Godwin Family Recipes

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Beer Bread

1 egg (beaten)
3 tablespoons sugar
1 can beer (room temperature)
3 cups self-rising flour

In large bowl beat egg with fork, stir in sugar. Slowly add beer and mix. Add flour and stir. Batter will be stiff.

Pour into an ungreased 9x5 loaf pan. Bake 50 min. at 350.

If desired, brush top with melted butter and bake an additional 10 minutes.

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Big German Pancake

1 to 3 tablespoons real butter
4 eggs
1 cup milk
1 cup unsifted white flour
1/8 teaspoon salt
Dash of pepper
Apple sauce

Set oven to 450° . Place 1 tablespoon butter (more if you prefer) in 10-inch glass pie plate. Set briefly in oven to melt. Remove from oven and tip pie plate so butter covers bottom and sides of dish.

In blender beat eggs at high speed. Add milk and mix. While blender is running, slowly pour in flour, salt, and pepper. Increase to high speed for a few seconds, pour directly into buttered warm dish and place in oven.

Bake at 450° for 20 minutes.

For additional flavor: Add 1/4 cup cooked crisp bacon cut into 1/2 in. pieces before baking.

Serve immediately and top with warm applesauce.

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Great-Grandma Johnson's Mincemeat Tarts

Mincemeat

1 lb. seeded raisins
1 lb. currants
1/2 lb. finely ground beef suet. Suet is pure beef fat and can be obtained form the butcher at the market. (They will grind it on request.)
Rind of 2 lemons
1/2 lb. candied orange peel
1/2 lb. candied citron
3/4 lb. sugar
2 lbs. green apples peeled
1/2 tsp. nutmeg
1/2 teaspoon cinnamon
1/2 cup brandy or rum
1 tablespoon salt

Wash currents and dry. Set aside. Put remaining ingredients - citron, orange peel, lemon rind, raisins, apples and suet - through a meat grinder using the course grinder blade. Add currents, brandy, spices and mix together.

Store in a tightly covered plastic container in the refrigerator (Do not freeze.) for up to one year. Makes 4 1/2 pints.

Note: Candied orange peel and citron can be found in most markets around Thanksgiving.

Pastry for Tarts

Pillsbury Pie Crusts, found in the dairy section of most grocery stores, work very well. Let the slices warm slightly to almost room temperature. Unwrap and place on a floured cutting board. For best results, roll the dough slightly thinner. Use a doughnut cutter with the center removed or a 2 1/2 inch round cookie cutter to cut the tart shells Gently press into 1 1/2 inch tart pans. Fill with mincemeat and top with a 1 inch round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.

Bake at 425 for approx. 20 mins or until pastry is lightly browned at the edges.

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