Best Gingerbread Cookies Ever with Hot Maple Cider Toddies

I know it's still basically summer here in North Central Texas, but soon it will be time to break out the candles and fancy decorative bling, punch bowls and pumpkin flavored latte, marshmallows and the like. These are delightful recipes that you can add to the menu and be the winning hostess at all of your festive gatherings, no matter what part of the world you are from!

Gingerbread Cookie Recipe

1 1/2 cups dark molasses

1 cup packed brown sugar

2/3 cup cold water

1/3 cup shortening

7 cups flour

2 tsp baking powder

1 tsp salt

1 tsp ground allspice

2 tsp ground ginger

1 tsp ground cloves

1 tsp ground cinnamon

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350 degrees. Roll dough 1/4 inch thick on a floured surface. Cut with a floured gingerbread cutter or any other cookie cutter shape you want. Place about 2 inches apart on a lightly greased cookie sheet. Bake until no indention remains when touched, 10 to 12 minutes. Cool and decorate in your favorite festive way. Makes about 2 1/2 dozen cookies.

What is Allspice?

Allspice is used in the Caribbean, Middle Eastern and many other cuisines, as well as Latin American cuisine. This is a very versatile seasoning that can be used to flavor desserts, main courses, side dishes and beverages including mulled wine and cider.

This is a single spice made from died berries of the Allspice tree and they look a lot like peppercorns.

The Allspice tree grows in its native land of Jamaica and is also known as Jamaica pepper and new spice.

It was discovered by Christopher Columbus during his second voyage to the New World and named by Dr. Diego Chanca.

The Europeans thought it combined the flavors of several spices and they introduced it into both European and Mediterranean cuisines.

This is a gourmet cook I found on You Tube that has endless knowledge about this mysterious and controversial spice. He will even show you exactly what you can use it on or in. Turns out that it has a lot of uses. You are going to be very surprised.

Maple Cider Toddy (Do not serve to anyone under age 21)

Maple Cider Toddy Recipe

4 cups apple cider

3 tbsp maple syrup

1/2 vanilla bean, split or you can use vanilla extract about 1/2 tsp

1 cinnamon stick

12 whole allspice berries

1 cup Brandy

Apple slices and cinnamon sticks for garnish

Combine cider and maple syrup, vanilla, cinnamon and Allspice in a non-aluminum sauce pan.

Do You Know Your Liquor?

How Brandy is made and why it's called "Brandy" or "Cognac"

There is a region in France called the "Cognac" region. This is where only the finest of Brandy is made, and this is also only if it is made in this region, it gets to be labeled "Cognac." So, to be clear, if someone ever gives you a bottle of "Cognac," rest assured that it is indeed "Brandy," but only the finest.

Brandy, as it were, is made all over the world but, if you go to a liquor store and purchase a bottle of "Brandy," it is made practically along the same basic lines, just probably not as strict. The price will be way different than for a bottle of Cognac no matter where you are or where you're from.

Just so you realize that Brandy and Cognac are one in the same, put simply, like I just said, one is more expensive than the other. So, with that in mind, you need to be careful with the expensive Cognac because it ferments longer, and the older it is the better and stronger it is, so it's not going to take much to put you under the table.

So, If you have a bottle of Cognac, save it for special occasion, like maybe an engagement or wedding. Use your Brandy to make a Toddy like in the recipe. Just so you are aware of the difference. Especially, if you have new age drinkers that are just now coming of age to drink.

After all, if someone just got their driver's license, you wouldn't sign them up in the same day to run the Indy 500, would you?

Why Non-Aluminum?

Lightweight aluminum is an excellent heat conductor, but it reacts with highly acidic foods like tomatoes, vinegar and citrus. This can alter foods flavor and appearance and leave the pan with a pitted surface, not to mention an unpleasant taste. But, it has been tested that untreated aluminum is not unsafe, it just shouldn't be used for acidic foods as it will hinder taste and the life of the pan. Unless you like your wonderful homemade spaghetti sauce to taste like metal. Who does?

Found this wonderful video on YouTube about the difference in cooking with aluminum or stainless steel and a little bit more information you may never have thought about.