Mix molasses and applesauce together. Sift together dry ingredients and stir

  in. Add oats and raisins. Drop by spoonfuls onto lightly greased cookie sheet.

Bake at 375 F for about 12 minutes.

These cookies are not only delicious, but are also low in fat!

Swedish Ginger Cookies (Pepparkakor)

Ingredients (10 servings) 1/2 c Molasses 1/2 c Butter 2 1/2 c Sifted all-purpose flour 1/4 ts Baking soda 1/2 ts Cinnamon 1/2 c Sugar 1 ea Egg, well beaten 1/4 ts Salt 1/2 ts Ginger

Instructions Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen".

Oatmeal Ginger Crunch Cookies

Makes 1 Dozen The special flavors and the texture of this spicy version of an old- fashioned favorite make it a crowd pleaser. Barley malt syrup, like brown rice syrup, is a naturally processed sweetener. Unlike other sweeteners, which are made up of simple sugars such as glucose, sucrose and fructose, barley malt and rice syrup contain the complex sugar maltose, which means they break down more slowly in the body without the quick rise in blood sugar levels associated with simple sugars.

Prep time: 15 minutes

Cooking time: 15 to 20 minutes

1 1/2 cups oatmeal 1 1/2 cups whole wheat pastry flour 1/2 teaspoon sea salt 1 teaspoon nonaluminum baking powder 1 cup currants 1 cup walnuts, toasted and coarsely chopped 1/2 cup canola or light walnut oil 1/2 cup barley malt or pure maple syrup Zest of an orange, minced 1/2 cup orange juice 1 teaspoon vanilla 1 tablespoon fresh ginger, peeled and grated

1. Preheat oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.

2. In a large bowl, combine dry ingredients. In a smaller bowl,

whisk together wet ingredients. Stir into dry.

3. Transfer heaping tablespoons of dough onto baking sheet. If

uniformity is important, use a 1/4- or 1/3-cup scoop. Flatten cookies with the back of a fork to make 3- or 4-inch round shapes. Dip fork in juice to keep it from sticking.

4. Bake cookies until edges and undersides are golden, 15 to 20

minutes.

Ginger Snaps

1/4 cup plus 2 tablespoons margarine, softened

2/3 cup plus 3 tablespoons sugar, divided 1/3 cup molasses 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground mace or cloves Vegetable cooking spray

Directions: Cream margarine; gradually add 2/3 cup sugar, beating

at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.

Combine flour and next 4 ingredients; gradually add to creamed

mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.

Shape each portion of dough into 26 (1-inch) balls, and roll in

remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container. Yield: 52 cookies

Honey Gingerbread Cookies Makes about 3 dozen cookies.

1-1/2 cups honey

3/4 cup butter or margarine, softened 1 egg 5 cups all-purpose flour 2 tsp. baking powder 1 Tbsp. ground ginger 1 Tbsp. ground cinnamon 1 tsp. ground cloves

In large bowl, cream honey and butter until light and

fluffy. Beat in egg. Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide dough in half; return one half to refrigerator. Dust work surface and dough with flour. Roll out dough to 1/4-inch thick. Cut into desired shapes using cookie cutters; transfer to well-greased baking sheet. Bake at 350°F for 10-12 minutes. Remove cookies from sheet and cool on wire rack. Repeat with remaining dough.

Chocolate Gingerbread Cookies

1/2 cup shortening 1/2 cup sugar 1 egg 1/2 cup molasses 1 Tbsp. vinegar 2 & 1/2 cups sifted all-purpose flour 1/2 tsp. baking soda 1/4 cup melted chocolate chips 2 ground ginger 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves

Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients and blend into creamed mixture.Beat chocolate in till smooth. Chill 3 hours. Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes. Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes. Cool slightly on cookie sheet and then remove to rack.

WOW, Chocolate Peanut Butter Fudge... What a Recipe!!

Okay, I am weak, I love penut butter and fudge, kill me LOL

Ingredients: 1 1/4 cup sugar 2/3 cup heavy or whipping cream 1/4 cup unsalted butter 1 pkg (12 oz) semisweetened chocolate pieces 1 square (1oz) unsweetened chocolate/chopped 4 cups miniature marshmallows 1 cup chunky peanut butter

Instructions: Butter 8 X 8 or 12 X 6 pan. Combine sugar, cream and

butter in large heavy saucepan. Bring to boiling over moderate heat, stirring constantly. Continue boiling 6 minutes or till it reaches 227 degrees. Remove from heat. Stir in both chocolates, marshmallows and peanut butter, and stir until chocolate and marshmallows melt. Pour into pan.

Cooking Time: 8-10 mins

BLUEBERRY GINGERBREAD PANCAKES

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

2 cups unbleached all purpose flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons ground ginger 3/4 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup mild-flavored (light) molasses 3/4 cup buttermilk 2 large eggs 3 tablespoons vegetable oil 2 cups fresh blueberries or frozen (unthawed)

Additional vegetable oil

Preheat oven to 200°F. Sift first 6 ingredients into medium bowl

twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.

Heat large nonstick skillet over medium-low heat. Brush skillet

generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.

Makes about 16.

"Had I but one penny in the world, thou shouldst have it for gingerbread."

- William Shakespeare -

The Gingerbread jar

Sarah´s Gingerbread Kitchen

Gingerbread house

Order a Gingerhouse

Once upon a time a little old woman and a little old man lived in a little old house. One day the little old woman decided to make a gingerbread man. She cut him out of dough and put him in the oven to bake. After a while she said to herself, "That gingerbread man must be ready by now."She opened the oven door. Up jumped the gingerbread man, and away he ran, out the front door.

As he ran he shouted, "Run, run, as fast as you can, You can't catch me, I'm the gingerbread man!"

The little old woman ran, but she couldn't catch the ginger bread

man. He ran past the little old man, who was working in the garden.

"Run, run, as fast as you can,

You can't catch me, I'm the gingerbread man!"

The little old man ran, but he couldn't catch the gingerbread man.

The gingerbread man ran past the cow at the well.

"Run, run, as fast as you can,

You can't catch me, I'm the gingerbread man!"

The cow ran...but she couldn't catch that gingerbread man.

He ran between two picnicking bears.

"Run, run, as fast as you can,

You can't catch me, I'm the gingerbread man!"

The bears jumped up and ran after him. They ran, and ran...

but they couldn't catch that gingerbread man! Soon, the gingerbread man came to a fox lying by the side of a river. He shouted,

"Run, run, as fast as you can, You can't catch me, I'm the gingerbread man!" I've run away from a little old woman, a little old man, a cow,and two picnicking bears, and I can run away from you!

But the sly fox just laughed and said, "If you don't get across

this river quickly, you will surely get caught. Hop on my tail, and I'll carry you across."

The gingerbread man saw that he had no time to lose. He quickly

hopped onto the fox's tail.

"The water's getting deep," said the fox. "Climb up on my back so you

won't get wet." And the gingerbread man did.

"Oh," said the fox. "The water's even deeper! Climb up on my head so you won't get wet!" And the gingerbread man did.

"It's too deep!" cried the fox. "Climb onto my nose so you won't

get wet!"And the gingerbread man did...

Then, with a flick of his head, the fox tossed the gingerbread man

into his mouth. His jaws snapped shut...

and that was the end of the gingerbread man!

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