Grandma's Gingerbread Cookie Recipe

Grandma’s Gingerbread Cookie Recipe

Ingredients

5 to 5½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 cup shortening

1 cup sugar

1¼ cups unsulphured molasses

2 eggs beaten 

Method 

1.      Preheat oven to 375°F. 

2.      Thoroughly mix flour, soda, salt and spices. 

3.      Melt shortening in large saucepan.  Cool slightly.

4.      Add sugar, molasses and eggs; mix well. 

5.      Add four cups dry ingredients and mix well. 

6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.

7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.

8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  One recipe of this gingerbread dough will yield 40 average-size cookies.

Note:  If you’re not going to use your gingerbread dough right away, wrap it in plastic and refrigerate.  Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.

Cookies were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook 1997 on Cookie Recipes page 94.  

PDF version of Grandma’s Gingerbread Cookie Recipe

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Cookie Making Products

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Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Oatmeal Icebox Cookies

Oatmeal Icebox Cookies

Ingredients

1 cup sifted all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ cup soft butter or margarine

½ cup granulated sugar

½ cup light-brown sugar, firmly packed

1 egg

2 tablespoons honey

1 ½ cups rolled oats

Method

1.                  Sift flour with baking soda, salt, and cinnamon; set aside.

2.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light.  Gradually beat in sugars.  Add egg and honey; continue beating until very light and fluffy.

3.                  At low speed, gradually add half the flour mixture.  Mix in rest, with hands, to form a stiff dough.

4.                  Add oats, mixing to combine well.  Refrigerate 30 minutes.

5.                  Divide dough in half.  On lightly floured surface, shape each half into a 7 inches long.  Wrap in saran or foil; refrigerate until firm – about 8 hours, or overnight.  (Rolls may be stored in refrigerator a week or 10 days.  Bake fresh as desired.)

6.                  Preheat oven to 375°F. With sharp knife, cut as many ⅛ inch slices as desired for baking at one time.  Rewrap rest of roll; refrigerate.

7.                  Place slices, 2 inches apart, on ungreased cookie sheets.  Bake 8 to 10 minutes, or until lightly browned.  Remove to wire rack; let cool.  Makes about 7 dozen in all.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Refrigerator Cookies”, page 184 an edition of between 1950 – 1960s. 

PDF version of Oatmeal Icebox Cookies

Shopping Online

Baking Supplies Shop  

UltraBake Parchment Paper Sheets - 12 × 16½

Wilton 2104-7778 Master Tip Set

Wilton Comfort Grip Cookie PressWilton Comfort Grip Cookie Press

Wilton Cookie Master Plus Cookie Press

Wilton Cookie Max Cookie Press

Wilton Cookie Pro Cookie Press: World's Best Cookie Press!

Wilton Cookie Pro Ultra II Cookie Press

Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep

Cookie Making Products ltraBake Parchment Paper Sheets - 12 × 16½

------------------------------------------------------------------------------------------------------------------

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Thank You!

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Shirley-Ann Pearman

shirleyannpearman@gmail.com 

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Steamed Apple Pudding

Steamed Apple Pudding

Ingredients 1½ cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ¼ cup soft butter or margarine 1 cup sugar

2 eggs, well beaten 4 pared medium apples, shredded (2 ⅓ cups) ½ cup dark raisins Boiling water Light cream (optional)

Method

1.      Grease well a 1½ quart, heatproof bowl.

2.      Into small bowl, sift flour with baking soda, salt, and spices; set aside.

3.      In large bowl, with wooden spoon, beat butter, sugar, and eggs until mixture is smooth and light.  Stir in apples and raisins.

4.      Stir flour mixture into the fruit mixture, mixing well; turn into prepared bowl.

5.      Cover surface of pudding with double thickness of waxed paper.  Cover top of bowl completely with foil; tie edge securely with twine.

6.      Place bowl on trivet in large kettle.  Pour boiling water around bowl to come halfway up side.

7.      Cover kettle; bring to boiling.  Reduce heat; boil gently 2 hours.

8.      Remove bowl to wire rack; let stand 5 minutes.

9.      With spatula, gently loosen edge of pudding from side of bowl.  Invert on serving dish.  Serve warm, with cream.  

Pudding was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 299 an edition of between 1950 – 1960s.  However, the pudding was steamed in a pudding mold instead of in a bowl as the recipe notes, but method number 5 remains the same with waxed paper and the pudding mold top instead of the foil.  In the photos you note a sauce along with the “Pudding”, the sauce is “Vanilla Hard Sauce”. 

Both Pudding and Sauce are quite delicious.   

PDF Version of Steamed Apple Pudding.

Vanilla Hard Sauce 

Ingredients

⅓ cup soft butter or margarine

1 teaspoon vanilla extract

1 cup unsifted confectioners’ sugar  

Method

1.                  In small bowl of electric mixer, at high speed, cream butter until light.

2.                  Add vanilla and sugar; beat until fluffy and smooth. 

To store Hard Sauce:  Put it in a pretty jar with tight-fitting lid.  Keep refrigerated.

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Patisse Steam Pudding Mold, 2-Liter

Patisse Steam Pudding Mold, 1/2-Liter 

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------------------------------------------------------------------------------------------------------------------

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Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

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THANK YOU!

Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Cinnamon Rolls

Cinnamon Rolls

Ingredients 2 ¼ cups flour 1 package yeast ¼ cup warm water ½ teaspoon sugar ¼ cup milk 2 tablespoons butter or margarine ¼ cup sugar ½ teaspoon salt 1 beaten egg

Filling 2 tablespoon butter or margarine 4 tablespoon raisins 1 teaspoon cinnamon 2 tablespoons sugar

Method

1.                  Put oven on low; put flour in bowl and put in oven to warm.

2.                  Dissolve ½ teaspoon sugar in warm water, sprinkle on yeast and leave to sponge.

3.                  Put sugar, salt and margarine in a bowl.  Scald milk and pour over margarine; stir until margarine has melted.

4.                  Add beaten egg to mixture.

5.                  Whisk yeast with a fork and add to mixture.

6.                  Turn dough onto a floured table and knead for 5 minutes.

7.                  Return to bowl, oil and cover with saran wrap and put in a warm oven to double in size.

8.                  Turn onto floured table and knead again until smooth.

9.                  IF TIME IS SHORT LEAVE OUT STEPS 8 AND 9.

10.              Roll dough into a rectangle approximately 10 by 14 inches.

11.              Spread dough with margarine.  Mix sugar, cinnamon and raisins and sprinkle on top.  Roll up tightly, like a jelly roll.

12.              Cut into slices about 1 ½ inches thick.  Place cut side up in a greased 7 x 11 baking pan.

13.              Put to prove until double in size.

14.              Bake at 375 for approximately 20 minutes until nicely browned.

15.              Brush with a glaze made with 1 tablespoon milk and 1 tablespoon sugar. 

Cinnamon Rolls were made and prepared by Shirley-Ann Pearman.   

Photography by Shirley-Ann Pearman  

Recipe belonged to my daughter Dwaynisha Pearman from her high school education class Food and Nutrient at Warwick Academy.

PDF Version of Cinnamon Rolls.

Shopping Online

Baking Supplies Shop

UltraBake Parchment Paper Sheets - 12 × 16½

Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep

Baking Pans 13 x 9 inchUltraBake Parchment Paper Sheets - 12 × 16½

------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

Shirley-Ann Pearman

shirleyannpearman@gmail.com

Recipe Marketing

http://recipemarketing.blogspot.com

Marketing Sites

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