Creative Culinary

Recipes Bringing Warmth And Joy To Your Family

CreativeCulinary_PbackSmlThis is a story that somebody’s great-great-grandmother  told a little girl ever so many years ago:There was once a little old man and a little old woman, who lived in a little old house at the edge of a woods. They’d have been a very happy old couple but for one thing — they had no small child and they yearned-for one very much. One day, when the little old woman was baking hot gingerbread, she cut a cake in the shape of a little boy, and put it into the oven.

Before long she went to the oven to see if it was baked. As soon as the oven door was opened up, the little ingerbread boy leapt out, and began to run away as fast as he could go.

He jumps from her oven and takes to the woods. The woman and her husband chase after him but fail to capture him. The gingerbread boy then outruns a lot of farm workers and farm animals while teasing them with the phrase:

I have run away from a little old woman,
A little old man,
And I can run away from you, I can!
In some retellings, The Gingerbread Boy taunts his pursuers with:
Run, run as fast as you can;
You can’t catch me, I’m the Gingerbread Man.

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover and chill dough until firm, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

Read more on the E-Book: Creative Culinary

47 pages, illustrated

Chocolate and Cocoa Recipes and Home Made Candy Recipes

Chocolate_Cocoa (3)The term “Cocoa,” a corruption of “Cacao,” is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made.

The name  “Chocolatl” is nearly the same in most European languages, and is taken from the Mexican name of the drink, “Chocolate” or “Cacahuatl.”

The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange…

More on the E-Book Chocolate and Cocoa Recipes

And here a recipe for you:

4 eggs,
¼ a cup of sugar,
Pinch of salt,
4 tablespoonfuls of
Baker’s Cocoa

½ a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick.

Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

More recipes and ideas on the E-Book Chocolate and Cocoa Recipes

71 pages, illustrated