1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1½ teaspoons baking soda
½ teaspoon salt
1 cup melted margarine (he used benecol or something, but i am going to use earth balance)
½ cup evaporated "milk" (the recipe i will use is below)
1 cup unsulfered molasses
¾ teaspoon vanilla extract
¾ teaspoon lemon extract
4 cups stone-ground or unbleached flour, unsifted
Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to ½ cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies (if you don't have cookie cutters, you can just cut them into 2" squares and it'd be just fine). Bake on floured or greased cookie sheets in a preheated 375° F oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.
Prepare ¾ cups soymilk or rice milk made from powdered mix, using double the powder called for.
Cook over medium-low heat, stirring constantly.
Add vanilla to taste, and a pinch of salt.
Store in jar in fridge.
(or you can use anything you want to substitute with)the cream memory section