Aside from a garden out back, one of the things I looked forward to when I moved into the house I am now living in, was the prospect of a full-sized stove and oven in which to do more cooking and baking. Moving in during the heat of summer meant that I didn’t get into the habit right away, so it’s only recently that I’ve started to make more of a conscious effort in this area.
One other thing that comes with moving is that you find you lose things. One of the things I’ve lost is a cookbook put out by a Presbyterian church in Ontario about 50 years ago. That cook book contained the recipe for Ginger snaps that I have always used. This was a no fail recipe. Not having that recipe I decided to search the web for a recipe and ended up with the recipe listed below.
The recipe is called Grandma’s Gingersnaps and can be found at AllRecipes, submitted to the site by RAMB.
- 3/4 cup margarine
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour