AuthorRetroRuth
From Better Homes & Gardens Bread Cookbook, 1963
Tested Recipe!
[cooked-sharing]
½ cup shortening
1 cup brown sugar
2 eggs
1 ½ cups sifted all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
½ cup milk
½ cup broken walnuts
3 tbsp chopped candied ginger
1 cup whipping cream
1
Cream together shortening and sugar. Add eggs, one at a time, beating well after each addition.
2
Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk. Stir in walnuts.
3
Bake in preheated waffle baker. Fold candied ginger into whipped cream, serve atop waffles.
CategoryBread and Rolls, Breakfast, Waffles, Waffles
Ingredients
½ cup shortening
1 cup brown sugar
2 eggs
1 ½ cups sifted all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp allspice
½ tsp cloves
½ cup milk
½ cup broken walnuts
3 tbsp chopped candied ginger
1 cup whipping cream
Directions
1
Cream together shortening and sugar. Add eggs, one at a time, beating well after each addition.
2
Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk. Stir in walnuts.
3
Bake in preheated waffle baker. Fold candied ginger into whipped cream, serve atop waffles.
