I may have to make these
Ginger Krinkle Crisps
¾ cup shortening
1 ½ cup sugar
¼ cup light molasses
2 cups sifted flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoon ginger
3 teaspoon cinnamon
¼ teaspoon cloves (ground)
Cream shortening and 1 cup sugar until light and fluffy.
Blend in molasses.
Sift together flour, salt, soda & spices (1 tsp of cinnamon).
Add to creamed mixture and mix well.
Chill dough hour or longer.
Mix remaining ½ cup sugar and 2 tsp of cinnamon.
Form dough into balls and roll in the sugar mixture.
Place 3 inches apart on foiled cookie sheet, gently press cookie to flatten slightly.
Bake at 350 degrees 12-15 minutes or until top is cracked and slightly brown.
Makes 3 ½ – 4 dozen cookies . Maybe doubled without changes
Warning! I made these by myself as a kid. I forgot to split the cinnamon out for the rolling mixture and ended up having to triple the recipe. I had a whole lotta cookies to share which was good because I love them.
Normally when I bake or cook I’m very exact about my measurement of ingredients but it occurs to me that instead of channeling my Great Grandpa Alex on the party mix I’m more like my Great Grandma Hilda on my mom’s other side. She never measured.
That recipe was born out of frustration with the recipes on the box that barely if at all coat the ingredients and I like to be able to taste the Worcestershire sauce.
I’ve never written this one down before but I know what I put in it this morning. LOL!
This is my cure for a depressing day. Yesterday in the morning I learned Lady Olivia had died. Then someone at camps partner’s cancer had returned. Then I learned that one of my favourite CITs from Osito Rancho is in UCLA hospital after fighting ovarian cancer for 10 years and I know that other people I love are fighting their hardest right now to beat the demon cancer. I’m frustrated that all I can do is pray and listen and be there if or when someone calls and it hurts.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.
Ali makes these now and mom made them when we were small. If I can con Ali into making them I’ll take pictures.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks), room temperature
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled
chocolate chips, about 3 to 4 dozen (or use other candies for eyes)
cashews, about 3 to 4 dozen
Sift together the flour, baking powder, baking soda, and salt.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla, beating until smooth and creamy.
Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining dough, add the cooled melted chocolate, blending well.
Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the chocolate dough into a roll 10 inches long; place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough; wrap in foil. Repeat with remaining vanilla and chocolate dough; chill rolls for about 2 to 3 hours.
Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet; pinch upper edge of each cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies.
Bake owl cookies at 350° 8 to 12 minutes, until lightly browned. Remove from baking sheet and let cool on racks. Store between layers of waxed paper or foil in tightly covered containers.
1 1/4 cup sugar
3/4 cup dark corn syrup
1 tbsp butter
1 cup cream
1/2 tsp salt
Combine ingredients in a heavy saucepan and cook to 234 degrees or very soft ball stage.
Do not double recipe.
And yes, you do need a candy thermometer.