Light Gingerbread

This is a recipe of your Great, Great Grand Mother Henderson and it was a favorite of your Great Grand Father Roberts.

½ c boiling water

½ tsp salt

½ c shortening

½ tsp baking powder

½ c brown sugar

½ tsp soda

½ c molasses

¾ tsp ginger

1 well beaten egg

¾ tsp cinnamon

1 ½ cup flour

Pour water over shortening.  Add sugar, molasses, egg.  Beat well

Add dry ingredients.  Beat until smooth.  Bake in 8” pan @ 150* for 35 minutes.

Cool in pan.  Serve with lemon sauce.

LEMON SAUCE

½ c sugar

1 ½ Tbsp cornstarch

dash salt

dash nutmeg

1 ½ c boiling water

2 Tbsp butter

1 ½ Tbsp lemon juice

Stir dry ingredients together.  Add boiling water.  Boil until thick.  Add lemon juice and butter, stir and serve over gingerbread.

Cherry-Oh-My Cheese Pie

1 9 inch crumb crust or baked shell

1 8 oz. package cream cheese

1 15 oz. can Borden's Eagle Brand Sweetened Condensed Milk.  Any brand works as well as home made with powdered milk.

1/3 C lemon juice--1 tsp. vanilla

16 oz. can prepared Cherry Pie Filling or Cherry Glaze.  Any fruit glaze would work.

Let Cream Cheese soften to room temperature; whip till fluffy.  Gradually add the condensed milk while continuing to beat until well blended.  Add lemon juice and vanilla; blend well.  Pour into prepared crust.  Chill 2 to 3 hours before garnishing top of pie with cherry pie filling or glaze.

Lemon Bisque

Filling:
1 can evaporated milk
3/4 C boiling water
1 pkg lemon jello
1/2 C sugar
1/2 C lemon juice


Crust:
10 graham crackers
1/2 C melted butter

Chill evaporated milk in shallow pan in freezer until icy crystals form around the edge (less than an hour).  While milk is icing, add jello to boiling water.  add sugar and stir until dissolved.  Place in fridge until slightly jelled.  To make crust, mash graham crackers in bowl and mix in melted butter.  Put 2/3 of the mixture on the bottom of 9x13 pan and save 1/3 for a topping.
Whip milk until thick and fluffy.  Add jello gradually.  Add lemon juice gradually.  Pour in pan and chill 1 hour.  Sprinkle with remaining topping and serve.

Grandma Schaelling gave me this delectable dessert that is a poor man's pleasure.  This low cost treat feels like a cloud in your mouth with a tangy zing.  The Schaelling children used to say:  tisk, tisk lemon bisque.

Melissa's famous brownies

Ingredients:
2 1/2 sticks of butter
3/4 C cocoa
2 C sugar
4 eggs
2 t vanilla
1 1/2 C flour

Preheat the oven to 350 degrees.  Melt butter and pour into mixer.  Gradually add cocoa and sugar until well combined.  Mix in eggs and vanilla.  Add flour.  Pour brownie batter into greased 9x13" pan.  Cook for 25-30 minutes until toothpick comes out clean.

Melissa loves to bake and Keith loves to eat... especially brownies.  After a long high school basketball practice Keith would call Melissa and request some brownies to be ready when he got home.  He used to call so often that Keith's mom banned Melissa from making brownies specifically for him.  Now we enjoy Melissa's famous recipe.