1 c Sugar 1 c Margarine; or 1/2 c Lard; and 1/2 c Butter 2 ts Soda 1 c Molasses 1 tb Ginger 1/4 c Water; hot 1 1/2 c Flour Mix together sugar, shortening, molasses and ginger. Dissolve soda in hot water. Add to sugar mixture. Stir in flour. Pinch off little pieces of dough the size of walnuts. Place on greased baking sheet. Space them, as when put in oven they will puff up and when done will flatten out and crackle all over top. Bake at 350 degrees for 8 to 10 minutes, checking often as they burn easily. Let cool before removing from pan. -----
How To make Mrs. Yoder's Gingersnaps's Videos
Cajun Shrimp, Crab, and Salmon Fettuccine Alfredo | Cook with Me
What is Popping my Indy Fam, ya girl is back with another recipe for ya! This Cajun shrimp, Crab, and Salmon Fettuccine alfredo is everything you need in your life! It was a buss down! You should definitely try this a home! Thanks for stopping by this Video!
Don’t forget to Thumbs up???????? this video, Comment????, Share ????, and Subscribe‼️????
????Hit that Notification Bell, so you won’t miss another video ????
If you would like to donate to the channel: Cash App- $IndiaShniqua
Keep Up W/ Indy TikTok: @indiashniqua (
SnapChat Indyss
Twitter @IndyNiquaS
Instagram @India_Shniqua
*********************** For Business Inquires ONLY: indias.inquiries@gmail.com
Time for Tea! Fresh Lemon Ginger Muffins & a Storm
It's been storming here in East Tennessee almost every other day so a warm lemon ginger muffin and a good cup of tea seemed a comforting idea! These muffins are dipped in a lemon sugar glaze that makes them extra special and eating one fresh from the oven made the storm worthwhile. So, grab a cup of tea, sit back and relax while you take in the rain and thunder and allow it to replenish yourself and the earth.
What you'll need: 2 T Fresh Ginger 1-2 Lemons 1 stick Butter (1/2 c) 1 c Sugar 2 Eggs 1 tsp Baking Soda 1 c plain yogurt or buttermilk 2 c All-Purpose Flour 1/4 c Fresh Lemon Juice 2 T Sugar In a food processor, add chopped ginger, lemon peal and 1 c sugar. Process 1-2 minutes. Add butter and cream. Add eggs one at a time processing between each. Pour into bowl. Add baking soda, yogurt or buttermilk and flour. Alternate adding yogurt or milk and flour until both are used up. Scoop into greased muffin pan and bake at 375 degrees for about 18-20 minutes. Dissolve lemon juice with 2 T sugar. When muffins are done, let them cool for about 5 minutes then dip into sugar lemon mix.
Cookbook used: Muffins by Elizabeth Alston 1985
Twinings, Origins, Ceylon Orange Pekoe Loose Tea
bestofdealshop.com/uzd2
Gingersnap Cookies
Chef Britt shares her favorite holiday cookie recipe: the gingersnap! She shows you how to make perfectly chewy and crispy molasses ginger cookies with a smoky edge! Click here for the full recipe:
Ginger snap cookies
Video: Pumpkin Dishes with Chef Judi October 3, 2018
Video: Pumpkin Dishes with Chef Judi October 3, 2018