Heavenly Hash Browns (recipe follows)
turkey patties (from this recipe)
Old Fashioned Gingerbread with Warm Lemon Curd
for dessert! (recipe follows)
Heavenly Hash Browns
Into a 9X13 baking dish add
1 2lb. package of hash brown potatoes, thawed
(I used one with onion and peppers)
Pour 1/3 c. melted butter over spuds
Sprinkle with onion flakes
Over the top add ~
2 cans Cream of Chicken Soup
1/2 C. grated cheese
your favorite bread crumbs
Bake at 350* for 1 hour
Old Fashioned Gingerbread
1 3/4 cups plus 2 Tbsp flour
1 1/2 tsp baking soda
2 1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
5 Tbsp butter, softened at room temperature
1/3 cup sugar
1 large egg
3/4 cup Grandma's Molasses
3/4 cup cold water
Heat oven to 350*F
Grease an 8x8 pan.
Sift together the flour, baking soda, spices and salt onto a sheet of waxed paper. Set aside.
In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Let cool in the pan about 1 hour before serving. Cut the cake into squares and dust with powdered sugar.
you can do as I did and
top with warmed Lemon Curd.
You can find many recipes for Lemon Curd on the Internet.
I had been gifted a jar from Trader Jo's
so that is what I used.
(Old Fashioned Gingerbread Recipe from Grandma's Molasses Web site)