2 1/4 cups all- purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon water
¼ cup molasses
2 to 3 tablespoons granulated sugar, for rolling
Preheat oven to 350 degrees.
In a medium bowl mix together the flour, ground ginger, baking soda, cinnamon, cloves and the salt; set aside.
In a large bowl, using an electric mixer cream together the butter and the sugars until light and fluffy. Add the egg, the tablespoon of water and the molasses and mix just until combined. Gradually mix in the dry ingredients scraping the sides of the bowl as needed.
Shape into rounded tablespoon size balls, roll in granulated sugar and place 2 inches apart onto cookie sheet. Bake for 8 to 10 minutes.
All to cool for 5 to 7 minutes on the cookie sheet before transferring to a wire wrack to cool.
3 cups apple juice
4 Tbsp classic pectin
1 teaspoon ground mace
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
3 cups sugar
Add apple juice, pectin, mace, cloves, and cinnamon to pot and cook to a full rolling boil.
Stir in sugar to dissolve, and bring to a rolling boil. Cook for 1 minute.
Remove from heat, skim away froth.
Pour into hot sterilized jars, and process in water bath for 10 minutes.
Makes about four 1/2 pint jars.
1 1/2 cups sugar + more for rolling
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
14 TBSPS unsalted butter 1 3/4 stick at room temperature
2 tsps vanilla extract
1 egg yolk
1/2 cup 100% pure pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat and press down slightly.
Space the cookies about two inches apart.
Bake for 15 minutes, rotating the pan halfway through the baking.
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
1 cup packed brown sugar
3/4 cup butter or margarine, softened
3/4 cup molasses
1 cup boiling water
1 teaspoon baking soda
2 3/4 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup powdered sugar
1 to 2 tablespoons lemon juice
Heat oven to 350°F. Grease 2 (8×4-inch) loaf pans with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.
Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.
In small bowl, stir together powdered sugar and enough lemon juice for desired consistency. Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.