Food Friday: Gingerbread & Egg-nog
by Casey Hawk
December 1, 2017

With Advent beginning this Sunday, our #FoodFriday / #FoodieFriday offerings have a holiday flavor.

This pairing from “The Cookbook According to St. Paul’s” would be perfect for parties this season. (This treasure trove of old favorites was curated in 1979 by “The Paulist Women’s Club”* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles.)


Margaret-Mary’s Gingerbread


2 eggs
¾ cup granulated sugar
¾ cup molasses
¾ cup shortening, melted (or any good cooking oil)
2.5 cups flour
2 tsp. baking soda
2 tsp. ground ginger
1.5 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. baking powder
½ tsp. salt
1 cup boiling water


Beat egg. Add eggs to sugar, molasses, and melted shortening. 

Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Add flour and spice mixture to liquid mixture. Mix well. Add boiling water and mix well. Pour into a foil-lined or greased and floured 9×13 in pan and baked for 30-40 minutes at 350 degrees (or until toothpick comes out clean). 

Cool or serve warm. Serves 12 to 18 people.



Yuhl-tide Egg-nog


6 eggs, separated
¾ cup granulated sugar
1 pint half and half 
1 cup heavy cream, whipped
Fresh ground nutmeg


In a small bowl, beat yolks until creamy and gradually add a half cup of sugar. Mix well. 
In medium bowl, beat egg whites until the form peaks. Gradually add a quarter cup sugar. Beat well. 

Using a whisk, fold yolks and whites other. Fold in half and half. Fold in whipped cream. Pour entire mixture into punch bowl, Sprinkle top with nutmeg. 

Note: One cup blended whiskey can be added for adult egg-nog. If used, whisk liquor after the half and half and before the folding in of the whipped cream. A decanter of whiskey can be placed at the side of the punch bowl rather than serving in the egg-nog.


 Cookbook Cover



“The Paulist Women’s Club” is now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #Food Friday post!