Molasses Sponge Cake

I have a pic of this but not with me at the moment-perhaps I will get that done in the next couple of days. I like molasses and was looking forward to a great molasses spice cake type of thing. Instead, there’s a strong taste of molasses  and not much else. That said, my mom, sister, and sister’s kids inhaled this. They loved it.

This recipe is an old one. I got it out of a New England Church Suppers cookbook. The name on the recipe is Gladys Anderson from the Willington (Connecticut) Baptist Church. It uses solid Crisco in the recipe. I actually have solid shortening in my pantry so I used it but I image you could use butter in place of the shortening. The rule of thumb, so I’m told, is solid for solid and liquid for liquid.-i.e. canola oil for sunflower or butter for shortening.

My recommendation is to serve at least warm (zap it in the microwave for 30 seconds if neccesary) and top with some Cool-Whip/RediWhip and maybe dust with some nutmeg.

1 egg

1/2 cup white sugar

1/2 cup solid vegetable shortening

1 cup molasses

2 1/2 cups all purpose flour

2 teaspoons baking soda

pinch of salt

1/2-1 teaspoon ground allspice (I used the one teaspoon)

1 cup boiling water

Preheat oven to 325 degrees and grease a 9×13 pan.

In a large mixing bowl, combine the egg, sugar, shortening, and molasses. Beat until thoroughly combined. Sift together the flour, soda, salt, and allspice. Add to the molasses mixture and beat until well combined. While still beating, gradually add the boiling water. Beat until well combined. Pour in the baking pan.

Bake for 30-35 minutes. Serve warm.

Peanut Butter Cookies

There is no picture for these cookies as they were devoured before I could take a pic. My hubby thought I had found an open bakery after midnight and bought them then repackaged on a plate. Right, baby.

Look good, tastes fabulous, and so darn easy. Go ahead and get those extra jars out of your pantry-you know, the one with a few inches in the bottom-and make a batch.

PB Cookies

1 cup creamy or crunchy peanut butter

1 cup sugar

1 large egg

1 teaspoon baking soda

1/2 teaspoon salt

Oven temp: 350 degrees.

Beat peanut butter and sugar until well combined. In a small bowl, beat the egg, then beat in into the peanut butter mixture along with the baking soda and salt until well combined.

Roll the dough into balls and place on cookie sheet. With a fork make the cross-hatch marks on top and bake for about 10 minutes.

I Did It Again…

We don’t have internet for the time being at our house so I’m having to go elsewhere to use internet. On Friday and Saturday nights that means visiting the hubby at work. Two nights in a row now, I have not brought up the recipes I want to share with y’all.

I’ve got a brownie recipe that’s my go-to recipe. A kick butt peanut butter cookie recipe that has only four ingredients. Then there’s the molasses cake I made that I wasn’t too thrilled with but my mom and sister was. So I will post that so it’s out there for them.

But, for now the recipes are at home and I am at the hubby’s work. I hope to have them up soon. Bear with me please!

Menu planning

I’ve got no plan. How’s that? I’ve had $40 for groceries so I mainly got meat, milk, bread, and some veggies.

I got chicken thighs, drumsticks, pork roast, and pork steaks. All are family packs-so with just the two of us I will get multiple meals out of each. I think I am going to beg mom for some brown sugar. Some day I will be able get more olive oil, tomatoes, chicken broth, and butter. I had to get magarine this week But $.59 versus $2.64 makes it no contest.

Tomorrow we are going over to my mothers for bbq-brats and whatnot. So what’s on your plate?