Okay, forget about the recipes for a sec! See this page? See the cute bars, buttons and background? I made them. All by myself. Started with a clipart image and went from there. I amaze me. I know it's no biggie to most people, but I have no idea what I'm doing, so I'm pretty impressed. What do you think? Hate it? Love it? In between? Please sign my guestbook and let me know - there's a link button at the bottom of the page. Did I mention that I made that button?! Oh yeah, and don't forget to try the recipes! AUNTIE KAY'S GINGER SNAPS
3/4 cup shortening 1 egg 2 tsp. baking soda 4 tbsp. molasses 1/2 tsp. cloves	2 cups flour 2 tsp. baking powder 1 cup sugar 1 tsp. each: ginger, cinnamon, salt
Cream sugar and shotening. Add egg and blend. Stir in molasses. Sift dry ingredients and add to creamed mixture. Roll dough into balls and press into white sugar. Bake on cookie sheet, sugar side up at 350°F for 10 minutes. Yield: 4-1/2 dozen cookies. GRAMMA YOUNG'S SHORTBREAD
1 lb. butter 1 cup icing sugar sugar	1/2 tsp. vanilla 4 cups flour
Mix softened butter with icing sugar. Beat with mixers until beaters are straining, then go on by hand. Add vanilla. Cream in flour one cup at a time. Press together like pie dough and knead until well blended. Press into 9" x13" pan until about 1/2" thick. Bake at 275°F for 45-60 minutes. Sprinkle with sugar and cut as soon as it's out of the oven. Wrap in foil or store in airtight container. TIFF AND MARTHA'S BANANA BREAD
1/4 lb. butter, softened 1 cup sugar 2 eggs 1-1/2 cups flour 1 tsp. baking soda	1 tsp. salt 1 cup mashed ripe bananas 1/2 cup sour cream 1 tsp. vanilla extract 1/2 cup chopped walnuts or pecans
Preheat oven to 350°F. Butter a 9" x 5" loaf pan. With electric mixer, cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and combine with butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts and pour into pan. Bake 1 hour or until cake tester comes out clean. Turn out on rack to cool. MY GRAM'S JOHNNY CAKE
1-1/2 cups cornmeal 1/3 cup sugar 1/2 tsp. baking soda 1-1/2 cups sour milk 2 eggs, slightly beaten	1 cup flour 1 tbsp. baking powder 1 tsp. salt 3/4 cup butter, melted and cooled
Preheat oven to 400°F. Butter a loaf pan or 36 mini muffin tins. Combine dry ingredients in a large bowl. Mix milk, butter and eggs in a medium-sized bowl. Stir milk mixture into cornmeal mixture until just moistened. Pour batter into pan or spoon into muffin tins. Bake until golden, 35-40 minutes for loaf, 18-20 minutes for muffins. Cool 5 minutes, remove from pan, and cool completely on rack. Serve with maple syrup.