Cookies, Dessert

Molasses Cookies

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.

  • 3/4 cup shortening
  • 1 cup sugar
  • 2 well beaten eggs
  • 1 cup molasses
  • 3/4 cup strong cold brewed coffee
  • 4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp ginger

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!

Cookies

White Chocolate and Cranberry Cookies

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.

Measuring out the flour

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.

My helper is always close by.

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.

A baking essential

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.

Time for the flour
Ready to go

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.

Ready for the oven

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.

Cookies, Dessert

Madelines

I bought a Madeline pan on clearance at Marshalls a couple of years ago and it sat in my basement. I wanted to try it but maybe felt intimidated. Then a couple of weeks ago I started watching The Great British Baking Show. Amateur bakers in England competing in three baking challenges against each other. I quickly started binge watching season one and started season two. This inspired me to try my skills at using that pan.

Now I am no where near the quality of these amateur, but I can say these came out pretty good. I knew I did okay when my mom approved.

Ingredients
MADELEINES

3 large eggs room temperature

1 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup (100g) granulated sugar

3/4 cup (94g) all-purpose flour

6 tablespoons butter melted

powdered sugar

Melt butter and let it cool to room temperature.  Meanwhile, beat eggs, vanilla, and salt with an electric mixer until light in color. Gradually add in the sugar and continue beating for 5-10 minutes until mixture is thick, pale, and drops down in the bowl like ribbons.

Sift a third of the flour into the egg mixture, folding it in after each addition.
Take about 1/2 cup egg mixture and mix it with the cooled butter. (This is important for adequately mixing in the butter into the batter.) Mix this tempered butter into the rest of the batter, folding it in until combined.
Cover batter with plastic wrap and chill in fridge for 60-90 minutes.

Preheat oven to 350°F. Brush molds with melted butter and then use a cookie scoop to drop the batter into the wells. No need to spread. Bake for 11-13 minutes or until edges start to lightly brown and tops spring back when gently pressed with your fingertip.

Immediately remove from pan onto a cooling rack with the bottom ruffle edge up. Sprinkle with powdered sugar and serve.

Uncategorized

Aunt Jen’s Sugar Cookies

Last year when my sister Pat and I visited our sister Mary Ann in Florida,  we were reminiscing with our Uncle and cousins about our Grandma Gray and her sister Jen.  The two of them together were quite a pair. Every one of us remembers spending weekends with Grandma and visiting Aunt Jen’s house.  Pat talked about stopping by after church and Aunt Jen would have a pan of homemade sugar cookies fresh from the oven.    She said they were so good and she wished she had the recipe.  
I have my  Grandma Schreck’s recipe box from my mom.  Looking through these old recipes I found a recipe for sugar cookies with Aunt Jen’s name on it.  Typical of all these old recipes they just list the  ingredients, the temperature and the cooking time.   I called my mom to check on a pan size and she told me to use a cookie sheet with about an inch rim. She said Aunt Jen never measured anything.  So  I started out by mixing the wet ingredients together and then the dry.  Once that was done I combined them both and pressed the dough into a cookie sheet. I baked them at 375 for 15 minutes.  Once they cooled I cut them into cookie size pieces. As soon as I tasted one I remembered the flavor.  The nutmeg makes these cookies and the cake like texture is a hit!  A taste of the past!
Bottom (L to R): Grandma, Aunt Jen
Top: Aunt Maggie, Aunt Martha

Aunt Jen’s Sugar Cookies

1 cup of sugar
2 sticks of butter softened
1\2 cup milk
2 eggs
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
Juice and rind of a lemon
Cream butter and sugar together in a large bowl. Add eggs and milk. Add lemon juice and rind. In another bowl mix dry ingredients. Spread into a greased cookie sheet. Bake at 375 for 15 minutes.  Cool and cut into cookie size pieces.
Uncategorized

Snickerdoodles!

Cinnamon Yummy!

I love Snickerdoodles!  A cinnamon covered cookies that is soft and very tasty.  Normally in our house when cookies are made it is generally around Christmas time or it is our favorite chocolate chip cookie.   One Saturday a couple of weeks ago I had a hankering for Snickerdoodles.  I hadn’t made these in a really long time.  I am not sure where the recipe came from, other than my handy recipe box.  These were so good!  I might have to make them again real soon.

Snickerdoodles

Ingredients

2 3/4 cup flour
1 Tblsp. Baking Powder
1 cup of Butter
1 3/4 cup sugar, divided
2 eggs
1 Tblsp. cinnamon

Directions

On wax paper, stir together flour and baking powder, set aside.  In large saucepan or heat resistant bowl melt butter over low heat.  Remove and stir in 1 1/2 cups sugar and eggs until smooth. Gradually stir in flour until smooth dough forms.  Cover and chill for 1 hour  or up to 3 days.

On wax paper or small bowl, mix remaining sugar with cinnamon.  Drop round teaspoon full of dough into mixture and turn to coat well.  Place on greased cookie sheet.

Bake at 375 degrees for 8 to 12 minutes.  Cool on sheet for 1 minute and remove to cool.

Enjoy with a cold glass of milk! I like to cool cookies on a clean dish towel

Uncategorized

Chocolate Peanut Butter Drop Cookies

Love these cookies!  This recipe has been around for quite sometime.  I think I got this from one of my oldest sister and I hadn’t made them in a long time.  I thought about them strolling thru the baking aisle and saw the peanut butter chips.  I decide to bake up a batch and send a few down to our daughter at school.  She loved them and asked for the recipe.  So here it is.
2 squares unsweetened chocolate, melted
1/2 cup butter
1/2 cup sour cream
1 egg
1 1/2 cup flour
1 cup sugar
1/2 tsp. Baking soda
12 oz. Peanut Butter chips
1 tsp. Vanilla
Cream butter and sugar; add eggs.  Stir in melted chocolate.  Add baking soda to sour cream and add to mixture. Then add flour and vanilla. Mix together well and then fold in peanut butter chips.
Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
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Oatmeal Scothies

I was sitting around late this afternoon and decided that I needed to make something sweet.  The brownie mix in the cupboard just wouldn’t cut it.  So looking through our pantry I found a bag of Nestle Butterscotch chips.  There was a recipe on the back for Oatmeal Scothies that could be made into a bar cookie.  Bingo!  That was it.  I really didn’t want to make just cookies because of the constant waiting for the pan to finish cooling before putting the next batch in.   A bar cookie was perfect for the amount of time I wanted to devote to my baking.  
These cookies mixed up pretty fast and I popped them into the preheated oven for approximately 16 minutes.  They came out golden brown and the butterscotch flavor was just what I needed.  And this was a perfect and quick blog post to do.  These would be great for a Easter cookie tray. Sometimes good ideas come off the back of ingredient boxes or bags.   
Nestles Oatmeal Scothies 
  • 1 1/4 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground cinnamon
  • 1 cup (2 sticks)  butter or margarine, softened
  • 3/4 cup  granulated sugar
  • 3/4 cup  packed brown sugar
  • 2 large  eggs
  • 1 teaspoon  vanilla extract or grated peel of 1 orange
  • 3 cups  quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.)  NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
PREHEAT oven to 375° F. 

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: 
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.