{Grandmas Soft Gingersnap Cookies}

2 C. Sifted Flour
1 TBS Ground Ginger
2 tsp Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp Salt
3/4 C. Shortening
1 C. Brown Sugar
1 Egg
1/4 C. Dark Molasses
1/3 C. Sugar & Ginger

Pre-heat oven to 350 degrees.  Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Stir to blend evenly and sift a second time.  Place shortening into a mixing bowl and beat until creamy. Gradually add sugar, eggs and molasses.  Add flour mixture slowly scoop into balls and roll in the sugar ginger mixture and put onto cookie sheet.  Bake for 6 to 8 minutes or until the tops are rounded and slightly cracked.

{The Best Banana Cake}

1-1/2 C. bananas {smashed}
2 tsp. lemon juice
3 C. flour
1-1/2 tsp. baking powder
1/4 tsp. salt
3/4 C. butter softened
2-1/8 C. Sugar
3 large eggs
2 tsp. vanilla
1-1/2 C. Milk {can use water}

{Frosting}
1/2 C. butter {softened}
1- 8 oz cream cheese {softened}
1 tsp. vanilla
3-1/2 powdered sugar

Pre-heat oven to 275 degrees.  {I bake at 300 degrees on convection setting}Grease and flour a 9x13 {I use a 9x11 to make cake taller}cake pan.  In small bowl, mix lemon juice to mashed bananas.  Set aside.  Mix flour, baking soda, and salt.  Set aside.  Cream butter and sugar until light and fluffy.  Beat in eggs and then vanilla.  Beat in the flour mixture with mild.  stir in banana mixture.   Bake for 1 hour or until toothpick is clean.  Remove and freeze for 45 minutes.  This will make very moist. Frost with cream cheese frosting and refrigerate until ready to serve.