Tuesday, November 29, 2011

Grandma's Molasses Cookies

My son, John, made molasses cookies Thanksgiving recipe from the recipe on the back of this bottle of Grandma's Molasses.

For years we have made Silver Palate Molasses Cookies, it's our family favorite, and the recipe is in the Tried 'n True archives on this site, but after tasting these, we have a new favorite.

They are moist, fat, plump chewy cookies, the tops are dusted with sugar, they crackle when they bake and the taste is amazing.  My Silver Palate recipe is a flatter, oilier cookie, these are just better.

I never thought I would say this, we have used our Silver Palate recipe since the 80's, but this one is just far superior.

Hope you all enjoy these as much as we do.  Oh my, they are so good!

~ jan

 

These cookies should be soft, so watch them carefully when baking. They will look very moist and underdone, but I promise you they're fine and will set up completely while cooling. I found one recipe in my research that called for sliding the parchment paper onto the counter top to cool the cookies rather than transferring them to a cooling rack. Supposedly, this would keep them optimally soft. For cookie baking, I prefer insulated cookie sheets to prevent undersides from over browning.  I used a SiloPat baking liner when I baked these.

 


Grandma's Molasses Cookies

Makes 3 1/2 to 4 dozen

2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature (Crisco)
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses, preferably Grandma's (not blackstrap)
1/4 cup granulated sugar

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.

Preheat oven to 375 and line baking sheets with parchment paper or place on SiloPat. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Dip tops of balls in sugar and place on baking sheet about 2 1/2 inches apart.

Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles). Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.

NOTE:  I think these cookies are so moist and soft because you use shortening (Crisco) instead of butter.  We used to use shortening a lot years ago, but now so many cookies are made with butter instead...

Sunday, November 20, 2011

Hot Buttered Rum

Much better than a hot toddy, my friend Carlene swears by this recipe...

1-2 teaspoons of brown sugar

1 Tablespoon of vanilla ice cream

Mix together and put in a mug of hot water, add a jigger or more of rum, a pat of butter on top and a cinnamon stick to stir with.

Enjoy and feel better soon ;o)


Monday, November 14, 2011

Corn on the cob without silking it.

Okay, so the poor ole feller has a bit of trouble with one of his ears turning loose, but this is so cool!

Sunday, November 13, 2011

Barb’s Amazing Creole Burgers

creole

My friend, Barb was telling me earlier this week about Creole Burgers.  When she was a little girl there was a local drive-in called the Sani-Cream and they served these burgers.  When they closed, the owner gave her dad the recipe, and her family has made them ever since.

You all know about how crazy we are about my Sloppy Joes, and the Creole Burgers are, for me, a new twist on an old favorite.  I thought they were amazing, and I’ll make them again and again.  She couldn’t remember exactly how much ketchup and mustard to use, she just tastes it and knows when it’s right.  Since I had nothing to gauge them by, I found a recipe online, altered it a bit, and think it’s really close to what she makes.  Hope you all enjoy these as much as we do.

~ jan

1 lb. ground beef
1 onion, chopped
1 can of Campbell’s Chicken Gumbo Soup
4-5 tablespoons Heinz Ketchup
3 tablespoons mustard, I use Plochmann’s because it’s my favorite
2-3 tablespoons Worcestershire sauce
1/2 teaspoon of pepper
salt to taste

Brown hamburger and onions breaking it up and crumble as it cooks, drain, add soup and condiments and simmer 15-20 minutes.  It thickens as it cooks.

So easy, and SO good!

Note:  I added salt very sparingly as the soup gives you a salty base to begin with, next time I think I will sprinkle the hamburger with Tony Chachere’s Creole Seasoning when I brown it.

Saturday, November 12, 2011

Salad in a Jar–this is absolutely FANTASTIC!!!!!

Last week on Jan’s Daily Dish I told you about my FoodSaver not working and my eBay purchase of another one.  It arrived yesterday, brand new with tape and cardboard still intact, so of course I fired it up immediately and it worked perfectly.

So this morning I got up, assembled my ingredients and I was off to the races. 

1

I used two heads of iceberg lettuce that I washed, chopped and spun dry in the salad spinner.  They don’t recommend you use baby bibb or spring greens, they’re too tender and don’t last as well,  romaine and iceberg work best.  Then I used the slicing blade of the salad shooter to quickly shred all of the other veggies.

2

Then I gave it all a quick toss to combine all the ingredients in the mixing bowl, which by the way is the greatest, cheapest thing ever.  This huge stainless bowl came from a local restaurant supply house, cost less than $10 and I use it so much, it’s awesome!

3

I started using a funnel to fill the jars, quickly realized that it was a pain, it was easier to just position the jar over the salad bowl and scoop the greens with a measuring cup.  Hubby doesn’t like green peppers, so I only added them to some of the jars and I didn’t add soft ingredients like cucumbers, tomatoes, or mushrooms as I’ve read that they don’t hold well.  I also used a regular stainless knife to chop my lettuce, even though I have a plastic lettuce knife, there is “supposedly” no need to use it as the lettuce doesn’t turn brown and I’m not a fan of tearing it because I like a finer texture and it’s hard to achieve when tearing it.

4

Then I wiped off the tops of the jars to make sure they were dry so that the seal would hold and I was ready to vacuum seal them.  It was really fast, really easy, it only took twenty seconds per jar to seal.  And no, there is nothing running down the front of the FoodSaver, it’s just shadows from the jars ;o)

5

And how long did this take?  From the time I started assembling my ingredients until I put them in the fridge, thirty-five minutes start to finish and I have enough salad to last me for seven days.  And this was the first try, I’m thinking next time it won’t take as long as today because I’ll know what I’m doing.  One mess per week and enough salad to last for days, works for me…

777

Saturday, November 5, 2011

Sharing the good stuff..

clear

These little plastic tulip sundae dishes are a great find.  They are usually in stock at Walgreens, and at holiday time they have them in red and green.

You’re probably wondering why I’m showing you these, what’s so special about plastic bowls?  Well, first of all they are like $.49 apiece, and they are the best thing ever when I’m in the kitchen baking.  I guess I’ve watched too much FoodTV, but I always measure my different ingredients into little containers before stirring whatever I’m baking together. 

Okay, I confess, it’s not entirely FoodTV, it’s mainly so that I don’t forget to add something. I have glass ramekins, and FiestaWare ramekins, but they’re bulky and heavy, these are lightweight, stack easily, grab one and you’re good to go.  I have a ton of them, and I use them for all kinds of things.  They’re the perfect size for little hands when you are fixing a snack for little people, I use them for coleslaw, potato salad and baked beans, and they’re perfect for a scoop of ice cream, or a serving of pudding or Jello. They’re unbreakable, dishwasher safe, you’ll find a boatload of uses for them.  You won’t want to trot them out when Aunt Martha comes to visit, save the cut glass for when she comes, but for everyday use, you can’t beat these!

You might want to check the seasonal aisle next time you are in Walgreens, I think I’ve seem them at Wally World, too.  I know, they’re plastic, but they’re goodies, pinky swear they are…

~ jan