Gingerbread Boys

Makes 12 (6”) boys or 36 (3”) cookies

1 cup Brown sugar (packed)
1/3 cup Shortening (softened)
1 ½ cup Dark molasses
2/3 cup Cold water
7 cup Flour
2 tsp Soda
1 tsp Salt
1 tsp Allspice
1 tsp Ginger
1 tsp Cloves
1 tsp Cinnamon

In mixing bowl, combine brown sugar, shortening, and molasses; mix thoroughly. Stir in cold water. In separate bowl, mix together flour, soda, salt, allspice, ginger, cloves, and cinnamon. Stir dry ingredients into wet mixture. Chill dough.

Roll dough out very thick (1/2”). Use cookie cutter to cut out cookies and use a spatula to transfer to a lightly greased baking sheet. Press raisins (or gumdrops or red hots) into dough for eyes, nose, mouth, and buttons. Bake in 350 degree oven for 12-15 minutes. Cool slightly then carefully remove from baking sheet.

Gingersnaps

Makes 60 cookies

¾ cup Shortening
1 cup Brown sugar
¼ cup Molasses
1 Egg
2 ¼ cup Flour
2 tsp Soda
½ tsp Salt
1 tsp Ginger
1 tsp Cinnamon
½ tsp Cloves

Cream together shortening, brown sugar, molasses, and egg till light and fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form into small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375 F. about 8-10 minutes, when cracks appear on top. Remove from pan immediately.

Buttermilk Pancakes

Serves 6-8

2 cups Flour
2 TBS Sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 Eggs
2 cups Buttermilk (or milk + 1 TBS lemon juice)
4 TBS Oil

Add dry ingredients together into a mixing bowl. Add beaten egg, water and oil. Beat just until batter is smooth. Drop onto hot griddle.

Baking Powder Biscuits

Makes about 12 biscuits

2 cups Flour
3 tsp Baking powder
1 TBS Sugar
¾ tsp Salt
½ cup Shortening or margarine
¾ cup Milk

Preheat oven to 450 F. Mix flour, baking powder, sugar, and salt. Cut shortening in finely. Stir in milk to make a soft dough. Knead (or mix) for about 30 seconds. Roll into small balls and place on ungreased baking sheet. Bake at 450 F. for 10-12 minutes.

Creamed Eggs

Makes 4 Servings

4 TBS Margarine or butter
4 TBS Flour
½ tsp Salt
¼ tsp Pepper
2 Cups Milk

Boil 6 eggs until hard-cooked. Peel eggs, then slice each egg in small chunks.
Heat margarine in 1 ½ quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add egg slices to sauce. Heat a few more minutes, until eggs are warmed. Serve over biscuits or toasted bread.