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Here's the gingerbread recipe
1 cup (250 mL) shortening
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) blackstrap or cooking molasses
6-1/4 cups (1.55 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground cloves
In large bowl, beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time. Beat in fancy molasses and blackstrap molasses.
In separate bowl, whisk together flour,ginger, baking soda, salt, cinnamon and cloves. Using wooden spoon, stir into molasses mixture in 3 additions, stirring until crumbly.
Using hands, press dough together until smooth. Divide in half; press each half into 3/4-inch (2 cm) thick rectangle. Wrap each rectangle separately in plastic wrap and refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling.) Makes 1 batch.
Bake at 350 for about 10 minutes(depends on size of cookies)-until they feel firm to the touch.