Ginger Cookies

4 cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp ground cloves

2 tsp ginger

1 tsp salt

1 cup sugar

2 eggs

1/2 cup molasses

1 cup oil

Sugar for rolling

Mix everything, except sugar for rolling. Roll into small balls and roll balls in sugar. Bake at 350 for 8 to 10 minutes.

-Sharee Page

Gingerbread Cookies

It is the season for delicious baked goods and one of my favorite is gingerbread. We make lots of these at our house this time of the year, so I thought I would share it with you!


1 cup shortening
1 cup molasses

2 tsp. baking soda
1/2 cup hot water

1 cup sugar
1 egg
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. salt
5-6 cups flour

Bring to a boil: 1 cup shortening
1 cup molasses

Boil for 1 minute then take off heat. Dissolve 2 tsp. soda in 1/2 cup hot water. Add to molasses mixture (this will bubble to DOUBLE it's size). Add soda mixture to 1 cup sugar, 1 egg, 1 tsp. vanilla, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. clove, and 1 tsp. salt. To this add 5-6 cups sifted flour. The dough should be soft-firm but not stiff.

Roll to 1/4" thickness for cookies. Cut out and add a raisin or two for buttons if desired. Bake at 375 degrees for 8-10 minutes on a non-stick sprayed cookie sheet. Let cool and decorate!

Roll to 1/8" thickness for ginger bread houses on a cookie sheet and cute into desired shapes. Bake at 375 degrees for 8-10 minutes. Use Royal icing for gingerbread houses.

Hope you enjoy! Merry Christmas - Sarah Halterman

Chocolate Mint Brownies

BYU has a famous mint brownie that I have been trying to recreate for years. Even when BYU released the recipe, I still couldn't match it. Finally, I have found a recipe that's even better than BYU's. Yay! Several steps but definitely worth the work!

Best Ever Mint Chocolate Brownies

(From Family Fun Magazine)

Ingredients

• BROWNIES
• 1/2 cup butter
• 4 ounces unsweetened chocolate
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt

• MINT FROSTING
• 1/4 cup softened butter
• 2 1/2 cups confectioners' sugar
• 1 1/2 to 3 tablespoons milk
• 1/2 teaspoon peppermint extract
• Green food coloring
• CHOCOLATE TOPPING
• 3/4 cup semisweet chocolate chips

Instructions

1. Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.

2. To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.

3. To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.

4. Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.

   
   

   Amy Ellis

   
   

   
   

Morning Sickness Pie

Morning Sickness Pie (actually Sour Cream Lemon Pie but works really well for nausea. So yummy if you like lemon flavor!)

Ingredients:

1 cup white sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk

1 cup sour cream

3 egg yolks

1/4 cup butter

1 1/2 teaspoons lemon zest

2/3 cup lemon juice (can add more if you need it sour!)

1 (9 inch) pie crust, baked

Directions:

In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.

Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.

Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Amy Ellis