Grandpa'S High Hat
- 1 c. sugar
- 1/3 c. butter
- 1 tsp. cream of tartar
- 1 Tbsp. New Orleans molasses
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. allspice
- 1 c. raisins
- 1 c. currants
- 1 1/2 c. milk
- bread crumbs
- 3 c. flour
- 1/8 lb. butter
- 1 1/2 c. confectioners sugar
- brandy or whiskey
- Combine sugar, butter, cream of tartar, molasses, baking soda, cinnamon, allspice, cloves, raisins and currants.
- Add milk and enough bread crumbs to absorb milk while mixing.
- Slowly add flour until mix is consistency of gingerbread.
- Put in buttered 3-pound Crisco or coffee can with lid.
- Steam 3 hours in water at 3/4 level of can (add water as needed).
- Mix butter and confectioners sugar to make hard sauce.
- Brandy or whiskey is optional.
- Form into 1-inch balls which can be rolled in colored sugar.
- Serve.
sugar, butter, cream of tartar, new orleans, baking soda, cinnamon, allspice, raisins, currants, milk, bread crumbs, flour, butter, confectioners sugar, brandy
Taken from www.cookbooks.com/Recipe-Details.aspx?id=928180 (may not work)