Tomorrow I will be up at the crack of dawn and on my way South with my daughter and her family. Today, I have a “million” things to do. I must finish baking the goodies that I am taking for Thanksgiving…in addition to running a few errands and packing. I baked one and a half dozen banana bread muffins that probably won’t make it to Memphis…with seven of us in a van for eleven hours! I baked three dozen of my son-in-law’s favorite peppermint cookies. He’s driving most of the way so I’m sure he will enjoy snacking on a few of those on the way to Memphis!
I also baked a double batch of my favorite molasses cookies! Those I will have boxed up for the trip and for the Thanksgiving reunion. I made a large batch of trail mix (m & m’s, peanuts and raisins) and divided them into little “snack bags” for the trip. Easy to reach for that way. If they make it to Memphis, they will stay in the van since Penny’s grandchildren are allergic to nuts.
As I finish this post, there is another favorite in the oven: Cream Cheese Pound Cake. I love the smell of almond and vanilla filling the apartment right now!
Wishing each of you safe travels and a joyful Thanksgiving with your families and friends…
Dianne’s Favorite Molasses Cookies
2 & 1/4 cups sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
2 level teaspoons baking soda (don’t heap these)
2 tablespoons hot water
1/2 cup Crisco soft shortening (make sure it’s fresh!)
1/2 cup granulated sugar
1/2 cup molasses (I use Grandma’s Molasses – unsulphured)
6 tablespoons cold water
1/2 cup seedless raisins (or more if you’re a raisin lover)
Start heating oven to 400 degrees. Follow directions closely for the best cookie! SIFT together the flour, ginger, cinnamon and salt. Dissolve soda in hot water. Mix the Crisco shortening, sugar, molasses and egg until creamy. Mix in flour mixture alternately with the cold water; then mix in the dissolved soda and all but a few raisins. Drop by rounded tablespoons – 2? apart – onto greased cookie sheet. Sprinkle with remaining raisins. Bake 12 minutes or until done. Makes about 2 dozen.
Favorite Peppermint Cookies
2/3 cup Butter flavored Crisco
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 & 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed peppermint candy canes
Cream Crisco and sugars in large bowl with electric mixer on medium speed. Beat in egg. Combine flour, baking powder and salt. Blend well into creamed mixture and stir in crushed peppermint. Shape into small balls. Bake at 350 degrees for about 11 – 12 minutes on ungreased cookie sheets. Makes about 36 cookies, so I usually double it…they’re so good. Don’t wait too long to get the cookies off the pan or they will harden and it won’t be easy!