GEORGE WASHINGTON'S MOM'S GINGERBREAD

GEORGE WASHINGTON'S MOM'S GINGERBREAD

Serves 8.

Note: Although we don't have the exact recipe, this one is based on those published during her time. It's wonderful with rum whipped cream. The recipe calls for buttermilk. If you don't have it, add 1 teaspoon vinegar to 3/4 cup milk and set aside for a few minutes.

• 2 eggs

• 3/4 cup molasses

• 2 tbsp. dark rum

• 1 c. dark brown sugar

• 1 tsp. baking soda

• 2 c. flour

• 6 tbsp. (3/4 stick) unsalted butter, melted

• 3/4 c. buttermilk (see Note)

Directions

In a large bowl, beat the eggs with the molasses, rum and brown sugar until frothy.

In a separate bowl, stir together the ginger, baking soda and flour.

In another bowl, stir together the melted butter and buttermilk. Add the dried ingredients and the milk mixture alternatively to the molasses mixture. Stir gently in between batches, until the mixture is smooth.

Pour into the prepared pan. Bake until the gingerbread pulls away slightly from the sides of the pan and a sharp knife blade inserted in the center comes out clean, about 45 minutes. Cool the gingerbread in the pan on a wire rack. Serve warm or at room temperature with the rum whipped cream.

Nutrition information per serving without whipped cream:

Carbohydrates77 gSaturated fat6 gCalcium130 mg

Protein6 gCholesterol77 mgDietary fiber1 g

Diabetic exchanges per serving: 2 bread/starch, 3 other carb, 2 fat.

RUM WHIPPED CREAM

Makes 2 cups.

• 2 tbsp. brown sugar

• 1 tsp. vanilla extract

• 2 tbsp. dark rum, or to taste

Directions

Whip the cream until stiff. Then whip in the brown sugar, vanilla and rum to taste. Serve over slices of warm gingerbread.

Calories105Fat9 gSodium11 mg

Carbohydrates3 gSaturated fat6 gCalcium23 mg

Protein1 gCholesterol33 mgDietary fiber0 g

Diabetic exchanges per serving: 2 fat.

TRIPLE GINGER BISCOTTI

Note: Super crunchy and just great for dunking in strong espresso, hot-mulled cider, or sweet dessert wine, these biscotti make a nice nosh, any time of day. They keep well and make wonderful gifts.

• 4 tbsp. (1/2 stick) unsalted butter, softened

• 1/2 c. brown sugar

• 1/4 c. white sugar

• 1 tbsp. grated fresh ginger

• 1 tsp. vanilla extract

• 2 c. flour

• 1 tsp. baking powder

• 1 tbsp. dried ginger

• Pinch salt

Directions

Preheat the oven to 375 degrees. Butter 2 baking sheets.

Cream together the butter and brown and white sugars, then beat in the fresh ginger, eggs and vanilla.

Sift together the flour, baking powder, dried ginger and salt onto a sheet of waxed paper. Add this to the batter along with the candied ginger, stirring until you have a stiff dough.

Divide the dough in half and shape each half into a wide 2-inch log. Place each log on one of the baking sheets.

When the loaves have cooled, cut each on the diagonal into half-inch-thick slices. Place the slices on the sheets, return to the oven and bake until they've dried out, about 15 to 20 minutes, turning halfway through. Cool on wire racks.

Nutrition information per serving:

Calories65Fat2 gSodium28 mg

Carbohydrates11 gSaturated fat1 gCalcium15 mg

Protein1 gCholesterol15 mgDietary fiber0 g

CLASSIC GINGERBREAD PEOPLE

Makes about 12 to 15

Note: These are the cookies my grandmother taught me to make and that I make each year with kids, so we can decorate the Christmas tree. Decorate with spicy red-hots or raisins and colored sugar before baking or afterward, with a simple icing.

• 1/4 c. unsalted butter, softened

• 1/2 c. brown sugar

• 3 1/2 c. flour

• 1 tsp. baking soda

• 1 tsp. ginger

• 1/2 tsp. nutmeg

• 1/2 tsp. salt

• 1/2 c. powdered sugar

• 1 tbsp. milk

Directions

Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar, then beat in the molasses.

Sift together the flour, baking soda, ginger, nutmeg and salt and work into the butter mixture, adding in the water, to make a stiff, pliable dough.

To make icing: Mix together 1/2 cup powdered sugar with 1 tablespoon or more milk. Apply to cookies with a toothpick or small knife or pastry bag.

GINGER HOTTENDOTS

Makes 6 dozen tiny cookies.

Note: Inspired by M.F.K. Fisher, these hot, spicy treasures may be shaped into a log and thinly sliced, or simply spooned out as drop cookies. "Hottendot" is one of those delightful, meaningless terms for foods as fun to say as they are to eat (like syllabub, rolly poly, slump and buckle). Crisp outside and chewy within, these store beautifully (though rest assured, they won't last long).

• 11/2 c. flour

• 1 tbsp. ground ginger

• 1 tsp. cinnamon

• 1/2 tsp. grated nutmeg

• Pinch of pepper

• 6 tbsp. butter, softened

• 1 egg

• 1/4 c. molasses

• 1 tsp. vinegar (cider is best)

• 1/2 c. granulated sugar

Directions

Cream together the butter and sugar until light and fluffy and then beat in the egg, molasses and vinegar. Stir in the dry ingredients and mix until blended.

For sliced cookies: Shape the dough into a log about 3 to 4 inches in diameter. Wrap in plastic and refrigerate until firm, or overnight. Remove and slice about 1/4- to 1/8 -inch thick and place on greased cookie sheet. Bake until firm but soft, about 6 to 7 minutes.

For drop cookies: Use a teaspoon to scoop up the dough and with your fingers shape into balls. Lightly flatten on the greased cookie sheets. Sprinkle with granulated sugar if desired and bake until firm but soft, about 6 to 7 minutes. When the cookies are baked, remove and place on wire racks and cool.

Nutrition information per serving of 1:

Calories40Fat1 gSodium27 mg

Protein0 gCholesterol5 mgDietary fiber0 g