Great recipe for homemade gingersnaps:


* Exported from MasterCook *

Gingersnaps

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Family Recipes
Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vegetable shortening -- or lard*
1 cup granulated sugar
1/4 cup molasses
1 large egg
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups all-purpose flour

*Do not use butter or margarine - you'll wind up with ginger crepes
instead of cookies

Combine ingredients in order given.
Roll dough into balls the size of a walnut. Dip one side in sugar.
Place dough balls, sugar side up, on ungreased cookie sheet.
Bake 10-12 minutes at 375°F. (9 minutes)

Source:
"adapted from a recipe by Brer Rabbit Molasses"

--
Change "invalid" to James Bond's agent number to reply.

In article >,
blake murphy > wrote:

> On Sat, 09 May 2009 14:38:50 -0500, Melba's Jammin' wrote:
> > membership. Payoffs, bribes, and gifts are not only accepted, but they
> > are encouraged. When you make out the check, be sure to spell my name
> > correctly.
>
> that would be 'blake murphy.' caps optional.
>
> your pal,
> blake

Hey! Git to the back of the line!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
Lin > wrote:


> Now, don't jump my ass about this

I will anyway.

> That being said, your recipe calls for 3 lbs. of ground beef. I have
> NEVER in my whole entire life fried up fatty HB meat in oil or another
> fat. Not even 93-97% lean HB meat. HB meat has enough fat on it's own

> --Lin (not being snippy, just an observation)

All the old recipes called for frying hamburger in added fat. It was
just too long ago for me to remember, but I suspect that the meat was
more lean back then.

--
Dan Abel
Petaluma, California USA

In article
>,
Bobo Bonobo® > wrote:


> One thing that you can do with bacon grease is to let it sit, then
> carefully pour off the liquid fraction and discard the less healthy
> solid fats. You get the flavor while minimizing the more saturated
> portion that you obviously want to avoid. I do that often by putting
> the bacon grease into a Pyrex measuring cup for a day or so, and
> leaving it out at room temp. The oil at the top is quite high in
> monounsaturate, and quite low in polyunsaturate.

Back in the good old days, polyunsaturated fats were *good* for you, and
were liquid at room temperature. It's *saturated* fats that are solid
at room temperature, and *not a good thing*. Or am I confused?

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article
> >,
> Bobo Bonobo® > wrote:
>
>
>> One thing that you can do with bacon grease is to let it sit, then
>> carefully pour off the liquid fraction and discard the less healthy
>> solid fats. You get the flavor while minimizing the more saturated
>> portion that you obviously want to avoid. I do that often by putting
>> the bacon grease into a Pyrex measuring cup for a day or so, and
>> leaving it out at room temp. The oil at the top is quite high in
>> monounsaturate, and quite low in polyunsaturate.
>
> Back in the good old days, polyunsaturated fats were *good* for you,
> and were liquid at room temperature. It's *saturated* fats that are
> solid at room temperature, and *not a good thing*. Or am I confused?

If you are, then so am I! I think that if we stick to the adage, 'all
things in moderation. we won't go far wrong

On May 10, 8:38*pm, Dan Abel > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > One thing that you can do with bacon grease is to let it sit, then
> > carefully pour off the liquid fraction and discard the less healthy
> > solid fats. *You get the flavor while minimizing the more saturated
> > portion that you obviously want to avoid. *I do that often by putting
> > the bacon grease into a Pyrex measuring cup for a day or so, and
> > leaving it out at room temp. *The oil at the top is quite high in
> > monounsaturate, and quite low in polyunsaturate.
>
> Back in the good old days, polyunsaturated fats were *good* for you, and
> were liquid at room temperature. *It's *saturated* fats that are solid
> at room temperature, and *not a good thing*. *Or am I confused?

Saturated fats raise LDL. If one is going to limit them, this seems
like a good place to do so.

The jury is still out over whether high polyunsaturate consumption
does more harm than good.

http://en.wikipedia.org/wiki/Polyunsaturated_fat

It's pretty generally agreed that monounsaturates are safe.
>
> --
> Dan Abel

--Bryan