This recipe brings back many childhood memories. My mom would make these Molasses cookies a couple times a year. I remember coming home from school and finding these on the counter fresh from the oven.
So this morning I found her recipe in my collection. Now when you look at this you can see how special having family recipes and memories passed down. She wrote this down on medical notepaper she had in the drawer. Lol!
When you find something like this, cherish it. Mom is soon going to be 92 years old. She still cooks now and then. Macaroni and cheese is a staple and loved by her Grandchildren. She does love her sweets. Last week I took over the apple pie. When I asked her how it was She said it was delicious and was quickly gone, but next time she would like pumpkin.
So this morning our kids were planning a visit so I decided to make some of mom’s Molasses cookies. As you can see from the recipe, not much detail. But they go together pretty quickly.
As soon as I started to put together the wet ingredients I was in love with the flavor. Just opening up the Molasses jar and smelling brought back memories. Adding the cinnamon and the ginger pushed it over the edge.
Now to push these over the edge you have to try them with butter. Just spread a little on the bottom and savor the flavor.
Mix together shortening and sugar. Add eggs and mix well. Next add Molasses and coffee.
In a separate bowl sift together dry ingredients. Then slowly add dry ingredients to wet ingredients. Once combined drop by teaspoon full on greased cookie sheet at bake at 350 degree oven for 12 minutes. Remove to wire rack to cool.
Enjoy the as I suggested….with a little butter!
Once again I wanted to bake something last Saturday. Scouring the pantry and refrigerator I found some utility apples and some Empire apples that seem to call to me….bake a pie. They might not be the “choosen” apple to make a pie with but it didn’t matter because this came out pretty good. Not wanting the traditional two crust pie I found a recipe for a crumb top pie.
The original recipe did not have it’s own crust recipe so I went to my favorite pie crust recipe in my Better Homes and Garden red checked cook book.
This has been a favorite recipe to make as it is pretty simple and uses crisco. Pretty simple to follow and easy to mix when you have the right tools.
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.
With the crust ready it was time to pull the filling together.
Give this a try and let me know what you think.
Quick Dinner idea! Do you have pasta, sausage and diced tomatoes on hand? Heavy cream as well? Then this would be a great weeknight dinner that comes together really quickly. This made a really great meal paired with a salad for Eric, Emily and I last week when she was here for dinner between calls.. Emily was going to take the leftovers home for her boyfriend’s dinner but forgot! So lucky me – great lunch today!
Do you ever get a hankering to bake cookies? Well I did this morning. I looked through the dessert binder and found our recipe for While Chocolate and Cranberry cookies and then checked the pantry. I was in luck. We had all the ingredients.
So my baking process began. I took a stick of butter out of the refrigerator to soften, grabbed a couple of eggs and then got the mixer out. After a couple of hours I was ready to go.
I thought with this recipe I would get some shots of the process. Here you can see the recipe on the counter. When we find a recipe online we print it out. After preparing it we make notes on how it tasted, anything we would tweak and sometimes we will not if it is.ffodie friends worthy. This recipe had some note to turn the cookies into something similar to Starbuck’s Cranberry Bliss bars. But not today… the process continued.
The next step is adding the baking powder, salt and baking soda. These are stored in our lazy Susan in the corner of the kitchen. Generally this.is my favorite stop to mix things up. It is also Mr. Magoo’s favorite stop to sit and watch. He is always looking to see what will fall down in his area.
Any good cook will have a great mixer. Ours is our kitchen aid. Hubby got it as a work Anniversary gift years ago. You know, one of those catalogs you get and have to pick out a gift. At the time he didn’t need the company watch or general jewelry gifts. The mixer seemed to be the best gift as we were really picking up our baking and kitchen aids are so expensive.
This one worked out great with this recipe for mixing up the softened butter and then adding the sugar and the 2 eggs.
Next up was blending in the flour mixture and adding the white chips and cranberries. Everything came together so quickly.
Another great kitchen baking help is a cookie scoop. Ours is a Pampered Chef small scoop that I got years ago when I hosted a party. Pampered Chef has some great products especially for baking. My favorites are the chopper for nuts, the cookie press for Christmas cookies and the scraper for clearing the baking surface. A little flour fell out on the counter and with the scraper it was quickly back in the bowl.
Every thing came together quickly and using the parchment paper was great for clean up. But one thing did happen….my assistant fell asleep on the job.
So, here is the final outcome from my hankering for some cookies.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 1/2 cups white chocolate morsels
1 (6-ounce) package sweetened dried cranberries
Combine flour and next 3 ingredients; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.
We were away this past weekend visiting our friends in North Carolina and our flight home arrived just before 5 on Monday. After eating great food all weekend and traveling we wanted something that was easy to make and also light. This recipe from our favorite Italian chef Giada fit the bill. Within a half hour we had a hot and hearty soup on the table.
As we move into the fall season we start to crave hearty comfort foods. For the reason we try to keep our pantry stocked with basic essentials. The less trips to the store the better. This recipe had all of the essentials and made enough to bring into work for lunch.
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
This recipe was so easy! I can’t believe how fast this came together Saturday night. And it got rave reviews from my son. “Mom, this is better than Applebee’s!” I laughed at that because in the past when we would go to Applebee’s for the 2 for $20, Ian always wanted to get the Spinach Dip.
This past Saturday night we made late dinner reservations at Francesca’s in Downtown Syracuse. Reservations were for 8:30. Not because we planned it that way, but it was either 5:00 p.m. or 8:30 p.m. We had no other plans and that was where Ian wanted to go to dinner, so hey, we took the late reservations. But with that time frame I knew we needed a snack late afternoon. So I found a recipe for Spinach and Artichoke Dips from Alton Brown.
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Note: I did bake this for about 10 minutes at 350 degrees to insure that it was hot
I have subscribed to many cooking magazines over the years. I had a long time subscription to Cooking Light. I tried Food and Wine, Southern Living, Food Network Magazine, Paula Deen and Bon Appetit. Each one I found a recipe that has been one that we have come back to again and again. My favorite and the only one I currently subscribe to is Fine Cooking. This magazine was where we found our son’s favorite meal of all time – Prosciutto Wrapped Pork Tenderloin with Lemon and Sage. https://diningwithadinergirl.com/2012/05/09/picky-eaters-favorite-dinner/ . In fact I made it last night because he came home for the weekend from school. The page in the magazine is stained many times over from having near by when I make it. I now refer to my blog post when I make it even though I know most of the steps by heart.
In the last issue there was a Roasted Chicken Dish that looked so good. I thought that we could make it one night after work but after really reading the recipe it was definitely a weekend dinner. So last Sunday night I finally made it. Now for one thing, I haven’t been doing a majority of the cooking lately. I have turned the kitchen over to Eric. And not only did I make dinner, I made a dessert too. (will post that one later – it was delicious!) This turned out great. The aroma was wonderful while it was cooking and the flavor was outstanding. We will definitely make this one again and again. So I had to blog it.
So my blog post have become my way to preserve my favorite recipes. If I am out shopping and know that I am going to make something from it for dinner or dessert, I can easily look up the ingredients. I can share favorite recipes from here and look back and see why we made something and what we thought
1/4 cup olive oil; more as needed
3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.)
Kosher salt and freshly ground black pepper
3 tsp. granulated garlic
4 bone-in, skin-on chicken thighs (about 2 lb.)
4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.)
2 Tbs. honey
2 tsp. finely chopped fresh oregano, plus sprigs for garnish
Position a rack in the center of the oven, and heat the oven to 450°F.
Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes.
Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits (the lemon flesh will turn brown). Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet.
Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves (including the pulp) into a large bowl. Add the accumulated juices from the plate (the juice will be thick and syrupy). Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken.
Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken.
Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes.
Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl (the juice will be thick and syrupy). Mince the peel of 1 of the remaining lemon halves (discard the other), and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil.
Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.