100 year old gingerbread recipe

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Grandma’s 100 Year Old Gingerbread Recipe.

hey everybody this is modern Refugee I'm,gonna do a video for you guys today out,of my grandmother's old uh 100 year old,handwritten uh cookbook if you guys uh,just started following me I did some,videos,um for some uh medicinal items and uh,some recipes this summer out of this,cookbook but I've got one here that's,sort of seasonally correct we're in,December here and it's actually a,gingerbread recipe and I'm going to turn,the camera around here show you guys,what that recipe looks like I'm gonna,read it to you I'm actually gonna have,this recipe because I'm not sure if my,guys are gonna like that much,gingerbread but I'm going to just take a,few minutes here I'm going to talk to,you guys about the recipe and sort of,old time cooking and uh whip up a batch,of this for you guys,and here is the old uh recipe it's the,second one down there and it's uh,written as such it's two cups of,molasses a cup of hot water six,tablespoons of butter,five cups of flour,a teaspoon of soda and a teaspoon full,of Ginger and uh,this is a,sort of common ingredients that they,would have had back years ago especially,the Molasses molasses was something I,can remember in all the old farm houses,and all the old pantries everybody,stocked a bunch of molasses and I'm no,different I've got plenty of molasses,here got my ingredients,um right there like I said I'm gonna,half this recipe I will write this uh,recipe in the description as it's,written here doesn't give you any uh,information other than the ingredients,and what it says right there it just,says bake so I'm actually going to bake,it at uh 350 after I got it uh mixed up,and uh we're gonna get a bowl down here,we're gonna start stirring this up for,you guys,all right we got our three tablespoons,of butter in uh the bowl there we,softened them up a little bit and now,I'm going to add my half a cup of hot,water now remember I'm half in this,recipe so the full recipe is um is,double this I am going to put the full,recipe in the description for you guys I,am going to leave the full,um teaspoon of uh Ginger because my,Ginger's a little bit older and I want,to make sure it's got plenty of Ginger,flavor so we're going to throw that,along in with the water and now the cup,of molasses,and if you don't know anything about,molasses molasses is one of those,forever Foods just like honey and sugar,is and salt this stuff will literally,last forever that's why it was so,popular to have uh some type of a large,container molasses down on the farm,because I did a lot of cooking with it,they did a lot of,cookies they used it to uh proof their,yeast,um,they used it for stuff like baked beans,molasses was just really really popular,um item to have back in the day and I,should kind of be in every prepper's uh,pantry and now I got my two and a half,cups of flour right here and I've got my,uh half a teaspoon of sodium in that so,we're gonna dump that in there along,with it I'm gonna set the uh phone down,here for a second stir this up for you,guys,and this is what it looks like after,about uh 30 seconds of a vigorous,stirring with a wooden spoon now I'm,going to scrape it out of this dish here,I'm going to get it into my greased,sheet pan and then we're going to get in,a 350 degree oven but we're gonna have,to watch it because Grandma never had on,there an exact time so I'm going to,probably put it for 20 minutes and then,check it from there,here is what our batter looks like in,our little uh sheet pan now I'm going to,get it in my 350 degree oven,and then we're going to keep an eye on,it and check it about every uh,20 minutes or so as it's baking,all right well that's bacon I'm going to,throw a little bonus in here for you,guys and that's a little icing to uh put,on top the gingerbread when it comes out,I got a tablespoon of melted butter in,there and I got a good teaspoon of,vanilla I always like using a little bit,extra vanilla in my frosting and my,icing to give it a better flavor and,I've got a good half a cup of powdered,sugar here foreign,just a little milk if it needs it to,make it as Loose as I want it anyway I'm,going to get this stirred up quick,and here is our icing,all stirred up so it can be drizzled on,top when the gingerbread is cool,here's what the gingerbread looks like,about 15 minutes into it we're going to,let it go for a little bit yet though,took it out at uh 19 minutes did the old,knife test and the knife came out clean,now I'm going to let this cool down good,and then we're going to put our icing on,top of it and I'll do a little bit of a,wrap up for you guys,thank you,well guys there's a gingerbread back,there here is a little sample of it,very soft I'm glad I added the extra,ginger into it got a really good uh,flavor,hope you guys enjoyed this recipe here,out of my grandmother's old cookbook,I'll put a link in the description for,those other videos that I did this this,summer and if you guys would like to see,me do a few more recipes out of that uh,old cookbook while I'm sor

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100 year old Gingerbread Recipe

100 year old Gingerbread Recipe

hey hey everybody you get both of us in,the kitchen again it's Mountain Coco and,Missy and my daughter Kenzie is usually,always on hand to help me out and when,it comes to gingerbread making you,usually need more than one person oh yes,so y'all this gingerbread uh is it just,hits me right down in my heart because,my mom and I used to make this all the,time together for Christmas time and in,the fall we'd always have Mountain,Heritage Festival we're from Letcher,County Kentucky originally and there was,always a Mountain Heritage Festival down,in the mountains of Southeast Kentucky,and our church would always make,gingerbread Kenzie probably still,remembers a little bit of us going out,there and going yeah to the mountain,hernia Festival we would make like 500,pieces of this gingerbread and Mommy,loved to make this gingerbread so this,kind of uh hits me right in my heart,today makes me miss Mom but also,um at the same time we're doing it in,honor of my dear Mom that just passed,away actually in September and uh but,gingerbread is,um this is a 100 euro recipe that we've,been making for years and this is in my,cookbook so if y'all have The cookbook,Mountain cooking with Missy here at the,I should turn it right it is in my,cookbook but I do want you to take note,right at the beginning I'm letting you,all know uh that I'm only making a half,half of this recipe uh the recipe that's,in my book is on page 96 that is a full,recipe it makes quite quite a bit of um,gingerbread and this is more like,gingerbread cookies okay yeah it's not,hard the when we make them they're we,this is how it's always been made it's,not in a loaf pan we should get cookie,cutters yeah I mean you could easily,make gingerbread men out of this or make,shapes out of this if you wanted so even,though this is titled old timey,gingerbread which it is it is not bread,yeah it's like actually like cookies and,they're not hard yeah they're very soft,this is a soft baked yeah they are the,best they're so good and on that note,let me just tell you that,um down in Southeast Kentucky there was,there's a junior bread Festival in Nott,County which is not too far from Letcher,County and this was always one of the,gingerbreads in that Festival I will,tell you that but I'm just telling,faithful yeah all faithful and I'm gonna,tell you and we'll tell you right off,the bat what the ingredients are again,take note that we are just making a half,a recipe of this the full recipe,um we just packed cut it in half,but it is in my cookbook so this calls,for self-rising flour so we're using,self we're using white lily and there's,one half cups of self-rising flour here,in our Bowl down where we're from we,caught flour,mommy cauliflower you're gonna need one,and a half uh tablespoons of ground,ginger,and you won't be heaping you want to,always be heaping anytime you're doing,like these kind of measurements heaping,is best you want to need uh one heaping,teaspoon of cinnamon and one Heap and,teaspoon of baking soda and she's going,to add that right to our flour mixture,now yeah okay yeah,you want to add that right to your flour,mixture and just kind of mix that up,now the wet ingredients I know it smells,so good it smells good now the wet,ingredients is as follows then that,again this is a half recipe we're doing,a half a cup of vegetable oil half a cup,of Buttermilk yep buttermilk a half a,cup of molasses uh we're doing uh one,and a half cups of sugar and we're doing,two eggs plus a lot of an egg we're,doing two eggs plus a yolk plus a white,of an egg because we use the white of,the egg to froth up and to brush the,tops of the gingerbread now uh she's,gonna show you a little trick here,this is stuff like molasses or honey or,anything like that you know how it like,sticks to your measuring cup and then it,gets all gross and you don't know if you,got it all in there,we're gonna put a half a cup in there,sorry I scratched you we're going to put,a half a cup in there so I'll pause the,video until we get it out,all right so here's the buttermilk and,the oil she's going to add the Molasses,to it y'all hmm,now I just want to tell you uh Italians,if you,uh if you are a diabetic and you are,wanting to cut down on your sugar intake,you could just sweeten this with,molasses you don't have to add the sugar,if you don't want to,it won't be as sweet but it'd still be,good because you are using molasses by,the way so if you want to do that go,ahead my eggs eggs,hmm your eggs always when you bake and,do room temperature eggs,and the sugar,yeah whisk that together so basically,you're just creaming this together and,once you get all this cream together you,want to add it to the dry ingredients,all right,sugar,all right she's gonna mix that well,alrighty they're going to add the wet,choose the dry,y'all this big old Bowl here a lot of,people ask me about my balls mom bought,me bowls and she knew she she knew I,loved bowls and she'd always hit the,good wheels and she could find stuff I'm,te

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Gingerbread Cake | 100 year old recipe

Gingerbread Cake | 100 year old recipe

hey I'm a geek move on back to the LAN,lemme calm and chase video I'm going to,be sharing with you my,great-grandmother's gingerbread cake,recipe,I really love this recipe,I remember being little and her making,it and now I make it for my husband I,know the gingerbread often is associated,with the holidays but I make this recipe,all year long it's great to just whip up,for snacks and for lunches and it's,really easy to make and pretty quick and,so it's a good thing to make you have,company coming over last minute so if,you want the ingredients and directions,over and down that's over on my blog and,I'll leave a link to it in the,description and let's get into the,recipe so to begin we're going to start,with our wet ingredients and we're onto,a double 1 cup of white sugar 1 cup of,molasses 2 eggs and 1 cup of melted,butter,so now that we have our wet ingredients,mixed up we are going to take a quarter,cup of hot water I'm just using hot,water from the tap and we're going to,add two teaspoons of baking soda to it,one teaspoon two teaspoons we'll stir,that up and we're going to add this,mixture to our wet batter I can have the,wet ingredients all mixed up we're going,to add the dry ingredients and for the,dragons we're gonna add two cups of,flour I'm using all-purpose flour and,I'm just going to add a little bit of my,flour I like to stuff my flour make sure,there's no lumps and after I have a,little bit added I'm gonna add my,ingredients to my flour I have 1,teaspoon of salt 1 teaspoon of cinnamon,1 teaspoon of ginger and then 1/2,teaspoon of ground cloves and if you,don't happen to have all these spices on,hand and you're making this cake I have,substituted out more or less of these,blessings if I didn't have one but,that's what we'll add and then we'll add,all of our dry ingredients to our wet,ingredients and mix them up,okay so the last step to this cake,batter is to add one cup of hot water,and so that will make this batter very,thin but that's what you want so don't,worry about it it's supposed to be that,way so add your one cup of hot water,just from the tap and stir it up you,come using a stand mixer for making this,cake but I just do it by spoon because,that's what my grandmother always said,she would mix up her cake batter she's,just just sitting in her rocking chair,in the kitchen while she's stirred and,so I like just doing it this way because,it's how she did it but it'll turn out,just the same if you use mixers so now,that the batter is all myself we're,going to put it into a pan and bake it,and really we'll put it into a 9 by 13,pan you could use our high-sided 9 by 9,but I've done this for one of my nine by,nine pans it fits it makes a taller cake,but what am i that has a shorter side it,over floated so it's safer just to go,with the 9 by 13 and just going to put a,bit of butter in grease it up a bit and,then a little bit of flour,so I'm just gonna pour the batter into,the tea and once it's in the pan I'm,going to bake it at 325 degrees for,about 40 minutes to an hour and it,depends on how thick your cake is but,just check it with a toothpick in the,middle and when it comes out clean your,cake is done,so while the cake is baking I'm gonna,make a whipped cream to serve with it,and I'm gonna make a maple whipped cream,and I just love how this tastes and I'm,gonna use our own homemade maple syrup,so if you wanna say how we make this I,leave late to that video but for this,whipped cream we're going to add in 1,cup of whipping cream 4 tablespoons of,maple syrup 1/2 a teaspoon of salt and 1,teaspoon of vanilla so first we're going,to add the cold whipping cream you want,to make sure it has been chilled and I'm,just gonna add one cup and we're going,to whip this until it forms some soft,peaks before we add the other,ingredients so I'm just going to use,this glass whipping Bowl to make my,whipped cream it was my,great-grandmother's and is what she used,when she made this recipe but you could,use just hand beaters or you could use a,whisk so whatever works and we're just,gonna whip it up until it forms soft,peaks,okay so now that soft peaks have formed,we're going to add our other needs so,we're going to add four tablespoons of,maple syrup,for and if you want it to be a bit,sweeter you could add a necklace with,maple syrup or if you want to be not,quite as sweet,you could add less and we're going to,add 1/2 teaspoon of salt or if you don't,like it quite a self details on a plus,one teaspoon of vanilla mix this up,until it forms hard Peaks after the cake,comes out of the oven you can let it,cool down and serve like that or you can,start it warm right from the oven I let,mine cool down a little bit and I'm,gonna serve mine with my maple whipped,cream but you could also have it by,itself or with ice cream whatever you'd,like,so that's happening this gingerbread,cake recipe it's one of my favorites and,I'm glad I get to share with you I hope,you enjoy it let me know in the comments,down below if you liked i

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My 100 Year Old Family Molasses Sugar Cookie and Gingerbread Cookie Recipe

My 100 Year Old Family Molasses Sugar Cookie and Gingerbread Cookie Recipe

three-fourths of a cup is approximately,six ounces,pour one cup,of white granulated sugar into a bowl,and melt three-fourths of a cup of,shortening,on medium-low heat on the stove,add one large egg,and,1 4 of a cup of any type of molasses,pour in your melted shortening,before your egg cooks you better grab,your blender or,once you get done mixing your wet,ingredients preheat your oven to 350,degrees and mix the dry ingredients,the dry ingredients include,two teaspoons of baking soda,two cups of white flour,a half teaspoon of ground cloves,half teaspoon of ground ginger,half teaspoon of salt and one teaspoon,of cinnamon,mix these together and then combine them,with the wet ingredients,okay while your oven's preheating to 375,you can see i mixed all the ingredients,together,so we're going to add a little at a time,with the blender with the,wet ingredients so just pour about half,in there and then mix it in,i use the blender to finish blending,this i didn't need to use my hands or a,spoon for this batch but sometimes i do,this recipe changes depending on your,climate and your altitude,so it's going to taste different,depending on where you live and you may,have to adjust a few things,like the flower,so now we're going to roll it into balls,and roll it in the sugar and put it on a,baking sheet,so take some of the cookie dough and,roll it into a ball whatever size cookie,you think you want this is a pretty good,size box i like large cookies but,then you just roll it in the sugar,make sure you cover the whole cookie,and it has enough oil in it you don't,need to,grease the pan,put them down on the pan here,then we're going to take a fork and,press down just to make a design and,flatten it out a little bit,so press down the cookies with a fork to,make this design and then put them in,the oven at 375 for about 10 minutes,so as soon as you take the cookies out,of the oven,uh just let them sit on the cookie sheet,for about oh 30 seconds to 45 seconds,then take them off with a spatula and,let them cool on a plate or a cooling,rack,and then put them in a cookie jar or,cover them with saran wrap so they don't,get hard and crunchy and they'll stay,fresh,and this recipe makes approximately,two dozen large,molasses sugar cookies

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Sanya Richards-Ross & Jamie Oliver

Sanya Richards-Ross & Jamie Oliver

another time real good time,and now your host Sherry Shepherd,foreign,oh wow,hey you,oh,look at this oh,you're so funny though,I know I was gonna say I don't you think,they heard we got renewed for Tuesday,I mean they are really turned up for a,Friday TGIF y'all I know,I just want to say hey family how are,you,we have such a great show for you today,because I'm I haven't eaten and I'm,really excited because chef Jamie Oliver,is here,out,if he cooks as big as he wrote his name,I'm here for it,plus we kick off Fitness Friday with,Olympian and Real Housewives star Sonia,Richards Roar,and I guess y'all knew I was gonna be,eating so I needed a fitness workout oh,look at Sonya oh my goodness,intentionality in 2023. that's it I'm,gonna let you eat it but you're gonna,work it right out,thank you I think I think thank you John,oh my goodness this is great this,morning I got the best news besides that,we're we're picked up for um two seasons,we got even better news because the,Sherry show was nominated for an NAACP,image award for outstanding,series,oh my gosh,oh no,I know,so,not only that I have a podcast with one,of my best friends Kim Whitley it's,called two funny Mamas and we were also,numb so now more outstanding,so two renew for two seasons two NAACP,uh image Award nominations,you're ending your week with an overload,of blessings you should be proud I am,ending within what a week to end with an,overload of blessings yeah I like that I,like that so I want to say thank you,thank you to the NAACP uh image award,committee and the NAACP image Awards,airs uh February 25th on BET at eight is,that a Saturday can I go let me check,the calendar it's a Saturday so yes you,can go and be back in time for work,I'm so excited because you know being in,New York they have all of these award,shows and they're always in LA and they,always are on a Sunday and I can never,make it back in time so so we can go to,the uh tell Willie Sinclair the third to,get your dress ready,oh my gosh I'm gonna have to work on my,faces you know because you always have,to act like if you don't win you have to,act like um you happy,for the other people and you know that,people be mad when they don't win,so I have to get my uh like oh what you,know,I'm just gonna keep saying it to win and,win or win but,thank you and you know this has been a,whole month and I talked about this uh I,still have not found the limited edition,t-shirt that Janet Jackson gave to me,she gave me this t-shirt yes because and,I'm gonna tell you when when Janet,surprised me last month she personally,gave me a limited edition t-shirt from,her upcoming tour so it wasn't even that,many made but the shirt came up missing,and I I talked about it uh earlier I,don't know what happened to the shirt I,asked everybody on the set do you have,my t-shirt and everybody had the same,answer no Sherry I don't have it but,what everybody forgets is this is a TV,show and we got cameras everywhere,foreign,and I'm telling you we got footage my,assistant Edie this is why we've been,together for 10 years she said let's,check the footage so I want to see this,footage roll it and let's see what is,going on okay so here I am there's a,t-shirt Doug has it okay Doug for no for,Nita had it for Anita handed it to Doug,okay so Doug has my teeth dug you,frenita our producer gave the T-shirt to,you,where's my t-shirt Sherry I do not have,your t-shirt we don't have because looks,it it showed you with the T-shirt,okay all right well,isn't it that daggone t-shirt,okay so Doug is Walking with the T-shirt,okay that is Theo who does my hair Theo,with the long locks with the cream uh,sweater Theo has my t-shirt because Doug,is walking away he don't you don't have,the T-shirt Doug you walking away,where's Theo Theo you got my t-shirt I,feel like Shaggy It Wasn't Me,I was trying to get a picture with Janet,okay but do you remember him handing you,the T-shirt you don't had a t-shirt at,all okay you know what I've never seen,it never seen it okay this is this you,remind me of my ex-husband you ain't you,ain't doing it you ain't doing it okay,no no don't know who she is okay all,right so uh somebody has this t-shirt,can we can put the camera in the control,room,somebody's got my t-shirt there's Norman,Norman Norman hey Norman do you have my,t-shirt I don't know what you're talking,about Sherry I haven't seen it don't,know what you're talking about you don't,have my t-shirt normally I don't have it,I don't have it I haven't seen it the,reason why I'm coming to you Norman is,because you you sold my food from the,break room yeah but I was framed for,that so whatever it's fine you know what,everybody saying you got it everybody's,saying you got it and everybody's saying,unzipped them unzip the shirt unzip the,shirt Norman what are you talking about,what are you talking about,Norman first of all,you yeah I knew cause you stole my food,what do you have to say for yourself,Norman I I don't know I was framed once,again,you got your s

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How to Make Gingerbread Cake - The Victorian Way

How to Make Gingerbread Cake - The Victorian Way

我剛剛正在為其中一份我最愛的食譜薑餅蛋糕,做筆記,想起都令人心情愉快,在這份食譜中你會需要:,麵粉,牛油,紅糖,糖蜜,薑,小蘇打,暖牛奶,蛋,我們由軟化牛油開始,除非是食譜要求,否則我一向都是用含鹽牛油,如果食譜要求要用甜牛油的話,我就會用無鹽牛油,在乳酪農場的Miss Cowley 一直都非常忙碌,因為我們廚房每日都會用3至4磅牛油,現在我會加入紅糖,而在加入雞蛋之前我會先攪拌一下,然後再加入香料,我們的雞蛋來自自家的農場,紅糖來自西印度群島,而香料則來自東印度,真是一個國際化的蛋糕,現在我會將麵粉及糖蜜逐少放入,你可以選擇用另一種顏色較淺的糖蜜,但成品的顏色就不會濃厚,這個蛋糕的成本頗低,因為在他們在幾年前調低了糖稅,對於想享用一些相對昂貴的食物的僕人及普通家庭而言,這個蛋糕會是一個不錯的選擇,我會用一點熱水去將最後的一點糖蜜放到碗中,將熱水放入碗中,令我們可以用盡所有糖蜜,最後加一點暖牛奶及一點小蘇打粉,加在碗的中央,然後好好攪拌均勻,現在的麵糰應該是混合後好而且順滑的,你需要在模具的底部鋪上牛油紙及掃上牛油,然後將麵糰倒入模具,現在可以將它放進焗爐,蛋糕已經在焗爐放了1小時,我們現在就將它拿出來,然後讓它冷卻,這款蛋糕是很多僕人的心頭好,我會將這款蛋糕放在首席僕人的桌上,對的,就是我和Mrs Warwick所在的桌上,當它已經冷卻之後,我會把它切好擺盤,這個就是我們的薑餅蛋糕, ,好食

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How to make Gingerbread cake 100 year old recipe

How to make Gingerbread cake 100 year old recipe

oh hi there we're going to make a,wonderful gingerbread cake and it's over,a hundred and fifty years old this,recipe so let's get started and see how,it's gonna come out I'm gonna read you,the ingredients and then we're gonna,whip it right up,you need 1/2 a cup of sugar 1/2 a cup of,shortening 1 egg 1 cup of molasses 2 and,a half cups of flour 1/2 a cup of tea,spoon of I mean a half a teaspoon of,sugar 1 teaspoon of cinnamon 1 teaspoon,of cloves 1 teaspoon of one and a half,teaspoons of soda and one cup of hot hot,water so we're gonna mix this all up all,together dump in the bowl it doesn't,even tell you the degrees but I'm gonna,bake it at 350 for about 25 minutes then,I'll check and see how it's going so the,only thing I need to do is I need to,dump everything in and then get the hot,water going so here we go sugar sugar,right here 1/2 a cup of sugar okay we,have a half a cup of shortening I,usually use Crisco for shortening,that's just my choice you can use,anything you like,that's just my choice,just like that whoops,and let's say here we need one egg we,have one farm-fresh egg,I don't normally crack it in the bowl,like to crack it in a separate bowl but,I'm looking there's no surprises so,we'll be good to go,rule of thumb that's my choice I like to,crack it in a separate bowl now we need,1 cup of molasses which is right here,and I always spray the inside of my,measuring cup before I put molasses or,anything that tends to stick it comes,out a whole lot easier,just like that,ok then we're gonna have the two and a,half cups of flour right there two and a,half cups of flour and the 1/2 a,teaspoon of salt I use here Himalayan,salt cinnamon 1 teaspoon of cinnamon,everything tastes good with cinnamon,especially this time of year and here's,a half a teaspoon of cloves 1 teaspoon,of ginger tis the season where everybody,starts cooking and the hunk starts,smelling great and one and a half,teaspoons of soda now with my past,recipes you always put the hot water and,soda together and mixed but this one it,says add everything and at the end is,that add one cup of hot water last so,that's what we're gonna do we're gonna,follow the recipe so we want 1 cup of,hot water last and I'm going to get that,on right now and I will bring you back,we have the 1 cup of boiling water all,done right here so I'm pouring it in,just like that,and then we're going to mix it up and,there's no direction so one wing in,there,okay folks the Badger so mixed up just,like that it didn't say what pan size to,use I would say an 8 by 8 this is like a,8 by 12 or an 8 by 10 this is my,favorite pan so I'm going to use this,and if I don't think it looks right well,then I'll just change it out but I think,you'll be ok we'll see like I always say,in my videos you never know looks really,good,just got a nice batter consistency hmm,sure scrape this down like this,well what's everybody doing today,I got up this morning it was 40 degrees,according to my weather channel here so,fall is definitely setting in and,they're singing maybe a frost tomorrow,night but I'll have to watch the weather,closely tonight,try to get all we can out of here I have,made gingerbread before but this is a,recipe I've not tried when it said 150,years old that caught my eye I was going,to my recipe books and was looking for,something for fall actually I started,out with a cake and then I switched over,to this yeah I think this pan will be,fine I wasn't sure at first but I think,it's gonna be all good and I'm gonna let,it go like I said probably 350 for a,half an hour then I'll check it I'll put,everything in the description box below,so you'll have it and I will show you,the cookbook I got it out of just a,second here get all the goodness off,everything there we go just like that,you're gonna worry about those beaters,it's from the Sturbridge kitchen this is,a very old cookbook and I got the recipe,from that and it's called gingerbread,and it says this recipe came from podunk,and it's hundred years old that's all it,does okay folks pumpkin it in the oven,now and when it's all done I'll bring,you back out either I'll taste test it,or mr. ray will taste tested he's home,today be right back,okay this wonderful gingerbread cake is,done and the whole house is smelling,just so yummy do you want to check your,cake when it was done and it took me,about 40 minutes at 350,I use a skew it's just I always have,these on hand I do have toothpicks but,you what you want to do is you want to,take it you want to get down you want to,stick it in your cake you want to pull,it up and there's nothing there so it's,all done so ray is busy fixing a door,right now so I'm going to be the taster,of the cake oh this feels very moist,very moist well this can make quite a,nice little cake I'll show you right,there and let me get this out here out,of the pan just like this very very warm,and left you can see the steam I'm not a,person that likes anything warm but,that's okay I'm gonna give it a test for,you bec

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100 year old German Christmas Cookie

100 year old German Christmas Cookie

welcome back to home sweet home cooking,i am your host rocky this is my mother,kathy and as always we are,in my kitchen kitchen what are we doing,today mom three part cookies your,favorite well,my story my favorite christmas cookie,for sure uh how old is this recipe,oh my goodness um,50 years old that i know of,you're making these long before i was,born oh yeah so how old is this recipe,i'm 50.,i would say this recipe is probably 100,years old or better probably yeah,because you got it from somebody,uh it is called a a christmas,cookie so you know it's got the you make,your shapes you cut them out um it is a,it's not really super sweet,it's a little more savory because it's,got some nutmeg and it's got quite a bit,of nutmeg in it and you can taste that,so it's got a little bit of a little bit,of a nutmeg spiciness to it um it is a,old-school,german recipe i'm sure yeah because our,families are from germany,it is called a three-part cookie because,it gets mixed in three installments your,first set of ingredients,is flour,lard no substitutions it has to be large,don't use butter don't use margarine,don't you shorten it has to be lard and,salt and that's going to get,cut together like a pie crust you can,use a pie crust cutter i'm going to try,using,this,whisk attachment for the stand mixer see,if that works she says she's done before,second edition of ingredients is going,to be eggs and sugar beaten together,then you're going to mix those in and,when that's mixed you're going to put in,your last set your third part which is,milk baking soda vanilla and nutmeg then,you're going to mix that in it means,the eggs goes in here that's the second,part,and those are your three parts,and you mix it together you roll it out,and you cut it you put it on your baking,sheet we've got colored sugar to,decorate with,and you bake them and we've got,different cookie cutters we've had how,many times would you say you've made,this recipe,maybe um,a hundred yeah easily a hundred times,yeah um because we make this probably,sometimes a couple oh we would make at,least four or five batches of this a,year yeah so if you count that as make,it five times uh then yeah we make it a,lot uh this recipe is in i've created a,binder here i found a binder that says,my favorite recipes on the front but my,title is libro de mierda que cocina,which is the i can cook book,and that is in here that is my,number,oh let's see it's in there yep it's on,the second page so that is definitely in,the things that i added to this of,things i like and continue to use one,thing that i used to like about it is,you can frost it or not and they're just,as good unfrosted in fact maybe better,however if you've got kids,it's a great time to get him in the,kitchen because you can cut a santa face,and you can put his eyebrows on and his,whiskers put some coconut on that the,eyes the mouth the christmas trees you,can put your little silver things on in,your colored sugar the kids can help you,yeah it's a great cookie like you,decorate a sugar cookie you would,decorate this the same way with your,icings and your frosting and your,accoutrement but i'm just going to do,the simple version with the colored,sugar because that's the way that i like,it best so i'm going to get the uh,everything set up here get the,measurement the ingredients measured out,and we'll get to mixing after you watch,the intro okay how many have you,decorated with me,all right let us begin,three cups of all-purpose flour gonna go,into the stand mixer followed by one cup,of lard,again don't substitute anything else for,the lard,and one half teaspoon of salt,and i'm just gonna get this cut in,and back to do,part two,of the cookie,part one is done part two is two meat,eggs,there's a quick beat,and to that you want to add one cup of,sugar,you're gonna beat that into the egg,this is kind of like,creaming the wet ingredients although,butter would normally be in here but the,water gets cut into there that's the,only big difference between this and a,normal cookie,i'm going to add this i switched to the,paddle attachment i took the whisk off,and we get this in quick mix,the you want to cut it in until the,flour the largest cut into the flour so,it looks like coarse sand,once you're at that point you're done,cutting and you can switch over to this,so,get this a quick mix no slow mix,otherwise i'll end up with it everywhere,it incorporates pretty quickly,and from here,you're going to add,the third part,which is four tablespoons of milk in,case you didn't know four tablespoons is,one quarter cup,one and a half teaspoons of baking soda,one teaspoon,of vanilla,one and a half teaspoons,of,nutmeg,and,give perfect,that's what i remember all right get,this cleared off,this is done,i just kept the flower out because,you're gonna need that for your rolling,but i'm gonna clear this off and wipe it,down make sure the workout is really,clean and dry and we'll get to rolling,back in just a moment,i've got my work surface f

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