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 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
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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.
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.