Gingerbread Cookies

This recipe comes from the Scovil Bakery in Nauvoo Illinois, it is an old traditional gingerbread recipe. It is delicious! And a fun thing to do with kids, especially when the cookies are done and they get to decorate them however they want!

1 c. Sugar
1 C. Molasses
3/4 C. Oil
1/2 C. Hot water
2 Eggs
1 tsp Soda
1 heaping tsp. ground Ginger
1 tsp Cinnamon
1/2 tsp Salt
6-7 C. Flour

Cream sugar, shortening, molasses and water. Add Eggs, then dry ingredients. Refrigerate dough for at least 1 hour. Roll out to 1/4 - 1/2 inch thickness and cut with desired cookie cutters. Bake at 350 for 10 minutes.

Pumpkin Gingerbreat Trifle

What could be better than gingerbread and pumpkin combined in an easy to make dessert? I have seen a number of different trifles like this, and found this simplified recipe on Taste of Home, and instantly decided this was the one, simply because of prep time with the pre-packaged mix's.

2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. You can garnish with crushed gingersnaps if desired.