumped raisins.
Pour batter into prepared pan. Batter will be thick and will need to be spread evenly in the pan.
Bake at 350 degree fro 30 to 35 minutes or until done.
Remove cake from oven and let cool on a wire rack. Cut cake in half and stack with frosting in between and on top leaving sides with no frosting. Use the tines of a fork to make a design layer on the top just like the original A&P Spanish Bar Cake had.
Source: https://www.tasteofsourthern.com/Spanish-bar-cake
Made October 2019 – was very dry but tasted good. Did not sift dry ingredients and did not cream wet items separately. Will have to try again. Impression – needed more applesuce for more making it more moist.