Mary Ball Washington's Gingerbread

This recipe is part of my Hero Collection. This gingerbread recipe represents

George Washington. Mary Ball Washington was George Washington's mother.

Some things I admire about George Washington are that he was brave,

fair, and a good leader.

My mom found this recipe by Anne Byrn in a magazine.

Instructions

Place oven rack in the center of the oven and preheat the oven to 350 F.

Lightly grease a 9-x-13-inch metal baking pan with butter and set aside.

Sift the flour into a large mixing bowl. Stir in the ginger, cream of tartar,

baking soda, cinnamon, nutmeg and mace, and set the bowl aside.

Grate the orange zest and set aside.

Cut the orange in half and squeeze the juice to yield 4 tablespoons. Add it to the zest in a small bowl.

Place the stick of butter in a large bowl, and beat until creamy. Add the brown sugar and molasses, and beat until smooth, 1-2 minutes.

Fold in the flour mixture along with the milk, brandy, (or orange juice) eggs and the reserved orange juice and zest.

Beat until smooth, about 2 minutes.

Fold in raisins.

Turn the batter into the prepared pan, and place the pan in the oven.

Bake until the top springs back when lightly pressed with a finger, 35-40 minutes. Remove from the oven. Let cool in the pan for 15 minutes, then slice and serve.

Makes 16-20 servings.

For a yummy way to serve this, top each slice with whipped cream and bananas. Enjoy!

Mary Ball Washington’s Gingerbread

From American Cake by Anne Byrn

½ cup (one stick) butter, plus more for greasing the pan

3 cups flour

2 tablespoons ground ginger

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground mace

1 large orange

½ cup packed brown sugar

1 cup molasses

½ cup warm milk

2 ounces brandy or coffee (I did not use this. I just did a little more orange juice)

3 large eggs, beaten

1 cup seedless golden raisins

Place oven rack in the center of the oven and preheat the oven to 350 F. Lightly grease a 9-x-13-inch metal baking pan with butter and set aside.

Sift the flour into a large mixing bowl. Stir in the ginger, cream of tartar, baking soda, cinnamon, nutmeg and mace, and set the bowl aside.

Grate the orange zest and set aside.

Cut the orange in half and squeeze the juice to yield 4 tablespoons. Add it to the zest in a small bowl.

Place the stick of butter in a large bowl, and beat until creamy. Add the brown sugar and molasses, and beat until smooth, 1-2 minutes.

Fold in the flour mixture along with the milk, brandy, (or orange juice) eggs and the reserved orange juice and zest.

Beat until smooth, about 2 minutes.

Fold in raisins.

Turn the batter into the prepared pan, and place the pan in the oven.

Bake until the top springs back when lightly pressed with a finger, 35-40 minutes. Remove from the oven. Let cool in the pan for 15 minutes, then slice and serve.

Makes 16-20 servings.

For a yummy way to serve this, top each slice with whipped cream and bananas.

Enjoy!

Easter Story Cookies

This recipe is part of my Hero Collection. This recipe represents my greatest hero, the Savior.

I made these cookies for Easter and they were gone only a few minutes later! They are super yummy! I also love how these cookies tell the story of the crucifixion and resurrection.

Instructions

Preheat the oven to 300 F.

Place pecans in a zipper baggie and let children beat them with a wooden spoon to

break them into small pieces.

Explain that after Jesus’ arrest, he was beaten by Roman soldiers.

Read John 19:1-3

"Then Pilate therefore took Jesus, and scourged him. And the soldiers plaited a crown of thorns, and put it on his head, and they put on him a purple robe, and said, Hail, King of the Jews! and they smote him with their hands.”

Let each child smell the vinegar. Pour 1 teaspoon vinegar into the mixing bowl.

Explain that when Jesus was thirsty on the cross he was given vinegar to drink.

Read John 19:28-30

“After this, Jesus knowing that all things were now accomplished, that the scripture

might be fulfilled, saith, I thirst. Now there was set a vessel full of vinegar: and they

filled a sponge with vinegar, and put it upon hyssop, and put it to his mouth. When

Jesus therefore had received the vinegar, he said, It is finished: and he bowed his head,

and gave up the ghost.”

Add the egg whites to the vinegar.

Tell the children that eggs represent life.

Explain that Jesus gave his life so that we could be resurrected and have eternal life.

Read John 10:10-11

“The thief cometh not, but for to steal, and to kill, and to destroy: I am come that they

might have life, and that they might have it more abundantly. I am the good shepherd:

the good shepherd giveth his life for the sheep.”

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl.

Explain that this represents the salty tears shed by Jesus’ followers during the crucifixion.

Read Luke 23:27

“And there followed him a great company of people, and of women, which also

bewailed and lamented him.”

Ask your children if any of the ingredients used to this point seem very appetizing.

Add 1 cup sugar

Explain that the sweetest part of the Easter story is that Jesus died because he loves us.

He wants us to know and belong to him and be able to return to the Father.

Read Psalm 34:8

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”

Read John 3:16, “For God so loved the world, that he gave his only begotten Son,

that whosoever believeth in him should not perish, but have everlasting life.”

Beat with a mixer on high speed for 12 to 15 minutes, until stiff peaks are formed.

Explain that the color white represents the purity, in God’s eyes, of those whose sins

have been cleansed by Jesus.

Read Isaiah 1:18

“Come now, and let us reason together, saith the Lord: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool.”

Fold in the broken nuts.

Drop the dough by teaspoons onto a cookie sheet covered with parchment paper.

Explain that each bound of dough represents the rocky tomb where Jesus’ body was laid.

Read Matthew 27:57-60

"When the even was come, there came a rich man of Arimathæa, named Joseph, who also himself was Jesus’ disciple: He went to Pilate, and begged the body of Jesus. Then Pilate commanded the body to be delivered. And when Joseph had taken the body, he wrapped it in a clean linen cloth, and laid it in his own new tomb, which he had hewn out in the rock: and he rolled a great stone to the door of the sepulchre, and departed."

Put the cookie sheet into the oven, close the door and turn the oven OFF.

Give each child a piece of masking tape and help them seal the oven door.

Explain Jesus’ tomb was sealed.

Read Matthew 27:65-66

“Pilate said unto them, Ye have a watch: go your way, make it as sure as ye can.

So they went, and made the sepulchre sure, sealing the stone, and setting a watch.”

Go to bed! Or proceed with the event of the night and leave the cookies in

the oven until morning.

Explain that the children might feel sad to leave the cookies in the oven overnight.

Jesus’ followers despaired when the tomb was sealed.

Read John 16:20-22

“Verily, verily, I say unto you, That ye shall weep and lament, but the world shall rejoice:

and ye shall be sorrowful, but your sorrow shall be turned into joy. A woman when she is

in travail hath sorrow, because her hour is come: but as soon as she is delivered of the child,

she remembereth no more the anguish, for joy that a man is born into the world.

And ye now therefore have sorrow: but I will see you again, and your heart shall rejoice,

and your joy no man taketh from you.”

Before the children are up the next morning, remove the tape an open the oven door.

After the children awaken, gather them into the kitchen and give everyone a cookie.

Tell them to notice how the surface is cracked and to take a bite.

The cookies will be hollow.

Explain that on the first Easter Jesus’ followers were amazed to find the tomb empty.

When they understood what it meant, they rejoiced!

Read John 11:25-26

“I am the resurrection, and the life: he that believeth in me, though he were dead,

yet shall he live: And whosoever liveth and believeth in me shall never die.”

Easter Story Cookies

From A Christ-Centered Easter by Janet and Joe Hales

Ingredients and Props

1 cup whole pecans

1 teaspoon vinegar

3 egg whites

Pinch of salt

1 cup sugar

Zipper baggie

Wooden spoon

Masking tape

Bible

2 Cookie sheets with parchment

Hand mixer

Preheat the oven to 300 F.

Place pecans in a zipper baggie and beat them with a wooden spoon to break them into

small pieces.

Mix the vinegar, egg whites, salt and sugar. Beat with a mixer on high

for 12-15 minutes or until stiff peaks form.

Fold in the broken nuts.

Drop the dough by teaspoons onto a cookie sheet covered with parchment paper.

Put the cookie sheet into the oven, close the door and turn the oven OFF. Go to bed!

Or proceed with the event of the night and leave the cookies in the oven until morning.

In the morning take the cookies out. They will be hollow. Enjoy!

Coconut Cherry Bars

I like these bars because they are sweet and jammy and the crunchy coconut is pretty great, too!  I got this recipe from my mom who got it from her friend Josh.  He's a caterer, so he knows what is good. We have also made them with raspberry jam and they are delicious, of course.

Instructions:

First, make the crust.  Preheat oven to 350. Lightly grease a 9''x 13'' baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

Now, make the filling:

Carefully spread jam over partially baked crust, leaving about 1/4 inch around the edges.  I know I used more than 1/2 cup!

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. 

Add flour and mix until combined.

Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. 

Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.  Make sure the top layer is firm and done in the middle.

Cool bars in pan on a wire rack before cutting into bars.

Makes 24 2-inch bars.

Coconut Cherry Bars

Ingredients

For the crust:

1 1/2 cups flour

1 cup unsalted butter, cold & cut into 1/2-inch pieces

1/2 cup sugar

1/2 cup slivered almonds

1/4 teaspoon salt

For the filling:

1/2 generous cup cherry jam (or any kind of delicious jam)

4 large eggs

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

1 cup flour

3 cups sweetened coconut, divided

Instructions

To make the crust

Preheat oven to 350. Lightly grease a 9''x 13'' baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

To make the filling:

Carefully spread jam over partially baked crust, leaving about 1/4 inch around the edges.

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.

Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.

Cool bars in pan on a wire rack before cutting into bars.

Makes 24 2-inch bars.