|My Sweet Mama, Circa 1938|
Mom Mursch’s Cottage Pudding Recipe
Sift together 1 ¾ cups sifted all purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
Add to creamed mixture alternately with 2/3cup milk, beating after each addition. Bake in lightly greased and floured 9x9x2 inch baking pan at 350 degrees for 40 to 45 minutes or until cake tests done. Serve warm with Nutmeg Sauce.
½ cup sugar
1 Tbsp. Corn Starch
Gradually add 1 cup boiling water, stirring into mixture. Add about 2 tablespoons butter. Stir until thickened.
Pour warm sauce over individual servings of cake above. Double this mixture for a larger cake. Delicious dessert for a cool evening!!
|Let the kids help out! They'll love licking the beaters!!|
|This is a great fall day snack after the kids come in from|
playing in the leaves!!
Here's another of my Mother's Favorite Fall Recipes:
Oven 350 degrees
1/2 Cup shortening
1/2 cup sugar
1/2 cup light molasses ( I use dark Grandma's Molasses)
1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
3/4 teaspoon soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup boiling water.
Cream shortening and sugar til light. Add egg and molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with water, beating after each addition. Bake in greased and lightly floured 8x8x2 inch pan at 350 degrees for 35 to 40 minutes or till done. Serve warm with whipped cream or icecream.
My mother always put a thin confectioner's sugar glaze over top of the warm gingerbread. Mix a little milk in a cup of confectioner's sugar to a medium-thin consistency. Pour it over cake while cake is warm.
Enjoy these two family favorites!!