Short Pump Grocery Gingerbread
1 stick unsalted butter room temperature, plus more for pan
2 1/2 Cups all purpose flour, plus more for pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs at room temperature, lightly beaten
Confectioners’ sugar, for dusting
Heat oven to 350 degrees. Butter and flour 9 x 13 pan.
Cream butter until light.
Peppermint Candy (No Bake)
4 Tbsp. Butter
1/3 cup light corn syrup
1 tsp. peppermint extract
1/2 tsp. salt
(4) 3/4 cups sifted confectioner’s sugar (about 1 lb.)
food coloring of your choice. (we chose Red and Green)
Blend butter, corn syrup, peppermint extract and salt well in large mixing bowl.
Add sugar, mix with spoon or hands until well blended.
Line a cookie sheet with wax paper.
Divide mixture into three parts and color each the color of your choice. (One red, one green and one left white.)
Break pieces off and roll them into bite sized pieces, place them on cookie sheet and flatten them with spoon or fork.
Let cool for several hours.
BONUS STEP- Melt Semi-sweetened chocolate morsels and dip mint pieces into it.
Black Walnut Cake
2 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp black walnut extract
1 tsp. vanilla
2 stick butter (softened)
1 cup sour cream
3 large eggs
1 1/2 cups black walnuts, coarsely chopped.
Preheat oven to 325.
Dredge black walnuts in 2 cups of flour.
Mix the remaining ingredients well, about 3 minutes.
Bake in over for 1 hour or until done.
