Molasses Sugar Cookies

These cookies won the best tasting cookie at this year's cookie exchange!!  They really are quite delectable!


Molasses Sugar Cookies
Makes 30 cookies

3/4 cup vegetable oil  (I use coconut oil, but NOT olive oil!)
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour (can mix 1/2 white and 1/2 whole grain)
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda

Mix oil, sugar, molasses and egg; beat well. Add dry ingredients. Mix well. If dough is too soft to handle, refrigerate for 1 hour or more. Form into 1" balls (I use a scoop); roll in granulated sugar. Place 2" apart on un-greased cookie sheets. Do not flatten balls. Bake 8-10 minutes at 350 degrees.

Cowboy Cookies

I used to make these cookies when the kids were young, and Elizabeth mentioned them to her husband who said, "What are Cowboy Cookies??" So, in the interest of son-in-law education and appeasement, I made them. Here is the recipe!


1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp. vanilla

2 cups flour (can mix 1/2 white with 1/2 whole grain)

1 tsp. soda

1/2 tsp. salt

1/2 tsp. baking powder

2 cups rolled oats

6 oz. pkg. semi-sweet chocolate chips (or raisins if you prefer)

1/2 cup chopped walnuts (optional)

Cream sugars, butter, eggs and vanilla until fluffy. Sift dry ingredients and stir in. Add oatmeal, chocolate chips and nuts. Drop by a teaspoonful on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Makes 8-9 dozen cookies.

(Note: for RBTI, use Kosher salt, raisins and no nuts.)

Chocolate Raspberry Sauce

1 cup heavy cream

5 T raspberry jam

4-1/2 oz. bittersweet chocolate, chopped fine

1 oz. unsweetened chocolate, chopped fine

1-2 T cassis or to taste

In a heavy saucepan bring the cream to a simmer with the jam, whisking. Remove pan from the heat; add the choclates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl, and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream. Yield: About 1-1/2 cups.

(We used this over cheesecake, it was delicious!!)

Chocolate Sauce

This is actually a recipe for frosting, but it is SO good on ice cream. If you make it for a cake, you will need to whip it until it is fluffy, and put it on a cold cake or it will all run off.

Chocolate Sauce

1 cup sugar

1/4 cup butter

3 T cocoa

1/3 cup milk

Stir and bring to a boil. Boil for 1 minute.

add 1 tsp. vanilla.

For ice cream, serve warm. For a cake, cool until thick. Do not spread while hot.

Death By Chocolate

Death by Chocolate

1 box (19.8 oz.) fudge brownie mix (prepare according to directions)
1/4-1/2 cup leftover black coffee + 1 tsp. sugar
3 pkg (3.5 oz each) instant chocolate mousse
8 Skor or Heath bars, crushed
1 container (12 oz) Cool Whip, thawed

Bake brownies according to package directions. Prick with a fork and pour sweetened coffee over them. Set aside. Prepare mousse according to package directions. Break candy bars. Using 1/2 of each layer in a large clear glass bowl (like a trifle bowl) in this order: brownies, mousse, candy, cool whip. Repeat with remaining 1/2 of all ingredients, ending with cool whip. Sprinkle with a few crumbs of candy bar if you like. Refrigerate until serving time.

Millionaire Pie

Millionaire Pie

1 prepared regular pastry or graham cracker pie shell
1 cup sugar
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can crushed pineapple, drained
1 (8 oz) carton Cool Whip, thawed

Cream sugar and cream cheese. Add drained pineapple. Fold in Cool Whip until well blended. Place in shell. Refrigerate and serve cold. Serves 6

Peaches & Cream Pie

Peaches and Cream Pie

Filling:

¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 pkg. cook-n-serve vanilla pudding (small size)
1 egg
3 T. butter
½ cup milk

Beat all ingredients for 2 min. at medium speed. Pour into 10” deep dish pie plate (spray with Pam). Drain 1 large can of peach slices, reserving syrup. Place peach slices on top of filling to within one inch of sides of pan.

Topping:

8 oz. cream cheese
½ cup sugar
3 T. reserved syrup from peaches

Mix together 2 minutes at medium speed and spoon on top of peaches to within 1 inch of pie pan sides. Sprinkle all over with 1 T sugar mixed with ½ tsp. cinnamon. Bake at 350 degrees for 30-35 minutes.