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Gingerbread Mix

Author/Submitted by: "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover
Servings: 0
Categories: Cakes / Cookies / Desserts / Mix Recipes

8  cups  unbleached flour
1/4  cup  baking powder
1  teaspoon  baking soda
1  tablespoon  ginger
2  cups  vegetable shortening
2  cups  sugar
1  tablespoon  salt
1  teaspoon  cloves
1  tablespoon  cinnamon

---Sugar and Spice Gingerbread---
1/2  cup  milk
1    egg
1/2  cup  molasses
2 1/4  cups  gingerbread mix

---Snappy Ginger Cookies---
3  cups  gingerbread mix
1/3  cup  molasses
1    egg
    cinnamon, optional

1. Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

2. Sugar and Spice Gingerbread: Preheat oven to 350*F(175*C). Butter and lightly flour a 9 inch square pan. Combine milk, egg and molasses in a medium bowl. Add Gingerbread Mix and stir until blended. Pour into greased pan. Bake about 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then cool on a wire rack. Makes one 9 inch cake

3. Snappy Ginger Cookies: Preheat oven to 350*F(175*C). Lightly grease baking sheets. In a medium bowl, combine gingerbread mix, molasses and egg. Blend well. Chill Dough for easier handling, if desired. Shape into 1 inch balls. Roll in sugar. Place balls 2 inches apart on prepared baking sheets. Flatten balls with bottom of a small glass. Bake 12-15 minutes until edges are browned. Makes about 24 cookies. Variation: Roll balls in mixture of 1 tsp. cinnamon and 3 Tbsp. sugar before flattening.

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