Gingerbread Cookies

Gingerbread cookies are another favorite of ours. This recipe is for a chewy, not hard, cookie that is perfect for making cut-out cookies. The cookies will be hard if cooked too long, so it's best to remove them from the oven right around 7 minutes. We like these cookies topped with a cream cheese frosting. The dough can be made ahead and stored in the refrigerator for up to four days (return to room temperature before using).

Ingredients:

3 C flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 Tbsp ginger

1 3/4 tsp cinnamon

1/4 tsp cloves

6 Tbsp butter

3/4 C brown sugar

1 egg

1/2 C molasses

2 tsp vanilla

Directions:

1.) Mix flour, powder, soda, salt, ginger, cinnamon, and cloves.

2.) In a separate bowl, cream butter and brown sugar.

3.) Beat in egg.

4.) Add molasses and vanilla. Mix well.

5.) Gradually stir in dry ingredients and mix until smooth.

6.) Let dough sit at room temperature for 2-8 hours.

7.) Place a portion (about a half) of dough on floured surface.

8.) Sprinkle flour over dough and rolling pin.

9.) Roll dough to about 1/4" thick.

10.) Cut out cookies as desired.

11.) Place cut cookies on greased cookie sheet.

12.) Bake at 375 F for 7-10 minutes.

13.) When the cookies are firm enough, move to wire rack.

14.) Allow to cool completely.

15.) Decorate as desired.

Makes 3-4 dozen.

Cream Cheese Frosting

This is a delicious topper to many different desserts, including pumpkin bread, cakes, and gingerbread cookies.

Ingredients:

8 oz cream cheese

1/4 C butter

1 C powdered sugar

1/2 tsp vanilla extract

Directions:

1.) Soften cream cheese and butter. Cream.

2.) Mix in vanilla.

3.) Gradually add powdered sugar.

4.) Store in refridgerator.

Makes enough for one cake, two bread loaves, or about 3 dozen cookies.

Chewy Molasses Cookies

This is my favorite Christmas cookie! They are absolutely delicious right after coming out of the oven. Unlike other molasses cookies, these even keep their moist texture for days after baking them.

Ingredients:

4 1/2 C flour

4 tsp ginger

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp cloves

1/4 tsp salt

1 1/2 C shortening

2 C sugar

2 eggs

1/2 C molasses

Directions:

1.) Mix together flour, ginger, soda, cinnamon, cloves, salt.

2.) In separate bowl, mush shortening and beat in sugar.

3.) Add eggs and molasses. Beat.

4.) Add dry ingredients into mixture. Stir well.

5.) Roll dough into 2" balls.

6.) Rub balls in sugar.

7.) Place on ungreased cookie sheet.

8.) Press down each cookie with a flat surface (cup).

9.) Bake at 350 F for 12-14 minutes.

Makes 2-3 dozen cookies.

Cranberry Relish

Cranberries are a must during the holidays! With just enough of a tangy flavor, this is one of my favorite cranberry sauces. It is also so simple to make!

Ingredients:

12 oz fresh or frozen cranberries

2 ripe pears

1 C sugar

1 C orange juice

1 Tbsp orange rind

Directions:

1.) Dice pears.

2.) Combine all ingredients in a sauce pan.

3.) Bring to a boil.

4.) Simmer for 15 minutes.

5.) Allow to chill overnight.

6.) Serve cold.

Serves 7-10.

Pumpkin-Cranberry Pancakes

Absolutely delicious! After having these super-fluffy pancakes, I don't know if I will ever go back to regular pancakes. They are not overly sweetened like many regular pancake recipes and have just the right amount of pumpkin flavor. The cranberries really make this recipe great!

Ingredients:

2 C flour

2 Tbsp brown sugar

1 Tbsp baking powder

1 tsp pumpkin pie spice

1 tsp salt

1/2 C pumpkin puree

1 egg

2 C milk

2 Tbsp canola oil

1/2 C fresh or frozen cranberries

1/2 C chopped nutes (if desired)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix pumpkin puree, egg, milk, and canola oil in different bowl.

3.) Add pumpkin mixture to dry ingredients.

4.) Stir until moistened. Batter will be lumpy.

5.) Pour 1/4 C batter on hot griddle.

6.) Sprinkle desired number (4-8) cranberries on each pancake.

7.) Cook until bubbles begin to burst.

8.) Flip pancakes and cook until golden brown.

9.) Repeat until all batter is used.

10.) Serve with powdered sugar, chopped nuts, and maple syrup.

Makes about 16-20 medium-sized pancakes.

Nutty Pumpkin Waffles

These delicious pumpkin waffles are perfect for a quick and easy fall-time brunch or dinner. They cook up to be the same texture as regular waffles, but have an amazing flavor! Next time, I would consider adding cranberries to the batter.

Ingredients:

2 C flour

1/4 C sugar

1 Tbsp cornstarch

2 tsp powder

2 tsp cinnamon

1/2 tsp salt

1/4 tsp ginger

1/4 nutmeg

2 eggs (separated)

1/2 C pumpkin puree

2 Tbsp butter

1 3/4 C milk

1/2 C chopped nuts (add into batter or as a topping)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix egg yolks, pumpkin, butter, and milk into different bowl.

3.) Add pumpkin mixture to dry ingredients. Stir.

4.) Beat egg whites in small bowl until small peaks form.

5.) Gently fold egg whites into mixture.

6.) Pour batter into waffle iron.

7.) If adding chopped nuts or cranberries, sprinkle them on batter.

8.) Close lid and cook until waffles are golden.

9.) Remove waffles and repeat until all batter is used.

10.) Top with nuts, powdered sugar, and/or maple syrup.

Makes about twelve 4" waffles.