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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
Ingredients: 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
sugar
cinnamon,
optional
Directions:
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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