How To make Beth's Gingersnaps
2 1/4 c Flour
1 c Brown sugar; packed
3/4 c Shortening
1/4 c Molasses
1 Egg
1/2 ts Salt
1 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
Sugar In a mixing bowl combine about 1/2 of the flour and the rest of the ingredients (except for the plain sugar). Beat with an electric mixer on medium to high speed until thoroughly blended. Beat in remaining flour. Shape dough into 1" balls. Roll in the white sugar. Place 2" apart on a ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until set and tops are cracked. Cool cookies on a wire rack. Makes about 48 cookies. This even works if you drop your molasses bottle on the flour, and you can't get more molasses so you mix a scant 1/4 cup of extra brown sugar and a little oil. We then added some extra spices. When you are desparate enough, you try anything. Jo Ferry -----
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FULL RECIPE:
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Gluten Free Ginger Snaps
Try this delicious recipe next time you are craving a gluten free treat!
1 cup coconut sugar
1 cup tapioca flour
1/2 cup potato flour
1/2 cup potato starch
1 1/2 teaspoon baking powder
1 teaspoon fresh ground ginger
1 teaspoon fresh ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon sea salt
1 tablespoon ground salba or Flax seeds
1 tablespoon coconut butter
3/4 cup preferred good quality oil
1/2 cup blackstrap molasses
Mix all the ingredients together, gradually, until you get a consistent
mixture. Using a large baking tray, place small portions of the dough, about
the size of a silver Dollar, and leave some space between them. You can
use a plastic bag with a small cut on one corner to squeeze the dough.
Set the oven to 375 degrees and bake the cookies for 15 minutes.
Serve with your favorite cold milk!
Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Recreating Oma's gingersnap cookies
Journal reporter Karen Kleiss hunts down her grandmother's lost cookie recipe. (Video by Larry Wong/Edmonton Journal)
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