4 : 1/2 c Unsifted all-purpose flour
2 : ts Ground cinnamon
2 : ts Ground ginger
1/4 : ts Ground cloves
1/4 : ts Salt
1 : c Vegetable shortening
3/4 : c Sugar
1 : c Light molasses
1 : lg Egg
About : About 14 yards 1/4 or 1/8
-inch-wide : -inch-wide red ribbon (opt.)
1 : c Melted solid Crisco
1 : c Granulated sugar
1 : c Light or dark Karo
2 : x Large eggs
5 : 3/4 c Flour
1 : ts Baking soda
1 : ts Salt
2 : ts Ginger
2 : ts Cinnamon
1 : ts Cloves
1 : ts Nutmeg
1 : Recipe gingerbread dough
Paper : Paper for patterns;
0: Heat oven to 425 degrees
1: Reserve 1 teaspoon of sugar; combine remaining sugar with next seven ingredients, mixing well
2: Cut in margarine until crumbly
3: Add combined milk, currants, egg whites and molasses, mixing just until moistened
4: Turn out onto lightly floured surface, knead gently 5 to 10 times
5: Pat dough to 3/4-inch thickness
6: Cut with 2-1/2-inch heart-shaped or round biscuit cutter
7: Place on ungreased cookie sheet
8: Sprinkle tops with reserved 1 teaspoon sugar
9: Bake 9 to 11 minutes or until golden brown
10: Place ricotta cheese and lemonade concentrate in blender or food processor; cover
11: Blend on high or process until smooth
12: Serve with warm scones
13: Makes 10
14: VARIATION: For thinner cream consistency, add 1/2 cup low-fat lemon yogurt
15: Rochester Times Union "Consuming Interests" column 7-29-91
16: From Quaker Oats "It's the Right Thing To Do Recipe Contest Winners" 1990 From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini