When the new book All the Best Recipes by Jane Rodmell came out earlier this fall, I was thrilled! Long before I met Jane Rodmell or Sue Bowman (the dynamic perfectionistas who run All the Best Fine Foods) and became their friends, I was a devoted customer.
In fact, this shop was (and remains) my ‘go to it’ destination for prepared foods that are as good as I’d make myself. From the roasted vegetable lasagna that I’ve had them make in casserole dishes so that I could serve it up like it was homemade, to the buttery, super crisp gingerbread cookies (recipe below) I buy in the store as a special treat for my son, this is a book filled with fantastic recipes.
What I’m really trying to say is: if you buy one cookbook this fall, make it this one! Happy Anniversary All the Best!
The Best Gingerbread
MAKES ABOUT 4 DOZEN COOKIES
•Cookie cutters (gingerbread boys and girls),
about 21⁄2 inches (6 cm)
61⁄2 cups all-purpose flour 1.625 L
4 tsp ground cinnamon 20 mL
4 tsp ground ginger 20 mL
1 tsp ground cloves 5 mL
1 tsp baking soda 5 mL
1⁄4 tsp salt 1 mL
2 cups butter, softened 500 mL
2 cups packed dark brown sugar500 mL
1 cup light (fancy) molasses 250 mL
Decorative (Royal) Icing
1. In a bowl, combine flour, cinnamon, ginger, cloves, baking soda and salt. Set aside.
2. In a large bowl, using an electric mixer on medium speed or a wooden spoon, cream butter and brown sugar until blended. Add molasses and beat until smooth. On low speed or with a wooden spoon, gradually add flour mixture, mixing until blended. Divide gingerbread dough into 2 disks. Wrap securely in parchment or plastic wrap and refrigerate for 30 minutes or for up to 8 hours.
3. On a lightly floured surface, roll dough out to 1⁄8- to 1⁄4-inch (3 mm to 0.5 cm) thickness. Stamp out shapes with floured cookie cutters as desired. Place on baking sheets, about 1 inch (2.5 cm) apart. Bake in preheated oven until firm and lightly browned, 10 to 15 minutes, depending on size of cutouts. Be vigilant, as cookies brown quickly in the last few minutes. Let cool for 10 minutes on baking sheets, then transfer to racks to cool completely. Gingerbread becomes crisp when cool. Decorate with icing when completely cooled.
Do you have a store that you can depend on for top quality food that actually tastes as good as it looks? If so, give them a plug in the comments section. In my experience, these places deserve all the support we can give them.