Gingerbread Men

My intrepid sister-in-law, Debbie, asked me for the Gingerbread Men recipe we have been using for eons; somehow, the shreds of paper with loved recipes always disappear. As it turns out, it was published in the December 1982 issue of Gourmet magazine. It's still the best recipe, and so the tradition of making and decorating them continues as she bakes them with her grandson (my great nephew) Colton. Have fun, Mimi and Colton!

Gingerbread Men

1 cup unsalted butter, softened to room temp

1 cup FIRMLY packed brown sugar

1 large egg

1 cup molasses (I use Brer Rabbit)

2 tablespoons apple cider vinegar

5 cups flour

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Sift together the flour, spices, baking soda and salt and set aside.

Cream the butter with the brown sugar until light and fluffy, about 5 minutes. Slowly beat in the egg, molasses, and vinegar.

Stir the flour mixture into the butter mixture a little at a time. Dough will be soft. Divide dough into 4 balls, dust lightly with flour, flatten each ball, then wrap each in wax paper or plastic wrap and REFRIGERATE AT LEAST 6 HOURS or overnight.

Preheat oven to 375 degrees.

Remove a ball of dough and roll it out on a floured surface to 1/8" thickness or less. Cut with floured cookie cutters (mine are 4" tall gingerbread men). Transfer with a spatula to parchment lined cookie sheet. Bake for 7 - 8 minutes or until no imprint remains when touched lightly with your finger. Remove and cool the cookie sheets on racks. Pipe with sugar icing (recipe below); let them set 20 minutes or so before storing -- icing must be dry. Makes about 60 4" men, so your mileage may vary depending on the cutters you use.

Store in a tightly covered tin.

Sugar Icing:

2 egg whites*

pinch of cream of tartar

2 teaspoons water

3 cups confectioners sugar, sifted

Beat the egg whites, cream of tartar and water together until frothy, then add sugar gradually until it forms stiff peaks. Use a pastry bag to pipe the cookies. 

*you can use powdered egg whites if you want, and make enough per directions for 2 egg whites -- this recipe was published long before a salmonella problem existed.

A Cake Among Cakes: Yes, it's Nicki's Carrot Cake!

Hard to believe this recipe hasn't made it up here yet! Thanks to Claire, it's finally getting its place of honor.  I tried a lot of carrot cake recipes, and slowly evolved my own over time. This one, if I do say so myself, is perfect. We've been making it for a couple of decades now. It's a darn big cake, so it's a good recipe to use for a big birthday party or family gathering.

NICKI'S CARROT CAKE

Preheat oven to 325 degrees

Grease and flour 3  8" round cake pans

combine and set aside for 30 minutes or so:

• 1/4 cup orange juice
• 1 tablespoon grated orange peel (fresh orange zest is best, but dried peel can be used)

1 1/2 cups sugar

1/2 cup brown sugar

1 1/3 cups vegetable oil (Wesson!)

4 eggs

sift together:

2 1/2 cups flour (I use King Arthur All Purpose flour)

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon of nutmeg OR mace

pinch of ginger

pinch of cloves

pinch of allspice

1 1/4 teaspoons salt

2 1/2 cups grated carrots

3/4 cup shredded coconut

3/4 cup finely cut or chopped walnuts

1 1/2 teaspoons vanilla

Beat together the sugars and oil until well blended. Add eggs, one at at time, beating well after each addition. SLOWLY  add sifted ingredients and beat well. Add soaked orange peel and any remaining juice, then the carrots, coconut, walnuts, and vanilla.  

Pour into the greased and floured pans, and stagger the pans on the same middle rack of a preheated 325 degree oven. Bake for 35 to 40 minutes or until the center is not sticky. Remover from oven, cool 7 minutes (no more!) then remove from pans and finish cooling on a rack.

CREAM CHEESE FROSTING

one 8 ounce brick of cream cheese PLUS one 3 ounce brick of cream cheese

1 1/2 pounds (24 ounces) confectioners sugar

1/4 teaspoon salt

1 1/2 sticks butter (6 ounces), melted and room temp

1 1/2 tsp. vanilla

Beat the cream cheese bars together well, then add the confectioners sugar and salt slowly on very low speed. Gradually increase speed and combine well. Add the melted butter very slowly, incorporating the butter as you go, and then add the vanilla. Beat the frosting on high speed for several minutes until smooth and creamy, then spread between the cooled cake layers and on top and sides of cake. 

Makes a large 3 layer 8" cake, serving at least 12