By CANDACE ROBERTS
- 1 1/2 cups dark molasses
- 1 cup packed brown sugar
- 2/3 cup cold water
- 1/3 cup shortening
- 7 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package chocolate frosting
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
- Mix together the molasses, brown sugar, water and shortening.
- Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
- Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
- 6 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 quart milk
- 1/3 pint heavy whipping cream
- 1 pinch ground nutmeg
- 1 pinch salt
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
- 1/8 cup chopped dried cherries
- 1/8 cup chopped dried mango
- 1/4 cup dried cranberries
- 1/4 cup dried currants
- 2 tablespoons chopped candied citron
- 1/4 cup dark rum
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup dark rum, divided
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan, and line with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Duck Breasts with Raspberry Sauce
- 4 duck breast halves
- 2 teaspoons sea salt
- 2 teaspoons ground cinnamon
- 4 teaspoons demerara sugar
- 1/2 cup red wine
- 1/4 cup creme de cassis liqueur
- 1 teaspoon cornstarch
- 4 ounces raspberries
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Recipes courtesy of AllRecipes.com