Posted on 14 May 2012. Tags: Baking Powder, Baking Soda, Egg Icing
Ingrients & Directions
3/4 c Molasses, light or dark
3/4 c Margarine (1-1/2 sticks)
3/4 c Sugar, brown firmly packed
3 2/3 c Flour, all-purpose
2 ts Ginger, ground
2 ts Cinnamon, ground
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Nutmeg, ground
1 Egg
Icing and assorted candies
In 3-quart saucepan over medium heat, heat molasses, margarine and brown
sugar until mixture boils, stirring occasionally to blend well. Remove from
heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder,
baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir
molasses mixture into flour mixture until smooth. Wrap dough in plastic
wrap; chill at least 1 hour.
Heat oven to 350F. Divide dough in half. On floured surface, roll dough
to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread
cookie cutter (or knife your own design). Carefully lift with metal spatula
onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no
indentation remains when touched. Remove from sheet; cool on wire rack.
Decorate as desired with icing and candies. Store in tightly covered
container for up to 2 weeks.
From
Yields
24 Cookies
Posted in Cookies
Posted on 08 April 2012. Tags: Baking Soda
Ingrients & Directions
3/4 c Sugar
3/4 c Shortening
3/4 c Molasses
3 ts Baking Soda
2 ea Eggs
3 c Flour
2 tb Warm water
2 ts Ginger
2 ts Cream of tartar
1 x Salt as desired
Put baking soda in molasses and beat until it foams. Mix all the
ingredients well and let stand overnight. Rollout and bake at 350 for
12 to 15 minutes. This receipe is from my Barbour’s New Brunswick
Cookbook.
Yields
1 Servings
Posted in Cookies
Posted on 20 December 2007. Tags: Baking Soda
Ingrients & Directions
3/4 c Sugar
3/4 c Shortening
3/4 c Molasses
3 ts Baking Soda
2 Eggs
3 c Flour
2 tb Warm water
2 ts Ginger
2 ts Cream of tartar
Salt as desired
Put baking soda in molasses and beat until it foams. Mix all the
ingredients well and let stand overnight. Rollout and bake at 350 for 12 to
15 minutes. This receipe is from my Barbour’s New Brunswick Cookbook.
From
Yields
1 Servings
Posted in Cookies
Posted on 11 December 2007. Tags: Baking Soda, Brown Sugar, Butter Softened, Chocolate Chips
Ingrients & Directions
1 lb Butter (Softened)
1 1/2 c Sugar
2 c Brown Sugar
3 Eggs
2 ts Vanilla
1 1/2 ts Salt
1 1/2 ts Baking Soda
6 c Flour
2 c Chocolate Chips
2 c Nuts (Your Choice)
Mix together butter, sugar, borwn sugar until well creamed. Add eggs,
vanilla, salt and baking soda and mix well. Start adding flour a little at
a time until all is in. The batter will be pretty stiff while adding the
last 2 cups! (Using the hands is ok) Add chips and nuts now. Drop
spoonfuls onto ungreased cookie sheet. Leave room for the cookie to spread
out. These get big. Bake 10-12 minutes at 350 degrees. Enjoy!
From
Yields
72 Servings
Posted in Cookies
Posted on 25 October 2007. Tags: Baking Soda, Blended Oatmeal, Chocolate Chips, Oz Hershey Bar
Ingrients & Directions
2 c Butter 4 oz Chocolate Chips
1 ts Salt 2 ts Vanilla
2 c Sugar 1 8-Oz Hershey Bar, grated
2 ts Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 ts Baking Soda 5 c Blended Oatmeal *
4 Eggs
* Blended Oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add chips,
candy and nuts. Roll into balls and place two (2) inches apart on a
cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112
cookies, but recipe can halved.
Yields
112 servings
Posted in Cookies
Posted on 14 October 2007. Tags: Baking Soda, Brown Sugar, Rice Krispies Nuts, White Sugar
Ingrients & Directions
1/2 c Shortening (can) 1/2 c Butter
1 c Brown Sugar 1 c White Sugar
2 Eggs 1 ts Vanilla
2 c All-Purpose Flour 1 ts Baking Soda
1 ts Cream of Tartar 1 ts Salt
4 c Rice Krispies Nuts (if desired)
Chocolate chips (if desired)
Cream shortening, margarine with sugars. Add eggs and vanilla. Sift
dry ingredients together, add to the above, then add cereal and blend
in gently. Drop on un-greased cookie sheet, by teaspoon. Bake at 350
degrees for 12 to 15 minutes
Yields
12 servings
Posted in Cookies
Posted on 18 September 2007. Tags: Baking Soda, Confectioners Sugar Sifted, Eggs Lg, Unbleached Flour Sifted
Ingrients & Directions
1 c Butter Or Regular Margarine 1 ts Vanilla
1 c Sugar 3 c Unbleached Flour; Sifted
1 c Brown Sugar; Firmly Packed 2 ts Baking Soda
2 Eggs; Lg 1/4 ts Salt
1 c Peanut Butter; Crunchy Style
PEANUT BUTTER FILLING
1/2 c Peanut Butter; Crunchy Style 4 tb Milk
3 c Confectioners’ Sugar; Sifted 1 ts Vanilla
Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.
Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:
Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.
Yields
12 servings
Posted in Cookies
Posted on 02 August 2007. Tags: Baking Soda, Egg Substitute, Seedless Raisins
Ingrients & Directions
2 c Flour 1 c Dates, quartered
1 t Salt 1 c Seedless Raisins
1 t Baking Soda 1/2 c Margarine
1/4 t Cloves 1 c Sugar
1/4 t Nutmeg 1 Egg Substitute
1 t Cinnamon 1 c Apple Butter
[PAUSE] Combine dry ingredients. In another bowl, cream butter &
sugar; stir in egg, dates & raisins. Stir in dry ingredients
alternately w/apple butter. Drop by rounded teaspoons onto greased
baking sheet 2″ apart. Bake in preheated 375 deg oven for about 12
minutes.
Yields
60 cookies
Posted in Cookies
Posted on 19 July 2007. Tags: Baking Soda
Ingrients & Directions
1/2 c Butter
1/2 c Margarine
1/2 c Sugar
1 Whole Egg
1 ts Vanilla
2 c Flour
1/2 ts Baking Soda
1/2 ts Cream Of Tartar
Dip glass in sugar to flatten balls of dough.
Yields
12 Servings
Posted in Cookies
Posted on 12 July 2007. Tags: Baking Soda, Dairy Sour Cream, Egg Yolks, Ground Nutmeg
Ingrients & Directions
3 c All-Purpose Flour
1/2 ts Ground Nutmeg
1/2 ts Baking Soda
1/4 ts Salt
1 c Butter — softened
1 c Sugar
2 Egg Yolks
1/4 c Dairy Sour Cream
1 ts Vanilla
Powdered Sugar Glaze
(Optional)
In bowl stir together flour,nutmeg,soda, and salt; set aside. In
large bowl beat butter 30 seconds. Add sugar, egg yolks, sour cream
and vanilla. Beat until well combined. Add half flour mixture, beat
until combined. Stir in remaining flour mixture with a wooden spoon.
Divide dough in half. If necessary, cover and chill dough until easy
to handle (about 1 hour) On floured surface, roll dough, half at a
time, to 1/8 inch thickness. Cut into desired shapes with cookie
cutters. Place on ungreased cookie sheets. Bake in 350F oven 5 to 7
minutes or until edges are firm and bottoms are lightly browned.
Transfer to wire racks, cool. If desired, glaze with powdered sugar
glaze. To glaze cookies, dip top surface of cookies into glaze. Let
excess glaze drip from cookies and dry on wire rack placed over waxed
paper. Using small paintbrush, paint designs on each cookie with food
coloring, if desired. Makes 72 cookies. Powdered Sugar Glaze: In
bowl, combine 2 cups sifted powdered sugar and 1/2 tsp. vanilla. Stir
in 1 to 2 tablespoons of milk to glazing consistency. Add milk to
thin, if necessary.
Yields
1 Servings
Posted in Cookies
