My Grandmothers Frosted Ginger Creams Food

MY GRANDMOTHER'S GINGER-JAM BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter.
• Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
• Make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. I put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle with the raisins and unabsorbed rum that remains in the bowl.
• Whisk the egg yolks and egg together with the sugar, and mix in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and Demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding.
• Sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside.

GINGER CREAM COOKIES

Steps:

• Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
• Preheat oven to 400 degrees F (205 degrees C).
• Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

GRANDMOTHER'S GINGERSNAPS

Steps:

• In a mixing bowl, cream first 4 ingredients until fluffy.
• Sift together the 6 dry ingredients and stir into molasses mixture.
• Form dough into small balls (1 inch diameter).
• Roll balls in granulated sugar.
• Place 2 inches apart on cookie sheet.
• Bake at 375 degrees for 12 minutes.

GRANDMOTHER'S GINGERBREAD

Steps:

• Cream shortening & sugar together.
• Mix in the other ingredients.
• Pour into a well greased 9x13 pan.
• Bake at 350 for 30-35 minutes, or until it starts to pull away from the edges and a toothpick comes out clean.

FROSTED CREAMS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to the creamed mixture alternately with water mixing well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 400° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over cooled bars.

FROSTED MOLASSES GINGER SANDWICH COOKIES

Steps:

• In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
• To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.