When I was a teenager my Mother was a
waitress at a restaurant and worked the dinner shift. On Fridays and Saturdays
I went to work with her and helped out. I refilled the coffee makers and made ice cream desserts. The restaurant was in Newport News, Virgina and was called Mr. B's. Their logo was a big bee. Mr B had passed away
but Mrs. B (Velma Bane) still ran it and was
in her senior years. Her daughter and son
and law helped her. She had an Italian baker
in a side kitchen who made all the pies. I would go back and help her by washing her
dishes. She talked and I listened. She
told me "you always put everything away after you use it and exactly in the right
place". I remember drying the measuring cups and spoons and then putting them in a special drawer. She had her own baking
area off the side of the main kitchen. I have been thinking about her lately - Pearl Cardamone was her name. Her pies were amazing. I think she was the one who influenced my love of baking.
I am so glad that we can bake whatever
we like whenever we like. For example,
Gingerbread Boys aren't
just for Christmastime.
Here is my recipe which I have
had for a very long time.
Use appropriate cookie cutter and I
used the small (not the tiny one though)
This recipe made 60 small cookies which could be iced although I did plain
1 cup shortening, 1 cup sugar, 1/2 tsp salt, 1 egg, 1 cup molasses, 2 Tb Vinegar, 5 cups flour, 1 1/2 tsp baking soda, 1 Tb ground ginger, 1 tsp ground cinnamon, 1 tsp ground cloves and cinnamon dots for eyes and buttons
Thoroughly cream the shortening, sugar and salt, then stir in egg, molasses and vinegar.
Add dry ingredients together and add to shortening mix. Chill 3 hours (I need to say I did not do this but my kitchen was not hot like in the summer)
On a floured surface - roll out cookies a hand full of dough at a time. I rolled mine about 3/8" deep. ***Press the cinnamon dots into the dough before baking. BAKE AT 375 degrees about 7 min regular oven - 6 min convection
ice the cookies - put the
And if that isn't enough, what about some
Pecan Sandies. I just made these using
- not sure why I needed it but the dough
was much more manageable.