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BAKE
GRANNY’S GINGER COOKIES
Makes 60
1.
Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right
size to fit into the oven.)
2.
Sift the flour, baking soda and all the spices into a bowl. Set aside.
3.
Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.
4.
Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in thoroughly
with a wooden spoon to make a soft dough.
5.
Shape the dough into 1/4“ balls. Roll the balls in the left over sugar and place them on
the baking sheets about 2 inches apart.
6.
Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a wire
rack and let cool before serving. (You may need to repeat the baking process for the
remaining dough.)
BACON BREAD TWISTS
Makes 12
1.
Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the
mixture and mix with a knife. Add the remaining water and use hands to pull the
mixture together to make a sticky dough.
2.
Turn the dough into a slightly floured surface and knead for 5 minutes until the dough is
smooth and elastic.
3.
Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a
baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Wind
each bacon strip around each “sausage” dough. Brush the dough with beaten egg and
arrange them onto baking sheet.
4.
Preheat the oven to 400°F. Set aside for about 30 minutes until the dough has risen to
twice its size. Bake for 20-25 minutes until cooked and gold brown. (You may need to
repeat the baking process for the remaining dough.)
DILL AND POTATO BISCUIT CAKES
Makes 10
1.
Preheat oven to 450°F. Sift flour into a bowl and add the butter, salt and dill. Mix in the
mashed potatoes and enough milk to make a soft dough.
2.
Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased bak
-
ing sheet. (Make sure the baking sheet is the right size to fit into the oven.)
3.
Bake for 20-25 minutes until golden brown. Serve warm. (You may need to repeat the
baking process for the remaining dough.)
2 ½ cups all-purpose flour
1 tsp baking soda
1 ½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
4 cups all-purpose flour
1 envelope active dry yeast
Pinch salt
2 cups self-rising flour
3 tbsp butter
Pinch salt
½ cup butter or margarine
1 ½ cups sugar
1 egg, well beaten
4 tbsp black molasses
1 tsp fresh lemon juice
1 2/3 cups hot water
12 bacon strips
1 egg, well beaten
1 tbsp finely chopped fresh dill
1 cup freshly made mashed potatoes
2-3 tbsp milk