My grandma was a remarkable woman in many ways – not the least of which was her baking. When I was little, Christmas always meant a big tin of Grandma’s cookies, which we would happily devour. Whenever we visited her, there was always a cake or a pie made with fruit from her garden.
Grandma passed away recently, so this weekend I made some of my favorite recipes in her honor. Food has a great power to evoke memories, and to me these recipes are intertwined with Christmas and my grandmother. Her mint brownies are a tradition in my family – it just wouldn’t be Christmas without them. And her gingerbread is remarkable; it’s not hers, strictly, since this one has been passed down for a few generations, but it’s rich and full of spice, and unlike any I’ve tasted elsewhere. Most gingerbread you see is in cookie form, but this one is a cake. It goes great with whipped cream.
Thanks to Grandma for so many happy Christmas memories. If you make these, I hope they bring a little extra warmth into your holiday celebrations, or into your winter if you make them just for fun.
Mint Brownies
- 2 oz. unsweetened chocolate
- 1/2 c butter
- 2 eggs
- 1 c sugar
- 1/4 tsp peppermint extract
- 1/2 sifted flour
- 1/2 c chopped nuts (completely optional; I don’t usually use them)
- dash salt
Melt chocolate & butter. Beat eggs well; stir in sugar, peppermint, chocolate, and butter. Add flour, salt, and nuts (if using). Mix thoroughly. Pour into a 9″ square pan and bake at 350 for 20-25 minutes. Cool completely. Stir together a frosting of:
- 2 tbsp soft butter
- 1 c powdered sugar
- 1 tbsp milk (or more if needed to get a spreadable texture)
- 3/4 tsp peppermint
- a few drops of green food coloring (optional)
Spread frosting over brownies. Make glaze by melting:
- 1 oz unsweetened chocolate
- 1 tbsp butter
and gently spread over frosting.
Gingerbread
Cream together:
- 1/2 c shortening
- 1/2 c sugar
Add:
- 1 egg, beaten
- 1 c dark molasses
Mix well. Sift together:
- 2 1/2 c flour
- 1/2 tsp soda
- 1 tsp cinnamon
- 1 tsp powdered ginger or 1 tbsp grated fresh ginger
- 1/2 tsp cloves
- 1/2 tsp salt
Add to wet ingredients and blend well. Add:
- 1 c very hot water
and stir until blended. Bake for 30 minutes at 350 in a 9 x 13 pan.