Cream together: 1 cup margarine and 1 cup sugar
Beat in: 3 eggs and 1.5 teaspoons vanilla
Mix in until soft dough forms:
3 cups unbleached wheat flour, 1.5 teaspoons baking powder,
1 teaspoon cinnamon, and 1 teaspoon nutmeg
Mix in 1 cup currants.
Chill dough at least 2 hours in refrigerator.
( If dough is chilled all day or overnight it is especially easy to work)
Heat griddle (heavy cast iron, well seasoned, works well as does a non-stick electric griddle) to medium
(or about 325 F on electric griddle).
Roll dough into 1 inch diameter balls, then flatten each ball to about 1/3 inch and place on griddle. Turn when brown. (On electric griddle browning takes 7 to 8 minutes on each side.)
Remove from griddle when second side is also brown and edges are not sticky. Sprinkle with granulated sugar or cinnamon sugar while still warm.
Makes about 4 dozen cakes.
*This is an adaptation of a recipe from the late Olwen Morgan Welk of Ripon, Wisconsin. Diolch yn fawr, Olwen!
(To make a quick “pan cookie” version, add 2 to 3 Tablespoons of water to the eggs and vanilla before mixing in flour, baking powder, and spices to create a stiff batter. Spread this batter into a 9 inch X 13 inch baking pan, sprinkle with cinnamon sugar, and bake at 375 F until a cake tester inserted in the center comes out clean (about 25 minutes). Cut into 24 pieces when cool. This version tastes the same as the griddle-baked one but has a very different texture. This pan version also lends itself to making gluten-free cakes. Substitute 3 cups of rice flour (or brown rice flour) for the unbleached wheat flour. )
Another favorite recipe:
Raspberry** Yogurt Pie
Crush 1 packet (1/3 box) of regular or chocolate graham crackers into fine crumbs by placing crackers in a bag, sealing the bag, and rolling over the bag multiple times with rolling pin.
Pour crumbs into bowl and add 0.25 cup margarine and 0.25 cup granulated sugar. Mix with pastry blender until margarine and sugar are uniformly mixed with cracker crumbs.
Press crumb mixture into 9 inch diameter pie pan, covering bottom and sides of pan as uniformly as possible.
Bake about 7 minutes in 375 oF oven.
Cool to room temperature.
Add 1.5 cups boiling water to one packet raspberry Jell-O or equivalent (sugar-free or regular) plus half a packet (~1.5 teaspoons) of unflavored gelatin.
Stir until gelatin dissolves.
Add 2 cups non-fat plain yogurt.
Stir with whisk until mixture is uniform.
Add 1.5 to 2 cups raspberries (fresh or frozen).
Stir gently with spoon.
Pour filling into crust until top of filling layer is just below top edge of crust. (Leftover filling can be poured into individual dishes, chilled, and eaten like Jell-O.)
Chill two hours until firmly set. Serve with whipped topping if desired.
Notes: Strawberry pie can be made using strawberry Jell-O and sliced fresh or frozen strawberries.
**This recipe is a modification of a recipe for a strawberry ice cream pie found in a Jell-O cookbook.