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In the Sanctuary at 8:30AM and 11AM -
a blended service of traditional and contemporary elements with communion

In the hall at 9:45AM
scripture, prayer, and creative response with communion



Worship each Sunday @ 8:30AM, 9:45AM, and 11AM

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SERVICE OF PEACE AND HEALING

We have moved the service that was tentatively planned for this Friday July 13th to Friday, September 21st 7PM-8:30PM in commemoration of th...

Wednesday, November 23, 2011


GINGERBREAD MAN COOKIE RECIPE
This recipe produces a hard, crisp gingerbread, perfect for decorated cookies. To use them as hanging ornaments, use a straw to poke a hole in the top of the cookie before baking and later, after it cools, add a hanging loop.

5 cups unbleached, all purpose flour
2 teaspoons salt
2 tablespoons  cinnamon
2 Tablespoons ginger
2 teaspoons ground cloves
1 teaspoon baking soda
1 cup vegetable shortening
1 ½ cups sugar
1 cup molasses (or light or dark corn syrup)
2 eggs

 In a large bowl stir together the flour, salt, cinnamon, ginger, cloves, and baking soda. Set mixture aside.
In a small sauce pan , melt the shortening, then stir in the sugar and molasses. Pour the tepid mixture over the flour mixture and begin beating. Mix in eggs, beating until everything is thoroughly combined. Divide the dough in half and refrigerate it for at least two hours (or overnight), to mellow the dough. The dough is easier to work with if given a long rest.  The cooled dough needs to be taken out of the fridge and allowed to warm at room temperature for a while before attempting to work with it.

 Sprinkle a work surface with flour and roll the dough to approx.  1/8 to 1/4 of an inch thick. Use cutters to cut as many cookies as you can, then gather the scraps together, re-roll them, and cut out more cookies until the dough is gone. Transfer cookies to a parchment lined or lightly greased baking sheet.  Always try to maximize the number of cookies you cut at one time because it will get harder and harder to work with the dough each time you re-roll it.
Bake the cookies in a preheated 350 degree oven for approx 15 minutes or until they begin to darken around the edge (more art than science).  Your finger should still leave an impression if you press down on them. If you are making them strictly for use as ornaments, longer baking is better – makes them stronger.

Remove cookies from oven and cool them completely on a wire rack before storing them in an air tight container.

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