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post #11 of 13 Old 12-01-2012 Thread Starter
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Re: Gingerbread cookies

My grandsons loved the first recipe' I tried, I thought they were pretty good but wanted a little more texture and ginger. Maybe subbing 1/2 c whole wheat flour for 1/2 c all purpose, and adding 1/2 tea bkg powder, and 1/2 tea ginger.

On the other hand, if it aint broke...
The kids liked them.




Gingerbread cookies [1st test recipe.]
Original recipe makes 2 dozen Change Servings

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened (I used real butter)

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar
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Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
G



otoh
maybe I should try to contact the bakery of the ones I miss and see if they will have extreme mercy on me and give me the recipe.

The scones came out pretty good, and low in sugar. High in iron.
The cookies came out pretty good, still not what I am looking for
The bread was excellent as usual,
Bob didn't know what kind of pie he wanted so I made chocolate fudge instead. I put raisins and walnuts on half and coconut on a small portion.
The graham crackers came out nice as well, I will use some for a holiday recipe.
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post #12 of 13 Old 12-03-2012 Thread Starter
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Re: Gingerbread cookies

I found several gingerbread crockpot recipe's w/pudding.
One was Paula Dean w/ a box gingerbread making it easier or maybe even better I suppose.

But this is the one I thougt might be the best from scratch otherwise.

So I was thinking of trying this recipe today.


Crockpot gingerbread w/pudding

Ingredients
•1/4 cup butter, softened
•1/4 cup Imperial Granulated Sugar
•1 egg white
•1 teaspoon vanilla extract
•1/2 cup molasses
•1 cup water
•1-1/4 cups all-purpose flour
•3/4 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1/4 teaspoon salt
•1/4 teaspoon ground allspice
•1/8 teaspoon ground nutmeg
•1/2 cup chopped pecans

TOPPING:
•6 tablespoons brown sugar
•3/4 cup hot water
•2/3 cup butter, melted
Directions
•In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
•Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
•Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.
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post #13 of 13 Old 12-08-2012 Thread Starter
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Re: Gingerbread cookies

It's not cookies it's the starbucks copycat recipe for gingerbread
This one's next..

1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 1/4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon orange extract (optional)
1 cup applesauce
frosting
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/2 teaspoon orange extract
Directions:
1Preheat oven to 350F Grease and flour a 9-inch loaf pan, or even a square baking pan.
2In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
3In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
4Pour the batter into a loaf pan.
5Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
6For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.
7*Note: This recipe tastes best the next day.
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