Janice's Recipes

A few have asked for Janice's recipes for the Ginger Cookies or the Date Nut Bread that she brought for coffee hour. We're happy to oblige. (Let us know if you make them!)

GINGER COOKIES
(recipe from Janice's grandmother)

Cream together:
3/4 cup shortening
1 cup sugar

Add:
1/4 cup molasses
1 egg

Sift together & add:
2 cups flour
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/4 teaspoon salt
2 teaspoons baking soda

Roll into 1-inch balls, then roll in sugar.
Bake in a preheated 350°F oven for about 10 minutes or until done.


DATE NUT BREAD 18 servings
(Joy of Cooking)

Position a rack in the lower third of the oven. Preheat the oven to 350° F. Grease one 9 x 5-inch (8-cup) loaf pan or four 5 1/2 x 3-inch (2-cup) loaf pans.

Cut into quarters (sixths if the dates are large) and place in a medium bowl:
1 1/2 cups packed pitted dates

Stir together, then pour over the dates:
1 teaspoon baking soda
1 cup boiling water

Let stand until the mixture is lukewarm, about 20 minutes. Whisk together thoroughly:
1 2/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Whisk together in a large bowl:
2 large eggs
1/4 cup vegetable oil
1 cup packed light or dark brown sugar
1 teaspoon vanilla

Stir in the cooled date mixture. Stir in the flour mixture just until blended. Fold in:
2 cups coarsely chopped walnuts

Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes for small loaves, 55 to 65 minutes for the large loaf. Let cool in the pan(s) on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

--Jack Lohr, Interim Pastor