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Well Seasoned, by Becky Johnson — gingerbread

Gingerbread

Becky Johnson German gingerbread recipe wuropean

Gingerbread

2 cups molasses 3/4 cup butter 2 tsp baking soda 3 tsp Home Cook’s Pantry German Gingerbread Spice Blend 3 cups all-purpose flour 2 tsp baking powder 1 cup buttermilk 1 egg, beaten Preheat oven to 350°. Grease and flour a 9” x 9” cake pan. Boil molasses and butter in a large saucepan or soup pot on stove, then lower heat to medium. Stir in baking soda, German Gingerbread Spice Blend. Mixture will rise quickly. Remove from heat.  Mix and sift together the flour and baking powder, then add to hot mixture alternately with buttermilk. Batter will be hot....

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The Many Faces of Pumpkins

Becky Johnson baking spice fall flavors gingerbread pumpkins savory side dish

The Many Faces of Pumpkins

Every fall in America, carving and baking with pumpkins is a family tradition.  The smell of pumpkin pie spice wafts through the air, the aroma of pumpkin muffins fresh out of the oven.  Kids take joy in carving out funny and scary faces in their jack-o-lanterns.  Have you ever considered having pumpkin for dinner?  I’m not talking about eating dessert first (sometimes, that’s fun!).  I’m talking about pumpkin as a savory side dish. Start with a small to medium sized pumpkin.  Wash the pumpkin well and dry.  Cut off the stem and quarter the pumpkin into wedges -- you don't...

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