2 recipes that scream Fall at our house are Gingerbread and Macaroni & Cheese. Well, to be honest Macaroni & Cheese is a year round recipe but to me it says fall is coming.
Old-Fashioned Gingerbread
1/2 cup butter
1/2 cup sugar
1 egg, beaten
1 cup Molasses
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
2 tsp. ginger
1/2 tsp. salt
1 cup hot water
Cream butter and sugar, add egg and molasses. Add sifted dry ing. and hot water, beat until smooth. Batter will be soft (runny). Pour into a greased shallow pan and bake at 350 degrees for 35 minutes.
I got the gingerbread recipe out of an old Southern Living desserts cookbook by grandmother gave me in 1982. It is the best gingerbread cake recipe I have ever tried. I use "Grandma's Molasses" when I make it and bake in a glass Pyrex rectangle dish.
Macaroni & Cheese
1/4 cup butter
1/4 cup plain flour
1tsp. salt
1/4 tsp. white pepper
2 cups milk
8 oz. elbow noodles
1/2 - 3/4 lb. cheddar cheese
Cook elbow noodles as package directs. Drain and set aside. Over low heat, melt the butter. Remove from heat and add flour, salt & pepper- stir until well blended. Return to low heat and slowly add milk - stir continously until mixture thickens and begins to boil. Then turn burner down to simmer and cook 1 more minute, then remove from heat. Stir in 1/2 of the Cheddar Cheese - stir until melted. Pour over cooked noodles and stir well. Place in a pyrex baking dish and top with the rest of the cheese. Place in a 350 degree oven until cheese melts.
This recipe easily doubles, triples or quadruples. It can be frozen and reheated. Its great as a meat substitute in meals with vegies or served as a side dish. Right before Greg and I got married 4 years ago, we did counseling with my Pastor. When he asked Greg "why do you want to marry Donna", Greg looked at him with a straight face and in a serious voice answered him"Have you tasted her Macaroni and Cheese". My honey certainly does enjoy his mac & cheese dinner nights!
For more great Fall recipes please visit www.lifeasmom.blogspot.com.
Thursday, September 24, 2009
3 comments:
Welcome to the farm ~ we are a blended family with 7 children (3 are married), 4 grandsons, 5 dogs, 3 rabbits, and 15 chickens living on 3 acres in Georgia. I love crafting, sewing, cooking & canning, recipes of all kinds, reading, playing with my little buddies, family time, travel, pinterest and most of all the Lord.
Subscribe to:
Post Comments (Atom)
Good Morning Donna!
ReplyDeleteI was just thinking of making some gingerbread! I think it is a very 'fall-ish' dessert, too. I like it with some warm lemon curd! ;~P
About the 'Bread Keepers'.
Since these are made from real flour sacks, I just French seam the sides closest to the edge, fold down the top and hem for a drawstring (cut from the top of the sack to what ever width you desire ~ mine were about 1/2" after sewing so about 1 1/2" wide.)
The dimensions of the bags are: (after laundering and before cutting) 13 1/2 " wide (x2=one front/one back)
23 1/2" length
Finished bag = 12"wide X 17" long
This is an approx. since each bag is different.
Hope this helps.
Have a great day!
I like gingerbread, but haven't made it in a long time. THANKS!!! for the recipe. Geri
ReplyDeleteOkay I won't always think something funny following your post but, my hubby said "I don't ever thin I ate mac & cheese until I met you" I thought that odd so we called his sister her answer "I never had mac & cheese until I had children" all I can say is ha ha how weird? Thanks for the recipes!
ReplyDelete