Authentic LEBKUCHEN, Gingerbread recipe from scratch. Wonderfully simple.

Here we go, as promised, my Mom's recipe for home made gingerbread.  Mom is German and in Germany, or Deutschland, gingerbread is called Lebkuchen.  I found a recipe for Lebkuchen in an cook book called, "My Favorite Cookies from the old Country."  They called for allowing the dough to sit in a covered bowl for 10 days before using it.  That's more time than I'm willing to wait for cookies, I'd just head right back to the store and get the refrigerated kind.  Well, I really wanted to know an easy recipe for gingerbread, so I called Mom.  As always, she came through with flying colors.  I believe I will make some homemade gingerbread cookies this week.  Let me know how yours turn out, ok? (P.S. The picture is not one of Mom's gingerbread houses, it's one we did with the baby a couple years ago.)
A little note on the cookbook I was reading, they did suggest to leave the cookies out over night to harden and then bake them.  Of course, cover them up first.  I'm not sure why, but it was an interesting step to take.  Well, if you've waited 10 days to make cookies, what's one more night?  Ahhh, but there's nothing better than a house filled with the warm scents of freshly made, freshly baked and decorated, Lebkuchen cookies. 

Note: I didn't have dark corn syrup, so I used molasses. Delicious!



LEBKUCHEN (Gingerbread)


½ cup unsalted butter
½ cup firmly packed dark brown sugar
1/3 cup dark corn syrup
1 egg
2 ½ cups flour
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground cloves
2 tsp. ground ginger
¼ tsp. salt



Combine butter and brown sugar in a large bowl; beat until well blended. Add corn syrup and egg; beat until smooth. Combine remaining ingredients in another bowl; stir to mix well then add to butter mixture, a third at a time, mixing after each addition until smooth. Divide dough into thirds; wrap each third in foil and chill at least one hour to make rolling easier. On a well-floured surface roll out one-third of the dough to 1/8-inch thickness, cut out cookie shapes, placing them on ungreased baking sheets, 1 inch apart. Bake at 400 deg. F, for 8 minutes or until lightly browned; remove from baking sheet at once onto a cooling rack. While still warm brush with LEMON GLAZE.



LEMON GLAZE: In a small bowl 2 cups confectionery sugar add 1 Tbsp. freshly squeezed lemon juice, stirring with a fork to combine. If too thick add a little at a time more lemon juice until glaze is of spreading consistency. Immediately decorate with sprinkles etc. (I use this same dough and glaze to make gingerbread houses)

Balsamic Maple glazed Pork chops, Acorn squash with stewed apples and steamed broccoli

Pic from "Dine with a Darling"

Hey Paw! What's for supper?
Balsamic Maple glazed boneless Pork chops, Acorn squash with stewed apples, raisins and dried cranberries with steamed broccoli.

We love Acorn squash in this house. I'm surprised that so many people don't know what an Acorn squash is! My Mom always made this for us growing up. I use to prepare just one Acorn squash, (one makes two servings). I would "share" mine with my son, well, he likes it so much that I was hardly getting any! So now, I make 2 Acorn squash so we all have enough and there is some left over. Same goes for the broccoli, I have to make sure we all have our own and there is some left over. Hard to believe that my little guy loves broccoli, but he does. He also loves fruits and vegetables, probably because that's really all he knows. When he started on baby food, I tasted some labeled "peaches". Well, it didn't taste like any kind of peach I've ever had! So, from then on, I steamed fresh veggies and fruits for him and pureed them. As for the pork chops, I decided to try something new. I hope you all like it, we did. Let's get started...

Pork Chops:

3 thick cut boneless pork chops
1 cup maple syrup
2-3 tablespoons Balsamic vinegar
1 teaspoon of Caribbean jerk seasoning
1/4 teaspoon of dried pepper flakes
salt and pepper

Heat oven to 350
Place chops in a baking pan
Salt and pepper them to your taste
Mix the rest of the ingredients together and pour over the chops
Let sit for a little bit while you prepare the Acorn Squash
Put the chops and the Acorn squash in the oven at the same time
Bake for 45 minutes turning the chops over 1/2 way through the baking process

Acorn Squash:

Foil lined cookie sheet
Butter
Brown Sugar

Cut the acorn squash in 1/2 and scoop the seeds out
Place, upside down, on the foil lined baking sheet
Place in the oven along with the Pork Chops
Bake for 45 minutes turning the chops over 1/2 way through the baking process

The way to test the Acorn squash to see if they are done, is simply push the skin with your finger. If you're able to easily make an indention, they're done. If not, then allow to bake a little while longer until you are able to make an indention with your finger.

After you pull the squash from the oven, carefully turn them over using an oven mit, or something to keep from burning your fingers. Add butter to your taste and brown sugar, take a spoon and scrape the squash from the shell and stir into the butter and brown sugar. Try not to destroy the shell, as it makes such a pretty presentation on the plate, this green "boat" filled with sweet yumminess!

Stewed Apples:

1 1/2 tablespoons butter
1 Red delicious apple
Some sort of fruit juice
Orange Juice
Dried Raisins and cranberries
1/4 teaspoon Cinnamon (to taste)

Heat a small saucepan on medium low and add the butter
Wash the apple, then slice into bite size pieces, add to the butter. I leave the skins on, that's where all the nutrients are, and they become soft during the cooking process
Stir it around and let the apples cook a little in the butter
Don't let the butter turn brown!
Add the cinnamon
I use whatever juice is in the fridge, tonight it was actually fruit punch. I just pour in enough to cover the apples half way up, and then add a splash of Orange Juice. It add's a surprise taste that is lovely.
Add the raisins and cranberries and put the lid on let simmer for 10 minutes or until the apples are soft.
Scoop the stewed apples into the prepared Acorn Squash and enjoy!

Steamed Broccoli:

1 bag frozen Broccoli
3 tablespoons butter
salt & pepper
water

I don't own a steamer, I don't have enough room in my little kitchen for lots of gadgets. I've learned to make due with what I have and this is my version of steamed broccoli. I put just enough water to coat the bottom of a sauce pan, then I pour the frozen broccoli in with the water. I salt and pepper and add the butter, then put the lid on. Turn the stove onto medium heat and once a little steam starts to escape the lid, I turn it off and let it sit on the eye until it's time to serve.

There we go, that's what's for supper! Hope you like it, we sure did. In fact, after all my careful planning, my little boy still needed more broccoli. Well, guess that's one way for me to loose weight, right? ha ha ha. Good Night!

For other great acorn squash recipes: http://dinewithadarling.com/tag/splenda/