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Veterans Day

November 11, 2015

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God Bless America.

military Veteran's Day

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Gingerbread Bundt Cake

Printable Recipe Mix together: 3 1/3 cups flour 2 ½ t. baking powder 1 ½ t. salt 1 T. ginger 1 ½ t. cinnamon 1 cup sugar Add: 2 eggs, lightly beaten 1 cup molasses Slowly add: ¾ cup plus 2 T canola oil 1 cup boiling water Mix thoroughly. You'll need to scrape the sides and bottom of bowl. Pour batter into a greased and floured 12-cup bundt pan and bake at 350 for about 50-60 minutes. This is a dark cake. Let cool in the pan for about 10 minutes, then invert onto a serving plate. Sprinkle with powdered sugar before serving. Holly's Note: I wanted to do a gingerbread bundt cake for a bridal shower (we were serving different bundt cakes). I found the original recipe at Pinch . I think this would be really good with vanilla ice cream or just real whipped cream. I served it sprinkled with powdered sugar. This post has been shared at Food on Fridays

Apple Streusel Cheesecake Bars

Printable Recipe Makes about 18-24 bars depending on how you cut them. 2 cups flour 1 1/4 cups oatmeal 3/4 cup brown sugar, packed 1/2 cup butter 2 pkgs . cream cheese (8 oz. each) 1/2 cup sugar 1 egg 1 t. vanilla 1 can (21 oz) apple pie filling 1/2 t. cinnamon Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes. Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top. Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours. Cut into bars. If there are any left over, store them in the refrigerator. Holly's Note:

Apricot-Pineapple Jam

Printable Recipe Ingredients 3 cups prepared fruit (I use 3 1/2) 1 can (20 oz) crushed pineapple, undrained 1/2 cup lemon juice 1 box dry pectin 7 cups sugar, measured into a separate bowl Cooking Directions Bring your boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. (I leave my jars in the canner until I need them.) Pour boiling water over flat lids in saucepan. Let stand in hot water until ready to use. Drain jars well before filling. Chop finely or crush peeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. sauce pot. Add crushed pineapple and lemon juice. Stir pectin into prepared fruit in sauce pot. Bring mi

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