Good Measure

Good Measure

 I often cook without measuring the ingredients.  I taste, add seasonings and spices, and adjust accordingly.  Sometimes this turns out well, other times…let’s just say, I learn from my mistakes. 

Measurements are very important with baking.  Inaccuracy can adversely affect your baked goods. With flour especially, it’s important to stir the flour well BEFORE measuring because it can compress down.  Even the pre-sifted flour does this.

Next time you bake, try this experiment.  Fill a cup with flour then tap it gently on the countertop.  You will notice that the level of the flour will decrease, even as much as a fourth of a cup!  More flour than the recipe calls for can change the texture of your cake or bread.

There is a promise of God that deals with measuring.  Luke 6:38 Give, and it will be given unto you: good measure, pressed down, and shaken together, and running over, will be put into your bosom. For with the same measure that you use, it shall be measured back to you.

This promise of God is conditional. YOU must give first, trusting Him to give back.  According to this scripture, it is as if God fills the cup to the brim, packs it down, taps it on the counter top to make more room then adds so much that the cup overflows!

This promise might not be a monetary return.  It may be God preventing the car from breaking down, or finding a much needed item at a major discount.  It might be helping a friend who in turn will be a help to you.  Hanging out with a friend working side by side is a gift unto itself.

I’m sharing today my recipe for Gingersnaps.  A dear lady at our church in Omaha, NE we called ‘Grandma Green’ gave it to me, and I’m glad to give it to you.  It’s really delicious! 

 Confectionately Yours,

Sue

GINGERSNAPS

 3/4 c. shortening
1 c. sugar
1 egg
1/2 tsp. salt
1/4 c. molasses
1 tsp. cinnamon
1 tsp. ginger
2 c. flour
2 tsp. baking soda

 Mix shortening and sugar first. Add the rest of the ingredients. Form into 2″ balls.

 Roll in sugar and place on ungreased cookie sheet.

 Bake at 350°F for 8 to 10 minutes until lightly browned and tops are cracked. Yield: 3 dozen cookies.

 Note: If your only experience with gingersnaps are the hard discs at the grocery store, please try these. The recipe came from a grandma at a church potluck. They should be crisp on the edges and chewy in the center and they are wonderful with a cold glass of milk.

I love to make these year round, but they are the perfect Fall cookie.