Ann Swanson

A question on “Jeopardy” the other night was one I knew the answer to. What popular children’s tale is a Christmas favorite? Of course, “Hansel and Gretel” was the answer.

This is not a tale I was particularly fond of as a child. I disliked the idea of Hansel and Gretel being lost in the woods.

When I took over the job of kindergarten teacher at a Jamestown, NY school there was a giant gingerbread house for the children to play in. I suppose the teacher did the story of Hansel and Gretel before she left for her maternity leave.

The children loved the house so much that I kept it in place throughout the winter months. By spring it had to go to make room.

Gingerbread is a part of Christmas. WE can probably credit our German ancestors for this.

Gingerbread refers to a variety of sweet, spicy cookies, cakes, and breads. At the time of the origin of these recipes the spice, ginger, was a popular one. They even had ginger tea as a remedy for stomach trouble.

It is said that traders bartered to acquire the spice. In case you do not know it, ginger is a root. It has a cover, a kind of skin, that has to be removed in order to use it. You can take off the skin and store it in the freezer to keep it flavorful. To remove the skin, rub it with the end of a teaspoon.

Since ginger was in such great demand, traders were able to charge exorbitant prices for it. It is said that ginger not only adds flavor, it adds a preservative quality.

Gingerbread has been around for a long time. One source mentioned that it was around during the eleventh century – that would be the 1200s, folks, so I guess it is part of history.

Vendors went to various fairs to sell their baked goods. It mentioned England, Germany, France, and Holland. So maybe my guess of German origin was correct, but it could have been from one of the other countries. These fairs acted as moveable shopping centers that allowed people to shop as well as provide entertainment.

I remember purchasing a ginger treat while in Germany several years ago. They were a kind of cookie and were very good. They lasted too, because I brought some home for the grandchildren to taste.

I have found that one of the local markets with its origin in Germany offers a number of confections for purchase that are ginger flavored. We bought some pfeffernusse cookies and although they are different from the ones of my childhood, they are very good. These are iced while the ones I remember had a coating of powdered sugar. They sure were messy to eat.

I also have a recipe that came from my grandmother. Grandpa loved to dip them in his coffee. They were quite hard. I made them while my grandfather was around but have not made them since he has been gone.

One year I made gingerbread men as a gift for everyone. I decorated them and put each one in a plastic bag for giving. I also put some on my tree that year. I used a straw to make a hole to insert a string to hang them.

Today not all members of my family like the flavor of gingerbread but some of them do. I have a grandson who is very fond of them. Each year when his sister and I attended a craft show we came home with a gingerbread man for him.

This year I made ginger cutouts for a cookie project. I chose that recipe because it is a large one that allowed me to have some to give away and some for home. This recipe came from my great-grandmother. My mother told me she remembered going to her grandmother’s house and having fresh ginger cookies that were oh so good.

My grandmother had her recipe. Before I moved away, I copied it for my recipe box. The first time I went to make them I noticed there was no flour listed. Now I knew grandma used flour because they had to be cut out. When I called her, she told me she really did not know how much flour she used. She just mixed them until they looked right. I asked for an approximate answer so she told me to start with five cups. Well, I have now marked my recipe for six cups of flour. They also have to sit in the refrigerator overnight. I just made some and they came out perfectly.

As for gingerbread houses, my experience is limited. I went to school to help both of the grandchildren make gingerbread houses. It was a very messy project with candy and frosting everywhere, but the children had a wonderful time. They used graham crackers for their base. I think a lot of the candy was eaten before it ever was put on their houses. I also like gingerbread with lemon sauce or whipped cream. We used to have that as a dessert often. It is also good with butter just to pick up and eat. I guess I just like the flavor of ginger!

Molasses Cookies

1 c. molasses

1/2 tsp. cloves

1 c. sugar

1 tsp. cinnamon

1 c. margarine

2 heaping tsp. soda

1 c. sour milk

6 c. flour

1 tsp. ginger

I make my own sour milk by adding just a little lemon juice to the milk prior to beginning my mixing of the ingredients. I also use unsulfured molasses so I use only about § c.

Combine molasses, margarine, sugar in a large mixing bowl. Cream. In another bowl combine flour, soda, ginger, cloves, and cinnamon. Alternate milk and dry ingredients beating until too thick to beat. Finish the process with a wooden spoon.

Refrigerate overnight. The next morning roll out the dough to an eighth-inch and cut with cookie cutters. Sprinkle with sugar or bake plain and frost later.

Merry Christmas — if you try these, I hope you enjoy!

Ann Swanson writes from her home in Russell, PA. Contact at hickoryheights1@verizon.net.