Ginger Cookies

big, soft, gingerbread cookies


Ingredients

2 1/4 cups all-purpose flour
2 teaspoons ground Ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container

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Buttermilk Pie

Ingredients :
1 c butter, melted
6 eggs, beaten
2 Tbsp cornstarch
2 c sugar
1 tsp salt
1 c buttermilk
1 tsp vanilla
2 (9in) deep dish unbaked pie shells

Directions :
1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
3. In a large bowl, add salt, corn starch, and sugar.
4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don’t you can cover the crust with foil to keep it from burning.
8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.

Sweet Strawberry.Cake

Cake
Ingredients
Two Boxes Cake white mix
6 eggs
2 cups buttermilk
3/4 cup oil
2 small boxes vanilla pudding instant mix
1 cup strawberry frozen
Mix well place in three 8 inch cake pans bake at 325 for 30 mins

Strawberry glazy
Ingredients
1 1/2 quarts fresh strawberries (washed and hulled) (about 6 cups)
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice (optional)
3 drops red food coloring (optional)
Crush enough strawberries to make 1 cup. (I have used a masher, but it worked best for me to use an immersion blender in a deep bowl).
Combine sugar and cornstarch in a saucepan. Stir in mashed strawberries, water, and lemon juice and red food coloring if using.
Bring to a boil and then simmer for 3 minutes, stirring constantly. Remove from heat and cool about 10 minutes.

Butter cream frosting
Ingredients
2 sticks unsalted butter, slightly softened but cool to the touch and holding it's shape
6-7 cups powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting 
2 tsp. vanilla  use clear imitation vanilla if you like a whiter frosting
1/4 c.  whole milk or more if needed
1/2 teaspoon salt  Adjust to taste.

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