Baking

Recipe: Gingerbread Cookies

This is an egg free recipe so a large batch can be made and stored in the fridge all season without fear of it going bad!

1/2 cup shortening

1 cup brown sugar

1 1/2 cup molasses

2/3 cup cold water

1 tsp vanilla

6 cups flour

2 tsp baking soda

1 tsp salt

1 1/2 tsp ginger

1 tsp cloves

1 1/4 tsp allspice

1 tsp cinnamon

1/4 tsp nutmeg

Preheat oven to 350 degrees farehneight.

  1. Cream shortening and sugar until fluffy. Add molasses, water and vanilla and set aside.

  2. Sift together dry ingredients and add to the liquid mixture.

  3. Mix well and refrigerate for 20 minutes.

  4. Roll out, cut and bake on an ungreased cookie sheet for 7-10 min

Enjoy then as is or add your favorite icing for an extra sweet touch.



Happy Holidays!



Fireball Whiskey Pumpkin Pie

This has been a recipe I’ve seen bounding around the internet for some time now and thanks to a (pre-COVID-19) party, someone had left almost a full bottle of fireball at my house which meant this was my year to give this a shot.

Fireball.jpg

Naturally I had to manipulate the recipe to make it my own- and also make it so I didn’t need too many oddball ingredients.

Fireball (1).jpg

Below is my version of the fireball whiskey pumpkin pie:

1-15 oz can of pumpkin puree

1-9 oz can of sweetened condensed milk

1/2 cup of sugar

2 eggs

1/2 tsp salt

1 1/4 tsp pumpkin spice

3 oz Fireball Whiskey (or your favorite cinnamon whiskey)

  1. Mix all the ingredients together until blended and pour into a prepared pie crust.

  2. Preheat oven to 375 degrees Fahrenheit and bake for 50-60 minutes.

  3. Cool and enjoy with your favorite whipped product or just on it’s own.