By Linda Stewart, 21 November 2018
Genealogy is not about just the names and dates of our ancestors, it is about the treasurers they left to us. Our values and traditions. That picture or piece of crochet. This holiday season I would like to share some recipes from two of my grandmothers. I hope your family enjoys them as much as my family has.
Gingerbread Cake – Ruth McKinney Beard Paschall
1 cup sugar
1/2 cup butter
1/2 cup Crisco
1 cup Steens syrup
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 teaspoon ginger
1/2 tsp salt
1 cup HOT water
Mix the above ingredients together then add 1 cup HOT water. Mix well. Pour into a greased and floured baking dish. Bake at 325 degrees for 30 minutes or until done.
Once the cake was cooled, grandma would serve it with a spoon full of whipping cream on top. So good ….
Tea Cookies – Nellie Shelton Sherman
1 cup shortening
2 cups sugar
2 tsp baking powder
2 tsp vanilla
3 cups flour (or enough to handle well) could go up to 5 cups
Cream sugar and shortening. Add other ingredients and mix well. Turn on floured board and work until you can handle. Roll thin as desired and cut out. Bake 350 degrees for 15 minutes or until brown.
The tea cookies are good as is, or you can sprinkle them with sugar before baking, or you can decorate them with icing after baking. Enjoy!