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How To make 1989 2nd Place: Great Grandma's Gingerbread Cookies
1/2 c Vegetable shortening
1 c Sugar
3 Eggs
1/2 c Cold water
2 ts Baking soda
1 c Sorghum or molasses
All-purpose flour (5-6 cups) 1 ts Ground cinnamon
1/2 ts Ground cloves
1 ts Ginger
1/2 ts Salt
minutes 1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of the flour, the spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight. 2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes. Do not overbake. 3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses can be used as a substitute. Ann Smith of Plainfield won second place, and described how her gingerbread men left Bohemia in 1872 and immigrated to the United States. Smith's great-grandmother, "Babicka" Novak, lived in a small Czech-American town in South Dakota where Smith's mother grew up in the 1920s. At Christmas time, her great-grandma would give her neighbors Old World gingerbread men, reindeer and rocking horses. "One year when Great-grandma delivered the cookies, she brought along her teenaged grandson, who was visiting from a small ethnic Czech community in Nebraska," Smith wrote. "Introductions made that day over the watchful eyes of the gingerbread men eventually lead to wedding bells for my parents a decade later. Great-grandma Novak probably had planned this all along!" from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989 -----
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Gingerbread Biscotti Recipe with Chef Victoria Love with Cinnamon, Ginger, Allspice and lots of Love
Watch Chef Victoria Love demonstrate how to make GINGERBREAD BISCOTTI with Cinnamon, Ginger, Allspice and Cloves.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Gingerbread Biscotti
8 oz Butter (1 Cup)
1# 4 oz Light or Dark Brown Sugar (2 ½ Cups tightly packed)
½ Cup Molasses
2 Eggs
1 Tablespoons Vanilla
1# 9 oz All Purpose Flour (6 ¼ Cups)
1 ¼ oz Cornmeal (¼ Cup)
1 Tablespoon Ground Ginger
1 Tablespoon Ground Cinnamon
½ teaspoon Ground Cloves
1 teaspoon Ground Allspice
1/2 teaspoon Salt
1.Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer with the paddle attachment, cream together the butter & sugar, scrape down the sides of the bowl with a spatula, beat in the eggs one at a time, add vanilla and molasses.
3. In a large bowl stir together the dry ingredients, add the flour mixture and combine until all the flour is mixed in.
4. Divide dough in half, and shape each half into a 10 x 2 ½ log on the lined baking sheet. The logs should be about 4” apart.
For the first bake, bake for 40 minutes. Remove from the oven and cool for 5 minutes.
5. Move the logs onto a cutting board. Use a sharp serrated knife to cut the logs crosswise into ½ to ¾ slices.
Stand the sliced biscotti back on the baking sheet. Return the biscotti to the oven for the second bake, and bake them about 15 minutes more, until the edges are turning golden brown.
Remove from the oven and place slices on a wire rack to cool completely.
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Scene: The Joker meets the Mob
Playlist:
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Director: Christopher Nolan
Writers: Jonathan Nolan (screenplay), Christopher Nolan (screenplay), David S. Goyer (story)
Cast: Christian Bale (Bruce Wayne Batman), Heath Ledger (Joker), Aaron Eckhart (Harvey Dent Two-Face), Michael Caine (Alfred), Maggie Gyllenhaal (Rachel), Gary Oldman (Gordon), Morgan Freeman (Lucius Fox), Monique Gabriela Curnen (Ramirez), Cillian Murphy (Scarecrow), Chin Han (Lau), Eric Roberts (Maroni)
Production Companies
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Legendary Entertainment (in association with)
Syncopy
DC Comics
WarnerMedia©
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