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Cooking with a Crock Pot.
Cooking with a Crock Pot. Crock pot cooking has a glorious past! In grandma’s day the crock pot was called the slow cooker. She would load it up with roast beef and potatoes, or chicken and vegetables, and let it simmer all day long, filling...
Homemade Baby Food
You may be thinking, "My baby is still just a tiny newborn - why would I be thinking about making baby food?" But, you will soon find that time flies and it's not long before your beautiful newborn is ready for real food. When I was pregnant, if...
Regional Cuisines Of China
It's easily one of the world's favorite foods. No matter where you are, someone you know is bound to suggest, "Hey, let's do Chinese." For decades, Chinese food meant one thing - Cantonese cuisine. It was the style of Chinese cooking with which most...
The Secret to Cooking for a Crowd
Having a large family growing up, I learned to cook in a big way. With 5 brothers and 3 sisters plus Mom and Dad, I started out cooking for eleven people by the time I was twelve. Mom needed help and taught her daughters to cook at an early...
Tomatoes and Sweet Onion with Roquefort Dressing
Tomatoes and sweet onion with Roquefort dressing is a traditional Italian salad that easily lends itself well to Italian meals such as Osso Bucco and to lighter meals such as salad and Minestrone soup. Popular Italian restaurants such as Olive...
 
Gingerbread Cookies

Here is a sure holiday crowd pleasing recipe. This recipe makes about 2 dozen cookies, but you can double it. Use a gingerbread cookie man cookie-cutter.

6 cups all-purpose flour, plus more to cover work area 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup packaged dark brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 teaspoon ground pepper 1 1/2 teaspoons salt 2 large eggs 1 cup molasses

Sift together flour, baking soda and baking powder into a large bowl. Set aside.

Put butter and brown sugar in a bowl and mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses.

Reduce speed to low. Add flour mixture; mix until dough is combined.

Divide into thirds and refrigerate until cold, about one hour.

Preheat oven to 350 degrees. Roll out dough


on a lightly floured work area about 1/4 inch thick. Cut with a cookie cutter, and space 2 inches apart on baking sheets.

Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

To decorate gingerbread cookies, mix a few tablespoons of powdered sugar with a few drops of cool water, until consistency is right for painting faces and buttons on the little guys or gals.

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About the author:

Gourmet cook and published author. Visit my food and cooking website: http://www.phyllisrecipes.com Share some recipes!

 

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Holiday Cooking Tips
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The Global Gourmet ®
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Healthy cooking tips - Better Health Channel.
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