Molasses Cookies like Grandma use to make..sort of

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Since memories are tied to our senses one of my favorite was of my Grandmother and her big soft molasses cookies she served at her house.  My sister and I would race inside for and afternoon snack and my Grandmother would pour us a glass of cold milk and pull out an old Christmas tin from her refrigerator filled with perfectly shaped flower molasses cookies sprinkled with sugar.  I remember thinking about her rolling out the dough in preparation of our visit, cutting each one out with a flower cookie cutter, baking them and letting their cinnamon/clove fragrance fill her house.  A few years later my idyllic image was broken when I realized they were none other then Archway’s Molasses cookies that she pulled out of package before we arrived.

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My sister and I with my Grandmother

Nonetheless I enjoyed the memory of sharing those deliciously soft cookies and have  since looked for an opportunity to recreate it. I checked our local grocery store and they don’t carry that brand however I have stumbled across a recipe from allrecipes that is darn close.

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Recipe Source:  Big Soft Ginger Cookies  by AMY1028

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
  4. Serve warm or from tin in the refrigerator with a tall glass of milk.


Homemade Garden Pesto

There is nothing like the smell of fresh Basil.  And there is nothing like the taste of homemade Pesto from your own garden.  I had an abundance of Basil this year so this was made several times at our house.  It’s best served with crusty french bread (excellent with the 99 cent loafs of country french bread that Whole Foods sells).

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  • 2 cups of Basil
  • 1 tbls minced garlic
  • 1/4 c of Pine Nuts
  • Really Good Olive Oil
  • 1/8 c of Shredded Parmesan (optional)
  • Salt and Pepper to taste

1) Start off by washing the Basil in a colander and then pat dry with paper towel.

2) On a cutting board using a sharp knife or a mezzaluna chop Basil.

3) Add in Pine Nuts  and Parmesan and continue chopping.

4) Transfer to a bowl and add in garlic then start to pour in and mix with Olive Oil.

5) The next step is up to you – I don’t like a whole lot of olive oil so I add enough to make a thick paste.

6) Add salt and pepper to taste.

Sunday Morning Breakfast Sandwich

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Need:

  • 2 pieces of toast
  • 2 slices of cooked bacon
  • Few leaves of spinach
  • Slice of vine ripe tomato

Directions:

  1. Toast 2 pieces of bread.
  2. Fry or microwave bacon.
  3. Fry an egg over easy in a pan with melted butter.
  4. Layer one slice of bread with spinach and tomato.  Layer the other slice of bread with bacon and the fried egg.
  5. Put both slices together and slice down the middle.  Serve with a tall glass of OJ and a napkin (cause the egg gets messy).
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