FINLAND GINGERBREAD COOKIES INGREDIENTS Nutrition 1 1⁄2 Cup butter (no substitute) 1 Cup granulated sugar 3⁄4 Cups dark corn syrup 3 tsp DUDLEY STUBBS FINLAND GINGERBREAD SPICE 2 eggs, slightly beaten 2 tsp baking soda 5 Cups all-purpose flour 1. Combine butter, sugar, corn syrup and spices in a saucepan. 2. Over low-medium heat, stir
CANADIAN GINGERBREAD COOKIES
CANADIAN GINGERBREAD COOKIES 3 Cups Flour 1 Cup Butter 1 Cup Sugar 1/2 Cup Molasses 2 Eggs 3 Tbs DUDLEY STUBBS CANADA GINGERBREAD SPICE 1/2 Tsp Baking Soda 1/2 Tsp Salt Preheat Oven – 350F 1. Whisk butter & sugar until creamy. 2. Add eggs one at a time. Add molasses until well blended. 3.
CANADIAN GINGERBREAD COOKIES 3 Cups Flour 1 Cup Butter 1 Cup Sugar 1/2 Cup Molasses 2 Eggs 3 Tbs DUDLEY STUBBS CANADA GINGERBREAD SPICE 1/2 Tsp Baking Soda 1/2 Tsp Salt Preheat Oven – 350F 1. Whisk butter & sugar until creamy. 2. Add eggs one at a time. Add molasses until well blended. 3.
LEBKUCHEN
LEBKUCHEN (GINGERBREAD) 3 Cups Flour 1 Cup Butter 1 Cup Sugar 1/2 Cup Molasses 2 Eggs 3 Tbs DUDLEY STUBBS CANADIAN GINGERBREAD SPICE 1/2 Tsp Baking Soda 1/2 Tsp Salt Preheat Oven – 350F 1. Whisk butter & sugar until creamy. 2. Add eggs one at a time. Add molasses until well blended. 3. In
LEBKUCHEN (GINGERBREAD) 3 Cups Flour 1 Cup Butter 1 Cup Sugar 1/2 Cup Molasses 2 Eggs 3 Tbs DUDLEY STUBBS CANADIAN GINGERBREAD SPICE 1/2 Tsp Baking Soda 1/2 Tsp Salt Preheat Oven – 350F 1. Whisk butter & sugar until creamy. 2. Add eggs one at a time. Add molasses until well blended. 3. In
CAULIFLOWER WINGS
CAULIFLOWER WINGS 1/2 Head of Cauliflower 2 Tbsp of NUBIAN ESSENCE ALL PURPOSE SEASONING 1 Tsp of Sea Salt 1/2 cup of Flour 1/2 cup of Milk 1. Preheat oven to 450F. Line a baking sheet with parchment paper. 2. In a large bowl, combine all the wet and dry ingredients and blend until smooth. 3. Break up the Cauliflower into florets, about
CAULIFLOWER WINGS 1/2 Head of Cauliflower 2 Tbsp of NUBIAN ESSENCE ALL PURPOSE SEASONING 1 Tsp of Sea Salt 1/2 cup of Flour 1/2 cup of Milk 1. Preheat oven to 450F. Line a baking sheet with parchment paper. 2. In a large bowl, combine all the wet and dry ingredients and blend until smooth. 3. Break up the Cauliflower into florets, about