1 cup packed brown sugar
3/4 cup butter or margarine, softened
3/4 cup molasses
1 cup boiling water
1 teaspoon baking soda
2 3/4 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup powdered sugar
1 to 2 tablespoons lemon juice
Heat oven to 350°F. Grease 2 (8×4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.
Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.
In small bowl, stir together powdered sugar and enough lemon juice for desired consistency. Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.
2 cups orange juice (about 5 medium oranges)
1/3 cup lemon juice (about 2 medium lemons)
2/3 cup water
1 package powdered pectin
2 tablespoons orange peel, finely chopped
1 teaspoon whole allspice
½ teaspoon whole cloves
4 sticks cinnamon, 2 inches long
3½ cups sugar (you can replace sugar: using 1 3/4 cups sugar and 1 3/4 cups of honey in this recipe)
3 to 5 half pint glass preserving jars with lids and bands
Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, cloves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude.
2 cups all-purpose flour
1.5 tsp cinnamon
1/4 tsp ground all spice (optional)
2 tsp baking powder
1/4 tsp salt
1/2 cup oil or melted butter
1 tsp vanilla
1 cup unsweetened applesauce
Preheat oven to 350.
In medium mixing bowl, combine flour, cinnamon, all spice, baking powder and salt.
In another mixing bowl, combine oil, vanilla, egg and applesauce.
Add wet ingredients to dry ingredients mixing until just combined.
Spoon batter (it will be thick) into greased muffin tins.
Bake at 350 for 20-22 minutes.
1 1/4 cup pumpkin puree
2/3 cup sugar*
2 tbsp brown sugar packed*
2 tbsp coconut oil
2 eggs beaten
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp kosher salt
1/8 tsp ground ginger
1 1/2 cups all purpose flour*
1 tsp baking powder
1 tsp baking soda
2/3 cup raisins
Preheat the oven to 350 degrees.
Mix all the ingredients in a large mixing bowl.
Pour the mixture into a loaf pan and place into the center of the oven. Mix until just incorporated – try not to over-mix.
Bake for 50-60 minutes, or until a knife or toothpick comes out clean when inserted into the center. Remove from the oven and cool completely on a cooling rack.