Marcia Hassel's Steamed Bread Pudding with sauce

Mix the wet ingredients together:
1/2 cup molasses
1/2 cup white sugar
1 cup water
1 egg
1 t. vanilla

Mix the dry ingredients together:
1 cup flour
1 t. baking soda
2 cups plain bread crumbs

Mix the dry into the wet and pour into a greased loaf pan.

Put the loaf pan in a larger pan with water going up 3/4 of the sides of the loaf pan.  Cover whole with foil and put on the burner.  Allow the water to come to a boil and then reduce so that it continues to boil.  BOIL FOR 2-2/12 HOURS ON TOP OF STOVE, BEING CERTAIN THE WTER KEEPS BUBBLING.

SAUCE
1 cup brown sugar
4 T butter, softened
4 t. whipping cream

whip these 3 things together.  Heat and pour over the 'pudding' which is more like a loaf cake.  Warm the pudding as well.

SO AMAZING.

This recipe comes from our gardening friend who lives on the SE corner of Ferndale and Lakewood Beach Drive.  Her home and garden is amazing.  All the treats she brings down are even more amazing.  This recipe is one her mom always made. She's become a wonderful friend and I cannot keep up with the sharing of food.  She lives to share.

Shortbread cutout cookies - Pam Barlow

SHORTBREAD COOKIES BY PAM

1 cup butter

1/2 cup plus 2 T. sugar

1-1/2 cups flour

Mix ingredients together.  Roll out and cut with very small cookie cutters.  Decorate with colored sugars. Bake until bottom is light brown.  Bake in a 300 degree oven on an uncreased cookie sheet for 20-25 minutes.  These cookies brown fast once they start to cook, watch them closely.  I usually put a piece of wax paper on top of dough while rolling the dough out.  Make sure you put a little flour on the counter before putting the dough out to roll.  Otherwise it will stick

Pam Barlow's Nut Rolls

PAM’S NUT ROLLS

DOUGH

1 package yeast

1 T warm water

1/2 t. sugar

3-1/2 cups flour

3 T sugar

1/2 t. salt

1/2 cup better

3 eggs

1/2 cup sour cream

Put yeast in 1 T water and stir in 1/2 t sugar - set aside (this will bubble up and get ugly looking).

Mix flour, sugar and salt in a bowl. Cut in butter until crumbly.  Beat together eggs, yeast and sour cream.  Add to the flour mixture and mix. Turn out on a lightly floured surface.  Knead until smooth.

Divide dough into 4 pieces. Roll into ovals 1/4” thick.  Spread with filling (for most filling I use Solo filling in a can).  Roll up and pinch ends to keep filling from coming out.

Place on greased cookie sheet. Cut slits 1” apart in the top of rolled nut rolls and cover and let rise for 2 hours.  Brush with beaten egg and bake in a 350 degree oven for between 30-45 minutes, til browned. Cool on a cooling rack. After cooling these can be frozen.

NUTS-double this to use on all 4 doughs.  Make this FIRST and keep in fridge

1 pound nuts ground (3 cups ground up)

1 cup brown sugar

1 t. vanilla

slight bit of milk to moisten

Combine all and keep in fridge till ready to use.