For Annie & family: transcribed from "The Historical Cookbook of the American Negro," National Council of Negro Women; Washington D.C. reprinted in "A Gracious Plenty; Recipes and Recollections from the American South" John T. Edge and the center for the study of southern culture" isbn#: 0-399-14534-6
2 cups ground peanuts
2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp grated nutmeg
1 heaping teaspoon baking soda
4 rounded cups flour
2 cups molasses
1 cup firmly packed dark brown sugar
1 cup lard
2 cups hot water
1 egg, lightly beaten
preheat oven to 350. mix peanuts, cinnamon, cloves, nutmeg, baking soda, & flour. mix molasses, brown sugar, lard, and water; stir into the flour mixture. add beaten egg. pour into shallow broiler pan or other shallow pan and sprinkle with confectioner's sugar just before putting in oven. bake 30 mins or until done.
--Annie -- transcribed as faithfully as i could (have to paraphrase instructions to avoid copyright problems). hope you'll be able to use the recipe, i'm personally a bit grossed out by the lard, but this is the faithful, historical recipe, yield: 12-16 servings. i think that you could probably sub a natural peanut butter for the ground peanuts, reducing the lard somewhat in a modern interpretation, but i've never baked the recipe so can't promise anything.
wishing you & yours a happy new year and your son an A+ on his class project. --sk