Gingerbread Mix

Gingerbread Mix
8 cups flour
2 cups sugar
¼ cup baking powder
1 TB salt
1 tsp baking soda
1 tsp cloves
1 TB ginger
1 TB cinnamon
2 cups shortening

In a large bowl, stir together flour, sugar, baking powder, salt, baking soda, cloves, ginger, and cinnamon. Mix well. Cut in shortening with a pastry blender until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Store in a cool, dry place. Use within 10-12 weeks.

Snappy Ginger Cookies
3 cups Gingerbread Mix
1/3 cup molasses
1 egg
Sugar

Preheat oven to 350* Lightly grease baking sheets. Ina medium bowl, combine gingerbread mix, molasses, and egg. Blend well. Chill dough for easier handling, if desired. Shape into 1 inch balls. Roll in sugar. Place balls 2 inches apart on prepared baking sheets. Flatten balls with bottom of small glass. Bake 12-15 minutes until edges are browned. Makes about 24 cookies.

Gingerbread House
6 Cups Gingerbread Mix
2/3 cup molasses
2 eggs, slightly beaten
1 cup flour
Icing Mortar

Cut house patterns form lightweight cardboard (I just use paper). Preheat oven to 350* Lightly grease baking sheets. In a medium bowl, combine gingerbread mix, molasses, eggs, and flour. Blend well. Divide dough into 4 balls. Place each ball on a baking sheet. Cover with wax paper and roll out about ¼ inch thick. Dough should be smooth, without air bubbles. Bake about 7 minutes, until edges are browned. Place cardboard patterns on hot gingerbread and cut immediately. (I usually cut it out before I put it in the oven, and then cut it to exact size after it comes out of the oven so that there is less waste of the dough... and I don't eat as many scraps).  Carefully loosen pieces and put on wire racks to dry overnight.  Assemble with icing mortar.

I haven't tried these gingerbread mix recipes yet:

Sugar and Spice Gingerbread
½ cup milk
½ cup molasses
1 egg
2¼ cups Gingerbread Mix

Preheat oven to 350* Butter and lightly flour a 9 inch square pan. Combine milk, egg, and molasses in a medium bowl. Add gingerbread mix, and stir until blended. Pour into prepared pan. Bake about 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then cool on a wire rack. Serve with hot lemon sauce and shipped cream or ice cream, or with fresh sliced bananas or peaches.

Gingerbread Boys
3 cups Gingerbread Mix
1/3 C molasses
¼ cup flour
1 egg, slightly beaten
Preheat oven to 350* Lightly grease baking sheets. In a medium bowl, combine gingerbread mix, molasses, egg, and flour. Blend well. On a lightly floured surface, rollout to ¼ inch thick. Cut into gingerbread boy shapes, about 6 inches long. Place on prepared baking sheets. Bake 10-12 minutes, until edges are browned.