Nothing better than Grandma's homemade cookies | BrainerdDispatch.com | Brainerd, Minnesota

Nothing better than Grandma's homemade cookies

Diane's Delights

Posted: June 6, 2012 - 7:13pm

Growing up I have fond memories of going to grandma and grandpa’s house. On their kitchen counter would sit her old-fashioned cookie jar, always filled with homemade cookies. One of my favorites were her Crisp Molasses Cookies. They were so thin and crispy. Grandma always made sure she had plenty of cold milk to enjoy with the homemade cookies.

Crisp Molasses Cookies

1 cup sugar

3/4 cup Crisco

1 egg

4 tablespoons molasses

2 cups flour

2 teaspoons soda

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon cloves (I use a little less)

1/2 teaspoon salt

Cream together the sugar and Crisco. Add and continue beating egg and molasses. Sift together and add flour, soda, cinnamon, ginger, cloves and salt. Roll into balls the size of a walnut and place on a cookie sheet. Dip bottom of glass in sugar and press down on each cookie and bake approximately 12 minutes at 350 degrees. They will “puff” in early stages of baking. Remove pan from oven and give it a “good tap” and return to oven and bake to a rusty brown. It will be a flat crisp cookie.

Popcorn Cake

18 cups popped corn

1/2 cup butter, not margarine

1/2 cup oil

16 ounces marshmallows

6 ounces miniature M&M’s

3/4 cup mixed nuts or peanuts

Melt the butter and oil in a large bowl in the microwave. Add the marshmallows and melt. Stir well. Put the popped corn in a large bowl. Add the marshmallow mixture. Stir in about 3/4 cup or more of mixed nuts or peanuts and the M&M’s. Have your pans or Bundt pan or jello molds buttered. Pour mixture in pans and pack down. One recipe will make about two popcorn cakes.

Potato Pockets

Serving size: 4

4 medium potatoes, julienned

3 carrots, julienned

1/3 cup red onion, chopped

2 tablespoons butter or margarine

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup Parmesan or cheddar cheese,

shredded

Divide the potatoes, carrots and onions equally between four pieces of heavy-duty aluminum foil (about 18 by 12 inch). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. Grill, covered, over medium coals for 20-30 minutes or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal for five minutes or until cheese is melted.

FOOD FOR THOUGHT: Not only is a woman’s work never done, but the definition keeps changing.

GARY’S TIP: Leftover French toast freezes well. Reheat in oven, microwave or toaster oven.