Oooooo...Ginger Snaps

Merry Christmas Eve Eve!!
I, like my fellow IPers have been baking like mad for the season so I just wanted to share a favorite recipe of mine for stocking stuffers or pre-dinner munchies.


Ingredients:
3/4 c shortening
1 c sugar
1/4 c molasses
1 egg
2 c flour
2 ts bakine soda
1 ts cinnamon
1 ts ground cloves
1 ts ginger
1/4 ts salt
1/2 cup chopped crystallized ginger


Pre-Heat oven to 375. Grease cookie sheets.
Mix the shortening, sugar, and molasses together until creamy. Add the egg and beat well. Sift together the flour, baking soda, cinnamon, cloves, ginger, and salt and add to the mixture. Roll the dough into marble sized balls and place on cookie sheets about 2 inches apart. Bake for 15 minutes. Makes about 4 dozen.


I like to use these to fill tins or boxes that have other baked goods like cakes etc. They also make good cake decorations. Play around with the size and shape. They're really easy to make if you have to entertain kids. Enjoy!

Spinich (Korean Sigumchi Namul)

Ingredients:
1lb fresh spinich
1 block of tofu, firm
1Ta sugar
3Ta soy sauce
2Ta sesame oil
1Ta sesame seeds
1Ta white vinegar
1 clove garlic (minced)


Step 1
Steam spinich unitl tender & still green.
Strain and sqeeze as much water as possible.

Step 2
Cut the tofu into cubes and saute with a little garlic, cooking oil and soy sauce.

Step 3
Combine the soy sauce, sesame oil, garlic, sugar, and vinegar. Warm them slightly to melt sugar and infuse the garlic flavor.

Step 4
Toss the spinich and tofu together. Pour sauce over it.

Light, quick easy. Real crowd pleaser.