Moonshine Gingerbread Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD COCKTAIL

Steps:

• Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
• Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.

MOONSHINE GINGERBREAD

Steps:

• Mix first 3 ingrediants together as for pastry.
• Reserve 1 cup and set aside in a cool place.
• Add remaining ingrediants to the main mixture.
• Beat well.
• Sprinkle 1/2 reserved crumb mixture on the bottom of a greased square pan ( 8x8 or 9x9 ).
• Pour wet mixture in smoothly.
• Sprinkle with remaining reserved crumbs.
• Bake at 350 for 35 minutes.

MOONSHINE (EASY)

Steps:

• How to Make Moonshine at Home.
• Things Needed
• Water
• Cornmeal
• Sugar
• Yeast
• Pressure Cooker
• Copper Tube
• Vessel (to collect moonshine)
• Charcoal
• Instructions
• Go to the market and buy 25 pounds of cornmeal, 100 pounds of sugar, 100 gallons of water and 6 ounces of yeast.
• Next, you will be required to collect the necessary equipments, like a few large pots, a large pressure cooker and a coiled copper pipe.
• Put water in the pot and place it on stove. Keep on boiling it until it reaches a rolling boil.
• Add cornmeal to the water. The resultant mixture will be known as mash.
• Keep aside the mash and let it cool down, till it is warm to the touch.
• Now, add sugar and yeast to the warm mash.
• Again, keep it aside and let it ferment for 4 to 5 days.
• Keep on checking the mash and when it stops bubbling, it means that it is ready. At this stage, the mash is known as sour mash or beer.
• Put the sour mash into the pressure cooker and keep it on fire, till it goes up to 173 degrees Fahrenheit.
• At this temperature, the alcohol content of the mixture will start rising to the surface.
• With the help of a coiled copper pipe, passed through cold water, trap vaporized alcohol in a separate vessel.
• As the vapors from the cooker pass through the cold copper tubing, they will slowly condense into the liquid called moonshine.
• Finally, filter the moonshine through charcoal, making it absolutely fit for consumption.