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.
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.
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.
1/2 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
Recipe rating: Oh Yes! (will make again)
And now welcome to Cookbook Sundays! What will you be sharing?