Raw Chocolate "Birthday Cake"

In food processor:
1C. Walnuts
1 1/2 C. Pecans
1 C. Almonds
3 C. Dates
1t. sea salt

Transfer to large bowl and mix in:
3/4 C. Raw Organic Cocoa
1C. Organic Unsweetened Coconut
1/8C. Agave (optional)
 

Press in a pan or shape into balls.

Graham Cracker Recipe from Heavenly Homemaker (adapted)

2 ¼ cups whole wheat flour (I use spelt flour)
1/3 c. cocoa (optional)
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
8 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted
1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove.  Set aside.
3. In a mixing bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed. (If using spelt flour don't over mix, just enough until everything is mixed together.)
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough.  Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper.  Roll until the dough covers the whole cookie sheet.
11. Remove the top piece of parchment paper.  Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour.  Break graham crackers apart.
15. Store in a air tight container.

Spelt Banana Bread and Spelt Pie Crust

Spelt Banana Bread
1/2 cup soft butter
1 cup or less brown sugar
2 eggs, beaten
2 cups SPELT flour
1 teaspoon aluminum-free baking soda
1/2 or less teaspoon of salt
2 or 3 ripe bananas, mashed
1/2 cup chopped almonds (optional)

      Pre-heat oven to 350 degrees F. Cream butter and sugar; add eggs and beat well. Add dry ingredients and finally bananas and nuts. Mix well. Bake in three 3x5 " loaf pans or in one 5x9" loaf pan, well-greased. Bake for one hour or until toothpick comes out clean.

Spelt Pie Crust

3 Tablespoons oil
2 Tablespoons cool water
1/4 teaspoon seasalt, if desired
1 cup + 2 Tablespoons SPELT flour

      Whisk oil, water and seasalt together. Stir in the flour and mix until evenly moistened. Press into a 9 inch pie plate. Fill and bake as required for the filling, or bake the empty crust for 12 minutes at 375 degrees F and fill when cool. 
source: http://www.dvo.com/newsletter/monthly/2004/february/0204door3.html

Spelt and Oat Cookies

These popped up on Taste Spotting a few days ago just when I happened to be in a baking mood. This recipe was perfect because I had recently purchased some spelt flour and I have a surplus of organic chocolate chips in my freezer. This recipe also gave me a chance to try out the coconut oil I just purchased. I'm constantly working to make my recipes more nutritionally complete and avoid ingredients that are not pure. This recipe hit the mark allowing me to meet that requirement. Spelt flour is an ancient grain with a lower gluten content than regular flour. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. These are definitely a healthy cookie, in addition to the spelt flour, these cookies have no butter or eggs in them. Despite, the missing fat, these cookies definitely did not taste like healthy cookies. They had ever bit of flavor that a regular chocolate chip cookie would have. I think Rikki from Diet Desserts and Dogs perfectly described these cookies as ". . . crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts." I can definitely say this is one of the best chocolate chip cookie recipes I have made in awhile.

Cow Girl Cookies with Spelt Flour and Oats

2 cups (280 g) light spelt flour

2 cups (200 g) old-fashioned rolled oats (not instant) (I used Bob's Red Mill Whole Grain Oats)

1/2 tsp (2.5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (1 ml) sea salt

1-1/4 cups (225 g) non-dairy chocolate chips (I used organic)

1/2 cup (70 g) organic raisins

1/2 cup (55 g) coarsely chopped walnuts or pecans (I omitted)

1/2 tsp (2.5 ml) cinnamon

3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic (I used coconut oil)

1 cup (180 g) Sucanat ( I substituted brown sugar)

1/3 cup (80 ml) room-temperature applesauce

1 tsp (5 ml) pure vanilla extract

Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.

In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.

In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.

Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.

Bake for 13 minutes, or until golden. Makes about 3 dozen.

source: http://reservationsnotrequired.blogspot.com/2009/04/cow-girl-cookies-with-spelt-flour-and.html

Blueberry Spelt Muffins from Whole Foods website

Makes 1 dozen

The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest.

Ingredients

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

Method

Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Nutrition

Per serving (1 muffin/about 3oz/87g-wt.): 180 calories (50 from fat), 5g total fat, 2.5g saturated fat, 4g protein, 30g total carbohydrate (4g dietary fiber, 14g sugar), 45mg cholesterol, 140mg sodium

Nikki's Healthy Cookie Recipe - from 101 Cookbook

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

Apple Crisp - Betty Crocker

Apple Crisp

The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

4

medium tart cooking apples, sliced (4 cups)

3/4

cup packed brown sugar

1/2

cup Gold Medal® all-purpose flour

1/2

cup quick-cooking or old-fashioned oats

1/3

cup butter or margarine, softened

3/4

teaspoon ground cinnamon

3/4

teaspoon ground nutmeg

Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution

Rise to the occasion! Self-rising flour can be used in this recipe.

Variation

If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

Nutrition Information:

1 Serving (1 Serving)

• Calories 320
• (Calories from Fat 100),

• Total Fat 11g
• (Saturated Fat 5g,
• Trans Fat 1g),
• Cholesterol 25mg;
• Sodium 80mg;
• Total Carbohydrate 52g
• (Dietary Fiber 3g,
• Sugars 36g),
• Protein 2g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 1 Starch;
• 1 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Banana/Zucchini Bread

(from Kathrine Paget)

2/3 c. Shortening
2 2/3 c. sugar
4 eggs
3 c. mashed banana/shredded zucchini
2/3 c. water
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. ground cloves
2 t. vanilla
2/3 c. nuts and raisins (each) (optional)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 9x5x3 inches or 3 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Sprinkle a cinnamon sugar mixture in bottom and sides of pan. Mix shortening and sugar in large bowl. Add eggs, banana/zucchini, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla (mix cloves with vanilla before mixing with others). Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean - about 1 hr. 10 minutes. Cool slightly. Loosen sides of loaves from pans and remove from pans. Cool completely before slicing. To store, wrap adn refrigerate no longer than 10 days.

Chewy Chocolate Chip Oatmeal Cookies

Adapted from Allrecipes

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1teaspoons vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate chips

Method

Preheat the oven to 325° F (165° C).
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 15 minutes then remove sheets from oven and cool cookies on sheets for 5 minutes then remove to rack and cool completely.

Pepparkakor Cookies

Pumpkin Cookies

Cookies
1 large can of pumpkin
1 cup vegetable oil
3 cups of sugar
2 eggs
2 tsp. vanilla
Combine wet ingredients and add to:
5 cups of flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
3 tsp. pumpkin spice
Cook at 375 degrees for about 12 minutes or until edges are LIGHTLY browned.

Cream Cheese Frosting
1 cube of butter (1/2 cup)
8 oz. of cream cheese
4 cups powdered sugar
2 tsp. vanilla
soften butter and cream cheese. Blend ingredients until smooth. Sprinkle with chopped nuts if desired.

Oatmeal Carmelitas

oatmeal carmelitas

64 caramels (I always throw in a few more)
2/3 c. minus 2TB (10 TB total) canned milk or cream

Melt caramels in cream in a double boiler. (I don't have a double boiler so I just put them in a saucepan on low heat.)


Dough: (mix 2x for top and bottom... or just double and split in half)
1 c. flour
3/4 c. brown sugar
1/2 tsp. baking soda
1 c. quick oats
3/4 c. melted butter
1/4 tsp. salt

Filling:
2 c. (12 oz) chocolate chips
1 c. chopped nuts

Mix dough. Stir until butter is absorbed and mixture is crumbly. Press in cookie pan 10x15. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and nuts. Cover with caramel mixture, spreading carefully. Sprinkle with second dough mixture. Bake 15-20 minutes or until golden brown. Cool. Cut into squares.

Soft Sugar Cookies

Halloween Sugar Cookies
by Lori
Got a bit of time on your hands? And a little holiday cheer in your heart? Then you should make these sugar cookies with your child/children/spouse/self.

Because they are YUM. I got the recipe from my practically perfect in every way (baking included) sister-in-law, Maria, who got it from our fabulous aunt, Laurie, who must have gotten it from the ultimate goody guru. I think the secret is the sour cream.

Soft Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
2 cups sour cream
1 tsp. salt
2 tsp. baking soda
6 1/2 cups flour
2 tsp. almond flavoring
1 tsp. vanilla

Maria's directions:
Cream together the butter, sugar and eggs.
Add sour cream, flour, soda, salt and flavorings.

The dough is fairly sticky, so you will need to use a fair amount of flour when rolling the cookies out. (I like to put it in the fridge for a few hours to help it firm up).

Cut out shapes and bake on a cookie sheet at 350 degrees for about 7 minutes. (I never set the timer when I bake, I just watch the cookies. Someone taught me once that the cookies are done when the tops are no longer "shiny" and there are small air bubbles on top.)

Frost with your favorite butter cream frosting. (I also add a little almond flavoring to my frosting--maybe 1/4 - 1/2 teaspoon or something).

My directions
Do all the above (letting your daughter roll out the dough. Daughters love to roll out dough). But when you forget to "just watch the cookies" and you burn one batch (me=not practically perfect in every way), then you should designate that dozen for experimental frosting by your four year old.And, in general, you should have fun making these cookies. And you should not mind the flour and frosting EVERYWHERE. Because isn't it fun to hear your child direct, "Now, one tea-scoop of salt!," after scrutinizing tsp for a few seconds? Isn't that worth a flour/frosting covered kitchen? Sometimes it really is!

And...sometimes it's really not! And on those days, when you don't have a bit of time on your hands (but you do have a little holiday cheer in your heart!), then you should buy Halloween Oreos. Because they are orange and black. And they have ghosts and bats and cats and witches imprinted on them. And doesn't that make them the perfect Halloween cookie?? October is the only time we buy Oreos.)

Whatever cookies you choose, my friends, here's to a happy, tasty, Halloween!!!

Carrot Cake

Sini’s Carrot Cake Recipe (courtesy of her mom)

Cake:
3 c carrots, grated
2 c flour
1 1/2 c sugar
1 t baking powder
2 t baking soda
1/2 t salt
3 t cinnamon
4 eggs
1 1/2 c vegetable oil
3 t vanilla
1 small can crushed pineapple

Preheat oven to 350. Mix the dry ingredients in a large bowl. Add the wet ingredients and mix. Pour batter into a greased cake pan. Bake for 35 minutes or until a toothpick stuck into the cake comes out clean. Cool before frosting.

Frosting:
1 package cream cheese, softened
1 cube butter, softened
3 t vanilla
powdered sugar
chopped nuts (optional)

Mix cream cheese, butter, and vanilla. Sini uses a beater to mix them. Keep mixing and add powdered sugar a little bit at a time until you get the desired consistency. Sini doesn’t know exactly how much she uses--probably about 3 cups. Spread frosting on the top of the cake. Garnish with nuts if desired. Enjoy!

Kathy's Soft Sugar Cookies

Kathy's Soft Sugar Cookies

2/3 c. butter
1 1/2 c. sugar
3 eggs, beaten
1/4 c. milk
3 1/2 c. flour
1 t. baking soda
1 t. vanilla
1/4 t. salt

Cream butter and sugar; add eggs. Dissolve baking soda in milk and blend. Add vanilla. Sit flour and salt; add gradually to mixture. Chill. Roll about 1/8" thick and bake on a greased cookie sheet @ 350 degrees for 8-10 minutes.

The dough is very sticky, so sometimes I add a tiny bit more flour, but mostly it's important to chill it for a long time. Mine was in the fridge for several hours (or maybe overnight, I can't remember). Then I roll it out on powdered sugar. This time I also tried keeping the cut-out cookies in the fridge for a few minutes, and I think that helped them keep their shape in the oven. Oh, and I do mine a little thicker than 1/8".

Creamy White Frosting
(From Better Homes and Gardens Cookbook)

1 c. shortening
1 1/2 t. vanilla
1/2 t. lemon, orange, or almond extract (I used almond)
4 1/2 c. sifted powdered sugar (about 1 pound)
3 to 4 T. milk

In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.

When I used this for a birthday cake I used 1/2 c. margarine and 1/2 c. shortening. For the cookies I used 1 c. butter. I liked both ways, and I think both would be better than just shortening. I frosted 30-35 cookies (about 4") with this recipe.

PB Cookies

1 C brown sugar
1 C sugar
1 C peanut butter
1 C butter
1 T vanilla
2 eggs
1/2 t. salt
1 t. baking soda
3 1/2 C white flour

Bake @ 350 for 16 minutes
Makes about 18 cookies (1/4 C scoop size)

Microwave Caramel Corn in minutes

Here is a link to some quick caramel corn!
http://pvduersch.blogspot.com/2009/05/popcorn-popping.html

Sugar Cookies

From Tauna:

Sweetheart Sugar Cookies

½ c butter or margarine

½ c sugar

1 tsp vanilla

2 eggs

2 tsp baking powder

2 ¾ c flour

Cream butter and sugar together until smooth. Add eggs, vanilla, and baking powder and mix well. Add and flour and combine thoroughly. It will be a very stiff dough. Immediately roll to 1/8 inch thickness and cut as desired. Bake on top rack of 400* oven for 6 to 7 minutes or until lightly brown. Immediately remove from baking sheets and cool on wire racks.

Easy Soft Sugar Cookies

1 c sugar

½ c milk

½ c shortening

½ tsp salt

2 eggs

4 tsp baking powder

1 tsp vanilla

3 ½ c flour

Cream sugar and shortening. Add eggs, vanilla, milk, salt, and baking powder. Mix well. Stir in flour until completely blended. Chill dough for ease in rolling. Roll out to ¼-inch thickness and cut out desired shapes. Bake at 300* for 10 minutes or until lightly brown on bottom.

From Kristen:

Sugar Cookies

1 1/2 c. sugar

1 c. butter

2 eggs

2t. vanilla

1t. salt

1 1/2 t. baking powder

3 3/4 c. flour

Cream sugar and butter. Add eggs and vanilla. Mix in dry ingredients.
Bake at 375 for 8-9 minutes.

I usually check them after 5 minutes depending on how small they are.

Gingerbread Cookies

Gingerbread Cookies

2 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla

Sift flour, baking soda, salt and spices onto waxed paper. Beat vegetable shortening with sugar until fluffy in a large bowl; beat in molasses, egg, and vanilla. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough. Wrap dough in foil and chill 4 hours, or overnight. Roll out dough, one quarter at a time, to a 1/8" thickness on a lightly floured pastry board.Cut with 3" cookie cutters. Place 1" apart on ungreased cookie sheet. Bake in moderate oven (350 degrees) 8 minutes, or until cookies are firm but not too dark. Remove to wire rack with spatula, cool.

I ignore the sifting part and just stir all the dry stuff together. I also found, thanks to my mom, that using powdered sugar instead of flour when you roll out the cookies works great!