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Recipes

Gingersnaps
from Grandma Olinda Chapin
Grandma made these for Mom for every pregnancy
3 dozen
 
6 T. butter or soy margarine
1/2 cup sugar                    Beat together until light
 
1/2 cup Grandma's Robust Molasses*
1 egg or Energy Egg Replacer
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 teaspoon nutmeg
 
Mix with butter mixture until well combined. Freeze twon hours. Preheat oven to 350 degrees. Form into balls and roll inot sugar. Bake for 10-15 minutes.  I find these freeze really well, without the sugar coating. Freeze the balls. When ready roll in the sugar and bake.
*We use blackstrap molasses for extra nutrition. One tablespoon has 20% of your calcium for the day and lots of iron! Makes a stronger tasting cookie, but delicious.
 

From Julie...

Bread Machine Gluten Free Soft White Bread

Karyn Seroussi’s recipe adapted to bread machine by Janell Locke

 

Wet ingredients:

1 Cups warm water

3 Tbsp oil

1 tsp vinegar

Egg Replacer for 1 eggs

 

Dry ingredients:

1 Cups Sorghum or Rice flour

1 Cups Tapioca flour

Cup Dari Free

1 Tbsp Xanthan Gum

1 Tbsp egg replacer

1 tsp salt

3 tsp Red Star Yeast

 

Put wet ingredients into bread machine pan first then add dry ingredients in order listed.  Use gluten free bread setting or white bread setting, 2 lb and medium crust.

From Julie

Pumpkin Bread

 

1 Cups sugar

3 1/3 Cups flour

1 tsp cinnamon

2 tsp baking soda

tsp salt

1 Cup oil

1 15 oz can pumpkin

2/3 Cup water

4 tsp baking powder

Cup water

Cup white vinegar

 

Mix together sugar, flour, cinnamon, baking soda, oil, pumpkin and water.  Then add the following ingredients in order.  First baking powder, next water and last the white vinegar.  Mix well.  Place dough in a greased bread pan or muffin tins.  Bake in a preheated oven at 350 degrees F for 45-55 minutes.  Bread should be a dark golden brown.

 

Suggestion: If using fresh pumpkin add Cup applesauce and 2 Cups grated pumpkin then omit the canned pumpkin.  You can substitute the pumpkin with any fruit.  Just add cup applesauce and then 2 cups grated or chopped fruit of your choice.

 Cincinnati Chili
INGREDIENTS

 

1 1/2 lb. lean ground beef

1 (29oz.) can tomato sauce

1 (14 1/2 oz. can) peeled whole tomatoes

small onion, chopped

1/2 tsp. cinnamon

1/2 tsp. allspice

1 tsp. salt

1/2 tsp. pepper

1 1/2 tbsp. white vinegar

1 toe garlic

3 bay leaves

1 tbsp. cocoa powder

hot sauce or cayenne pepper, to taste

DIRECTIONS:

Brown meat-cook onions with meat-drain grease. Place meat and onions in large pan or crock pot. Add rest of ingredients. Cook slowly 4-5 hours, covered. Remove bay leaves before serving. Add plain, or use one of the serving suggestions below. Serves 6-8.

Serve chili on top of spaghetti. Cover with shredded cheddar cheese. Add onions or cooked kidney beans to make it a 4-way or onions and beans to make it a 5-way. Add garlic, onions, and beans for a super 6 way!  Or, spoon some chili on top of a hotdog on a bun. Add mustard, onions, and shredded cheddar cheese. Also makes a tasty taco salad. Use chili in place of taco meat.