Mt Pleasant News

Wash Journal   Fairfield Ledger
Neighbors Growing Together | Nov 23, 2017

Two tasty treats to try

By LOVINA EICHER, The Amish Cook | Mar 05, 2013

These are two sweet treats to try this week. Lovina’s column will return to its regular format next week.


1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsweetened cocoa

1 cup sugar

about 1/2 cup milk

2 Tbsp. shortening, melted

1 tsp. vanilla

Mix together flour, baking powder, salt, cocoa and sugar. Stir in milk, melted shortening and vanilla. Mixture will be very stiff. Spread mixture in 8” or 9” square pan.


1 1/2 c. brown sugar

5 Tbsp. Cocoa

1 3/4 c. hot water

Sprinkle brown sugar and cocoa over batter. Pour hot water over all. Bake at 350° for 45 minutes. Serve warm with ice cream.



2 c. all-purpose flour

1 tsp. baking powder

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

2 egg whites, slightly beaten

2/3 c. molasses

2/3 c. water

6 tbsp. cooking oil

powdered sugar, sifted (optional)

Line 16 muffin cups (2 1/2-inch) with paper bake cups; set aside. In a medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, baking soda and salt. In a small mixing bowl, stir together the egg whites, molasses, water and oil. Stir molasses mixture into flour mixture just till blended.

Spoon into prepared muffin cups.

Bake in a 350°F oven for 15-20 minutes or till cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar.

Serve warm or cool.

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