By Marie Fagan Peart | marie@haldimandpress.com
I am always on the lookout for something a bit different in the recipes I share. Lynne Shipton mentioned her gingerbread made with butterscotch pudding, and that warranted more discussion.
Roy and Lynne Shipton
Lynne and her husband Roy both grew up in Hamilton. In 1981, they moved to Simcoe, as Roy took a job at Stelco Lake Erie Works. Together they raised three children. Once the children grew up, Lynne spent some time as a teacher. Being involved with the community was an important aspect of their lives and so they joined St. James United Church in Simcoe. Lynne recounted their first time attending a service and someone said “oh we’ve heard about you, welcome,” and another said “we were expecting you.” They knew at that moment they were in the right place. Lynne held many positions during the years, including Sunday School Superintendent, singer in the choir, and member of the music and worship team.
When Roy decided to retire, they felt it was time to downsize their home and they moved to Hagersville. Before choosing a new church, they wanted to attend different services. They walked into Grace United in Caledonia where they were warmly welcomed. Lynne realized the organist happened to be a music teacher she had worked with in the past. Once again, things just “felt right” and they had found their new church home. Lynne and Roy jumped in with both feet and became active members of this congregation. Roy focused on the Church Council and served on Ministry and Personnel for a number of years. Lynne said, “We are older and wiser now, so it’s time to step back.” The church activities are very satisfying, but there is a time for all things. As they look ahead, Lynne and Roy want to take a break and enjoy a slower pace.
It was back in the ’80s, through St. James Church, that Lynne received the gingerbread cookie recipe. Joanne Yourkevich, the minister’s wife, had made the cookies when Lynne had her first taste. Lynne asked for the recipe and has been making them ever since.
Roy also likes to cook and created this dressing recipe. It’s much easier to make than stuffing the actual bird, and you have the added bonus of being able to make as much as you like. Enjoy!]
Joanne’s Gingerbread
1 package butterscotch pudding and pie filling
½ cup butter
½ cup brown sugar
1 egg
1½ cup flour
½ teaspoon baking soda
1½ teaspoon ginger
1 teaspoon cinnamon
Directions
Cream butter. Add sugar and beat. Add the egg and mix well.
Mix dry ingredients together. Add gradually to the butter mixture. Mix well.
Roll out and cut out gingerbread.
Bake 350°F for 10-12 minutes. Time will depend on the size of the cookies.
Roy’s Dressing
Bread or rolls
Sage
Ginger
Salt
Pepper
1-2 medium onions
Margarine or butter
Directions
Choose bread; it can be white or brown, but not fresh. It’s better to have bread that is a few days old. Tear bread into small pieces. Use the amount you need for the number of people you are serving.
Sprinkle sage over the bread and mix well until you can smell the sage. Sprinkle a small amount of ginger (easier on the stomach) over the bread and mix. Add salt and pepper to taste.
Chop 1 to 2 onions. You may cook in butter first, then add to the bread mixture.
Melt enough margarine or butter to add to the bread so the mixture will clump together.
Place in microwave for 2 minutes. Stir and check if heated through. More cooking time will be required for a larger amount of dressing.
Note: This is made outside of the turkey. It can be frozen prior to cooking if needed later.
