Molasses Jumble or *Gingerbread Jumble Cookie
1/4 cup plus 1 T shortening (Crisco)
1/2 cup brown sugar (packed)
1 cup molasses
3 1/2 cups flour
1 T baking soda
1/2 tsp salt
1/2 cup cold water
* 1/2 tsp each ginger, cloves, nutmeg, cinnamon for gingerbread jumble
- Heat oven to 375 degrees
- Cream shortening and brown sugar well
- Stir in molasses
- Combine flour, salt, baking soda, and *spices (if making gingerbread jumble).
- Don't worry about amount of soda - it makes the cookie more tender
- Blend dry mixture into creamed mixture alternately with water
- Drop heaping teaspoons 2"-3" apart onto lightly greased cookie sheet
- Bake 10-12 minutes - do not overbake; these cookies burn easily on the bottom!
Yummy with vanilla frosting, too!
Makes 3 1/2 - 4 dozen cookies - Enjoy!
Christie Leavitt
Tom's Blue Ribbon Chocolate Drop Cookie
(Won County Fair 4-H Blue Ribbon in the early 1960's)
1 cup margarine
2 cups sugar
2 eggs
2 cups buttermilk
2 tsp vanilla
1 cup cocoa powder
4 cups flour
1 tsp baking soda
1/2 tsp salt
- Cream shortening and sugar
- Beat in egg, then buttermilk and vanilla
- Combine flour, salt, baking soda and cocoa powder, and add to beaten mixture; stir well
- Drop by heaping tablespoons onto ungreased cookie sheet
- Bake at 350, 15 minutes - do not overbake!
Makes about 4 dozen cookies - Enjoy!
You can substitute 2 cups kefir for the buttermilk if you like.
You can make half a recipe for about 2 1/2 dozen cookies.
Yummy with vanilla frosting, too!
Christie Leavitt
Thelma's Amazing Peanut Butter Cookies
1/2 cup shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg, slightly beaten
1/2 cup peanut butter
1 3/4 cup flour
1/4 tsp salt
1 tsp baking soda
2 T milk
1 tsp vanilla extract
Hershey kisses (for topping cookies)
- Preheat oven to 375
- Cream shortening and sugars well
- Add egg and peanut butter
- Add milk and vanilla and stir to combine
- Stir together flour, baking soda, and salt
- Add flour mixture to peanut butter mixture
- Roll into balls (1 T each)
- Roll balls in sugar and place on baking sheet
- Bake 10-12 minutes or until golden brown on the edges
- Immediately press a Hershey kiss into each cookie
- Transfer to wire rack to cool completely
About 2 1/2 dozen cookies - Yum!
Slow Cooker Filipino Chicken Adobo
3 1/2-4 lb bone-in chicken thighs (I use boneless breasts and they are
great)
1/4 cup white vinegar
1/3 cup soy sauce
1 head garlic, cloves peeled and smashed (optional)
1 tsp whole black peppercorns (or 1/4 tsp black pepper)
3 bay leaves
1 T brown sugar
Hot cooked rice, for serving
2 scallions, thinly sliced, for garnish
• Combine chicken, vinegar, soy sauce, garlic (if using), peppercorns, bay
leaves and brown sugar in slow cooker. Cover and cook on low 4-6
hours, until chicken is tender and reaches a safe internal temperature
of 155 degrees F
• To serve, remove chicken from slow cooker. Strain sauce into large
serving bowl and then return chicken to sauce. Serve over rice, and
garnish with scallions.
• Refrigerate any leftovers
Makes six servings
So easy, and the leftovers are great!
Enjoy! Christie+
Dutch Baby Pancake
(Florence Fabricant in The New York Times)
3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar (for serving)
- Heat oven to 425 degrees
- Combine eggs, flour, milk, sugar and nutmeg; blend until smooth in a blender, or mix by hand until smooth
- Place butter in a heavy, 10-inch skillet or baking dish and place in the oven. As soon as the butter melts (watch it, so it does not burn), add the batter to the pan
- Return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden
- Lower oven temperature to 300 degrees and bake 5 minutes longer
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar
Makes three to four servings (but the two of us ate it all up!)
Enjoy! Christie+
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