FUN COOKING RECIPES 2

FUN COOKING RECIPES 2

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MORE VINTAGE, HISTORIC, CLASSIC and AWARD-WINNING RECIPES:

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Jake:
“Hey Berta, wanna hear something cool?
The ancient Romans had a place called a vomitorium
where people could eat as much as the wanted,
puke, and then eat some more.”

Berta:
“Huh, just like the Sizzler.”

 

 

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Gingerbread by Jennifer Segal
inspired by Cooking with Memories by Laura Brody
Servings: Makes 1 9-inch square cake (about 16 servings)
Cook Time: 35 Minutes – Total Time: 50 Minutes

Ingredients:

  • 1-1/2 cups all-purpose flour, spooned into measuring cup
    and leveled-off with back edge of knife
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 tablespoons unsalted butter, cut into 1/2-inch chunks
  • 2/3 cup dark brown sugar
  • 2/3 cup mild-flavored molasses, such as Grandma’s Original
    (not Robust or Blackstrap)
  • 2/3 cup boiling water
  • large egg

Directions:

  1. Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with flour. Hold pan upside-down over sink, tap out excess flour.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
  3. In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is luke warm, whisk in egg.
  4. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

Sharon M.’s Sweet Lemon Sauce
Ingredients:
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine
Directions:
Thicken the sugar, water and cornstarch
and then add lemon/zest and butter


 

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“Know Your Cuts of Meat!” – David Letterman

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Cooking With Cast Iron!

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FUN COOKING RECIPES
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