These are great for snacking, for lunchboxes, for gift giving, for parties, an overall great cookie! I can say award winning... well maybe a more accurate description would be a contest winning recipe. I gave this recipe to a friend of mine and her daughters used it in a kids cookie contest in their area and each of them got first place in their age division for these cookies! So enjoy!
AWARD WINNING GINGERSNAPS
3/4 cup shortening
1 cup sugar
1/3 cup molasses
1 beaten egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
sugar to coat dough
Preheat oven to 375. Cream together shortening and 1 cup of sugar until fluffy. Add molasses and egg and mix well. Combine flour, baking soda, and spices. Stir into creamed mixture. Mix well. Mold in to 1 inch balls (I use a cookie scoop and it works wonderfully here). Roll each in sugar to coat. Plase about 2 inches apart on a greased cookie sheet (though I just made these and did not grease and they were fine). Bake about 6-7 minutes . Cool on pan for a few minutes to allow cookie to "set" up. Completely cool on wire racks. Makes approximately 3 dozen cookies.
Friday, December 19, 2014
Friday, November 7, 2014
From my other blog, Real Life Stuff...
Fluffy Biscuits
makes about 8- 10 biscuits
Recipe Corner: Fluffy Biscuits
I found this recipe somewhere on the internet a while ago and it has become my family's favorite biscuit recipe, especially when served with sausage gravy! Give it a try and I am sure your family will love it too!Fluffy Biscuits
makes about 8- 10 biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (can be increased if you want sweeter)
- 1 1/2 cups heavy cream (cannot substitute and maintain the same results)
- Preheat oven to 480 (not a typo, really hot oven! yes really, 480!)
- Spray cookie sheet with cooking spray
- In a medium bowl combine all the dry ingredients.
- Add cream (no substitutions... they won't get as fluffy, trust me, I've tried!)
- Stir together just until it sticks together and forms a ball.
- Turn dough out onto a lightly floured surface and gently press dough out to about 3/4" thickness.
- Cut out biscuits using about a 3" biscuit cutter, or a glass will do!
- Place biscuits on the greased cookie sheet leaving about an inch in between.
- Bake in your preheated, very hot oven, for approximately 10 minutes, until golden brown on the top and the bottom. They will rise pretty tall while baking and will sink a bit after you take them out.
Saturday, December 3, 2011
Aunt Suzy's Awesome Veggie Dip
Yes, this is not my own recipe. This one belongs to my wonderful Aunt Suzy. This is a veggie dip that I have enjoyed at every family gathering (on my mom's side) that I have been to my ENTIRE life. You will see why when you taste it and will start the same tradition. Serve with any kind of fresh veggies or just eat with your finger.
Ingredients:
3/4 cup mayo (or whipped salad dressing, whichever you prefer)
8 oz cream cheese, softened
1 teaspoon onion salt
1 teaspoon garlic salt
1 hardboiled egg, separated
Okay, so first you want to make sure your egg is hardboiled. And if you have a large gathering or really just want to save some back for yourself, double the batch so boil 2 eggs. Then mix the remaining ingredients together. Chop up the egg white, save the yolk out. Mix the chopped egg white into the dip. Place in your dip serving dish and then crumble up the yolk and sprinkle decoratively on top! Voila! Now just try and keep everyones fingers out of it!
Ingredients:
3/4 cup mayo (or whipped salad dressing, whichever you prefer)
8 oz cream cheese, softened
1 teaspoon onion salt
1 teaspoon garlic salt
1 hardboiled egg, separated
Okay, so first you want to make sure your egg is hardboiled. And if you have a large gathering or really just want to save some back for yourself, double the batch so boil 2 eggs. Then mix the remaining ingredients together. Chop up the egg white, save the yolk out. Mix the chopped egg white into the dip. Place in your dip serving dish and then crumble up the yolk and sprinkle decoratively on top! Voila! Now just try and keep everyones fingers out of it!
Wednesday, September 7, 2011
Pecan Pie
If you are a Pecan Pie fan, and/or if you are picky about your Pecan Pie, THIS IS THE RECIPE YOU'VE BEEN LOOKING FOR!! Try it and you'll see! I like a good southern pecan pie, because they just know how to handle their pecans in the south! This is perfect!
Ingredients:
3 eggs
1/2 cup + 1 Tbsp sugar
1 cup corn syrup
1/4 tsp salt
1 tsp vanilla
1 1/2 - 1 3/4 cup pecans
1/3 cup melted butter
1 9" unbaked pie shell
Directions:
Beat the eggs slightly. Add in the corn syrup, sugar and salt. Stir until combined. Stir in vanilla. Pour pecans over the top of the mixture but don't stir in yet! Pour the melted butter over the top of the pecans, covering all of them. Let this sit for up to a minute. Doing this gives the pecans a nice toasted tasted, yum! Now stir in the butter and pecans and pour into your pie shell. Bake at 375 for about 35-45 minutes, just until the pecans are glossy and set at the top of the pie. Sometimes the center of the pie will start to "erupt", where it looks as if something is trying to crawl out of the middle :) This means it is done! Cool on a wire rack until completely cooled. Then sit down and eat directly out of the pie pan or you can store in the fridge for up to a week.
Ingredients:
3 eggs
1/2 cup + 1 Tbsp sugar
1 cup corn syrup
1/4 tsp salt
1 tsp vanilla
1 1/2 - 1 3/4 cup pecans
1/3 cup melted butter
1 9" unbaked pie shell
Directions:
Beat the eggs slightly. Add in the corn syrup, sugar and salt. Stir until combined. Stir in vanilla. Pour pecans over the top of the mixture but don't stir in yet! Pour the melted butter over the top of the pecans, covering all of them. Let this sit for up to a minute. Doing this gives the pecans a nice toasted tasted, yum! Now stir in the butter and pecans and pour into your pie shell. Bake at 375 for about 35-45 minutes, just until the pecans are glossy and set at the top of the pie. Sometimes the center of the pie will start to "erupt", where it looks as if something is trying to crawl out of the middle :) This means it is done! Cool on a wire rack until completely cooled. Then sit down and eat directly out of the pie pan or you can store in the fridge for up to a week.
Tuesday, September 6, 2011
Cornbread
Another one borrowed from my other blog!
Cornbread
1 9 oz pkg Jiffy yellow cake mix (yes, cake, not cornbread)
-ingredients called for in cake mix... 1 egg, 1/2 cup water
1 cup yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 egg
1/4 cup melted butter
1 cup milk.
Mix up the cake mix according to the directions on the box, don't beat too much air into it, you don't want holes in your cornbread!
Mix the rest of the ingredients and gently fold into the cake batter.
Pour into either 2 greased 8" pans, a greased 13"x9"x2" cake pan or you can also make cornmeal muffins. I usually just use a canola oil spray to grease the pans and it turns out fine.
Bake desired shape at 400 until it is lightly browned and starting to crack on top. Let cool a bit and then serve! Great served warm with butter or with chili!
Cornbread
1 9 oz pkg Jiffy yellow cake mix (yes, cake, not cornbread)
-ingredients called for in cake mix... 1 egg, 1/2 cup water
1 cup yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 egg
1/4 cup melted butter
1 cup milk.
Mix up the cake mix according to the directions on the box, don't beat too much air into it, you don't want holes in your cornbread!
Mix the rest of the ingredients and gently fold into the cake batter.
Pour into either 2 greased 8" pans, a greased 13"x9"x2" cake pan or you can also make cornmeal muffins. I usually just use a canola oil spray to grease the pans and it turns out fine.
Bake desired shape at 400 until it is lightly browned and starting to crack on top. Let cool a bit and then serve! Great served warm with butter or with chili!
Corn Cakes
I borrowed this from my other blog as I have posted many of my go to recipes over there, but I want them all in one place, so here ya go!
I have made these many times for my family and they gobble them right up! They are somewhat healthy, at least there is some added nutrition in there, but definitely yummy. Plus you can make it up ahead of time and store in the fridge for yummyness (blogger says that's not a word, but, I am leaving it anyway!) anytime!
Corn Cakes
Mix all the ingredients together and fry up like pancakes...
3 eggs - non-salmonella ones if you can find them, I have some in the backyard :)
2 1/2 c milk
1 tsp baking soda
1 1/2 c cornmeal
1 c flour
1/2 c oat flour - to make oat flour, chop up oatmeal in the food processor til powdery like flour, then measure.
1 tbsp sugar
1 tbsp brown sugar
5 tbsp soft butter
1 tbsp baking powder
1 tsp salt
1/2 c wheat germ
2 tbsp flax seed
1/2 c chopped pecans (if you don't like pecans or nuts you can sub these for another kind or leave them out entirely!)
2 tsp vanilla
I have made these many times for my family and they gobble them right up! They are somewhat healthy, at least there is some added nutrition in there, but definitely yummy. Plus you can make it up ahead of time and store in the fridge for yummyness (blogger says that's not a word, but, I am leaving it anyway!) anytime!
Corn Cakes
Mix all the ingredients together and fry up like pancakes...
3 eggs - non-salmonella ones if you can find them, I have some in the backyard :)
2 1/2 c milk
1 tsp baking soda
1 1/2 c cornmeal
1 c flour
1/2 c oat flour - to make oat flour, chop up oatmeal in the food processor til powdery like flour, then measure.
1 tbsp sugar
1 tbsp brown sugar
5 tbsp soft butter
1 tbsp baking powder
1 tsp salt
1/2 c wheat germ
2 tbsp flax seed
1/2 c chopped pecans (if you don't like pecans or nuts you can sub these for another kind or leave them out entirely!)
2 tsp vanilla
Sunday, September 4, 2011
Chocolate Chip Cookies
Okay, this is a very basic recipe, but I use it for my chocolate chip cookies, triple chip, white chocolate macadamia nut, pretty much any "chip" cookie.
Ingredients:
1 cup brown sugar
1/2 cup sugar
3/4 cup soft butter
1 egg
1 tsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 tsp baking soda
1 cup chips (chocolate, butterscotch, triple, peanut butter, white chocolate, etc)
1/2 cup nuts if desired (walnuts, pecans, macadamia, etc)
Directions:
Mix the 2 sugars, butter, egg and vanilla until creamy. Dump in flour and put the salt and soda on top of flour. Mix until just crumbly. Sprinkle the chips and nuts over the batter evenly and mix until it forms a ball. Dough should stick together, but not be sticky. If too dry add a tablespoon of milk at a time until it sticks together. If too sticky, add in a tablespoon of flour at a time until tacky but doesn't stick to your fingers.
Shape into desired sized balls and gently press down slightly (not flat, just not round anymore). Space about 1 1/2 inches apart on an ungreased cookie sheet and bake in a preheated 350 degree oven for about 8-10 minutes. Do not overcook, cookies should be a light golden color when done, and still soft. Cool on a wire rack until firm and store in an airtight container. If you don't plan on consuming within a few days, then freeze.
Ingredients:
1 cup brown sugar
1/2 cup sugar
3/4 cup soft butter
1 egg
1 tsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 tsp baking soda
1 cup chips (chocolate, butterscotch, triple, peanut butter, white chocolate, etc)
1/2 cup nuts if desired (walnuts, pecans, macadamia, etc)
Directions:
Mix the 2 sugars, butter, egg and vanilla until creamy. Dump in flour and put the salt and soda on top of flour. Mix until just crumbly. Sprinkle the chips and nuts over the batter evenly and mix until it forms a ball. Dough should stick together, but not be sticky. If too dry add a tablespoon of milk at a time until it sticks together. If too sticky, add in a tablespoon of flour at a time until tacky but doesn't stick to your fingers.
Shape into desired sized balls and gently press down slightly (not flat, just not round anymore). Space about 1 1/2 inches apart on an ungreased cookie sheet and bake in a preheated 350 degree oven for about 8-10 minutes. Do not overcook, cookies should be a light golden color when done, and still soft. Cool on a wire rack until firm and store in an airtight container. If you don't plan on consuming within a few days, then freeze.
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