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Does anybody want recipes for...

Discussion in 'Food Forum' started by VinniefromNY, Dec 3, 2003.

  1. VinniefromNY

    VinniefromNY MyOhMy

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    Poundcake and Gingersnaps?

    I know those aren't exciting, but I have recipes that are absolutely delicious! I'm at work now, but I can post both of them within an hour or so. I have pinkeye (I think Scott Baio gave it to me;) ) so they're sending me home. Oh, what a cruel world!!!;f ;f

    If you're interested, just post a reply and I'll make them available in this thread....

    Vinnie
     
  2. Patricia

    Patricia Wild at heart Millennium Member CLM

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    YES!!!! Please. ;a ;a
     

  3. MrsKitty

    MrsKitty

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    Purty please;e

    I am highly suspectable to pinkeye....yuk:( That's no fun;g
     
  4. VinniefromNY

    VinniefromNY MyOhMy

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    Yeah, no kidding about the pinkeye. I feel like I'm in Junior High with this thing. Everything is blurry...

    Anyway, I can see well enough to type, so here are both recipes. Thanks to my mom by the way....

    Gingersnaps

    Dry Ingredients:

    1 cup sugar, 1 tsp. cinnamon,
    1/2 tsp. salt, ginger and allspice
    2 cups flour and 1 1/2 tsp. baking soda

    The Rest: 1/4 cup of butter, 1/2 cup Crisco, 1/4 cup light molasses and 1 egg.

    Mix all ingredients together. Use teaspoons to scoop out gingersnap balls, roll in sugar and place on baking sheets. I suggest parchment paper or a cooking spray to keep cookies from sticking. Ma used olive oil, which gave them a smooth texture. Whatever you like!

    Bake at 350 degrees for 12 mins or JUST UNTIL THE TOP CRACKS. They are unbelievably delicious if you take them out as soon as the tops crack. I keep an eye on these cookies when I make 'em...usually 8 mins. May be different where you are.

    Finally, I strongly recommend baking one tray at a time. I find that they cook better and remain soft and chewy, where with two trays, one ends up crunchy.

    This makes 4 dozen if you don't do quality control, 3 dozen if you do. ;)


    Poundcake

    Dry Ingredients:

    3 cups sugar, 3 cups flour and 1/4 tsp. of salt.

    The Rest: 2 sticks of butter, 1/2 cup of Crisco, 5 eggs, 2/3 cup of canned evaporated milk, 1/3 cup of water and 2 TSP of Vanilla.

    Mix ingredients together. I recommend a low speed initially, then a little faster. My poundcake seems to turn out better when the batter is smooth. Got me as to why. ;d ;d ;d

    Butter and flour a tube or bundt pan. My mom had a copper bundt pan that worked wonderfully, I use aluminum and it turns out quite well. Pour in batter, level off with spatula and place in cold oven.
    Bake at 325 degrees for 1 hour, 30-45 mins or until done. Again, my oven takes an hour and 20 minutes, but your may take longer. Just as long as it's cooked in the middle, you're golden...

    I let mine sit for about 15 minutes after it's done, and then I flip it...There's something so satisfying about seeing it literally "pop" right out of the bundt pan. Barely any mess to clean up.

    Enjoy!!!

    Vinnie
     
  5. Mild Bill

    Mild Bill Millennium Member

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    All my life I've LOVED a thick chunk of pound cake with kinda soft Breyers vanilla ice cream..
    I've always wanted a good pound cake recipe.

    I love Gingersnaps too, thanks Vin...

    ;c
     
  6. Mild Bill

    Mild Bill Millennium Member

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