Tuesday, December 2, 2014

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)

  Holiday Cheer:
10410995_10203918632144767_4331429283890138215_n 10432950_10152805842646622_3172930326372831979_n

serenity gingerbread_dragon_by_blackbutterfly007-d4kq8p0 602907_675010262543333_672621157_n 10157352_10203918634024814_6597203262563161321_n 10300081_847076701980077_5101737775014239023_n ~~~~

Recipe time:

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

 1/2 c. butter
1/2 c. brown sugar
 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.

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