Maureen's Blog on Saturday got me to thinking of all the wonderful recipes that I know each and every one of us have hidden either in the back of our minds, or in our recipe books, binders, small 5X8 plastic recipe card holders, or stuffed like mine are, cut out from newspapers, magazines etc, into zip lock bags!
I think that it would be fun for each of us to contribute a favorite Fall/Winter recipe. It could be one of our own very "secret" recipes, or maybe Mother's, Grandmother's, Aunt's/ Uncle's ( trying to be politically correct) or even one that we found in Family Circle or Good Housekeeping!
I love to cook. During Summer I don't have the time, or I am too tired, hot, or just don't feel like cooking, but Fall and Winter is different. My kitchen is in constant use, from soups and stews simmering on the stove, to casseroles and roasts in the oven.
So, I will share one of my favorite Fall/Winter Recipes, and hope you all will try it and enjoy, and will share your favorite for all of us Owls to try!
This recipe is for my very favortite GingerSnap Cookies. Actually my daughters renamed them as "GingerBends", because we like them chewy instead of crunchy!
GINGER BEND COOKIES
3/4 cup shortening*
1 cup sugar
1/4 cup dark molasses
1 large egg
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon**
1/2 tsp ground cloves**
1/2 tsp ground ginger**
1/2 cup sugar for dusting
1. In medium bowl, mix together melted shortening, 1 cup sugar, and egg until smooth. Stir in molasses. Set aside. In another bowl, combine the flour, baking soda, salt, cinnamon, cloves and ginger. Blend into the molasses mixture. Cover with plastic wrap and refrigerate dough for at least 1 hour (overnight works too)
2. Preheat oven to 375 degrees. Roll dough into walnut size balls, and then roll them in remaining sugar. (I shake them carefully in a clean brown lunch bag) Place them on ungreased cookie sheet about 2 inches apart. ( I also like to use parchment paper on the cookie sheets, easy cleanup and they slide right off)
3. Bake for 8-10 minutes until tops are cracked. Cool on wire racks. Make sure you don't over-bake or they become too crunchy.
ENJOY WITH ICE COLD MILK!!!!!!!
* I use the Crisco that comes in pre-measured cubes. Much easier for measuring.
* * I always adjust the spices. I like lots more cinnamon and ginger. Just see what you prefer!
OK, I started with Dessert, but like the saying goes " Life is short, eat Dessert first"!
I am anxious to see and try all the different and delicious recipes and concoctions that I know you are all secretly cooking and not revealing to us!
As one of my favorite Cooks (Julia Child) always said, "Add more butter", and her most famous, " Bon App'etite"
This is Donna Jean's first blog
and she did a terrific job
Congrats Donna Jean
and enjoy your blog day!