Gingerbread
Recipes

Ingredients

5 cups sifted Flour
1/2 tsp. Salt
2 tsp. Ginger
1 t. Baking Soda
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1 cup Sugar
1 cup Margarine or Butter
1 cup Unsulfered Molasses

Melt margarine or butter in saucepan. Add sugar and molasses. Sift dry ingredients together.
Add 4 cups of dry ingredients to margarine, sugar and molasses mixture. Blend well. Add
remaining cup of dry ingredients.

Roll out on lightly floured board. Cut into desired cookie shapes.

Bake on lightly greased cookie sheet at 375 degress for 12-15 minutes.

Yield-About 5 dozen cookies.

Note: These cookies are good for dunking.


Whole Wheat Gingerbread Cookies

Ingredients

1 1/2 cups sugar
1 cup butter or margarine
1/3 cup molasses
1 egg
2 1/4 cups flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

In large bowl, mix sugar and margarine. Add molasses and egg; blend well.

In small bowl combine dry ingredients, add to molasses mixture. Mix well.

Refrigerate 1 hour for easier handling.

Preheat oven to 350 degrees.

Roll out dough. Cut out cookies and bake 6 - 9 minutes on lightly greased cookie sheet.

Frost or decorate as desired.

Yield-About 2 1/2 dozen cookies.


Gingerbread/Pear Upside Down Cake

Ingredients

1 1/2 cups Flour
1/2 cup Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Ginger
1/3 cup shortening
1/2 cup Molasses
3/4 cup Water
2 Egg Whites
1 - 16 oz. can Pear Halves, drained and sliced
2 T. shortening, melted
2 T. brown sugar

Mix together shortening and sugar. Mix dry ingredients together. Add egg whites to water
and molasses. Add dry ingredients to shortening, alternately with water mixture.

Place pear slices evenly into bottom lightly greased 8" square pan. Sprinkle with 2 Tbs. brown sugar. Drizzle with 2 T. melted butter. Spread cake mixture over pear slices.

Bake at 350 degrees for 35-40 minutes. Invert cake onto serving plate immediately after removing from oven. Serve with whipped cream.



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