Gingerbread Cut-Out Cookies

Classic warm spices and molasses combine to create tasty and easy-to-roll gingerbread cookies. 

Gingerbread Cut-Out  Cookies

3 ¼ cups all-purpose flour + more for rolling out the dough

1 ½ tablespoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon table salt

¾ cup (1 ½ sticks) butter, softened

¾ cup packed light brown sugar

½ cup molasses

1 large egg

 

For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
2. Add egg and beat until combined.
3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
   
   
   
4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
   
   
   
5. Preheat over to 350° F.
6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
   
   
   
8. 
   

   

   
   
9. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
10. If decorating, let cookies cool completely and then decorated.
    
    
     Recipe without photos .  . . Gingerbread Cut-Out  Cookies

    3 ¼ cups all-purpose flour + more for rolling out the dough

    1 ½ tablespoons ground ginger

    1 ½ teaspoons ground cinnamon

    ½ teaspoon ground nutmeg

    1 teaspoon baking soda

    ½ teaspoon table salt

    ¾ cup (1 ½ sticks) butter, softened

    ¾ cup packed light brown sugar

    ½ cup molasses

    1 large egg

     

    For decorating – I used red  and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

    1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
    2. Add egg and beat until combined.
    3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
    4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.  
    5. Preheat over to 350° F.
    6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”). 
    7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
    8. Bake trays of cookies for  9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack 
    9. If decorating, let cookies cool completely and then decorated.

Spicy Molasses Cookies

As the temperatures turn cool and crisp and the leaves are begin to turn, my taste buds are craving fall flavors. Seasonal foods such as  chili, bierocks, apple desserts such as Caramel Apple Pie, baked pumpkin donuts, and molasses cookies. This year I tried Marcia Wilson’s version—Spicy Molasses Cookies that she posted on Facebook (they are a Ree Drummond approved recipe). Warm spices and fragrent molasses combine to create a fantastic fall cookie. 

Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
   
   
   
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
   
   
   
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
   
   
   
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
   
   
   
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)
   
   
   

Recipe without photos . . . Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)

Molasses Refrigerator Cookies

Referred to as slice-and-bake, icebox or refrigerator cookies, recipes such as these are convenient as they can be made ahead, even frozen. Then, just slice-and-bake as needed. Full of warm spices, these sweet treats are a great way to welcome the cooler fall season. 

Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
   
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract.
   
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
    
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.
    
    
    

Recipe without photos . . . Molasses Refrigerator Cookies

1 3/4 cups all-purpose flour

1 tseaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4  cup packed brown sugar

1 stick salted butter, softened

1/4 cup molasses

1 large egg

1 1/2 teaspoon maple extract

Sanding sugar, for sprinkling (or just use granulated sugar)

1. Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. 
2. In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. 
3. Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. 
4. Beat in the egg until combined, then beat in the maple extract. 
5. Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.
6. Lay dough out a sheet of  wax paper or plastic wrap. Divide dough in half. 
7. Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. 
8. Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
9. To Bake: Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. 
10. Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. 
11. Bake about 12 minutes. 
12. Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.  Cookies will crisp as they cool.

The Most Wonderful Gingerbread Cookies

 The Food blog touts these as The Most Wondeful Gingerbread Cookies . . . and they are! The dough is so easy to work with. The taste is delicate with just enough spice. The baked cookies have a soft texture. Delicious!

I used a gingerbread house cookie cutter—front only and gingerbread boy cutters in preparation for a cookie decorating party. Tis’ the season! 

 

The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4
 teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4 
teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
   
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
   
3. Add molasses and vanilla; continue to mix until well blended.
   
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
   
   
   
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Recipe without photos . . . The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4 
teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4
 teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses and vanilla; continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Easter Peppernut Buns

Although these is not what I typically think of when thinking of peppernuts, recipes like this one were brought by German Mennonites who immigrated from Russia  to the U.S. in the 1870s. Having read several of Norma Jost Voth's books on Russian Mennonites cookery, I was also aware that peppernuts were not just confined to Christmas. Mrs. Voth relates stories of eating peppernuts and drinking fresh squeezed lemonade during the summer. And, then I discovered that with a little frosting and some sprinkles, you could turn the yeast peppernuts into Easter buns.

I used a recipe from Mrs. Voth (“Peppernuts, Plain and Fancy," 1978, pp. 67 & 69) and just added sprinkles.

Easter Peppernut Buns    Makes about 60 buns

2 tablespoon dry active yeast

½ cup warm water (about 110-115° F.)

2 tablespoons granulated sugar

2/3 cup shortening (Crisco)

¾ cup granulated sugar

½ cup molasses

2 large eggs

2 cups warm milk (about 110-115° F.)

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground cardamom

¾ teaspoon white pepper

7 to 8 cups unbleached or bread flour

1.  In a small bowl, dissolve yeast in warm water and 2 tablespoons sugar; let proof until bubbly.

2.  Cream shortening ¾ cup sugar and molasses.

3.  Beat in eggs.

4.  Add warm milk, spices, proofed yeast and half the flour; beat 5 minutes with electric mixer.

5.  Gradually add enough of the remaining flour to create a smooth dough that leaves side of bowl.

6.  Turn out onto floured board (or add dough hook to electric mixer) and knead until smooth and elastic (5 to 10 minutes), adding more flour if dough becomes sticky. (Avoid too much flour so you will not have dry dough!)

7.  Place in a greased bowl and turn dough to cover all surfaces.

8.  Cover with a kitchen towel (or plastic wrap) and let rise until doubled in bulk (about an hour). Note: To test for double in size . . . press the tips of two fingers lightly and quickly ½” into the dough; if the dent stays, it is double.

9.  Punch dough down and let rise again. (The long rising time yields a fluffy bun.)

10. Turn onto floured board and knead lightly.

11. Pinch or cut off 2” pieces of dough (1 ½ oz. each), making balls between palms of hands.

12. Place close together on greased (or sprayed) baking sheet(s) so they rise high; spray tops of rolls lightly with pan spray.

13. Cover and let rise until almost doubled in size (up to an hour).

14. Bake in a preheated 350° F. oven for 25 to 30 minutes or until golden brown. Another indication of doneness: remove a roll and tap the bottom — it should have a hollow sound.

15. Cool slightly on rack and then frost with  powdered sugar icing and decorate with sprinkles.

Powdered Sugar Icing: Combine 2 cups sifted powdered sugar, 1 teaspoon milk, 1 tablespoon softened butter, ½  teaspoon vanilla or other flavoring of choice. Adjust amounts until desired consistency is achieved,     

The buns are ready and the table is set.

Recipe without photos . . .

Easter Peppernut Buns    Makes about 60 buns

2 tablespoon dry active yeast

½ cup warm water (about 110-115° F.)

2 tablespoons granulated sugar

2/3 cup shortening (Crisco)

¾ cup granulated sugar

½ cup molasses

2 large eggs

2 cups warm milk (about 110-115° F.)

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground cardamom

¾ teaspoon white pepper

7 to 8 cups unbleached or bread flour

1.  In a small bowl, dissolve yeast in warm water and 2 tablespoons sugar; let proof until bubbly.

2.  Cream shortening ¾ cup sugar and molasses.

3.  Beat in eggs.

4.  Add warm milk, spices, proofed yeast and half the flour; beat 5 minutes with electric mixer.

5.  Gradually add enough of the remaining flour to create a smooth dough that leaves side of bowl. 

6.  Turn out onto floured board (or add dough hook to electric mixer) and knead until smooth and elastic (5 to 10 minutes), adding more flour if dough becomes sticky. (Avoid too much flour so you will not have dry dough!)

7.  Place in a greased bowl and turn dough to cover all surfaces.

8.  Cover with a kitchen towel (or plastic wrap) and let rise until doubled in bulk (about an hour). Note: To test for double in size . . . press the tips of two fingers lightly and quickly ½” into the dough; if the dent stays, it is double.

9.  Punch dough down and let rise again. (The long rising time yields a fluffy bun.)

10. Turn onto floured board and knead lightly. 

11. Pinch or cut off 2” pieces of dough (1 ½ oz. each), making balls between palms of hands. 

12. Place close together on greased (or sprayed) baking sheet(s) so they rise high; spray tops of rolls lightly with pan spray.

13. Cover and let rise until almost doubled in size (up to an hour).

14. Bake in a preheated 350° F. oven for 25 to 30 minutes or until golden brown. Another indication of doneness: remove a roll and tap the bottom — it should have a hollow sound.

15. Cool slightly on rack and then frost with  powdered sugar icing and decorate with sprinkles.

Powdered Sugar Icing: Combine 2 cups sifted powdered sugar, 1 teaspoon milk, 1 tablespoon softened butter, ½  teaspoon vanilla or other flavoring of choice. Adjust amounts until desired consistency is achieved,