It’s horrible to see so many areas with storms, flooding, and fires in our country. We are praying for all who may be in harm’s way. We pray for safety, for protection, and for minimal damage to occur. Toward the faithful, God is merciful, loving, and true!
Don’t tell God about the storm. Tell the storm about your God! (Author unknown.)
Also, remember that tonight at midnight is the deadline for getting the BONUS pillow video lesson with any of my courses you find on my Home Decor Sewing Courses page.
I was at my parents’ house when I made the Ginger Pear Jam. My friend, RM, who lives in my home town, called and asked what I was doing. I told her I was making Ginger Pear Jam, and we talked about liking the ginger flavor. She told me I should make her mother’s ginger cookies.
I asked RM to send me a picture of her recipe, and this is what she sent. I didn’t expect something so tattered. But why wouldn’t it be?
Her mother says the recipe is older than RM (and I’m not telling how old that is). Ha! I like to keep my friends. 🙂
RM’s mom made changes to the molasses cookies to create a recipe for ginger cookies. Since the directions aren’t complete on the recipe picture, I’ll share how I made mine. (Warning: I’m a no-sifting baker!)
First, blend the wet ingredients: butter, sugar (not wet, but go with it), honey, and water.
Pile on the dry ingredients.
Give the beaters a quick whirl (my technical term for a sifting replacement) to stir the dry ingredients.
Continue blending until wet and dry are combined thoroughly.
Scoop the dough with the smallest sized scoop and slightly mash the mounds with clean, water-dampened fingers.
Bake for ten minutes at 375 degrees.
Here’s your recipe for printing and sharing.
- ½ cup (1 stick) softened butter
- ½ cup white sugar
- ½ cup honey
- 1 large egg
- ¼ cup cold water
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt.
- Heat oven to 375 degrees.
- In large mixing bowl, blend first five ingredients with beaters.
- Add final five ingredients all at once. Blend dry ingredients with a quick whirl of the beaters, and continue beating until fully mixed with wet ingredients.
- Drop by rounded tablespoons (or smallest ice-cream scoop) onto baking sheet.
- Bake cookies for ten minutes at 375 degrees.
- Remove immediately to wire rack.'
Aren’t they cute little button cookies?
Tasty, too. Sort of cake-like (the texture of tea cakes).
Very good with hot tea – lemon or spice flavored are my favorites. The closer we get to fall, the more I crank up the tea kettle.
What’s your favorite tea during fall?