Monday, October 02, 2006

Holiday Cooking, Blogger Style

Today I'm joining in with Overwhelmed With Joy who's hosting Holiday Cooking, Blogger Style, oh how fun to share holiday recipes! It was hard to pick one holiday recipe since my family has lots of handed down Holiday traditions and recipes. So I've picked two, one family one and one that's become tradition in the last 10 years.

Double-Ginger Molasses Crisps
(taken from The Family Circle Cookbook)

I started baking these cookies Christmas 1995 and it's become tradition each year since. If I don't get them mailed out to my brother and sister I start getting phone calls *grin*. My Gram and her sister both like them so much I made them this June on our visit, they say they taste like ones their Mom used to make *double grin*.

Makes about 5 dozen 2-inch cookies according to the recipe but I'd say more like 3 1/2 dozen

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup dark molasses (I've used light too)
1 egg white
1 tablespoon grated pared gresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 cup granulated sugar

Directions

1)Preheat oven to 375°F
2)Beat butter in mixer bowl until creamy. Gradually beat in brown sugar and molasses until fluffy. Add egg white, fresh ginger, ground ginger, cinnamon, cloves and salt; beat to blend.
3)Combine flour and baking soda in small bowl. Slowly add to butter mixture, beating on low speed just until combined.
4)Place sugar in a small dish. Drop by rounded teaspoonfuls into sugar; toss to coat. Place 1 1/2 inches apart on ungreased baking sheets.
5)Bake in preheated moderate oven (375°F) for 7 minutes for chewy cookies or 8 minutes for crispy cookies. Remove cookies from sheets to racks to cool.


Cookie dough can be made ahead and refrigerated, covered for up to 5 days before baking. Storage tip: To keep soft cookies soft, place a slice of apple in the container to prevent them from drying out.

Category: Cookies



Extra Rich Christmas Rolls

This is a recipe that has been handed down in our famiy for generations, I think my Great-Grandmother started it. It has provided a very large part in my holiday memories we'd always make them the day before the holiday, sitting down as a family and rolling the dough into small rolls and then passing them with greasy fingers from the butter into the cinnamon sugar to the bundt pan in little assemly lines. Really fun memories and the most yummy holiday rolls everywhere...I'm suddenly drooling for Thanksgiving!

Ingredients

3 packets of dry yeast (the old fashioned slow rise NOT quick rise!)
1/2 cup warm water
2 cups milk
3/4 cup butter
3/4 cup sugar
3 eggs
2 tsp salt
7-8 cups of flour
For drudging you'll also need butter (melted) and cinnamon sugar- I'm not too sure of exact amounts since we always start with about 1 stick melted and approx 2 cups cinnamon sugar but we always need to refill. I just add a couple teaspoons of cinnamon to some sugar until it looks tan and smells like cinnamon.(Mom any other tips, feel free to add them in the comments!)

Directions

1) Mix 3 packet of dry yeast with 1/2 cup warm water in a large bowl

2) Scald 2 cups milk and allow to cool to lukewarm temp.

3) Melt 3/4 cup butter and add 3/4 cup sugar, 3 eggs and 2 tsp salt to the pan.

4) Add milk mixture to yeast and stir. Next add in the butter mixture and stir.

5) Stir in 7-8 cups of flour 1 cup at a time kneading until elastic and smooth.

6) Grease bowl and let rise until about double, punch down and let rise again.

7) Carefully "dump" dough out of the bowl onto a large cutting board or other clean surface and cut off dough in pieces to make about 1 - 1 1/2 inch balls. Roll all the dough like this FYI - Kids love this part! Then dip each roll into melted butter and then cinnamon sugar and place in a greased bundt pan. Fill bundt pan slightly more than half way (this recipe usually makes more than enough so we make at least one bread pan too)and then allow them to rise to the top of the pan.

Bake at 350°F for about 15-20 minutes. As I said we usually made these a day or two ahead and stored in foil at room temp until ready to use and then after the turkey's come out place in a warm oven to re-heat and serve!

Tip:While this sounds like a delicate recipe, it's actually very forgiving...if I can do it anyone can. I do recommend making the dough in the morning and letting it rise throughout the day I think we've even punched it down one more time and let it rise again because we weren't ready to roll them yet.


Category:Sweet Rolls

14 comments:

MOM said...

Children love "helping" at all stages of making the Rolls. Their "balls" may take on un-named shapes, which is great! Working with yeast is so forgiving! You can also make these a week or more in advance and freeze. A little hint - "accidently" forget to put them into the oven to warm. Then people are fuller when you serve and more leftovers! Yum!

Sue said...

My husband loves ginger cookies. Think I'll bake him a batch of these!

Kathleen Marie said...

Ohh, those Double-ginger sound yummy and rich and yummy. A must try.

And I love rolls. These sound fabulous.

Thank you bunches for yummy recipes!

Anonymous said...

These both sound so good! I am going to have to try those cookies!

Magi said...

I love ginger cookies. Can't wait to try these. Thanks!

Larae said...

My brother will love the ginger cookies! Thanks for sharing =)

Pass the Torch said...

Your sweet rolls sound unbelieveable! My kids would really love them (making them as well!)

Brony said...

Those both look really good. The cookies would be a lot of fun to make with the boys for our annual carol singing.

Overwhelmed! said...

Both of these recipes look fantastic! I wonder, could I take the ginger molasses crisps recipe and use it to make ginger bread people cookies? I've always wanted to try making those. :)

I really love how I'm hearing some of the family traditions that are associated with the recipes being shared!

Thanks so much for participating in my Holiday Cooking, Blogger Style recipe exchange. I really do appreciate it!

The Flip Flop Mamma! said...

Mmmmm...I love ginger cookies!! I'm gonna have to write this recipe down for later!!!!

Ashlee - Xav's Mama said...

Yum-O! I'm excited to tweak your Ginger Crisp recipe to suit my vegan-ness - sounds REALLY good!

Jenna said...

Yummy! Both recipes sound fantastic! And I just happen to have some extra fresh ginger that I was wondering what to do with...:)

rosemary said...

Ginger cookies are one of my favorites, and the rolls sound great too. Nothing like the scent of fresh rolls from the oven...mmm.

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