Recipe for...Ginger Cakes with Nutmeg


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Ginger Cakes with Nutmeg This recipe is rated : 0 Recipe Ingredients 1 tsp baking powder 1/4 cup warm water 1 cup sorghum molasses 3/4 cup sugar 1 tsp salt Pinch pepper 2 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp ground allspice 1/8 tsp ground nutmeg 4 cups cake flour Cooking Procedures Preheat oven to 350 degrees F. In a large bowl, dissolve soda into the water, then add remaining ingredients in the order given. Add additional flour if necessary to give the dough the desired consistency for rolling. Divide the dough in half and roll out to a 1/4-inch thickness and cut out cakes with a small teacup or glass. Or you can roll them into small round balls about the size of a walnut. Place the cakes on a baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: 1 lemon. y$ tsp. salt. Soak tapioca in 3 cups of water over night. Add salt and other cup of water. Cook forty minutes in double boiler, or until transparent. Add brown sugar and lemon and bake in buttered baking dish in moderate oven one-half hour. Serve hot or cold with cream and sugar. The lemon juice may be omitted and the pudding served with lemon sauce. TAPIOCA PUDDING 2 tblsp. tapioca. 1/2 cup syrup. 1 pt. milk. 1 tsp. vanilla. 2 eggs. Scald milk and tapioca together in d
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