Ginger Cake

1/2 C. boiling water + 2 Tb.
1/2 C. canola oil
1/2 C. br sugar
1/2 C. molasses
1 egg
1 1/2 C. whole wt flour
1/2 tsp salt
1/2 tsp bk powder
1/2 tsp soda
3/4 tsp ginger
3/4 tsp cinnamon

-Boil water. Pour water carefully over oil. Set aside.
-Beat egg, sugar and molasses. Mix with oil/water.
-Mix dry ingredients.
-Add wet ingreds to dry ingreds.
-Bake at 350 for 30 min in 8-in greased pan.

- Serve with applesauce (unsweetened or sweetened) and whipped cream!

Y: 8

Mmmm! This dessert was a treat we enjoyed while having dinner with Blake's parents in Minnesota! The recipe is from his mother, Elaine. Her recipe was called "Ginger Bread," but I switched it to cake.

Freezer Corn

Sweet Corn
Sugar
Salt
Pint/Quart freezer bags
Ice
Large pot
Cooling bowls
Angel food cake pan
Knives

-Place cobs on angel food cake pan and slice sides off into bottom of pan.
-Measure 9 Cups corn and place in saucepot.
-Mix with 1 Tb salt, 1/4 C sugar, 2 1/2 C water.
-Stir and heat to a boil. Boil 5 min.
-Pour into bowls and place in sink with small amount of ice water to speed up cooling process.
-Bag and freeze!!
-To serve, place in saucepot with small amount of water, heat on high until completely thawed, then turn off.


This recipe is from my mother-in-law. She taught me so much about preserving. This corn is wonderful!!!!

Blueberry Morning Glaze

Mix 1 Tb Cornstarch with 1/2 C water until smooth. Add 1/2 C sugar. Heat in skillet with bottom covered in blueberries until boiling. Boil 1 minute. May mash blueberries if desired. Serve with blueberry pancakes of course!:)

Garlic Bread

1 loaf French Bread, sliced
1/4 C. Butter, softened
1/2 tsp garlic salt
1/2 tsp oregano
4 tsp parsley (dried)
3 Tb parmesan cheese

-Combine butter and spices and cheese.
-Spread mixture on one side of each bread slice and place on foil.
-Wrap reconstructed loaf in foil and bake at 400 for 12-15 min or until butter melts and bread is crusty.

Mmm!

Graham Cracker Crust

18 single graham crackers (~ 1 1/2 C crumbs)
2 Tb sugar
1/3 C. melted butter

Crush crackers in bag using rolling pin. Mix with other ingreds. Press into 9" pie plate. Chill as is, or bake at 350 for 8 min.


Recipe shared from Mennonite Country-Style Recipes & Kitchen Secrets by Esther Shank

Simple French Toast

4 Eggs
1 C. Milk
1 tsp vanilla or almond extract
cinnamon (optional)
powdered sugar
8 slices bread

-Beat eggs until mixed in wide bowl. Add and mix milk and flavoring. Quickly dip bread slices in egg mixture one at a time to moisten, then place on skillet (lightly greased if needed). Heat each side until browned at 350. Sprinkle with powdered sugar and serve with syrup.

Beef Roast with Veggies

Roasts are always an experiment for me - I usually just add to them whatever veggies are around and vary the spices/sauces depending on my mood. This recipe I actually wrote down once, so we must have liked it:). My mom taught me that you can throw a frozen roast in the oven, and my planning ahead was all over from then on...the only difficulty is getting the wrap off of the roast!

1 frozen roast (sirloin, chuck, pot, etc...)
veggies (red potatoes with skins on, green/yellow fresh beans, green pepper, onions, carrots)
garlic salt
pepper
paprika
dried parsley
butter
worcestershire sauce

Place frozen roast in roaster pan. Liberally squirt with worc. sauce to coat. Add hot water to pan to lightly cover bottom and a dash over the roast. Sprinkle spices over roast. Cover and bake at 400 for 10 min, then turn oven down to 350. Bake for approx. 1 1/2 hours, then add veggies around roast. Dot with little bits of butter. Sprinkle some more spices over veggies. Bake another 45 minutes (covered) or until roast is done to your desire.