Recipes

Gingersnap Cookies

Eggnog Bread

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder

Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing.
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Ham

Heat oven to 375 degrees.
1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten

Mix the pork and ham and shape into 2 individual loaves. In a saucepan, combine:

1 cup brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water

Bring to a boil, pour over the meat. Bake 1 hour basting several times. Serves 6 - 8
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Gingersnap Cookies

Makes about 4 dozen cookies.

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 tsps baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
granulated sugar

Beat brown sugar, shortening, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refirgerate at least 1 hour.

Heat oven to 375. Lightly grease cookie sheet. Shape dough by rounded teaspoonfuls into balls; dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.

Bake 3 to 10 minutes or just until set. Remove froom cookie sheet to wire rack.

For cookie cutouts roll chilled dough, 1/4 at a time, on lightly floured surface. Cut with floured cookie cutters. Bake as directed.

Toffee Bars

1 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspon vanilla
1 egg yolk
2 cups flour
1/4 tsp salt
4 oz milk chocolate chips
1/2 cup sliced almonds

Heat oven to 350 degrees. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed. Stir in flour and salt. Press in ungreased rectangular pan 13x9x2.

Bake 25 to 30 minutes, or until very light brown (crust will be soft). Immediately place milk chocolate pieces on baked crust. Let stand about 5 minutes or until softened. Spread evenly. Sprinkly with almonds. Cool 30 minutes.

For bars, cut into 8 rows by 6 rows while still warm.

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