There’s nothing quite like this time of year. It’s dark, dreary and cold. If you’re lucky, you get snow, which, of course, leads to shoveling, scraping off frozen windshields, loss of traction, and traffic, because no-one was expecting actual snow to fall again this year. Frolicking and snowmen and tobogganing and that wonderful silence caused by a thick blanket of cold also come, but sometimes it’s hard to remember them whilst hauling heavy loaded shovels of slush-snow to the enormous pile on your yard.
It’s definitely a time of year for hibernating. The neighbours you had conversations with all summer long will be like ghosts, flitting between car and house with a scarf garbled shout of “Holidays! Stress! how about those hockey guys?! So dark out!” in your general direction.
You may have noticed a certain dearth of bears, and me, in the past few weeks. Hibernation. With a dash of “go inspect culverts in the middle of nowhere” and “SO. MANY. FESTIVE EVENTS.” It’s only the start of winter, after all – the start of winter is when everyone tries to fight the cold, fight the urge to just cocoon oneself in flannel and down and wait for spring. And what better lure than food?
With that in mind, I figured I’d share with you some of my culinary adventures the past few weeks. If you’re a longtime reader of my blog, you might remember me explaining some things about my Grandpa. Including mention of the cow-shaped-cow-cutting-board he made for my parents, but with no picture. What a travesty! I’m remedying it now.
The pictures below are of cookies I tried out whose recipes I found in blogland. Click the pic and it will take you to the recipe at the blog.
Our Family Ginger Snaps
– 3/4 cup Shortening
– 1 cup Sugar
– 1/4 cup Molasses
– 1 egg
– 1/2 tsp Salt
– 2 cups Flour
– 2 tsp Baking Soda
– 1 tsp Cinnamon
– 1 tsp Cloves
– 1 tsp Ginger
Preheat oven to 375 Fahrenheit.
Cream the shortening with a mixer. Add sugar gradually, then add molasses. Cream well.
Sift flour, salt and spices together, then add to the mixture.
roll into walnut sized balls. Roll the balls in sugar
lay out on the baking sheet and press down with the bottom of a glass.
Bake approximately 10 minutes, or top is barely showing golden colour.