Cookbook 6-5

National Gingerbread Day

“Gingerbread Man Cookies”

1/2 c. shortening
1/2 c. sugar
1/2 c. molasses
1 egg
2 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon

Cream shortening, sugar and molasses, and add egg. Stir in flour that has been sifted with baking soda and add other ingredients. Mix well. Chill dough. Roll out 1/4″ thick and cut into gingerbread man shape. Bake at 350 for 10-12 minutes.

“Gingerbread Waffles”

1 c. flour
1 1/2 tsp. baking powder
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1/3 c. brown sugar
1 egg at room temperature and separated
3/4 c. buttermilk
1/4 c. molasses
3 T. butter, melted

In a large bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda, salt, and cloves. In another bowl, whisk together brown sugar and egg yolk until blended and fluffy. Add buttermilk, molasses, and butter, and mix well. Add to the dry ingredients and stir together. Beat egg whites to sift peaks. Gently fold in the batter. Preheat waffle iron and cook waffles and according to the waffle iron directions. Waffles will seem a sloppy when coming off the iron, but will crisp up. These can be frozen and re-heated in the toaster. This will make 3-4 waffles.

(an easier recipe for pancakes)

2 c. complete pancake mix
4 tsp. molasses
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. water

In a bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in the water just until the dry ingredients are moistened. Pour batter by 1/4 cupfuls into greased, hot waffle iron, and cook accordingly. Makes about 3.

Sandy, from Moberly

“Ginger Snaps”

3/4 c. Crisco
1 c. white sugar
1 egg
1/4 c. molasses
1 T. ground ginger
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. flour

Cream the Crisco and sugar together. Add the egg and molasses and blend well. Add the other ingredients. Roll into a small ball in your hand and dip in sugar. Bake for 8-10 minutes in a 350 oven.

Janet Westhoff, Glasgow

vinegar says it’s out of date…can she still use
TRIED IT ONCE, TASTED IT, AND MADE A DIFFERENT TASTE…EVEN THOUGH IT SMELLED LIKE VINEGAR….DIDN’T USE FOR COOKING, BUT CAN BE USED FOR WASHING WINDOWS
…MAYBE TRY TO A SMALL AMOUNT IF WANTING TO TRY IT

pork burgers, cheap, and doesn’t shrink

how to make strawberry jelly or jam

“Old-Fashioned Strawberry Preserves”

2 lb. strawberries
2 lb. sugar
3 T. lemon juice

Wash and weigh strawberries. Cover with sugar and let stand 3-4 hours. Heat slowly until sugar dissolves. Add lemon juice. Boil rapidly until berries are clear. Pour into hot jars and seal at once.

submitted in 2nd KWIXland Cookbook by Edna Jennings, Moberly

“Strawberry Preserves”

1 qt. strawberries
1 qt. sugar
2 T. vinegar

Wash and stem strawberries, but leave whole. Boil strawberries and vinegar 4 minutes. Add sugar. Boil 5 more minutes. Let set all night in crock, stirring occasionally. Seal in jars with paraffin.

submitted in 2nd KWIXland Cookbook by Margie Crigler, Fayette