Old Fashioned Gingerbread

If you love moist, spicy gingerbread cake, please join me for a slice at the children's table!  My friend, Sarah, over at Hyacinth For The Soul  graciously let me share the recipe, and Oh My, is it ever a great one!!  I have loved gingerbread since I was a little girl, have tried several recipes, and now finally found THE ONE!!  I used my Snowy Village cakelet bundt pan to start out the Christmas season.  I made the Big Star quilt years ago to complement my dishes from Target ( when Target was called Gold Circle)  that are probably over 30 years old. 

   

My Lady Catherine's Tea Room was found on a shopping trip with my beloved Mom years ago, too.  My "real" name is Catherine, and Cissy is named after me.  I'll be giving this cottage to her one day.  

 

We are going to be sipping some Comfort and Joy tea, by the Republic of Tea, which is a new favorite of mine.

Yield: This recipe makes 7 cakelets, 4 mini bundt cakes, and 1 mini loaf, or a 9 x 11" cakeAuthor: made from Sarah's recipe at http://hyacinthforthesoul.blogspot.com/

Old Fashioned Gingerbread

ingredients:

1 cup butter, softened

1 cup sugar

2 eggs, well beaten

2 cups flour

1 tsp cinnamon

1 tsp ground cloves

1tsp ground ginger

1 cup dark molasses

1 tsp soda

1 cup boiling water

instructions:

Cream butter and sugar. 

Add eggs, flour, cinnamon, cloves, ginger and molasses.  Mix thoroughly.  Dissolve soda in boiling water and add to batter.  Mix well.  Pour into greased 9"x11" pan and bake at 375 for about 30 minutes.  When cool, dust with powdered sugar.

NOTES:

The recipe calls for a  9"x11" pan to bake the gingerbread and serve it as a piece of cake.  To adapt the recipe to bake in the snowy village cakelet pan, I used Baker's Joy and sprayed the molds,  filled each cakelet about 2/3 full,  and baked till a toothpick came out clean,  about 20-25  minutes.  Let cool for about 15 minutes before removing from the pan.

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Before Thanksgiving, I was able to  have my granddaughters,  Cissy, Ella, and Avery over to have some kitchen fun!  We made the turkey gobble cupcakes that Mary had shown us how to do, from Home Is Where The Boat Is.  The girls did such a good job and kept thanking me.  They're so sweet! 

I am sharing this with these lovely parties:
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Cranberry Apple Crisp

 It's Thanksgiving week and I'm sharing a recipe from Susan Branch's Autumn book.  Last year I made a cranberry apple crisp from Cook's Country, but I tried this recipe and it's my new favorite.  

 I'm using my Lusterware teacup with some Ginger Cranberry Vanilla tea from Tea of Life.  It's a wonderful tea for Fall and Winter.

 I love this teapot for November, with it's harvest of fruits and vegetables.

Yield: 6Author: Kitty, adapted from Autumn, by Susan Branch

Cranberry Apple Crisp

This is my new favorite Fall dessert. The apples turn a pretty pink from the cranberries, and the topping is perfectly crunchy. I hope you try it! I love that there's no additional sugar in the fruit mixture.

ingredients:

4 large apples (I used Honey Crisp), peeled and sliced 1/2" thick

1 cup fresh cranberries (I used ones that I had frozen)

3/4 cup brown sugar, firmly packed

1/2 cup flour

1/2 cup oats

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/3 cup softened butter

instructions:

Preheat oven to 375 degrees.

Butter a square baking dish.

Place apple slices and cranberries in the pan.

Mix remaining ingredients well and sprinkle over the fruit.

Bake for 30 minutes.  Serve hot with ice cream. 

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I took lunch to sweet granddaughter, Ella at her school. 

 I also took lunch to sweet Avery.  Avery and Ella are sisters. 

 My daughter, Molly,  invited me to grandson Riley's football banquet.  We had a great time!

My son, Kevin,  invited me to go with him to Harper's Thanksgiving program and feast at her school.  I'm always grateful to be included in my family's activities.  

 

Happy Thanksgiving to all of my American friends!  May you have a beautiful day with family and friends. 

I am sharing this with these lovely parties:

Cooking and Crafting with J & J
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Tiny Pecan Muffins

 Please join me for a cup of Vanilla Chai Tea and a Tiny Pecan Muffin. The beautiful hydrangeas were gifted to me from my youngest daughter-in-law.  Aren't they pretty?  I have them in my teakettle that my son, Mike painted for me.  The plaid plate is from Pier 1.  The pretty framed picture is from Jenna from The Painted Apron , that she painted and made into note cards.  I just love it!

 My teacup is from Grace's teaware, and found at HomeGoods.

 Cissy chose that we make the Tiny Pecan Muffins this week, when I told her that they taste like pecan pie.  Pecan Pie is her favorite (mine, too!).

Yield: 3 dozenAuthor: Kitty, but adapted from The Recipe Hall of Fame Cookbook

Tiny Pecan Muffins

These little gems taste like pecan pie, and are perfect bite-sized morsels.

ingredients:

1/2 cup self-rising flour  (I used 1/2 cup all purpose flour + 1/4 t. salt +3/4 t. baking powder)

1 cup brown sugar

1/2 cup butter, melted

1 teaspoon vanilla

1 cup chopped pecans

2 eggs, beaten

instructions:

Mix all ingredients.

Bake in greased (I used Baker's Joy) miniature muffin tins @ 350 degrees for 15 minutes.  Do not bake longer than 15 minutes.

NOTES:

You can line the muffin tins with mini paper liners, but be sure to spray the liner.  My muffin tin is nonstick and the muffins came out just fine.

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My son, Mike, created this pumpkin on my piggy blackboard for Fall.

My grandson, Connor, turned 18 this past week!

My grandson, Riley, turned 15, yesterday!  

Thank you for your visit!  xo

I am sharing this with these lovely parties:

Cooking and Crafting with J & J
Keep In Touch

Full Plate

Dishing It! & Digging It!