Featured Cookbook

TO ORDER PHONE:
330-743-3200

1. No-Knead Sweet Dough Rolls

2. Sweet and Sour Shrimp

3. Honey Roasted Cashews

4. Greek-Style Tortellini Salad

5. Spanish Bar Cookies

6. Greek Sweet Bread

Book Description

The 750+ triple-tested recipes reflect the ethnic diversity of the Mahoning Valley. The photos featured throughout the cookbook depict the beauty of the greater Youngstown community.

With Great Gusto

Authors: The Junior League of Youngstown, Ohio

Date: January 2003

Hardcover

TO ORDER PHONE:
330-743-3200

Yields 2 to 3 dozen

• 1 cup margarine

• 3/4 cup sugar

• 1 cup dark raisins

• 1 cup water

• 1 teaspoon cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon nutmeg

• 1/4 cup molasses

• 1/4 teaspoon salt

• 2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• Glaze:

• 1 1/4 cups sifted powdered sugar

• 1/2 teaspoon vanilla

• 1 teaspoon lemon extract

• 1 to 2 tablespoons hot milk

1. In saucepan, combine margarine, sugar, raisins, water, cinnamon, cloves, nutmeg, molasses and salt. Gently boil for 3 minutes. Remove from heat and cool well.




2. Sift flour; baking soda and baking powder together. Add to cooled mixture, mixing with wooden spoon. Turn into greased and floured 10 by 15-inch cookie sheet or jelly roll pan, spreading evenly to corners. Run a knife or spatula through cake several times in both directions to release air bubbles.




3. Bake at 350 degrees for 20 to 25 minutes, until toothpick comes out clean. Cool for 5 minutes and then top with glaze made by combining powdered sugar, vanilla, lemon extract and milk.

From: Sharie Anderson (Mrs. Edwin)

More From This Book:

1. No-Knead Sweet Dough Rolls

2. Sweet and Sour Shrimp

3. Honey Roasted Cashews

4. Greek-Style Tortellini Salad

5. Spanish Bar Cookies

6. Greek Sweet Bread

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