Ingredients: 1 cup sugar 2 teaspoons ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 teaspoon baking soda 1 cup butter, melted 1/2 cup evaporated milk 1 cup unsulfered molasses 1 teaspoon vanilla extract 1 teaspoon lemon extract 4+ cups of flour
Directions: In a bowl cream everything together but the flour. Add one cup of flour at a time making sure it is well mixed. When you get to the 4th cup the batter should be like moist clay. You do not want it at all runny. If it's runny you will have ginger snaps. You should be able to make a shape and have it hold it's shape. It seriously should be like modeling clay. Continue to add flour a little at a time until you get clay type dough. Then make small balls of dough and press then onto a cookie sheet. Let them remain dome shaped.
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It is good to see you posting wonderful recipes here again Sekhmet!
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Just wish to add my hearty thanks for the seriously yummy delights posted here. I'm definitely going to incorporate some of these in my holiday feasting. Thanks again, all contributors!
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Shadows I found that info on the pumpkin interesting. Would it solidify somewhat like pumpkin pie? If you have more details on this I would like to read them, it does sound tasty. Thanks, Skinner
It's 77* right now moving up to 89* but after Hurricane Matthew blew by, we will be getting some over night temps in the upper 60's...fall enough for me. Since I have some fresh ground venison, compliments of my neighbor, I decided to make one of my favorite Fall dishes of venison chili. There are numerous recipes for chili and I make several myself from Texas Red with shredded beef and "No Beans Please" to white chilies with pork or chicken and a few in between. Some like their chili thin and soupy while others prefer a thicker, chunkier style...me, I like them all. The method you use to thicken is entirely up to you...your chili, your preference. You can simmer and cool a couple of times to evaporate or use corn starch or arrowroot mixed with a little water, shredded cheese, tomato paste, instant potato flakes or a roux. I used to take my chili so hot that I would sweat just thinking about eating it but I know that's not for everyone and I have mellowed somewhat in the last few years, so, I will leave the amount of spices up to you...Here's my Fall Venison Chili:
1 pound fresh ground venison 4 oz. bacon fat 1 tbl. butter 1 15 oz. can of black beans 1 10oz can Ro-Tel chili fixin's with seasoned diced tomatoes and green chilis cayenne pepper chili powder paprika cumin garlic powder Cholula hot sauce Frank's Red Hot original Salt & Pepper
1 into a medium hot pot dice the bacon fat and then add the butter 2 turn up the heat and add the venison, brown and S&P to taste 3 add your spices, stir and simmer 4 add Ro-Tel, stir and bring up tp heat 5 add black beans, stir and bring up to heat 6 add Cholula and Frank's, stir and reduce to a simmer 7 after 15 min. turn off and let cool 8 reheat to serve, dish it out and add a handful of shredded Colby-Jack or Cheddar cheese and a chunk of a baguette...