charisstoma

Pecan and Sorghum Butter
Yield 1 Cup

Preheat the oven to 350 F.
Place 2 ½ C raw pecans on a rimmed baking sheet and roast for 10 minutes.
Remove for oven and cool.
Process in a food processor until almost smooth.

Add
2 T sorghum syrup* (or honey)
½ t salt
¼ t cinnamon
¼ t cardamom

Process until smooth.
Taste and add more sorghum or salt as desired.
Process to incorporate.
Transfer to a covered container and refrigerate for up to 2 weeks.

Organic Gardening Magazine Dec/Jan 2014

*http://grandmaspantryva.com/mm5/graphics/00000001/September-Scoop09.pdf

*MOLASSES CRINKLES

Cream together:
1 ½ cups shortening
1 cup brown sugar
1 cup white sugar

Add:
2 eggs
½ cup molasses
In a separate bowl sift together:
4 ½ cups flour (or a bit more)
½ tsp. salt
3 tsp. baking soda
1 tsp. cloves
2 tsp. cinnamon
2 tsp. ginger

Add to first mixture and blend well.
Chill overnight. Shape into balls and roll in granulated sugar.
Bake 10-12 minutes at 350 degrees or until lightly browned. Do not over-bake.

*MOM’S GINGERBREAD

Cream:
1 cup margarine
1 cup brown sugar

Add:
2 eggs
1/2 cup molasses
Sift together in a separate bowl:
2 cups flour
½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ tsp. ginger
Combine :
1 cup boiling water
2 tsp. baking soda
Add alternately with the dry ingredients. Pour into a greased 9X12 pan.
Bake at 350 degrees for 30-35 minutes. Serve with lemon sauce or whipped topping.