1989 2nd Place: Great-grandmas Gingerbread C Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable shortening,
1 cup: Sugar,
3 each: Eggs,
1/2 cup: Cold water,
2 tsp: Baking soda,
1 cup: Sorghum or molasses,
All-purpose flour, 5-6 cups
1 tsp: Ground cinnamon,
1/2 tsp: Ground cloves,
1 tsp: Ginger,
1/2 tsp: Salt,
Directions:
Preparation time: 30 minutes Chilling time: Overnight Baking time: 10
minutes
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of
the flour, the spices and salt together. Blend into dough. Divide
dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate
overnight.
2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not overbake.
3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses
can be used as a substitute.
Ann Smith of Plainfield won second place, and described how her
gingerbread men left Bohemia in 1872 and immigrated to the United
States. Smiths great-grandmother, "Babicka" Novak, lived in a small
Czech-American town in South Dakota where Smiths mother grew up in
the 1920s. At Christmas time, her great-grandma would give her
neighbors Old World gingerbread men, reindeer and rocking horses.
"One year when Great-grandma delivered the cookies, she brought
along her teenaged grandson, who was visiting from a small ethnic
Czech community in Nebraska," Smith wrote.
"Introductions made that day over the watchful eyes of the
gingerbread men eventually lead to wedding bells for my parents a
decade later. Great-grandma Novak probably had planned this all
along!" from the Chicago Tribune second annual Food Guide Holiday
Cookie Contest December 14, 1989
Source from luhu.jp
minutes
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of
the flour, the spices and salt together. Blend into dough. Divide
dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate
overnight.
2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not overbake.
3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses
can be used as a substitute.
Ann Smith of Plainfield won second place, and described how her
gingerbread men left Bohemia in 1872 and immigrated to the United
States. Smiths great-grandmother, "Babicka" Novak, lived in a small
Czech-American town in South Dakota where Smiths mother grew up in
the 1920s. At Christmas time, her great-grandma would give her
neighbors Old World gingerbread men, reindeer and rocking horses.
"One year when Great-grandma delivered the cookies, she brought
along her teenaged grandson, who was visiting from a small ethnic
Czech community in Nebraska," Smith wrote.
"Introductions made that day over the watchful eyes of the
gingerbread men eventually lead to wedding bells for my parents a
decade later. Great-grandma Novak probably had planned this all
along!" from the Chicago Tribune second annual Food Guide Holiday
Cookie Contest December 14, 1989
Source from luhu.jp