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  • 7/1 Nat Gingersnap Day 1

    From Dave Drum@1:18/200 to All on Sun Jun 30 18:46:08 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandma's Gingersnap Cookies
    Categories: Cookies, Snacks, Spices
    Yield: 60 cookies

    1/3 c Cinnamon sugar
    2 c Sifted A-P flour
    1 tb Ground ginger
    2 ts Baking soda
    1 ts Ground cinnamon
    1/2 ts Salt
    3/4 c Shortening or butter
    1 c White sugar
    1 lg Egg
    1/4 c Dark molasses

    Gather all ingredients.

    Set the oven @ 350ºF/175ºC.

    Place cinnamon sugar in a bowl; set aside.

    Sift flour, ginger, baking soda, cinnamon, and salt into
    a mixing bowl. Stir the mixture until blended, then sift
    a second time into another bowl.

    Beat shortening in a large bowl with an electric mixer
    until creamy. Gradually beat in white sugar. Add egg and
    molasses and beat until light and fluffy.

    Sift 1/3 of the flour mixture into the shortening
    mixture; stir to thoroughly blend. Sift in the remaining
    flour mixture and mix together until a soft dough forms.

    Pinch off small amounts of dough and roll them with your
    hands into 1" diameter balls.

    Place balls in cinnamon sugar and roll to coat, then
    place 2" apart on ungreased baking sheets.

    Bake until tops are rounded and slightly cracked, about
    10 minutes, switching racks halfway through. Cool
    cookies on a wire rack.

    Make 5 dozen cookies

    Enjoy!

    FROM THE EDITOR: The magazine version of this recipe
    uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar
    to coat the cookies before baking.

    by Marie Ayers

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:396/45 to All on Mon Jun 30 16:49:20 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gingersnap Gravy
    Categories: Sauces, Chilies, Citrus
    Yield: 6 Servings

    MMMMM-------------------------SEASONINGS------------------------------
    1 ts Black pepper
    1/2 ts Salt
    1/2 ts White pepper
    1/2 ts Ground ginger
    1/2 ts Dried thyme leaves
    1/4 ts Rubbed sage
    1/2 ts Ground cayenne pepper
    1/4 ts Ground cumin

    MMMMM---------------------------GRAVY--------------------------------
    2 tb Chicken, pork, or beef fat
    2 tb Unsalted butter
    3/4 c Fine chopped onions
    1/2 c Fine chopped celery
    1/2 ts Minced garlic
    6 c Chicken stock (not broth)
    1 c Pan drippings from chicken
    8 Gingersnap cookies
    1 ts Light brown sugar; or more
    1 ts Ground ginger; or more

    Combine the seasoning mix ingredients in a small bowl and set aside.
    Melt the fat and butter in a large skillet over medium heat. When
    almost melted, add the onions, celery, and garlic; saute 5 minutes,
    stirring occasionally.

    Stir in the seasoning mix and cook 5 minutes more, stirring
    occasionally. Add the stock and pan drippings; bring to a boil over
    high heat and boil rapidly until liquid reduces to about 1 quart,
    about 25 minutes.

    Then crumble the gingersnaps into the stock mixture and whisk with a
    metal whisk until they are dissolved.

    Continue cooking 10 minutes, whisking frequently and making sure the
    gingersnaps are thoroughly dissolved. During this time, taste the
    gravy; if the ginger flavor is not pronounced add the 1 tablespoon
    brown sugar and the 1 teaspoon ginger or add both to taste. Strain
    the gravy.

    Makes 2-1/2 to 3 cups.

    From Paul Prudhomme's "Louisiana Kitchen"

    From: http://www.recipesource.com

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    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)