December 23, 2007

Gingie Variations

I received a few recipes for Gingerbread men! Thank you to those who sent them… I’m publishing them here or giving a link. I’m guessing most of you folks don’t make them. Is this not a tradition in everyone’s home?

First from Marie of Practigal, THIS post and I am making her recipe first. I will eventually try them all. I think it should be a pretty big batch as it calls for 7 cups of flour, so I bought more flour as back up because… that just sounds like A LOT of flour! The recipe seems to have a really nice spice mixture.

Next from Jay at The Extended Table, I received a link to the Food Network’s version. He said he cooks a lot and the Food Network has never done him wrong! I believe him. I need to wait on this one though, as it says they are spicy and my boys don’t do spicy. I have to say… they sound REALLY yummy.

From VW of One Happy Dog Speaks, I received her Mom’s recipe in an email… her family has been sick as big dogs and I know she was packing to travel for Christmas. It was incredibly nice that she threw it into an email for me and I KNOW for a FACT that VW is a great cook. If her family likes it, I know I will. We’ll be making these as well.

GINGERBREAD MEN

Pre heat oven to 350 degrees

Blend until creamy : 1/4 cup butter
1/2 cup white or brown sugar

Beat in: 1/2 cup dark molasses

Sift: 3 1/2 cups all purpose flour

Resift with: 1 teaspoon soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt

Add the sifted ingredients to the butter mixture in about 3 parts, alternately with
1/4 cup water, if you roll the dough or 1/3 cup if you model it.

You may have to work in the last of the flour mixture with your hands.
Roll the dough to the thickness you want. Cut out your figures either by using a floured cookie cutter or by making a pattern of your own.

Bake the cookies for about 8 minutes or longer according to their thickness. Test
with your finger for doneness by pressing the dough. If it springs back after pressing the gingerbread cookies are ready to be cooled on a rack.

Old Joy of Cooking page 662

And from my frequent reader, Peggy U. Holy crap. Read the recipe, but you have to get down into her description as to what she does and does not do according to the recipe. I have to do this eventually, just for the hell of it. TGOO was reading this and started to laugh. He had to read it out loud to Hubba and me, and we were all laughing. That girl cracks me up.

Rolled Ginger Cookies

1 cup shortening
1 cup granulated sugar
1 egg
1 cup molasses
2 Tbsp. vinegar
5 cups sifted all-purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves

Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend in. Chill 3 hours.

Roll dough 1/4 inch thick on lightly floured surface. Cut in shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees F for 5 to 6 minutes. Cool slightly. Remove to rack. Makes about 5 dozen.

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This is the recipe we use every year. Now here's where I deviate. I throw in more cinnamon and less ginger than it calls for. I'm too lazy to sift and too impatient to chill. If the dough isn't stiff enough to roll out, I add flour until it is. Sometimes I throw in a little vanilla or lemon juice, just for the hell of it. I have also been known to guesstimate on the salt, baking soda, etc. if I can't find my one and only teaspoon measure. And I'm pretty sure I roll the dough out a little thicker, and I've NEVER greased a cookie sheet! Also, given that I roll the dough thicker, I let them cook longer (from 8 to 11 minutes, or until they look kind of light brown on the edges)and then I let them cool on the cookie sheet. Ok, I don't follow directions so well!

We always use those little red hots, or cinnamon candies, for their mouths and buttons. We use chocolate chips for eyes. Don't ever put a gumdrop on before baking - they melt, and not in a pretty way!

Sometimes we modify the gingersnap recipe from the same cook book. There is brown sugar in that recipe, so it is a little different. I can send that one along later if you'd like. Merry Christmas!!!

posted by Peggy U on December 21, 2007 11:57 PM

Baking starts tomorrow!!!

Posted by Boudicca at December 23, 2007 10:56 PM | TrackBack
Comments

Yeah. It's a LOT of flour. It's a very stiff & tacky dough -- you'll use a bunch more flour at the cutting board. If you're using large cookie cutters, you'll go through it fast though. I didn't count what we ended up with, but we have a large tin full! Not counting the ones that ran away from the decorating table... ;-) Let me know how they turn out!

Merry Christmas, Bou!

Posted by: Marie at December 24, 2007 07:46 AM

... I loves me some gingerbread!.... and by the way, please thank your Mother for her turkey-related advice... it was very much appreciated.... and Mr. Debonaire agrees!...

.. Merry Christmas to you and yours, Bou!....

Posted by: Eric at December 24, 2007 09:26 AM

Looking forward to your comments on results! I like gingerbread cookies, but have no special recipe. Yesterday I joined a friend and her two daughters in assembling a gingerbread house. No anatomically correct ginger people, but we did make a sleigh, a pond, and a snow fort (from mini-marshmallows). I noted that a couple of the ginger people did get beers (in the form of blue M&Ms). Hmmmm...

Posted by: jck at December 24, 2007 11:19 AM

That was not me! I did not leave that comment -- I swears. It's a mean stupid spoofbot spamtard from a Level3 [dot] net IP out of Florida trying to reign on your Christmas spirit.

::sigh::

Merry Christmas to you! Like you, I enjoy more cinnamon, less ginger. And while chocolate chip cookies are Da Freakin' Bomb, I can definitely do with a nice ginger snap every now and again.

Posted by: Erica at December 24, 2007 02:25 PM

Enjoy your gingerbread cookies and have a Merry Christmas!

Posted by: Mrs. Who at December 24, 2007 02:48 PM

Not to worry too much, Erica. That wasn't the spam-bot. Way too funny to be a troll! LOL!!

Merry Christmas, Bou, to you and yours.
:o)

Posted by: Joan of Argghh! at December 24, 2007 03:05 PM

I'm telling you, it is! It definitely freakin' is! Bou, don't worry -- we're gonna find this Ebenezer Dooshebot, wherever and whatever it is, and kick it's freakin' groodies from here to Gabbagoollaville.

Posted by: Erica at December 24, 2007 07:06 PM

Merry Christmas to you and yours, Bou! :)

Posted by: Richmond at December 24, 2007 07:18 PM