Old Favorites For Baking: Chocolate Cookies & Brownies
Old Favorites For Baking: Maple Flapjacks

Old Favorites For Baking: Gingerbread

Gingerbread mix

In our early childhood years, my sisters and I would go sledding every winter on the hill behind my great grandmother's house. After a day of speeding down the hill, runny noses and snow people creations we would head in. As we entered her house the aroma of baking gingerbread would cause our mouths to water.  Sometimes she would make us gingerbread people, all dressed in white frosting,  and other times she would serve gingerbread bars with fresh whipped cream. However she served up her recipe, it was always with a warm smile, which is how I will always remember her. Today, whenever I use her recipe I find myself remembering her warmth on those cold winter days.I

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To make Cookies: Combine the contents of the package with

  • 1/4 CUP CANOLA OIL OR BUTTER
  • 1/4 CUP MOLASSES
  • 1 TBSP WATER

Mix well and refrigerate for at least 1 hour.  Roll thin and cut with cookie cutters or simply lay into a well greased cookie sheet.  The cookies or bars should be baked at 350 f  for about 20 minutes.  Decorate with icing or dried fruits and nuts or eat plain. Makes approximately 2 dozen cookies or a 9"x9" pan of gingerbread squares.

To make Cake or Cupcakes:

  • 1/4 CUP CANOLA OIL OR BUTTER
  • 1/4 CUP MOLASSES
  • 1/4 CUP WATER
  • 2 Eggs

Mix well and pour into a greased 9x9 pan or lined cupcake tins.  Bake in a preheated oven at 350 f  for about 30 minutes or until a cake tester comes out clean.

 

Ingredients: Corn, Arrowroot and Rice Flours, sugar, Russian Mulling Spice (cinnamon, nutmeg, ginger, coriander & special pure orange extract [alcohol, water and pure orange oil]), baking soda and kosher salt.

 

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Photo Credit: Justin Hansen

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