1 c Sugar 2 ts Baking soda
1 c Shortening 1 ts Ginger; to taste
1 c Molasses; baking 1 ts Cinnamon
1 c Milk; sour
Flour enough to roll.
Note: Combine ingredients adding enough flour to roll without
sticking to board. Cut, bake in 425 F. oven.
Yields
1 servings
1 1/2 c Sugar
3/4 c Shortening
2 Eggs
3 c Flour
1 ts Baking powder
1 ts Soda
1 c Buttermilk
Cream together the sugar, shortening, and eggs. Set aside. Mix
together the flour and baking powder. Set aside. Mix together the
soda the buttermilk. Alternate flour and buttermilk while stirring
into creamed mixture. Drop by 1/4 cups onto a greased cookie sheet
forming balls. Bake at 350 degrees for 8-10 minutes. Flip over when
cool and frost half with white frosting and half with chocolate
frosting.
Yields
1 Dozen
3/4 c Butter
2 Eggs
1 ts Vanilla
1 1/4 c Honey
1/4 c Water
3 c Flour
1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 ts Ground cloves
2 c Rolled oats
1 c Dry-roasted mealworms -
-blended
Directions: Preheat oven to 350 degrees. To prepare mealworm flour,
place dry-roasted mealworms in blender and blend until very smooth
like flour. To dry roast the mealworms, bake on a cookie sheet in 200
degree oven for 1-2 hours. To make cookies – In a medium sized bowl,
cream the butter, eggs and vanilla. Add honey and water. In a
separate bowl, blend flours, baking powder, baking soda, salt, spices
and oats. Add liquid mixture to dry mixture. Drop teaspoons 2 inches
apart on lightly greased baking sheet. Bake 8-10 minutes at 350
degrees.
Yields
1 servings
COOKIES
3 1/4 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
2 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Allspice
1 c Dark brown sugar
1 c Salted butter,; softened
3/4 c Molasses
1 lg Egg
1 1/2 c Chopped dried apricots
-ICING-
1 c Confectioners’ sugar
2 tb Milk
1/2 ts Vanilla extract
Preheat oven to 300. In a medium bowl, mix together flour, soda, cinnamon,
ginger, and allspice. Mix until blended well. In a large mixing bowl, beat
sugar and butter at medium speed until mixture forms a grainy paste and
scrape sides of bowl. Add molasses and egg and beat until light and fluffy.
Add flour mixture and apricots and blend at a low speed just until
combined. Do not overmix. Divide dough in half and shape each half into a
roll about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill
until firm. Slice cookies 1/2-inch thick and place on ungreased cookie
sheets about 2 inches apart. Bake 25-30 minutes until cookies are set.
Transfer to cool surface.
Icing: blend sugar, milk, and extract in a small bowl until smooth. Drizzle
cookies with icing.
Yields
1 Servings
12 c Flour 2 tb Ginger
4 c Molasses 2 tb Cinnamon
2 c Shortening 1 ts Salt
2 c Milk; sour 2 ea Eggs; beaten
2 ts Baking soda
Sift flour in pan, form a well in center. Add shortening, molasses.
sour milk in which soda has been dissolved. Add spices, salt and egg.
Mix quickly to a smooth soft dough. Bake in moderate oven. This
recipe is more than 100 years old.
Note: Moderate oven is 350 – 400 F.
Yields
1 servings
3/4 c Pumpkin, canned
3/4 c Sugar, brown, light
1/2 c Sour cream
1 Eggs; beaten
1 ts Vanilla
1 c Raisins, seedless
1/2 c Walnuts; chopped
1 1/2 c Flour, all-purpose
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Chiles, habanero, ground
1/4 ts Allspice
1/4 ts Nutmeg
-HEAT SCALE = MEDIUM-
Preheat the oven to 350 degrees. Combine the pumpkin, sugar, sour
cream, and vanilla and mix well. Stir in the raisins and the walnuts.
Sift the dry ingredients together. Stir the dry ingredients into the
pumpkin mixture until just mixed. Drop a Tablespoon of the dough onto
a lightly greased cookie sheet. Bake for 15 minutes or until lightly
browned.
Yields
48 Servings
2 1/2 c Flour
2 ts Baking powder
1/2 c Butter
1 1/2 c Sugar
1 Egg, well beaten
1/4 ts Salt
2 oz Unsweetened chocolate,melted
1/4 c Milk
Sift together flour and baking powder and reserve. Cream butter and
sugar until light. Add egg, salt, and chocolate and beat well.
Alternately mix the sifted ingredients and the milk into the butter
mixture. Beat until thoroughly combined. Gather the dough together
in one lump, cover with plastic wrap, and chill for 2 hours.
Preheat oven to 350F. On a lightly floured board, roll out 1/2 of the
dough at a time to a sheet 1/8 inch thick and cut into shapes with a
small cookie cutter.
Bake on greased cookie sheets for 10 minutes. Yield: 40 small
cookies
Yields
40 Cookies
2 c Semisweet chocolate chips,
Divided
2 tb Instant coffee powder
2 ts Boiling water
1 1/4 c All purpose flour
3/4 ts Baking soda
1/2 ts Salt
1/2 c Butter, softened
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 c Chopped walnuts
Preheat oven to 350. Melt 1/2 cup chocolate chips over hot water or in
microwave . Stir until smooth; cool to room temperature. In small cup,
dissolve coffee in boiling water; set aide. Combine flour, soda, and
salt; set aside. In large bowl, combine butter, sugars and coffee;
beat until creamy. Add egg and melted chocolate; mix well. Gradually
add flour mixture. Stir in remaining 1-1/2 cups chocolate chips and
walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 350 for 10-12 minutes. Let stand 2-3 minutes before removing
from cookie sheets; cool completely. Servings: About 24 3-inch
cookies. (A heaping teaspoon got 36 today.)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
3 c Flour 1 c Raisins
2 c Sugar 1 c Shortening
1 ts Baking soda 1 c Milk; sour
2 ts Baking powder 1 ea Egg
3 c Oats; rolled 1/2 ts Salt
Note: No directions. Combine ingredients, spread in shallow pan. Bake
in 325 F. oven.
Yields
1 servings
1/3 c Shortening
1/2 c Sugar
1 Egg
1/2 ts Vanilla
1/2 ts Lemon extract
1 c Flour
1/2 ts Baking powder
1/2 ts Salt
2 tb Milk
3/4 c Gumdrops cut in small pieces
Cream shortening and sugar to-gether, add beaten egg and mix, add
flavorings.Sift flour,baking powder and salt to-gether and add
alternately with the milk beating after each addition. Add the
gumdrops and stir well. Drop by teaspoons onto a greased baking sheet
and bake in 400 F oven until brown. 10 min.
Yields
6 Servings