Ice Box Gingerbread

1 cup Butter
1 cup Sugar
4 Eggs, separated
1 cup Molasses
1 tsp Baking soda
1 tablespoon Hot water
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Ginger
3 1/2 cup Flour
1 cup Buttermilk
1/2 cup Raisins
1 cup Chopped nuts

Cream butter & sugar.
Add egg yolks & molasses with baking soda dissolved in water.
Sift dry ingredients together & then add alternately with buttermilk.
Add raisins & nuts. Fold in beaten egg whites. Put in greased muffin pans.
Bake at 350 oven until brown.
This makes a lot of muffins & the dough can be stored covered in the refrigerator for 2 weeks.

Sue

luckygardnr, your still having problems with those strange figures. Where are they coming from?

For a change from regular twice-stuffed baked potatoes, I add some horseradish to the cheese, sour cream and onion mixture.

Light sour cream gives a nice tang, as well as the horseradish.

Joann, I don't see them this time. Does anybody else. This is very weird. When it was happening before, it was wherever there were bullets. Very strange.

I'm seeing the squiggles.

Linda

It's those darned gnomes again, Laurel!

This isn't much of a recipe but it's getting into squash season and spaghetti squash is one of my favorites (Harry, not so much). I finally found the best way to cook it, so I want to share.

Cooking Spaghetti Squash

Puncture the skin of the squash in several places (so it doesn't explode LOL!). Place in a microsafe pan with about 3/4 c. water in the bottom and microwave on high for 13-15 minutes, turning once. Let it sit for about 10 minutes and then it will be super-easy to cut in half. Scrape out all the seeds. Take a fork and run it down each half to remove the edible part. It's amazing to watch it turn into "spaghetti". I like to toss it with a little butter and Parmesan cheese, but you can top it with spaghetti sauce.

luckygardnr,
I followed Jasdip's direction for getting rid of those squiggles and now I have just a DOT in front of your numbers in the recipe.

Did you put DOTS in there, or are they extra?

See this thread

Here is a link that might be useful: get rid of Squiggles

Yay! Thank you! It got rid of the squiggles!

Hayjud,
The dots are nothing to worry about.....they are "bullets"
Some sites use bullets to highlight points of interest.

This is not a tried and true recipe. It was in today's paper and when I read it I thought it sounded SO good. I clipped it out to try in the future.

German Style Potato Bake
2 pounds red potatoes, unpeeled
4 slices bacon,chopped
3 tablespoons butter
1 cup chopped onion
3 tablespoons flour
1 cup beer
1 cup chicken broth
2 tablespoons spicy brown mustard
1 teaspoon horseradish
1/4 teaspoon pepper
2 tablespoons finely chopped fresh parsley leaves
Cook potatoes, covered, in a pot of boiling water. Depending on size of potatoes, they will probably need to cook for at least 20 minutes. When potatoes are tender, drain and allow to cool. At this point, potatoes can be covered and refrigerated overnight.
Lightly butter a shallow 2 qt baking dish. Set aside. Preheat oven to 375 degrees.
Slice potatoes into 1/2 inch thick rounds.Arrange slices in prepared baking pan. Set aside.
Cook bacon til crispy in a large skillet. Transfer cooked bacon to paper towels. Reserve bacon fat in pan. You should have about 1 tablespoon of fat in the pan. Add 3 tablespoons butter to the pan and heat until melted. Add chopped onion and saute til tender. Remove pan from heat and sprinkle in the flour, stirring til smooth. Return to heat and cook 1 minute, stirring constantly. Remove from heat. Gradually add beer and brother, stirring til mixture is smooth. Return to burner and cook over medium heat stirring constantly, until mixture is thickened and bubbly. Stir in mustard,horseradish and pepper.
Pour sauce over potato slices, Bake uncovered for about 20 minutes or until thorougly heated and bubbling around the edges of the dish.
While potatoes are baking crumble bacon pieces into small bits. In a small bowl, mix the bacon bits with the chopped parsley. Just before serving, sprinkle bacon parsley mix over the potatoes. Yield:5 to 6 servings
**If you prefer not to use beer in the potatoes, use chicken broth for the entire 2 cups of liquid.**

Thank you, I thought they might just be bullets.

Oh, BWT, your recipe sounds good. My Mom use to make that, and I loved it, but haven't remembered it because I don't have it in writing. (Not in front of my eyes - Not in my mind!)