ジンジャースナップクッキーの作り方 | ブレンダ・ガントと料理

ジンジャースナップクッキーの作り方 | ブレンダ・ガントと料理

Good evening everybody. Y’all know that it is by almost by bedtime and I’m not worth anything at night. I’m not worth anything. But I’ve got to make these cookies. I I’ve got to make them tonight cuz I got to have them tomorrow and it’s late and I thought I’m going to get with my followers and maybe they can cheer me up and help me get these cookies made. We’re going to make ginger snaps. It’s my grandson’s favorite. And so we’re going to start. And I’m And I I’ve had a long day. Oh Lord, it’s been busy. It’s been so busy. It’s in this book. If you want to make them with me, go get your book. We going to make these things and be done with it. But they are so so good. And this is going to be my supper. I haven’t had any supper. I haven’t had any supper. I didn’t have any breakfast, but I had a good lunch. I had a big salad and some fried chicken. All right, so it’s in this book. It’s ginger snap. So, I got it marked with a paper towel so y’all can see. And let me think what page it’s on right here. Let me see if I can read it. Lord have mercy. 139. I think that’s what it says. Yes. And there’s little William right there on that page. And here’s what the ginger snaps look like. If y’all got a jar, you can just put them in a jar. That’s what I do. And they stay fresh and they’re so good. I think that he likes them because they’re um um spicy. He loves certain spices like the stuff that’s going to go in it are these. And that’s why they’re so good. You’re going to have some ginger in it. You’re going to have some um not that some um cloves. And cloves make it smell so Thanksgivingy. It’s Thanksgivingy a word. And we’re going to put some cinnamon in it. And so I’m I got some stuff measured out for y’all so that y’all will know. Well, this is the kind that when we’re making this kind of cookie, um, it’s got baking soda in it. So, that means you got to use the allpurpose flour when you and it’ll tell you in the recipe, but this is what’s in the recipe book. The allpurpose, you know, they got the allpurpose flour and the self-rising that they’re two different things. So, you want this one right here, white liies allpurpose. And so, uh, and this is what’s going to make it rise right here, the baking soda. We’re going to put some baking soda in. So, it calls for two and 1/2 cups of allpurpose white lily flour. That’s easy enough. It calls for one cup of white sugar. And what is that over there? That Oh, that’s that’s something else I got. That’s to roll it in. All right. is going to call for one egg. It’s going to call for this is vegetable oil and it’s 1/4 cup. I’m going to stir that around. I should have put my baking soda in first and my spices. Let me do that. It’s late, y’all. I can’t hardly think. Let me get my Where is my Here it is. Let’s put our baking soda in. Let’s see what it how much it says. All right. On the baking soda, let me find it. We got to have two teaspoons of baking soda. This is a teaspoon right here. And we’re going to put two teaspoons in there. I’ll spread it around so that we’ll have it in there good. I shouldn’t have put that oil in yet. Y’all, it’s late. It is 7 o’clock and you know, I go to bed at 8. So, I got an hour to do this. Okay, let’s get one more. We got to have two teaspoons. I don’t know why we just don’t do it with self- rising flour, but that’s just not what the recipe says. I’ve been making these things for years and years. All right, let’s go ahead and put in our spices, so we’ll be done with it. This is the ginger. This is the cloves. And this is the cinnamon. I got I do a big thing of this because I use cinnamon a lot. All right, let’s see what we got to have. All right, so here’s what we got to have. We’ve got to have a teaspoon of the ginger. Are y’all sleepy, too, or is it just me? One teaspoon. I can’t wait to get into bed. I’m excited. [Music] As Hannah said, the bed’s my favorite place. All right, here’s our ginger. Look how light colored it is. You know, ginger’s good for you, right? Push some of it off. Um, you can put more if you want it. You know, you you do it like you want to, but this is just the recipe. All right, there’s our ginger. And we’re going to put in our um a little bit of salt. Let’s see. Cloves. We got to have a teaspoon of that, too. I’m over there looking at it. Here’s our clothes. I’ve got already got my oven set on um 350. These these cookies kind of turn out a little dark looking and that’s because of what we’ve got in it. All right, the cinnamon. You would think you would need more than this, but it calls for just a half a teaspoon. I had a big day today, though. I just I’ve been busy all day long. All day. Where is my half a teaspoon? This looks like a half a teaspoon, but it doesn’t say it is. It says it’s 3/4 of one. So, it must be this one. It is a half a teaspoon of cinnamon. You know, y’all, you ought to make these cookies. I’m telling you, they are so good. And they they’re going to make your kitchen smell like a million bucks. Okay. and a little bit of salt. We’re going to put a four of a teaspoon. That’s just not much, is it, y’all? There’s 1/5. So, this must be 1/4 right right here. That’s what it is. Nope, that’s 1/2. So, this must be the 1/4 right beside it. These are driving me nuts. Here it is. One4. I’ve already greased my cookie sheet, y’all. It’s all all greased up. [Music] The acorns on my trees, I’m telling you, they are falling off. It sound like a gun going off around here. All right, let’s see what else we need, y’all. Let’s see. Let’s turn on this light so we can see a little better. We already got our cookie sheet, y’all. The cookie sheets while ago I couldn’t find my cookie sheets. So, I called Hannah and I said, “I’m coming over there look my cookie sheets, y’all. I think y’all borrowed them.” I looked and looked. She said, “Mama, we ain’t bought your cookie sheets. We’re using my cookie sheets and hers look awful.” And so, um, anyway, I came back home and sure enough, I found mine at home. All right. So, um, we got the oil, the ginger, salt, cloves, soda, the flour, and sugar. And now we’re going to put in an egg. And the last thing we’re going to put in is some dark syrup. Let’s put in our Let’s put in our egg and our oil. And then we’ll put the syrup in last. We already got our oil in there. We’re going to stir it up real good. I can’t see. Can you think I’ll do you down like that where you can’t see the top of my head and my hair do? Oh goodness. Well, it got to be dry enough to um we’re going to do it with a mixer in just a minute once I get it kind of mixed in there. One egg, y’all. That’s all it takes. But it said to beat it up. I love these little size bowls like this. They’re just wonderful. [Music] I sure do love them. I bet y’all would like to come over here tonight and eat some ginger snaps with me. You’re probably thinking, “Boy, that sure looks good, Brenda.” All right, let’s get our mixer out. Now, I still hadn’t got my big mixer fixed cuz I don’t know where to send it. I got to figure that out in my spare time. All right. [Music] Y’all remember when you’re in school and they served you those real big peanut butter cookies? Well, and they mashed them down with a fork. You can see the imprint. Well, you got to do these the same way. I need to go get my syrup down just a second. Let me get it mixed up a little bit and then we’ll go get our syrup. Okay. Kind of looks crumbly through there. All right. Let me turn it off and let me go out there and get our syrup and we’ll put that in it. Y’all, I found my cane syrup and I used it calls for um a four of a cup, but um I didn’t have a fourth of a cup in here. So, what I did, you know, I told you to always use what you got. I have some um sum syrup, which I love. I bet it got a big old quart of it right here. And I’m and I’m going to put some sum in it. So, if you don’t have uh what you need as far as syrup goes, well, you’ll just have to look how thick that is. That saggum syrup, it’s got so many vitamins in it. And I and I made a mistake on my recipe. I fixed to tell y’all what it is in case you’re writing it down. I told you it was late at night. I don’t think it night. I can’t think at night. I’m all I’m thinking about is that bed back there. Sum is a real thick good syrup. It’ll take it’ll make these it’ll make it taste delicious. You can’t beat sum syrup with a hot biscuit and some salt pork. That’s what I like with it. Fat back. In other words, the kind that you do like they used to do. They get a big um I’m trying to fill it fill it up to a four of a cup, y’all. All right, that looks about right. Let’s pour it in. But you can’t beat this stuff. It’s delicious. So, I’m sure our cookies will be fine. All right. So, here’s what here is where I messed up. You remember a while ago that I told you you put in 1/4 cup of oil? Well, I got over there under the light to look at the recipe and it was 34 cup of oil. So, I while I had the camera off, I went ahead and put two more fours in there so that it would equal 34 of a cup. And I So, let me read the recipe to you in case one of you don’t have the first cookbook. I hate it that you don’t because it’s got some great recipes in it, but let me read it. I’m going to get under here under the light where I can see and I am going to read it to you in case you’re writing it down. Okay. All right. Here we go. One cup of white sugar plus a little for the coating. And I’ll show y’all what that means in a minute. Two and 14 cups of white lily allpurpose flour. Two teaspoon of baking soda. And I may have put in two tablespoons. Y’all tell me if I did. I I mean I don’t even know. I don’t even know what I did. But it’s two teaspoons. One teaspoon of ground cloves, 1/2 teaspoon of cinnamon, 14 teaspoon of salt, one teaspoon of ground ginger, 34 cup of vegetable oil, 14 cup of dark cane syrup, one egg beaten. Mix all the ingredients in uh together to make a stiff dough and roll into balls. Roll the dough into 1 in balls and then press down. I mean then roll in sugar and press down with a fork and cook on 350° for 8 to 10 minutes. So, let me mix it up. And we’re going to um roll them into balls. I mean, I normally don’t cook at night. I mean, I cook supper, but I don’t want to get in here and start baking. But I had to do it. I didn’t have any choice. And if I put two teaspoons of baking powder in here, they’re not going to turn out right. I mean, if I put two tablespoons, and I may have. I think I did. It’ll be kind of salty if I did. [Music] between that um dark syrup and that dark cloves. Our batter has turned out to be dark. See that? All right. So, let’s see if we can roll it into a ball. Put it on our cookie sheet. Let me move this part right here. I appreciate y’all bearing with me tonight. That’s what you call faithful followers. when you’ve got followers that stay with you at night and when you’re messing up and your hair looks bad, you look bad, that kind of thing, but they stay with you anyway. That’s a good thing. So, just stick your fingers in there and get you out about, you know, piece of piece that will roll into a ball about like that like a small wall nut. All right, let’s get our cookie sheet over here. We’re fix to eat these. All right, what I did is I put me some sugar in a bowl and I just dropped my little ball in there and roll it around in the sugar. So, it’ll look like that. Okay. And I’m going put it on my plate here. I mean, on my cookie sheet. Yeah, I went over house a while ago looking for my cookie sheet. Couldn’t find it. I said, “What’d y’all do with it?” She said, “Bubba, we had had your cookie sheet.” Well, anyway, that this is really a easy recipe. It really is. And you can let your children do it. They’re going to love them so much that I think that if I were you, I would make a double recipe. That’s what I do. They love to roll in them in balls. Um, you need to try to have your balls kind of sort of the same size so they cook the so they cook evenly. And you need to be making some up because Thanksgiving will be here soon. But this will be a good little treat for um the fall festival at church or if you’re going somewhere and you need to take something sweet. This would be a nice little a nice little cookie to take if you love spices and which we do. We love spices. I do. And you know, spices are good for you. Um the um all all the ones we’ve done, some of them are too big. That’s why I’m taking some out of it. I think I get five in a row. What did Brenda do today? I cleaned out a room that needed cleaning. I went to I fed 14 people at the coddle house this I mean 12 people at the codle house this morning. I was supposed to feed two 14, but some of them didn’t get to come and I hate it for them, but they didn’t get to come. And then after I did that, I came home uh and went straight to the grocery store because I was out of a bunch of stuff. I bought eggs, butter, cream cheese, buttermilk, um toilet paper, brussel sprouts, chicken breast, uh hamburger meat. What else did I buy? I bought a bunch of stuff that I was out of. I had all the ingredients for this. I thought that I still had cane syrup, but I I didn’t because I went out there to look. I just didn’t have it. We’re fix to put these in the oven, y’all. [Music] And um let me turn you off till I get the rest of them rolled, then we turn it back on. Okay, y’all. I’ve got them done. And we’ve got five going down and five across. So, that’s 25 cookies. I’m going to take this sugar that I’ve got. If I need it, I’ll do it like that. I’m going to go down the down here. And then I had this left over. So, we’re going to have about uh maybe 32 cookies or something like that. I’m going to go down on all of them. Then I’m going to turn my little pan around and I’m going to go the other way. And they’re going to be so good and spicy. And my kitchen’s going to smell good while I’m sleeping. I got to get in there and get my gown on. This staying up late making cookies is not my forte. But now some of y’all are night owls. And you can do yours and I and moldable power to you. I just can’t do it. It’s not in my nature to do it. All right. Now, turn your paint around this way. And you go the opposite way with your fork. And it makes a pretty little square and little design on there. I’ll show you when I get through. You want to go the opposite way. And we’re fix to pop them in the oven. Okay, there they are. See how they look? You got all the little things on it. That makes it pretty. There’s a lot of cookies you could do that way. All right, let’s let’s cook them for eight minutes. And during that eight minutes, I’ve g Well, I’m going to talk to you about one thing and then I’m going to turn you off until they’re done. Then we’ll eat one a while ago when I got out that summ syrup. This one right here um is from Kentucky. Let me see what where in Kentucky. Liberty. It’s it’s from it’s summ from Liberty, Kentucky, and it is thick, delicious. I love sum syrup with um it is has a really rich flavor. And um if you will fix you some homemade biscuits and when you get your biscuit out of the pan while it’s still hot, split it open. Put you some butter on it. Leave it split open and pour this sum syrup over it and take you a bite. You’re not going to believe how delicious it is. It is so good. is full of vitamins. But I will say this, if you want to make it taste really good, what you need to do is get you some u salt pork. Let me see what time is it. I got to look at my clock so I know what eight minutes are. Okay, I got it. Um, get you some salt pork or another that’s that means that it’s bacon that’s been salted instead of putting it in a smokehouse and they would put a layer of um, it looks kind of like bacon. It’s got a streak of lean in it. Salt a salt pork and some people call it streak of lean. streak of lean, meaning it’s got a streak of lean in it and the rest of it is fat and it has the uh skin of the pig on it too on that on that side. And then they put a layer down. Then they put salt all over it. Then they put another layer streak and another layer of salt. Another layer and went all the way up the barrel. The salt preserved it. And so then when you get it out to cook it, um, I always kind of rinse mine off a little bit and get some of that salt off of it. And then you fry it like bacon, but you fry it a lot lot slower so that all that grease will come out of there so you can have that to make your gravy. But anyway, and then you’ve got fatback. It looks just like streak of lean or salt pork except it doesn’t have the streak of lean. It’s just solid fat with skin. Skin and fat. And you talking about good. It is delicious. And it is so good with a biscuit with butter with saggum syrup on it. And that in that I just can’t even describe it to you. It’s so good. And if you if you were lucky to grow up like I did with an aunt that made homemade butter and she made it round. It looked like a mushroom and she put it in her plate the butter the big old clump of butter after she baked it and she’d take a knife a I guess that’s why they call it a butter knife. Anyway, she’d take a knife and she’d smooth it over like this and she added salt, you know, to it and it would be on a saucer and it would be just a round beautiful thing. And it was so good. It didn’t taste anything like the butter we have to buy in stores today. So, all right. I’m going to be back in two shakes of the Happy Sheep salad. We’re going to take a bite of cookie. Okay, y’all. It’s been 8 minutes or actually 10 and we made them too big and they spread out over the whole pan. So, these next few little ones that I’ve got, I am going to uh not have them that big. This look like one of those big cookie things, don’t it? Well, look at that. Aren’t they pretty, though? I mean, really. Let’s Let’s put them on some foil here and let them kind of cool just a second and we will eat us one. I hope I cooked them long enough. I mean, I cooked it like it said. That was pure square. It It got squished up in there with the others, didn’t it? We need to let it cool off a little bit. I’m going I’m going to cook there with u we’re going to have 33 total. Of course, you could make them smaller than this and have a lot more. I can tell you that. Let’s cook these last few and not put them this close and see what happens. I ain’t got any more room over there. We’ll put them on there and smash them down. There’s really nothing better than a homemade cookie and um a glass of really cold milk in a tin cup. Did y’all used to have you want to do y’all remember those glasses that your mama had that were all different colors? Had a red one and a pink one and a blue one and a yellow one and a gold one and all that stuff. I do. I remember those and all. All right. I’ve tossed our um stuff here. Let me see where they are. Here. Here’s the rest of them. Right there. I’m going to spread these out. So, they could grow grow as big as they want to. This is the last of it. So, what you could do is put half of them on one cookie sheet and half on another. Okay, I’m going mash them down with this this time [Music] to start with and then we’ll come back with a fork and put a little design on it and cook them that way. I can I can hear y’all now. You are laughing your little sweet head off. And you’re saying, “Miss Brenda, what are you doing, darling? Go to bed. Go to bed.” Well, look, I’m trying to get in there just as hard as I can. What a day I’ve had. After buying groceries, I came home and had to unload all of them. Y’all, the other day, here these. See, we got them spread out far. This is the last of them. The other day I was at an antique store and they had one of those little tiny um buggies like you get at um Dollar General or somewhere like that. The little buggy. They sprayed it a beautiful green. And I bought one. It was $45 for that buggy, but I wanted it. And here’s what I do. It is out at the end of my sidewalk. So when I buy groceries, I just pull my buggy up right up to my truck, put all my groceries in it, and I roll that buggy right into my house and unload. That’s what I do. Here’s our ginger snap. It’s delicious. It’s supposed to be a little bit crunchier than this. But if you like a soft cookie, like my George did. He loves soft cookies. Oh, he wanted them soft and I wanted them hard. The flavor is delicious. It could be cooked a little bit longer. Those spices are so good in there. Y’all make these You’re going to love it. They’re still warm. They’re going to harden up as they get colder on here. I hope y’all sleep good tonight. I hope you have sweet dreams. Mama Mama used to say we go to bed and she’d come in there and tuck us in. She tucked us in. Do parents tuck their children in today these days? I bet they do. And if you say, “Sweet dreams, Starley.” I say, “Sweet dreams, mama.” I dropped that. Let me get it back up here. See? It was good. I’m going to cook these. They’ll probably spread out a little further. So, here they are. Some good ginger snap cookies. See, that one’s cooler. You can already hear it crunching up. They look like peanut butter cookies, don’t they? Okay, y’all.

Ginger Snap Cookies leave the perfect spicy smell in your fall kitchen. Y’all know that I don’t like to start projects at night. But I HAVE TO MAKE these !! Let them help. Use this as a great bonding time with the little ones and those teenagers. Get out those antique tin glasses filled with them with milk and put the glasses in the refrigerator to get them ice cold while the cookies bake. Enjoy !!!