This recipe comes from a page published in Successful Farming magazine, date unknown. Recipe is typed below along with scans of the recipe and picture of the dessert.

Grandmother’s Gingerbread
(Makes 12 servings)

1/3 cup shortening
1 cup sugar
2 eggs
1/2 cup molasses
1 cup dairy sour cream
2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
1 1/2 teaspoons ginger
1/4 teaspoon cloves

Cream shortening and sugar; add eggs one at a time, beating well after each addition. Stir in molasses and sour cream. Sift together dry ingredients. Blend into creamed mixture and beat 2 minutes at medium speed. Bake in greased 13x9x2-inch pan in moderate oven (350°) 35 minutes or till done.

This recipe comes from a page published in Successful Farming magazine, date unknown. Recipe is typed below along with scans of the recipe and picture of the dessert.

Upside-down Mince Gingerbread
(Makes 9 servings)

1 1/2 cups prepared mincemeat
1/4 cup butter, melted
1/3 cup brown sugar
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup molasses
1/2 cup water
2 beaten eggs

Combine mincemeat, 1/4 cup butter, melted, and 1/3 cup brown sugar; place in 9x9x2-inch baking pan. Sift together dry ingredients; stir in 1/2 cup brown sugar. Combine remaining ingredients and stir into flour mixture, beating till smooth. Pour over mincemeat. Bake in moderate oven (350°) 50 minutes or till done. Cool 10 minutes; invert.

This recipe comes from a page published in Successful Farming magazine, date unknown. Recipe is typed below along with scans of the recipe and picture of the dessert.

Tropical Gingerbread
(Makes 9 servings)

1/2 cup shortening
1/2 cup sugar
2 eggs
1/2 cup molasses
1 1/2 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup cold water
1/2 cup flaked coconut

Cream shortening and sugar; add eggs and beat well. Add molasses. Sift together dry ingredients and add to creamed mixture alternately with cold water. Stir in coconut. Bake in well-greased 8x8x2-inch pan in moderate oven (350°) 35 to 40 minutes. Frost with Coconut Frosting: Combine and bring to boil 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and dash salt, stirring constantly. Slowly pour over unbeaten egg white, beating constantly. Add 1/4 teaspoon vanilla. Beat till stiff peaks form. Spread over gingerbread. Sprinkle with 1/2 cup flaked coconut.

This recipe comes from a page published in Successful Farming magazine, date unknown. Recipe is typed below along with scans of the recipe and picture of the dessert.

Angel Gingerbread
(Makes 9 servings)

1/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup molasses
1/2 teaspoon shredded orange peel
1 1/4 cups sifted flour
1 teaspoon soda
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup orange juice

Gradually add sugar to shortening, creaming till light and fluffy. Add egg, molasses, and orange peel; beat well. Sift together dry ingredients and add to creamed mixture alternately with orange juice, beating well after each addition. Pour into well-greased 8x8x2-inch pan. Bake in moderate oven (350°) 25 to 30 minutes. Serve warm.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

MERRY BERRY HOLIDAY PUNCH

6 cups orange juice
2 cups cranberry juice cocktail
2 packages (10 ounces each) frozen strawberries in syrup
3 cups ginger ale
Ice
Orange slices, fresh strawberries and mint (optional)

In large bowl, combine orange juice, cranberry juice and strawberries. Add ginger ale and ice just before serving. If desired, float orange slices, strawberries and mint on top. Serves about 18.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

CRANBERRY GLOG

2 quarts cranberry-apple juice
3/4 cup raisins
3/4 cup fresh cranberries
1 small orange, sliced
1 small lemon, sliced
6 to 8 whole cloves
2 sticks cinnamon

In a medium saucepan, combine all ingredients. Let stand 1 hour, or overnight. Bring to a boil, simmer 30 minutes. Strain; serve hot in mugs. Makes about 8 servings.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

CHAMPAGNE PUNCH

1 cup fresh lemon juice
1 cup superfine sugar
1 1/2 quarts pineapple juice
1 quart fresh orange juice
1 prepared ice ring, of choice
1 fifth sauterne
2 fifths champagne

Heat lemon juice and sugar until sugar is dissolved; let cool. Combine sugar/lemon mixture with other juices; cover and chill. At serving time, pour juice mixture over ice ring in punch bowl. Add wines; stir. Served chilled. Makes 15 to 20 servings.

This recipe was clipped from a newspaper article listing several holiday beverage recipes, publish date was 1988. Recipe is typed below along with a scanned copy.

FUZZY NAVEL PUNCH

1 bottle (750 milliliters) white wine
3/4 cup peach schnapps
1 quart orange juice
Ice ring mold

Combine all liquids in a large punch bowl and add the ice ring. Serve in punch cups. Makes about 2 quarts or 12 to 13 servings.