• 3 cups flour
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 TBSP ground ginger
• 1 ¾ tsp ground cinnamon
• ¼ tsp ground cloves
• 6 TBSP unsalted butter
• ¾ cup brown sugar
• 1 large egg
• ½ cup molasses
• 2 tsp vanilla

Directions:

1. Mix dry ingredients in small bowl.
2. In large bowl, beat butter, brown sugar, and egg on medium speed.
3. Add molasses and vanilla.
4. Gradually stir in dry ingredients until blended and smooth.
5. Preheat oven to 375 degrees.
6. Place 1 portion of dough on lightly floured surface; roll out with rolling pin.
7. Cut out cookies with desired cookie cutter.
8. Bake cookies for 7 minutes.
9. Dust with powdered sugar or decorate with cream cheese frosting.

We made this for dad's birthday. :)


1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans

• Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. (*Note: don't stop stirring or else the eggs with fry and you'll have pieces of egg that you have to spoon out in the end!)
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.
• Spread the coconut-pecan frosting evenly with homemade chocolate frosting between each layer, over the top, and sides of whole cake where desired.

If you don't like Pineapple Upside-down cake, you will now. :)  My husband's family made this last week and I said I wanted a taste, since I felt like I would disliked it because of the last time I tried it. My husband's dad then quickly claimed my piece if I didn't like it. I thought I wouldn't disappoint him, however, I was pleasantly wrong.  I gobbled the whole piece and didn't share, haha.

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices pineapple in juice (from 14-oz can), drained
9	maraschino cherries without stems, if desired
1 1/3	cups Gold Medal® all-purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

• Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.