Autumn Baking

There is something about autumn that makes me want to bake and inspires me towards creative pursuits. Maybe it is that age old desire to prepare for the coming winter. Regardless, I find myself more productive on these sunny, chilly, blue-skied days that at any other time of the year.

Today was baking day. Years ago, when the kids were small, I baked all our bread. A favorite recipe was one for whole wheat bread that made 5 or 6 loaves. We lost that recipe in the fire, but recently I found a similar one, so today I gave it a try. It made 4 loaves of lovely nutty bread! Yum!

Spice cake is another favorite. Usually I make this with a caramel frosting, but as I ran out of brown sugar, I made a simple butter frosting and used some Halloween sprinkles for decor! This cake is a yummy buttery cake filled with nutmeg and allspice. Best way to eat this is with a steaming mug of hot tea or coffee at hand!


The real treat of today's baking was a double batch of gingersnaps! The whole apartment smells like ginger and spice from these! They have a perfectly crispy crunchy exterior and a soft chewy inside and just the right amount of ginger zing! Here is the recipe.

GINGER SNAPS

Yield: 4 dozen cookies
375 degrees F
8 - 10 minutes

Lightly grease cookies sheets.
In a large bowl, combine:
1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 large egg
Cream mixture until well blended. Stir in:
2 c. flour
2 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. ginger
1/4 tsp. ground cloves
Mix until well blended. Chill dough for easier handling, 1 - 2 hours.
Heat oven to 375 degrees F.
Shape dough into 1" balls.
Roll balls in:
granulated sugar
Place 2" apart on greased cookie sheet.
Bake at 375 degrees F for 8 to 10 minutes or until edges are set. Cool 1 to 2 minutes before removing from cookie sheet.

This recipe doubles well!