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| Molasses - For those of you who love the sunny rich taste of real molasses, you are going to want this pamphlet. I am offering a Brer Rabbit's New Orleans Molasses booklet, dated 1948. This is a nice collection of Molasses recipes from Brer Rabbit. I do not sell on Ebay. I sell my vintage cookbooks here. This is the third Molasses cookbook I have found! Sold the rest. The rest of this page will contain excerpt of the pamphlet - intended to help sell this pamphlet. As soon as the booklet is gone, so will the recipes and information on this page. The booklet is in used condition and is sold as such. The booklet was printed in 1948 by Penick and Ford, Ltd.,Inc. But all a real cook really cares about are the recipes inside....isn't it! As if dripping with the sunshine that warms the rich soil of its plantation home, New Orleans molasses gives spun-gold richness to fine, homemade gingerbread, cakes and cookies. Treasured by the fine cooks of early crinoline days, this special golden richness is yours today in Brer Rabbit Molasses. Made only from southern plantation sugar cane, Brer Rabbit comes to you in natural liquid form, to insure a true molasses flavor. |
| Peanut Marshmallow No Bake Bars 1/4 cup margarine 1/2 cup peanut butter 1/2 lb marshmallows 5 cups dry cereal Cheerios, Kix, Sugar Jets, Trix or Puffed Wheats Melt margarine, peanut butter and marshmallows over hot water. Place cereal in large bowl. Stir in peanut butter mixture and blend well. Spoon mixture into a buttered 9 x 9 x 1 3.4 inch pan. Cool and cut into bars. |
| As a piece of recipe history, this book is interesting. The writing is humorous by today's standards. The booklet goes on to say....... Keep both flavors on your pantry shelf For some purposes - such as eating on biscuits, griddle cakes and waffles - you may prefer the milder flavored Brer Rabbit Gold Label Molasses. For other purposes - such as using in gingerbreads, cookies and puddings, where other ingredients spread out the molasses flavor - you may prefer the richer flavored Brer Rabbit Green Label Molasses. If you keep both flavors on hand, you give your meals variety and your family a choice of "light or dark" Brer Rabbit on their hot breads. In early Mississippi steamboat days, folds discovered the golden richness of real New Orleans molasses. I love these old vintage recipe books; the graphics are very cool, very retro, very take you in the "Wayback Machine" from Rocky the Flying Squirrel. Remember the Wayback Machine...lol I loved the 50's and 60's and although I have the phone they promised us then, I still don't have the flying car, the jet pack, or the kitchen robot. |
| My mom use to make a Waldrof Salad for picnics, but I don't believe she ever used marshmallow cream as a base for her dressing. She did, however, sprinkle little marshmallow over the top. She used regular mayonnaise for the dressing. I believe it was Miracle Whip Salad Dressing. Why did they call it Miracle Whip? Why was it a Miracle? I did some research, Kraft showcased the spread in 1933 at the Chicago World's Fair. Height of the depression. It was creation was due to a machine made by, Charles Dhapman. Really state of the art at the time, called a emulsifying machine. Funny name, anyway, Miracle Whip was measured and mixed with salad dressing, and whipped and the ingredients had great accuracy and all and all and all. I guess the Miracle was it was so cheap that housewives could afford to purchase it during the dark days of the depression. The Miracle didn't last as it really isn't that inexpensive any longer. Perhaps we could use another depression! Just another twisted candy's thought. Taken with a grain of salt. |
| Sugar Candy Treats History of Candy Candy History Part Deux Rice Crispy Treats. Celebrities Favorite's Weird Candy Trivia. Growing Candy. updated 10-29-2018 |
| Fruit dip by Janet Jenkins - My Cousin 7 oz Marshmallow Cream 1 1/2 tsp Tang 8 oz Cream Cheese 1 tsp Vanilla |
Now here are some great recipes from the booklet. If you want the
rest, you will have to purchase the booklet.
Fragrant, spicy gingerbread has unlimited possibilities for variation.
Top it with whipped cream...with icing and coconut...with cream
cheese and nuts...serve with ice cream, Molasses Chip Sauce (page
14), or applesauce. You'll love it whichever way you serve it!
My Best Gingerbread - Best gingerbread you ever tasted!
1/2 cup shortening
1/2 cup sugar
1 egg
2 1/2 cups sifted all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup Brer Rabbit Molasses
1 cup hot water.
Cream together shortening and sugar. Add egg; beat well. Sift
together flour, baking soda, cinnamon, ginger, cloves and salt.
Combine molasses and water; add alternately with flour mixture to
creamed mixture. Line 8" x 8" x 2" greased pan with greased waxed
paper; pour in batter. Bake in moderate oven, 350 degrees for 50
to 60 minutes. Cool 5 minutes. Remove from pan.
Boiled Frosting - Snowy beauty for cake tops!
1 cup sugar
1/3 cup water
1 teaspoon cider vinegar
2 eggs white
1 teaspoon vanilla extract
Combine sugar, water and vinegar' bring to boiling point. Boil to
238 degrees (or until syrup spins long thread when dripped from tip
of spoon). Beat egg whites stiff but to dry; gradually add hot
syrup, beating constantly, until frosting holds shape. Add vanilla
extract. Makes enough to fill and frost 2 8" cake layers.
rest, you will have to purchase the booklet.
Fragrant, spicy gingerbread has unlimited possibilities for variation.
Top it with whipped cream...with icing and coconut...with cream
cheese and nuts...serve with ice cream, Molasses Chip Sauce (page
14), or applesauce. You'll love it whichever way you serve it!
My Best Gingerbread - Best gingerbread you ever tasted!
1/2 cup shortening
1/2 cup sugar
1 egg
2 1/2 cups sifted all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup Brer Rabbit Molasses
1 cup hot water.
Cream together shortening and sugar. Add egg; beat well. Sift
together flour, baking soda, cinnamon, ginger, cloves and salt.
Combine molasses and water; add alternately with flour mixture to
creamed mixture. Line 8" x 8" x 2" greased pan with greased waxed
paper; pour in batter. Bake in moderate oven, 350 degrees for 50
to 60 minutes. Cool 5 minutes. Remove from pan.
Boiled Frosting - Snowy beauty for cake tops!
1 cup sugar
1/3 cup water
1 teaspoon cider vinegar
2 eggs white
1 teaspoon vanilla extract
Combine sugar, water and vinegar' bring to boiling point. Boil to
238 degrees (or until syrup spins long thread when dripped from tip
of spoon). Beat egg whites stiff but to dry; gradually add hot
syrup, beating constantly, until frosting holds shape. Add vanilla
extract. Makes enough to fill and frost 2 8" cake layers.
| Tropical Gingerbread A treat for both eye and appetite! Prepare My Best Gingerbread (page 5). Prepare Boiled Frosting (page 5);spread on top of cake. Sprinkle generously with coconut. Brer Rabbit Gingerbread Very easy to make! 1/2 cup shortening 1 1/4 cups Brer Rabbit Molasses 1 egg 2 1/2 cups sifted all purpose flour 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ginger 1/2 teaspoon salt 3/4 cup hot water Melt shortening in 3 or 4 quart saucepan over very low heat. Remove from heat' let cool. Add molasses and egg' beat well. Sift together flour, baking soda, cinnamon, ginger and salt' add alternately with hot water to first mixture. Line 8" x 2" pan with greased waxed paper' pour in batter. Bake in moderate oven, 350 degrees. for 40 to 45 minutes or until done. Cool 5 minutes. Remove from pan. |
| Refrigerator Gingerbread Mix, store, bake as needed! 1/2 cup shortening 1 cup sugar 2 eggs 1/2 cup Brer Rabbit Molasses 2 cups sifted all purpose flour 1 teaspoon baking soda 1 1/4 teaspoons ginger 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon salt 1/2 cup sour milk or buttermilk Cream together shortening and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift together flour, baking soda, ginger, cinnamon, all spice and salt; add alternately with milk to creamed mixture. Line 8" x 8" x 2" greased pan with greased waxed paper; pour in batter. Cover pan with damp towel, then waxed paper; tie securely with string. Store in refrigerator until ready to bake. Bake in moderate oven, 350 degrees for 50 minutes. Cool 5 minutes. Remove from pan. Serve immediately. |
Small Family Gingerbread
6 portions of superlative flavor.
1/4 cup shortening
1/4 cup sugar
1 egg
1 1/4 cups sifted all purpose flour
3/4 teaspoon baking soda
1/2 teaspoons cinnamon
1/2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup Brer Rabbit Molasses
1/2 cup hot water
Cream together shortening and sugar. Add egg; beat
well. Sift together flour, baking soda, cinnamon, ginger,
cloves and salt. Combine molasses and water; add
alternately with flour mixture to creamed mixture. Line 9
1/4 x 5 1/2" x 2 1/2" greased loaf pan with greased
waxed paper; pour in batter. Bake in moderate oven,
350 degrees for 45 minutes. Cool 5 minutes. Remove
from pan.
Marble Cake. Silken fine in texture, it is marbled
with rich, dark splashes of spicy molasses
goodness. Lemon frosting gives it further glamour.
Marble Cake
An exceptionally fine cake. don't fail to try it.
1/2 cup shortening
1 cup sugar
2 eggs
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
3/4 teaspoons nutmeg
1/2 cup Brer Rabbit Molasses
Cream together shortening and sugar; add eggs, one at
a time, beating after each. Sift together flour, baking
powder ad salt; add alternately with milk to creamed
mixture. Divide batter into two parts. To one part, add
cinnamon, cloves, nutmeg and molasses. Place by
spoonfuls, alternating light and dark batters, in greased
9 1/4 x 5 1/4 x 2 1/2" loaf pan. Bake in moderate oven,
350 degrees for 1 1/2 hours. Cool 10 minutes. Remove
cake from pan; cool on wire rack. If desired, top with
Lemon Confectioners' Sugar Frosting
Confectioners' Sugar Frosting
Can't fail. No cooking.
1/4 cup butter
1 1/2 cups confectioners' sugar
1 1/2 teaspoons milk or cream, about
1/2 teaspoon vanilla extract
Cream butter. Sift sugar gradually add, creaming
constantly. Add enough milk to make mixture right
consistency for spreading. Add vanilla extract. Makes
enough to frost one 8" x 8" x 2" cake.
Lemon Confectioners' Sugar Frosting
Stays moist
Substitute lemon extract for vanilla extract in the above
recipe.
6 portions of superlative flavor.
1/4 cup shortening
1/4 cup sugar
1 egg
1 1/4 cups sifted all purpose flour
3/4 teaspoon baking soda
1/2 teaspoons cinnamon
1/2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup Brer Rabbit Molasses
1/2 cup hot water
Cream together shortening and sugar. Add egg; beat
well. Sift together flour, baking soda, cinnamon, ginger,
cloves and salt. Combine molasses and water; add
alternately with flour mixture to creamed mixture. Line 9
1/4 x 5 1/2" x 2 1/2" greased loaf pan with greased
waxed paper; pour in batter. Bake in moderate oven,
350 degrees for 45 minutes. Cool 5 minutes. Remove
from pan.
Marble Cake. Silken fine in texture, it is marbled
with rich, dark splashes of spicy molasses
goodness. Lemon frosting gives it further glamour.
Marble Cake
An exceptionally fine cake. don't fail to try it.
1/2 cup shortening
1 cup sugar
2 eggs
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 1/2 teaspoons cinnamon
3/4 teaspoon cloves
3/4 teaspoons nutmeg
1/2 cup Brer Rabbit Molasses
Cream together shortening and sugar; add eggs, one at
a time, beating after each. Sift together flour, baking
powder ad salt; add alternately with milk to creamed
mixture. Divide batter into two parts. To one part, add
cinnamon, cloves, nutmeg and molasses. Place by
spoonfuls, alternating light and dark batters, in greased
9 1/4 x 5 1/4 x 2 1/2" loaf pan. Bake in moderate oven,
350 degrees for 1 1/2 hours. Cool 10 minutes. Remove
cake from pan; cool on wire rack. If desired, top with
Lemon Confectioners' Sugar Frosting
Confectioners' Sugar Frosting
Can't fail. No cooking.
1/4 cup butter
1 1/2 cups confectioners' sugar
1 1/2 teaspoons milk or cream, about
1/2 teaspoon vanilla extract
Cream butter. Sift sugar gradually add, creaming
constantly. Add enough milk to make mixture right
consistency for spreading. Add vanilla extract. Makes
enough to frost one 8" x 8" x 2" cake.
Lemon Confectioners' Sugar Frosting
Stays moist
Substitute lemon extract for vanilla extract in the above
recipe.
Mincemeat - The molasses gives a finer flavor blend.
7 lbs. tart apples
2 lbs. cooked lean beef
1 lb. suet
1 lb. seedless raisins
1 lb. seeded raisins
1 lb. currants
6 cups sugar
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon salt
1/2 cup cider vinegar
1/2 cup cider
1/2 cup Brer Rabbit Molasses
1/2 cup cold coffee
2 cups beef broth
1 orange, grated rind
1 lemon, grated rind
2 oranges, juice
2 lemons, juice
Pare apples; core; chop fine. Grind beef and suet; combine with apples, raisins and currants. Sift together
sugar, cinnamon, cloves and salt; add to first mixture; mix well. Add remaining ingredients; mix well. Heat
thoroughly; seal in 11 hot sterilized pint jars.
Gingersnaps
Fine for Christmas tree cookies. And the thin ones taste wonderful with ice cream.
1 cup shortening
1 cup Brer Molasses
1 egg
1/2 teaspoon lemon extract
4 1/2 cups sifted all purpose flour
4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon salt
Slowly melt shortening; cool. Add molasses, egg and lemon extract; beat well. Sift together flour, ginger,
baking soda and salt; add to first mixture. Wrap dough in waxed paper; chill. Roll out small amount of dough
at a time 1/8" thick on lightly floured board. Cut with fancy shaped cutter. Place on greased baking sheet;
bake in moderately hot oven, 375 degrees for 12 to 15 minutes. Makes 4 dozen.
These are delicious made either thick or wafer thin. Thick ones, cut in stars and sprinkled with sugar before
baking, are find Christmas tree cookies.
7 lbs. tart apples
2 lbs. cooked lean beef
1 lb. suet
1 lb. seedless raisins
1 lb. seeded raisins
1 lb. currants
6 cups sugar
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon salt
1/2 cup cider vinegar
1/2 cup cider
1/2 cup Brer Rabbit Molasses
1/2 cup cold coffee
2 cups beef broth
1 orange, grated rind
1 lemon, grated rind
2 oranges, juice
2 lemons, juice
Pare apples; core; chop fine. Grind beef and suet; combine with apples, raisins and currants. Sift together
sugar, cinnamon, cloves and salt; add to first mixture; mix well. Add remaining ingredients; mix well. Heat
thoroughly; seal in 11 hot sterilized pint jars.
Gingersnaps
Fine for Christmas tree cookies. And the thin ones taste wonderful with ice cream.
1 cup shortening
1 cup Brer Molasses
1 egg
1/2 teaspoon lemon extract
4 1/2 cups sifted all purpose flour
4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon salt
Slowly melt shortening; cool. Add molasses, egg and lemon extract; beat well. Sift together flour, ginger,
baking soda and salt; add to first mixture. Wrap dough in waxed paper; chill. Roll out small amount of dough
at a time 1/8" thick on lightly floured board. Cut with fancy shaped cutter. Place on greased baking sheet;
bake in moderately hot oven, 375 degrees for 12 to 15 minutes. Makes 4 dozen.
These are delicious made either thick or wafer thin. Thick ones, cut in stars and sprinkled with sugar before
baking, are find Christmas tree cookies.
This booklet has a great section on "How to Steam Puddings"
Plum Pudding. Hostesses in Dinwiddie County, Virginia, pride themselves on this recipe which has been handed
down through several generations. Served traditionally, it is borne to the festive table, aflame with brandy
which has been pored over it and lighted.
Plum Pudding - Traditional dessert for Christmas! This superb recipe comes from Ol' Virginny.
1 lb. seedless raisins
1 lb. currants
1/4 cup chopped nut meats
2 1/2 cups sifted all purpose flour
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons salt
4 eggs
1 cup sugar
2 cups Brer Rabbit Molasses
2 cups buttermilk
1 1/2 cups finely chopped suet
1/2 cup grape juice
2 1/2 cups fine dry bread crumbs
Hard Sauce Below
Clean raisins and currants; combine with nut meats. Dredge with 1 cup flour. Sift remaining flour, baking
soda, cloves, allspice, nutmeg, cinnamon and salt. Beat eggs; and sugar, molasses, buttermilk, suet, grape
juice and crumbs. Add raisin mixture;' mix well. Add flour mixture; mix well. Pour into 2 greased 3 lb. molds.
Cover; steam 3 hours. Cool puddings, wrap in heavy waxed paper; store. The puddings keep for weeks in a
cool place. Re-steam to heat. Serve hot with sauce. Each pudding serves 12.
Hard Sauce - Always successful...can't fail.
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon Brer Rabbit Molasses
1/4 teaspoon cinnamon
1/4 teaspoon grated orange rind
1/2 teaspoon vanilla extract
Few grains salt
Cream butter; add confectioners' sugar, creaming until fluffy. Add molasses, cinnamon, orange rind, vanilla
extract and salt. Mix well. Makes 1 cup.
Virginia Ham with olasses glaze. Luscious!
Use 10 to 14 lb. whole smoked ham. Place, fat side up, on rack in roasting pan. Bake in slow oven, 300
degrees. One hour before total baking time is completed, remove rind; score fat in diamond pattern. Insert
whole cloves in fat. Return ham to rack in open roasting pan; pour 1 1/2 cups molasses over ham; sprinkle
with fine dry crumbs. Bake in hot oven, 450 degrees for 45 to 60 minutes, or until fat is browned, basting
occasionally.
For whole, not tenderized ham: Allow 25 minutes per pound.
For whole tenderized (uncooked) ham: Allow 15 to 18 minutes per pound.
Plum Pudding. Hostesses in Dinwiddie County, Virginia, pride themselves on this recipe which has been handed
down through several generations. Served traditionally, it is borne to the festive table, aflame with brandy
which has been pored over it and lighted.
Plum Pudding - Traditional dessert for Christmas! This superb recipe comes from Ol' Virginny.
1 lb. seedless raisins
1 lb. currants
1/4 cup chopped nut meats
2 1/2 cups sifted all purpose flour
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons salt
4 eggs
1 cup sugar
2 cups Brer Rabbit Molasses
2 cups buttermilk
1 1/2 cups finely chopped suet
1/2 cup grape juice
2 1/2 cups fine dry bread crumbs
Hard Sauce Below
Clean raisins and currants; combine with nut meats. Dredge with 1 cup flour. Sift remaining flour, baking
soda, cloves, allspice, nutmeg, cinnamon and salt. Beat eggs; and sugar, molasses, buttermilk, suet, grape
juice and crumbs. Add raisin mixture;' mix well. Add flour mixture; mix well. Pour into 2 greased 3 lb. molds.
Cover; steam 3 hours. Cool puddings, wrap in heavy waxed paper; store. The puddings keep for weeks in a
cool place. Re-steam to heat. Serve hot with sauce. Each pudding serves 12.
Hard Sauce - Always successful...can't fail.
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon Brer Rabbit Molasses
1/4 teaspoon cinnamon
1/4 teaspoon grated orange rind
1/2 teaspoon vanilla extract
Few grains salt
Cream butter; add confectioners' sugar, creaming until fluffy. Add molasses, cinnamon, orange rind, vanilla
extract and salt. Mix well. Makes 1 cup.
Virginia Ham with olasses glaze. Luscious!
Use 10 to 14 lb. whole smoked ham. Place, fat side up, on rack in roasting pan. Bake in slow oven, 300
degrees. One hour before total baking time is completed, remove rind; score fat in diamond pattern. Insert
whole cloves in fat. Return ham to rack in open roasting pan; pour 1 1/2 cups molasses over ham; sprinkle
with fine dry crumbs. Bake in hot oven, 450 degrees for 45 to 60 minutes, or until fat is browned, basting
occasionally.
For whole, not tenderized ham: Allow 25 minutes per pound.
For whole tenderized (uncooked) ham: Allow 15 to 18 minutes per pound.
Here is a list of other Brer Rabbit Recipes you will find in this booklet.
Apple, Nut and Raisin Buns - Fine for Sunday breakfast
Gingerbread Muffins - Almost like cup cakes
Corn Meal Briddle Cakes - Something new for breakfast
French Toast - Molasses improves flavor and color
Molasses Pecan Buns - Scrumptious is the word for these...expecially when served hot with coffee
Butterscotch - Dainty wafers with a bonnie flavor
Peanut Brittle - A joy for children...old and young
Molasses Walnut Squares - These are wonderful
Molasses Popcorn Balls - You'll want these at Hallowe'en...Thanksgiving...Christmas
Molasses Taffy - For real fun, let the youngsters have a taffy-pull
Brer Rabbit's Puffed Rice Candy - Teenagers can make this...and how they'll love it
Apples on a Stick - You're never too old to enjoy these
Molasses Coconut Chews - Good munching
Raisin Peanut Clusters - A good chewy candy
Steamed Fig Pudding - A fine, fruity holiday pudding. Make several for Christmas gifts
Harvard Date Pudding - Inexpensive ...and good. The proff is in the eating. Try it.
Honeycomb Pudding - Light, porous...delicious
Baked Indian Pudding - A New England Favorite
Apple Pan Dowdy - Deep dish apple pie with extra glamor
I am never interested in how the cook book looks. I am only interested in what's inside the books. These are
a great collection of recipe for any cook. If you like the recipes I have listed here and want the rest, you will
have to buy the booklet.
Apple, Nut and Raisin Buns - Fine for Sunday breakfast
Gingerbread Muffins - Almost like cup cakes
Corn Meal Briddle Cakes - Something new for breakfast
French Toast - Molasses improves flavor and color
Molasses Pecan Buns - Scrumptious is the word for these...expecially when served hot with coffee
Butterscotch - Dainty wafers with a bonnie flavor
Peanut Brittle - A joy for children...old and young
Molasses Walnut Squares - These are wonderful
Molasses Popcorn Balls - You'll want these at Hallowe'en...Thanksgiving...Christmas
Molasses Taffy - For real fun, let the youngsters have a taffy-pull
Brer Rabbit's Puffed Rice Candy - Teenagers can make this...and how they'll love it
Apples on a Stick - You're never too old to enjoy these
Molasses Coconut Chews - Good munching
Raisin Peanut Clusters - A good chewy candy
Steamed Fig Pudding - A fine, fruity holiday pudding. Make several for Christmas gifts
Harvard Date Pudding - Inexpensive ...and good. The proff is in the eating. Try it.
Honeycomb Pudding - Light, porous...delicious
Baked Indian Pudding - A New England Favorite
Apple Pan Dowdy - Deep dish apple pie with extra glamor
I am never interested in how the cook book looks. I am only interested in what's inside the books. These are
a great collection of recipe for any cook. If you like the recipes I have listed here and want the rest, you will
have to buy the booklet.
| My Mom's Easy Salad 1 cup small marshmallows 1 long skinny can pineapple tidbits 1 can mandarins oranges 1 cups snowflake coconut Mix everything, toss in sour cream, Chill |
| Read, "The Story of the Missing Cookie Jar" by PenVampyre. A delightful little Christmas story with mouthwatering recipes for the most wonderful time of the year! Read "Santa and the Magic Key". An entertaining story for the holidays, plus recipes for your Christmas. A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice. Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................." Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe Home Remedies Medicines Recipes From Olden Times. Thanksgiving Day recipes and story from the past. College Foods and Other Mistakes I Have Eaten. |
Date and Marshmallow Roll
1/2 pound graham crackers,
rolled fine
1 pound dates, cut into pieces
1/2 pound marshmallow - cu
1/2 pound graham crackers,
rolled fine
1 pound dates, cut into pieces
1/2 pound marshmallow - cu
| Date and Marshmallow Roll 1/2 pound graham crackers, rolled fine 1 pound dates, cut in pieces 1/2 pound marshmallows - cut in pieces 1/4 pound nuts chopped fine 1/2 cup candied cherries Juice of cherries Not quite 1 cup cream Stir all together. Shape into rolls. roll in crumbs of 4 graham crackers. Let stand 24 hrs. Slice and serve with whipped cream. |
Apples on a Stick - You're never too old
to enjoy these!
1 cup Gold Label Brer Rabbit Molasses
1 cup sugar
1 teaspoon cider vinegar
1/3 teaspoon salt
1/4 cup water
2 tablespoons butter
12 small apples
Combine molasses, sugar, vinegar, salt and
water. Cook slowly, stirring constantly, to
270 degrees F. (or when a small quantity
dropped into cold water forms hard ball).
Remove from heat; add butter. Dip apples
into syrup, covering entire surface. Place on
waxed paper to cool. Insert wooden stick
for holder.
Molasses Coconut Chews - Good
munching!
1/4 cup Brer Rabbit Molasses
3/4 cup light corn syrup
1 tablespoon cider vinegar
2 tablespoons butter
2 cups shredded coconut
1 teaspoon vanilla extract
Few grains salt
Combine molasses, corn syrup, vinegar and
butter; cook slowly, stirring occasionally, to
240 degrees F. (or when small quantity
dropped into cold water forms soft ball).
Remove from heat; add coconut, vanilla
extract and salt. Using two forks quickly
drop onto greased surface. Makes 28.
to enjoy these!
1 cup Gold Label Brer Rabbit Molasses
1 cup sugar
1 teaspoon cider vinegar
1/3 teaspoon salt
1/4 cup water
2 tablespoons butter
12 small apples
Combine molasses, sugar, vinegar, salt and
water. Cook slowly, stirring constantly, to
270 degrees F. (or when a small quantity
dropped into cold water forms hard ball).
Remove from heat; add butter. Dip apples
into syrup, covering entire surface. Place on
waxed paper to cool. Insert wooden stick
for holder.
Molasses Coconut Chews - Good
munching!
1/4 cup Brer Rabbit Molasses
3/4 cup light corn syrup
1 tablespoon cider vinegar
2 tablespoons butter
2 cups shredded coconut
1 teaspoon vanilla extract
Few grains salt
Combine molasses, corn syrup, vinegar and
butter; cook slowly, stirring occasionally, to
240 degrees F. (or when small quantity
dropped into cold water forms soft ball).
Remove from heat; add coconut, vanilla
extract and salt. Using two forks quickly
drop onto greased surface. Makes 28.
The cookie recipes are:
Brer Rabbit Refrigerator Cookies,
Cinnamon Snaps,
Christmas Spice Nuts,
Easy Molasses Brownies,
Filled Cookies, Gingersnaps,
Golden Fruit Bars,
Molasses Cookie Dolls,
Molasses Date Nut Bars,
Molasses Pecan Cookies,
New Orleans Drop Cookies,
Nuggets,
Peanut Butter Snaps,
Soft Ginger Cookies, and Tuttie Frutti
Cookies.
Brer Rabbit Refrigerator Cookies,
Cinnamon Snaps,
Christmas Spice Nuts,
Easy Molasses Brownies,
Filled Cookies, Gingersnaps,
Golden Fruit Bars,
Molasses Cookie Dolls,
Molasses Date Nut Bars,
Molasses Pecan Cookies,
New Orleans Drop Cookies,
Nuggets,
Peanut Butter Snaps,
Soft Ginger Cookies, and Tuttie Frutti
Cookies.
Brer Rabbit's Molasses Recipe
Booklet
29.99 included shipping.
Booklet
29.99 included shipping.
