Molasses Spice Cookies (Simply Recipes)

2 1/4 cups all-purpose flour

2 teaspoons of baking soda

1/2 teaspoon of salt

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

3/4 teaspoon ground cloves

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar, plus 1/3 cup for rolling cookies

1 large egg

1 teaspoon vanilla extract

1/3 cup unsulphered molasses

1 Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.

2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

3 Add dry ingredients and beat at low speed until just combined, about 30 seconds.

4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.

5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Optional Glaze

When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.

Yield: Makes 18 large cookies.

Lemon-Poppy Seed Dressing

2/3 cup light olive oil

• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1 1/2 tablespoons poppy seeds
• 2 teaspoons finely chopped onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt

Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Apple-Pear Salad With Lemon-Poppy Seed Dressing (Southern Living)

1 (16-oz.) package romaine lettuce, thoroughly washed

• 1 (6-oz.) block Swiss cheese, shaved
• 1 cup roasted, salted cashews
• 1/2 cup sweetened dried cranberries
• 1 large apple, thinly sliced
• 1 large pear, thinly sliced
• Lemon-Poppy Seed Dressing

Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

Spaghetti with Basil and Parsley

1 lb spaghetti
3 garlic cloves, crushed
Crushed red -pepper flakes
6 Tbls unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsely, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, leaving 2/3 cup cooking water. Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.

Return pasta to pot and toss to coat. Add herbs, reserving some for garnish.Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes, if desired.

Fruit Salad with Cream Cheese-Pecan Topping (Paula Deen-Food Network)

2 cups fresh blueberries

1 cup fresh blackberries

2 cups cubed cantaloupe

2 cups halved green grapes

2 cups sliced fresh strawberries

1 starfruit, sliced

1 (8-ounce) package cream cheese, softened

2 tablespoons fresh lemon juice

1/2 cup heavy whipping cream

1/4 cup confectioners' sugar

1/2 cup chopped pecans

In a serving bowl, combine the blueberries, blackberries, cantaloupe, grapes, strawberries, and starfruit.

In a medium bowl, beat the cream cheese and lemon juice at medium-low speed with an electric mixer until smooth.

In a separate medium bowl, beat the heavy cream at medium-high speed with an electric mixer until slightly thickened. Gradually add the confectioners' sugar, beating until soft peaks form. Gently fold into the cream cheese mixture; spread over the fruit. Sprinkle with chopped pecans. Serve immediately.

Classic Barbeque Rub (Epicurious)

2 tablespoons smoky Spanish paprika

2 tablespoons kosher salt

3 tablespoons sugar

2 tablespoons brown sugar

1 tablespoon cumin

1 tablespoon chile powder

1 tablespoon freshly ground black pepper

1/2 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon celery salt

1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chile powder, black pepper, cayenne, onion powder, garlic powder, celery salt, and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).

Extra rub can be stored in an airtight container for up to six months.

Lemon Curd

3/4 cup fresh lemon juice
1 Tbl grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed (I used salted and it tasted fine)

In a 2 qt saucepan combine lemon juice, zest, and sugar. Whisk until mixed. Add remaining ingredients. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Apple Cranberry Popover Puff

Popover Puff:

3 Tbsp butter or margarine, melted

1 cup milk

6 eggs

1 cup flour

½ tsp salt

Apple Cranberry Filling:

1 orange

½ cup dried cranberries or raisins

1 3 oz. pkg. vanilla cook and serve pudding mix (not instant)

1 tsp cinnamon

4 firm, red baking apples such as Jonathan

¼ cup sliced almonds, toasted

Powdered sugar

Vanilla ice cream or thawed, frozen whipped topping (optional)

Preheat oven to 450°F. For popover puff, measure 1 tablespoon melted butter into the bottom of a deep dish baker; brush over bottom using pastry brush. In a mixing bowl, combine milk, eggs, and remaining butter; whisk until smooth. In small bowl stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baking dish. Bake 20 minutes. Reduce oven temperature to 350F; continue baking 10-15 minutes or until puffed and golden brown.

Fresh Peach Pie (Vella Hayes)

Baked 9” pie crust

4 cups fresh peaches, sliced

Filling:

Mash 2 cups of the peaches and add:

1 cup sugar

2 Tbsp cornstarch

2 Tbsp lemon juice

Heat until filling is clear. When cool, add additional 2 cups sliced peaches. Pour into cooked shell and chill.

Peanut Butter Chocolate Pie

9” graham cracker crust

¼ cup margarine

¼ cup peanut butter

¾ cup sugar

2 squares unsweetened chocolate, melted

1 tsp vanilla

2 eggs

Cool Whip

Cream butter and peanut butter. Gradually add sugar and beat well. Blend in chocolate and vanilla. Add eggs one at a time, beating 3-5 minutes after each. Fold in whipped topping. Pour into pie shell and chill at least two hours.

Frozen Lemon Pie

3 eggs, separated

¼ cup lemon juice

½ cup sugar

dash of salt

1 cup whipped cream

²/3 cup graham cracker crumbs

Combine egg yolks, lemon juice, and ¼ cup sugar in pan. Cook until thick, stirring constantly. Beat egg whites with salt until stiff. Gradually add rest of sugar. Fold in warm mixture. Let cool. Whip cream. Mix together with mixture. Sprinkle most of the crumbs on the bottom of 9” pie pan. Pour in mixture. Sprinkle remaining crumbs on top. Freeze.

Praline Delight Pie

1/3 cup butter or margarine

1/3 cup firmly packed brown sugar

½ cup chopped pecans

5½ oz. pkg. Instant vanilla pudding

2½ cups milk

1 envelope whipped topping mix

1 lightly baked 9” pie shell

Combine butter, brown sugar, and nuts in a saucepan; heat until butter and sugar are melted. Spread in bottom of pie shell. Bake at 450° for 5 minutes or until bubbly; cool. Prepare pie filling mix with 2½ cups milk as directed on package. Measure 1 cup filling; set aside. Pour remaining filling into pie shell. Prepare whiped topping mix as directed. Blend 1-1/3 cups into the measured pie filling. Spoon into pie shell. Chill about 3 hours. Garnish with the remaining whipped topping and pecan halves.

Chocolate Pie

4 small Hershey almond bars

16 large marshmallows

¼ cup milk

Completely melt candy bars, marshmallows, and milk in double boiler; cool. Whip ½ pint whipping cream and fold in. Pour into baked 9” pie shell.

Rhubarb Cream Pie (Vella Hayes)

1½ cups sugar

4 Tbsp flour

¼ tsp nutmeg (optional)

¾ tsp cinnamon

¼ tsp cloves

1 Tbsp butter

2 well beaten eggs

3 cups cut rhubarb

Blend sugar, flour, nutmeg, cinnamon, and cloves; cut in butter. Add eggs and beat until smooth. Pour over rhubarb already in 9” pastry shell. Bake at 450° for 10 minutes, then 350° for 30 minutes.

Five Minute Creamy Coconut Pie

3 oz. pkg. cream cheese

1 Tbsp sugar

½ cup milk

1-1/3 cup coconut

3½ cups Cool Whip

½ tsp almond extract

Graham cracker pie crust

Beat cream cheese until smooth; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, Cool Whip, and extract. Spoon into crust. Freeze until firm, about 4 hours. Garnish with toasted almonds or toasted coconut and maraschino cherries. Let stand at room temperature about 15 minutes before cutting. Store pie in freezer.

Pumpkin Chiffon Pie

4 eggs, separated

2 cups sugar

28 oz. can packed pumpkin

1 cup milk

1 tsp salt

1 tsp cinnamon½ cup cold water

1 tsp nutmeg

½ tsp ginger

1 envelope Knox gelatin

Beat egg yolks; add 1 cup sugar, pumpkin, milk, salt, and spices. Cook until thick; add gelatin soaked in cold water. Mix and cool. When thick, fold in stiffly beaten egg whites to which remaining sugar has been added. Pour into baked pie shells

Makes two 9” pies.

Frozen Strawberry Yogurt Pie

2-8 oz. Containers vanilla yogurt

3½ cups Cool Whip

2 cups sweetened, sliced strawberries

9” graham cracker crumb crust

Fold yogurt into whipped topping, blend well; fold in strawberries. Spoon into crust. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with additional whole strawberries, if desired. Store any leftover pie in freezer.

Toll House Cookie Pie

2 eggs

½ cup flour

½ cup sugar

½ cup packed brown sugar

1 cup butter, melted and cooled

6 oz. pkg. chocolate chips

1 cup chopped walnuts

9” unbaked pie shell

whipped cream or ice cream (optional)

Preheat oven to 325°. In a large bowl beat eggs until foamy. Add flour and sugars; beat until well blended. Mix in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake for one hour.

(Try cutting back on sugar and butter and also try using salted peanuts)

White Chocolate Mousse with Strawberries (Williams & Sonoma)

2 cups strawberries, stems removed

¼ cup sugar

1 Tbsp raspberry flavoring

6 oz. white chocolate, finely chopped

¼ cup milk, warmed

1 cup heavy cream

2 egg whites, at room temperature

Pinch of cream of tartar

¾ tsp vanilla extract

In a blender or food processor fitted with the metal blade, combine 1 ½ cups of the strawberries with the sugar. Puree until smooth. Strain through a fine-mesh sieve into a bowl. Add the flavoring and stir to mix. Cut the remaining ½ cup strawberries lengthwise into thin slices and stir into the puree. Set aside.

Place the white chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140°F on an instant-read thermometer. Gradually add the warm milk to the chocolate, stirring constantly until smooth. Remove the bowl from the pan of water and let the mixture cool until it is almost at room temperature.

In a bowl, using an electric mixer, beat the cream on high speed just until soft peaks form. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high speed until stiff peaks form. Using a rubber spatula, fold half of the

whites into the chocolate mixture to lighten it. Fold the remaining whites, the whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain. Do not overmix. (At this point, you may cover and refrigerate the mousse for up to 1 day; however, it is best to served within an hour or two).

To serve, spoon about half of the mousse into 6 parfait plasses, half filling each glass. Top with the strawberry sauce, again using about half and dividing it equally. Repeat with the remaining mousse and strawberry sauce. Serves 6.

Pie Crust

2½ cups flour

1 cup shortening

1 tsp salt

1 egg

1 tsp vinegar

¼ cup water

Blend flour, shortening, and salt together with pastry blender. Add together in separate bowl the egg, vinegar and water. Add to flour mixture.

Makes three pies or two shells and one top crust. Bake at 450° for 10 minutes for shells only.

Ice Cream in a Bag

½ cup fruit, jam, or chocolate syrup

1 tsp vanilla

1 cup whipping cream or whole milk

3 Tbsp sugar

1 quart-sized freezer bag

1 gallon-sized freezer bag

crushed ice

¼ cup rock salt

Put fruit, vanilla, milk, and sugar in quart-sized bag. Close tightly. Fill gallon-sized bag one-third full with crushed ice and rock salt. Put quart-sized bag inside gallon-sized bag and close tightly. Knead and shake bags for approximately 15 minutes. Serve promptly (it melts fast!!) and enjoy.

Pear Tart

½ pkg. folded refrigerated unbaked pie crust (1 crust)

15 oz. pear halves

8 oz. pkg. cream cheese, softened

1 egg, beaten

½ cup orange marmalade, melted

1 tsp vanilla

Let piecrust stand according to package directions. Unfold crust on an 11- or 12-inch pizza pan or baking sheet. Fold under ½” of edge; flute edge high.

Drain pears, reserving 3 tablespoons liquid. In bowl, beat together cheese, egg, reserved liquid, ¼ cup marmalade and vanilla. Spread cheese mixture over piecrust. If desired, slice and fan pears slightly; arrange on cheese. Bake at 375° for 45 minutes or until filling is set and crust is golden. Cool 1 hour on wire rack. Brush with remaining melted marmalade. Garnish with fresh mint, if desired.

Makes 10 servings.

Simple Peach Sorbet

15 oz. can peach halves

1 tsp vanilla extract

Place unopened can for fruit in freezer until solid (freeze approximately 24 hours; the can may bulge slightly).

Submerge unopened can in very hot tap water for 1 minute. Open can and pour any thawed syrup into food processor bowl. Remove frozen fruit from can; carefully cut into 8 chunks.

Place frozen fruit chunks and vanilla in food processor; process until smooth.

Serve immediately or spoon into freezer container and freeze until ready to serve. Garnish scoops of sorbet with peach slices and fresh mint sprigs, if desired.

Makes 3 servings. (To double recipe, process in two separate batches.)

Broiled Peach Brulee

15 oz. can peach halves in heavy syrup, drained

¼ cup packed brown sugar

¼ cup coarsely chopped nuts

¼ tsp ground cinnamon

Whipped cream or vanilla ice cream

Preheat broiler. Arrange peach halves, cut side up, in shallow baking pan. Stir together sugar, nuts, and cinnamon in small bowl; sprinkle over peaches. Broil 3 inches from heat 2 to 3 minutes or until topping is lightly browned. Serve warm with whipped cream or ice cream. Sprinkle with additional cinnamon, if desired.

Makes 3 servings.

Strawberries and Cream Crepes

10 crepes

3 cups fresh or frozen strawberries 

1/3 cup granulated sugar

1 cup ricotta cheese

½ cup powdered sugar

1 cup sour cream

Slice strawberries; add granulated sugar and set aside. In blender whip ricotta cheese until smooth; stir in powdered sugar and sour cream. Fill crepes with approximately 2/3 cup of creamy mixture and berries; fold over. Top with remaining cream and berries.

Black Forest Crepes

10 crepes

1 Tbsp brandy flavoring (optional)

8 oz. pkg. cream cheese, softened

1½ cup fresh or canned cherry pie filling

powdered sugar

Add brandy flavoring to cream cheese, if desired. Spread cream cheese down center of each crepe; repeat with the cherry pie filing, fold over; sprinkle with powdered sugar.

Old Fashioned Peach Cobbler (Ona Edgley)

1 cup sugar

1 cup flour

1 cup milk

2 tsp baking powder

1/2 cup butter

1 quart peaches

Heat oven to 350°. Mix sugar, flour, milk, and baking powder. Pour into

8 x 8” pan. Put dots of butter on top of mixture. Boil peaches and juice and spoon over cake mixture. Bake in oven for 35 minutes or until brown. Serve with whipped cream or ice cream.

Easy Ambrosia

10 crepes

Fresh or frozen mixed berries

1/3 cup granulated sugar

½ cup powdered sugar

Whipping cream

Place berries in strainer to drain off excess juice/moisture, add granulated sugar. Heat crepes in frying pan, pale side up. Remove when steaming hot. Run row of berries down center, run row of whipping cream beside fruit; roll one side over, then the other. Sprinkle with powdered sugar.

Super Sundae (Ona Edgley)

Crust:

1 large box of vanilla wafers, crushed

1 cube butter or margarine

Cut in butter to crushed wafers. Line 9 x 13” pan with half of the vanilla wafer crumbs.

1 gallon vanilla ice cream, softened

12 oz. can Hawaiian punch concentrate

Press half of the ice cream into the pan. Freeze. Pour punch concentrate on the ice cream. Freeze until firm. Add rest of the ice cream and the second half of the vanilla wafer crumbs. Freeze until firm.

Rhubarb Crunch

4 cups diced rhubarb

3 Tbsp flour
1 cup white sugar

1 tsp cinnamon
¼ allspice

1 tsp vanilla

1½ cup flour

1 cup oatmeal, uncooked

1 cup brown sugar

½ cup butter, softened

 

Heat oven to 375°. Grease 9x13" baking dish. Combine rhubarb, white sugar, cinnamon, allspice, 3 tablespoons flour, and vanilla. Stir well and spread into baking dish. Set aside.

In a large mixing bowl combine brown sugar, oats, and 1½ cup flour. Stir well then cut in butter until crumbly. Sprinkle mixture over rhubarb. Bake 40 minutes. Serve warm or cold with whipped cream or ice cream.

Lime Sherbert

3 oz. pkg. lime Jello 

1 cup boiling water

juice from 2 large lemons

1½ cups sugar

Dissolve Jello in water then combine with other ingredients. Freeze and stir two or three times before serving.1 quart milk

Lemon Dessert

8 eggs, separated

¾ cup sugar

½ cup lemon juice

1 envelope Knox gelatinCook yolks, sugar, and lemon juice in double boiler until thick. Soak gelatin in water and add to cooked mixture. Beat egg whites until stiff. Add ½ cup sugar. Fold into cooked mixture. Line pan with crumbs. Put in half of mixture. Sprinkle with crumbs. Add rest of mixture. Sprinkle with more crumbs. Let set in fridge for several hours. Serve with whipped cream, if desired.

2/3 cup water

½ cup sugar

1 pkg. graham crackers

Ice Cream Balls (Ona Edgley)

1 quart vanilla ice cream

1 cup graham cracker crumbs, fine

¼ cup peanut butter

⅛ tsp cinnamon

Mix together peanut butter, cinnamon, and graham cracker crumbs. Form round ice cream balls using ice cream scoop; roll in graham cracker crumb mixture. Freeze until ready to use.

Red Raspberry Crepes

10 oz. pkg. frozen raspberries, thawed

Cranberry juice cocktail

1/3 cup sugar

4 tsp cornstarch

Dash of salt

2 Tbsp butter

2 Tbsp orange juice

2 tsp lemon juice

4 oz. pkg. cream cheese, softened

½ cup toasted slivered almonds

19 dessert crepes

Sauce: Drain berries, reserving syrup. Add cranberry juice to syrup to make 1½ cups. Combine sugar, cornstarch, and salt. Blend in syrup mixture. Cook and stir until bubbly. Add butter, orange juice, lemon juice, and berries. Keep warm or chill. Heat before serving.

To assemble: Spread cream cheese over unbrowned side of crepes, leaving ¼” rim around edges. Sprinkle with some almonds. Roll up as for jelly roll. Reserve remaining almonds for garnish. Cover crepes and chill.

To serve: Arrange crepes in chafing dish or skillet; add hot sauce. Cover and heat through. Sprinkle with almonds.

Indoor S'mores

2/3 cups light corn syrup

2 Tbsp margarine

16 oz. pkg. chocolate chips

1 tsp vanilla

8 cups Golden Graham cereal

3 cups mini marshmallows

Grease 9 x 13” pan. Heat corn syrup, margarine, and chocolate chips to boiling in 3 qt. saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely covered with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture into pan. Let stand 1 hour. Cut into squares.