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Sunday, June 12, 2022

Tasty Eats - Molasses Cookie Recipe

 Time to share some tasty eats we had throughout the week, or so. My husband is injured now and can't work. This means I think of meals at dinner time.


The first few dishes my son made. He made some coconut shrimp and a salad with a berry vinaigrette dressing.



These next two come out of a Philadelphia Cream Cheese cookbook.
Doing a quick internet search for these recipes.........

Not much luck, this is closest to the dessert, which is a cappuccino cream:
Substitute one cup of milk with one cup of cold coffee, and leave out the almond liqueur.
I made a bread pudding.

I could not find one for the chicken. My dish has cut-up chicken thighs, a red pepper, Italian seasoning, cream cheese, milk to this out the cream cheese, and noodles.

I do want to try this recipe:


This was a quick meal of creamed peas, mashed potatoes with leftover feta cheese in them, and baked chicken with barbeque sauce.
I was at the grocery store and wanted to make something quick. This was o.k.
I have already done a post about these toffee bars.

I do believe that this molasses cookie could be vegan. I guess it depends on how the molasses is made. The recipe came from a vintage cookie book. The recipe has no eggs or butter in it because these items were either expensive or hard to come by during WW II.


Here are the ingredients that want into this cookie:
1/4 cup plus 1 Tablespoon of shortening
1/2 cup of brown sugar
1 cup of molasses
3 1/2 cups flour
1 Tablespoon of baking soda (yup, that is correct)
1/2 teaspoon salt
1/2 cup cold water
1/2 teaspoon each ginger, cloves, nutmeg, and cinnamon (these are optional)

Cream the sugar and shortening
add in molasses
mix dry ingredients
alternately add water and the dry ingredients
drop by teaspoonfuls onto a lightly greased cookie sheet. I use a silicone baking sheet, You could use parchment paper.
bake at 350 degrees F oven for about 12 minutes

Hope you enjoyed this edition of Tasty Eats.



Related Posts:

Just Winging It: Toffee Bars (jwirecipes.com)

Just Winging It: Holiday Meal - Tasty Eats (jwirecipes.com)

Just Winging It: Tasty Eats Mosaic (jwirecipes.com)

Just Winging It: My Son Made Chili (jwirecipes.com)

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Sunday, June 05, 2022

Toffee Bars

I tried out a different toffee square recipe from a vintage cookbook. This is similar to the type of recipe that has a bottom cookie layer and a sweetened condensed milk baking on top with a few mix-ins. This one doesn't have any mix-ins, but it does have a fudge frosting on top.  This cookie is a definite hit.



Ingredients for the cookie layer:

 1/2 cup butter

1/2 cup sugar

1/2 teaspoon salt
1/2 cup flour

Ingredients for the toffee layer

14-ounce can of sweetened condensed milk
2 Tablespoon butter
1/4 teaspoon salt
2 teaspoon vanilla

Ingredients for the fudge frosting:

1 ounce of unsweetened baking chocolate
 2 Tablespoons butter
1 1/2 cup powdered sugar
1 teaspoon vanillaCream the first three ingredients of the cookie layer.  Stir in flourPat in 9 x 13 un-greased pan. Bake 350 until lightly brown, about 15 minutes.
In the meantime, make the toffee layer:In a saucepan, combine sweetened condensed milk, butter, and salt.  Cook over low heat until butter is melted. Cook over medium heat until the mixture is thick and smooth,  about 5 minutes, Add in vanillaSpread the sweetened condensed milk mixture over the baked cookie layer. Cook for about 12 minutes or until the mixture is golden brown.In the meantime…Make the fudge frosting.In a saucepan, combine butter and unsweetened baking chocolate. Melt over low heat until chocolate and butter have melted. Take off the heat. Add powdered sugar and vanilla. Add just enough warm water, about a couple of tablespoons until it is a smooth consistency.Once the bars are done, spread the frosting while the bars are still warm.  Cut into bars while it is still warm.

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