Archive for Recipes

‘Tis the season for…..Gingerbread!!

So…gingerbread definitely ranks up there as my #1 all -time favorite theme to use with kids.  I have over 25 different versions of the story!  From a Cajun gingerbread boy story all the way to my latest favorite The Gingerbread Girl and you know it – she outsmarts that fox!!!  Anyway- a quick post to give you my favorite Ginger Crinkles recipe.  These cookies were given to me by Melanie Greene, a former kindergarten student many years ago.  Dare I say Melanie is now probably a college graduate, but those cookies left a lasting impression on me!  I have been making them for many years with my kids and classes.

I am also including the best frosting recipe for use with assembling gingerbread houses, whether you buy them or make them this stuff is like glue- your house will stay put (and deter kids from eating the house- good luck getting the stuff off!).  I remember one insane year when I made homemade gingerbread houses- all 23 of them for one of my kindergarten classes.  My dear friend and co-owner of www.irelaunch.com, Carol Cohen, helped me glue them together so the kids could decorate them vs. slapping graham crackers on the yucky milk carton ones.  Looking back- I can’t believe I spent an entire day baking the walls and I can’t believe I convinced Carol to help me assemble- insane but memorable!

And that sums it up folks- the holidays should NOT be about craziness, insanity or shopping ‘til you drop.  Holidays are all about creating memories and for me – memories start with baking.  So, take in the sights and sounds and SMELLS of the season and…pay a sitter $10 an hour to wrap those gifts- it’s SO worth it!

While you’re at it- print out my adorable GINGERBREAD MAN READING CHART  and curl up with your kids and read some great holiday favorites.

What books do you love to read during December?

Until New Year’s…happy baking!

Ginger Crinkles

Ingredients: (makes 48 cookies)

• 2 1/4 cups flour
• 2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp. salt
• 1 cup brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg

Directions:

1. Stir together the 1st six ingredients in a separate bowl and  set aside.
2. Combine the remaining ingredients and beat well.
3. Add the dry mixture and beat well.  Form 1” balls and roll in granulated sugar.
4. Place 2” apart on ungreased cookie sheets.  Bake at 375º for 8-10 minutes.

Enjoy with a cold glass of milk!

*These cookies were given to me by an old kindergarten student, Melanie Greene and I have been making them ever since!

 Gingerbread House Icing (Glue)

Ingredients:

• 3 egg whites
• ¾ tsp. cream of tartar
• 1 lb. confectioner’s sugar

Directions:

1. Combine all ingredients and mix on high speed for 7-10 minutes.
2. Store in an airtight container at room temperature.

Thanksgiving Thoughts & Aunt Helen’s Pie Recipe!!!

So…I just started getting emails from a site about “8 weeks to a frazzle free Christmas.”  Yikes – that frazzles me just stating it’s coming up so fast. The marketers are out in full force and Christmas displays in stores are all the rage. I haven’t even cooked up my pumpkin pies yet and we are on to Christmas? I don’t know any moms who have embraced this “shove the holidays in your face” mentality.  We seem to police everything these days so why isn’t there some law about moving the order of the holidays up and placing undue stress on parents? Who is doing this? Why are they doing this? I have to believe that many a mom is in charge of those big corporate marketing departments. Don’t they know they are responsible for breaking the code? And they are doing it to fellow sisters!

Some will just sigh and say “it is what it is” but I’m not willing to let big corporate America win my kids and my wallet over in October, let alone November. At some point we need to stand up and just say NO. So all you moms out there – what would you say NO to if you could – loud and clear, without fear of being scorned or chased off the soccer field? It’s all in there- I know. Just let it out. In honor of Thanksgiving, which symbolizes FAMILY, I will get us started with the “Just Say No To…”  campaign.

I will end here by sharing my Great Aunt Helen’s Pumpkin Pie recipe. Aunt Helen was maybe 5 ft tall, maybe 3 feet wide, smoked like a chimney, and lived alone (her fiancée was killed in the war) in Wethersfield, CT.  She was the warmest, most delightful chef I know who took the time to let us into her kitchen on family Thanksgivings. She showed us how to test cakes, whip up butter, shape a crust and more. It left an indelible mark of happiness and ultimately had a part in shaping my business today. Aunt Helen lived to be 103. On Wednesday I will again toast you Aunt Helen as we all whip up 6 pumpkin pies! And NO – I will not be working the whole weekend and no I will not be shopping at midnight. Here are a few more no’s

 Just Say No To…

• football practice 4 nights a week starting in August
• practices that meet at any hour before 9am on the weekends
• casinos in our patriotic state of MA
• things that interfere with family dinner hour
• lawyers who ring up people’s bills for no reason
• mean spirited politicians
• new uniforms every year when the old ones are perfectly fine
• fees I have to pay for services I will never utilize
• all those useless plastic trinkets from fun meals
• the bazillion pounds of plastic we are making from throw away water bottles
• parking garages that don’t say they are full when they really are
• people who incorrectly judge a book by it’s cover

 Feel free to post YOUR comment anonymously or with a code name!

Happy Thanksgiving- relax and enjoy the pie!

Aunt Helen’s Pumpkin Pie

Ingredients: (makes 2 pies)

2 pie shells

1 can “One Pie” pumpkin

2/3 cup sugar

2 Tbsp. flour

2/3 cup dark brown sugar

2 cups milk

1 tsp. salt

1 cup evaporated milk

2 tsp. cinnamon

4 large eggs, beaten slightly

½ tsp. nutmeg

¼ tsp. cloves

¼ tsp. ginger

Directions:

1. Preheat oven to 450 º.   Mix all ingredients with a beater until well blended.
2. Carefully pour into pie shells.
3. Bake at 450 º for 15 minutes.
4. Turn oven down to 375 º and bake for 25 minutes.
5. Pie is done when somewhat solid in the middle. It will firm up as it cools.
6. Serve with homemade whipped cream or ice cream!