Yuletide Youtube: Tasty Tuesday, Gingerbread Edition

On Tuesdays and Thursdays, I'll post recipes for the holidays. Wednesdays and Fridays get crafts. This morning, I have caffeine and a warm kitty curled up under my afghan and purring against my toes.


Sounds of the Season:

 This is the Year of Acapella, so before we're all rum-pa-pum-pummelled into scroogery, here's Pentatonix doing my second-favorite version of "Little Drummer Boy." (Don't worry, Bowie and der Bingle are coming soon)

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  Holiday Cheer:


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Recipe time:

 This is from Mudd's Granny and makes a cake-style gingerbread, wonderful with whipped cream Granny's Old Fashioned Gingerbread

  Cream:
 1/2 c. butter
1/2 c. brown sugar
  Add:
 1 c. dark molasses
2 eggs

  Sift in:
2 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. salt

 Add 1 c. hot water and beat until smooth. Pour into greased and floured 9x13 pan. Bake 35 minutes at 325° to 350° or until done.


 And this is my favorite for cut-outs
Gingerbread cookies

2/3 c. shortening
1 c. sugar
1 egg
1/4 c. light molasses
2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

 Cream sugar and shortening until fluffy. Add egg and molasses; mix well. Sift dry ingredients together, blend into molasses mixture. Chill overnight. Roll out 1/4" thick on floured board, cut out with cookie cutters. Bake on lightly greased cookie sheets at 350° for 10 minutes, or until center springs back when pressed lightly. Ice with 1 c. powdered sugar blended with water, if desired. About 2 dozen.