Welcome to November 2011, Cookbook Sunday. I am very happy to have you come to visit and share your great finds! Feel free to share any cookbook, cooking magazine article or cooking "app" recipe here. This is a fun opportunity to get to know your cookbooks!
I am sharing one of my favorite recipes, gingerbread. But not just any gingerbread, a homemade mix that can be used 2 ways. This will come in very handy this upcoming holiday season.
This baking sheet has baked 1000's of cookies!
Often times, gingersnaps.
I have had this book
for 30 plus years. It only has a few dirty pages, so I know that I have
not used it a lot. There are many interesting recipes, some we enjoy now. Others at a later time as we expand our food tastes. These two ladies seem unstoppable in what they will cook. So many of the days in the past 30 years were so filled with my own life and responsibilities, I simply did not have the time to be unstoppable in the kitchen. Also I might have been too young to appreciate the style of writing or the
personality of the authors, when I first sat down to read this book, so many years ago.. Today these recipes seem a bit tame
in comparison to what a seeker will find during an internet search and in newly
published books. But my love and respect for cookbooks will always show that old does not mean useless.
So many things marked for future fun in the kitchen.
In most ways, I
am an everyday cook, not one to be overly fancy. Oh sure I like to make the
serving plate look enticing, but usually the food itself is ordinary and
comfortable, what I call "everyday". I usually cook the same way
whether we are having company or not. But I also believe that:
it is the company that makes food seem unusually good, or special.
And I like that.But I must confess, when I have prepared a dish for
company or a special gathering, please wait for serving time, I do want to "show
off" a little bit!
I love gingerbread and chewy gingersnap
cookies. So when I was looking and marking things I wanted to try and make ahead (some are mixes), I came across a homemade mix that will make
a gingerbread or chewy gingersnap cookies.
BETTER THAN STORE BOUGHT, Authoritative recipes for the foods that most
people never knew they could make at home.
by: Helen Witty and Elizabeth Schneider Colchie
Gingerbread and/or Ginger Cookie Mix
Makes 2 packages
1 c sugar
4 t ground coriander
3 1/2 t baking powder
3 t ground ginger
2 t ground cinnamon
1 t salt
1/2 t baking soda
1/2 t ground cloves
4 c flour- spoon lightly into measure cup and level
Measure all ingredients except flour into a large bowl and mix together using a whisk to combine.
Add flour and continue to whisk until all ingredients are mixed together and no white streaks of flour are present.
Divide
the mixture into two batches (2 1/2 c each), if any amount remains in
the large mixing bowl, divide equally between the two packages. Store
at room temperature in either plastic bags or glass jars.
Gingerbread
350 degrees
1 c boiling water
3/4 stick (6 T) butter
3/4 c light un-sulphured molasses
1 package (1/2 batch) Gingerbread/Ginger Cookie Mix
1 egg plus 1 yolk
Combine
boiling water, butter and molasses. Stir until butter melts, let cool
to lukewarm. In a large bowl combine the package of mix and the cooled
butter mixture, stir to combine. In a small bowl, beat the egg and yolk,
stir the egg mixture into the ginger bread mixture, mixing well. Pour
into prepared 8 inch pan.
Bake 45 minutes or until top spring back when lightly touched. Let cool before cutting. Serve with whipped cream or lemon sauce.
Serves 9
Make your gingersnaps extra delicious with a simple lemon glaze.
Ginger Cookies
375 degrees
1/4 stick butter (4 T)
2/3 light un-sulphured molasses
2 eggs beaten to combine well
1 package Gingerbread/Ginger Cookie Mix
Beat
the butter and molasses together, stir in the eggs and mix lightly. Add
the cookie mix and combine until mixture is evenly dampened. Drop by
teaspoons onto a prepared cookie sheet. Bake 6 - 8 minutes or until the
centers spring back when gently touched. Remove from cookies sheets and
let cool. Store in an airtight container.
Makes 4 dozen
And now welcome to Cookbook Sundays! What will you be sharing?
