about 1 minute. With the mixer running, add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mixture is well combined. In anotherlarge bowl, combine the remaining ingredients with a whisk. 2. Add the flour mixture gradually to the creamed mixture (the dough

will be very stiff and you may have to use your hands to get all the flour worked in). Divide the dough into quarters and wrap each in plastic wrap. Chillovernight. 3. Cover the outside of a 1 1/2 quart ovenproof glass bowl with a

lipped edge with aluminum foil, bringing the foil over the edges to the inside. Make sure the foil is on very smoothly. Spray the entire bowl with vegetable cooking spray and set aside. 4. On a floured surface, roll one-fourth of the dough into a circle 1/4

inch thick. Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife, then, using a small star-shaped cutter, cut out stars around the lipped edge of the bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl. Refrigerate the bowl for 1 hour, this firms up the dough. 5. Preheat the over to 350 degrees. Place the inverted bowl on an

ungreased baking sheet and bake 20 to 30 minutes, or until lightly browned and firm to the touch. Allow the gingerbread to cool on the bowl. When cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl. Peel away the foil and discard; store the shell, uncovered, in a dry place away from the humidity of the kitchen. 6. Use the remaining dough to make 3 more bowls, or cut with decorative

Christmas cutters into cookies. Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned. Formatted by Lynn Thomas. Source: Christmas in the Heartland by Marcia Adams. MAKES 4 GINGERBREAD BOWLS OR 1 BOWL AND 6 DOZEN SMALL COOKIES -----