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)

Slow Cooked, Lemon Chicken

Last year I was given a large Crock Pot for Christmas, or slow cooker.  This year, I was given a fantastic cook book to go along with it.  It's called "Fix-It and Forget-It, Christmas Cookbook, 600 Slow Cooker Holiday Recipes."  I am really enjoying this cookbook. There is nothing better than the smell of slow cooked meals permeating the house.
My husband picked out the Lemon Chicken recipe and I modified it a bit to suit how I like to cook.  I don't like to cook things before I, well, cook them.  So if a recipe calls for braising, or browning, I usually won't.  Such is the case with this recipe.

MY NOTES:  I did not brown the chicken pieces.  I used about 7 lbs of pre-cut thighs with the skin on.  I also didn't thaw the lemonade I just put it on top of the chicken and I added lots of pepper.  I love lemon pepper chicken.   I also added the cornstarch to the slow cooker at the beginning.  I got a little ahead of myself, as I just realized I was suppose to add it at the end.  While I was typing it into this blog to be exact.  It didn't make too much of a difference.  This recipe is delicious and could even be used as a BBQ for the summer.  The chicken is so tender it falls off the bone and most of the above ingredients are found in sweet BBQ sauce. I suggest adding some "red pepper flakes" for some kick and serving with baked beans and cole slaw.  A very versatile and delicious dinner!

"Lemon Chicken
Judy Newman
St. Mary's Ontario Canada
Fix-It and Forget-It by Phyllis Pellman Good
Good Books, Intercourse, PA 17534

Makes 10-12 servings

Prep. Time: 25 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5 qt.

1/4-1/2 cup flour
1 tsp. salt
5-6 lbs. chicken, cut into pieces
2-4 Tbsp. oil, divided
1 can frozen lemonade concentrate, thawed
3 Tbsp. brown sugar
1 Tbsp. ketchup
1 Tbsp. vinegar
2 Tbsp. cold water
2 Tbsp. cornstarch

1. Combine flour and salt in a shallow bowl.  Dredge chicken pieces in it, one at a time.
2. Place 2 Tbsp. oil in large skillet.  Brown several pieces of chicken in oil at a time.  Be careful not to crowd the skillet, or the chicken will steam and not brown.  Continue until all pieces are browned on both sides, adding more oil as necessary.
3. As you finish browning pieces of chicken, place them in slow cooker.
4. In a mixing bowl, whisk together lemonade concentrate, brown sugar, ketchup and vinegar.  Pour over chicken 
5. Cover.  Cook on High 3-4 hours.
6. Remove chicken, place on platter, cover with foil and keep warm.
7. In a small bowl blend cold water into cornstarch.
8. Stir into juices in slow cooker until well blended. Cover and continue cooking juices several minutes, until thickened and bubbly.
9. Spoon some of thickened juice over chicken to serve.
10. Place remaining juices in serving bowl and pass as topping for chicken and cooked rice....."

Boneless Beef Ribs, Roasted Little Red Potatoes, Baked Beans, Lemon and Orange Jello Cake

I haven't blogged in a few days, because my little boy and my husband have been sick. Monday, my little boy's stomach was upset. This resulted in my having to change sheets, and do an extra load of laundry or two. Blankey got soiled and this caused the little fella' to be really upset, thank goodness we have an extra! Monday night, my husband came home from work and his cold was a lot worse than it had been the night before. So, I had to take care of two sick guys. Our dinner was fried chicken from the deli, with dill & red potato salad. The little guy had peaches, and a Popsicle.
Tuesday I did post the recipe to my favorite food in the world, Beef Roll ups. It wasn't much of a hit with my two sick guys, but I enjoyed them very much. I didn't watch closely enough and I let all the water simmer out of the pot, which meant my roll ups were a little more "done" than I would have liked. But that is a learning lesson, and they were still good. The baby was feeling better, but still not eating really good. He had a little potato salad, and strawberry's, blueberry's and crackers. He loves fruit, thank goodness!
Wednesday we had homemade chicken noodle soup, with grilled salami, cheese and tomato sandwiches. The little boys stomach was feeling better, but now he has a cold. He ate grilled tortilla and cheese, chopped up tomatoes, and some strawberries. He's been drinking a lot of fluids, which is really good, he needs to stay hydrated. We had a little bit of ice cream for desert, covered in blueberries.
Last night, we had some more fried chicken, the rest of the potato salad and broccoli. The baby ate all of his broccoli, a little bit of chicken and most of his potato salad. He's so stuffy and runny that it's hard for him to eat. I hate for him to be sick, I hope he'll feel better very soon.
So, here we are, on Friday. My husband is feeling a lot better, but the little boy is not. He took a 45 minute nap today, and doesn't seem to want to rest at all. I hope he'll eat better tonight, so far he's not had much of an appetite, except for cookies.....hmmmmmmmmm
I have some boneless ribs in the fridge. My brother makes the best ribs I've ever had, but I don't have the rub he uses, so I looked in my spice cabinet. I found some Caribbean Blackening spices, some Garlic powder and Lawry's seasoning salt. I poured some of each into a zip lock bag and added some freshly, cracked black pepper. I added the ribs and rubbed the seasonings in really good. It's been such a beautiful day, I think I'll turn the grill on and grill them up. About 30 minutes or more before I put them on the grill, I'll take the ribs out and let them get to room temperature. They cook more evenly when they are at room temperature.
I've never tried to make the Jello Cake, but I watched either my Mom or Sister do it once, so I think I can do it. I'm using a box cake mix, Lemon flavored. After it's baked I will let it cool, then poke holes in it and pour the Jello over it and put in the fridge until we are ready to eat it. I'm actually going to bake half into a cake and the other half into cup cakes. Just for fun! I have those silicone cupcake baking cups, with feet. So I can decorate the cupcakes to look like fun little monsters. I think the baby will really enjoy that, I know his Daddy and I will!
I'm going to quarter the little red potatoes, drizzle with olive oil, and sprinkle some of the same seasonings over them, that I used on the ribs. Then bake in the oven until they are crispy and delicious. I may even add some Parmesan cheese over them when they are done. Sounds good to me! Guess we'll see. I'll let you know. Bye for now, I'm going to see if the baby will take a nap now.