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Friday, April 6, 2012

I Have Moved to Wordpress!!!

After hemming and hawing for way too long, I jumped in with both feet and have moved to Wordpress.  Hopefully everything arrived safely.  I haven't unpacked yet and the clutter is a little overwhelming.  Bear with me.  Posts should still be going up regularly, but the appearance may change a bit over the next few weeks.

My new URL is:


This site will shut down on Monday, April 9, 2012
If you were following me through Google Friend Connect, you will need to sign up for my RSS feed a different way.  Sorry for the inconvenience.  Blame Google for not sharing.

My pinterest, twitter and facebook accounts have stayed the same.  Hopefully.  Fingers crossed.

Gram's Molasses Cookies

 When I was a little girl, my Aunt Marion always had Archway molasses cookies ready to serve when we visited.  She and my Uncle Alton (my grandfather's twin brother) never had any children.  They were antique dealers.  Can you imagine their home?  It was like walking into a museum. They had really old, really good quality furnishings.  Marion fluttered around like a little bird.  As a child, I didn't realize how nervous I must have made her.  She was probably hoping that nothing broke while I was visiting!  It's a good thing that I was a quiet little girl.
 My great grandmother told stories about the molasses cookies her mother made.  The cookies were baked and then stored in a crock with a lid.  Gram said they were really good after a few days.  I can only imagine that the flavor intensified and the cookies got more moist with time.  No one in my house leaves these cookies alone long enough to find out.
I have so many wonderful memories wrapped up in these cookies that I made it a point to get all of my kids to like them when they were really little.  I wanted them to love spicy cookies and the particular flavor of molasses; to think of home and comfort every time they took a bite.

Molasses Cookies
1 cup sugar
2 cups molasses
1 cup shortening
1 cup hot water
1 egg
7 cups flour
1 Tbsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1 1/2 tsp ginger
1/4 tsp cloves
Combine sugar, molasses, shortening, coffee and egg in a mixer. Combine dry ingredients in another bowl and add to mixer. Chill dough 3 hours. Roll out to 1/2 inch thick and cut out into some kind of shape (we like flowers and stars).  Sprinkle with sugar. Bake 375 degrees 8-10 minutes. This recipe makes a lot, so you may want to freeze half.

This post was originally published in November 2008 without photos or much text.

Monday, April 2, 2012

Strawberry Rhubarb Pie

Don't forget to enter my Almondina Cookie giveaway HERE.

Every so often, I wax nostalgic for the years I spent in the Pacific northwest.  The abundance of berries and fruit matched no where else I have lived before or since (though Florida does now come in a close second).  Each year, I would fill my freezer with strawberries, blueberries and blackberries.  I canned cherries, applesauce and jam.  I dehydrated grapes into my own raisins!  Perhaps what I miss most, however is the rhubarb.  I'd pick up 20 pounds of it so I could have it in the freezer all year long.

Monday, March 26, 2012

Subtly Chocolate Cupcakes: Guest Post at The Heritage Cook

I am a guest poster today over at Jane's blog, The Heritage Cook.  It's Chocolate Mania Monday and I brought Subtly Chocolate Cupcakes with Nutella Cream Cheese Icing.  The chocolate is barely there....but oh so good!  Go take a look.  Please.  And come back later today for my Secret Recipe Club reveal.   I keep double booking myself this month!!

Friday, March 23, 2012

Cream Cheese Coffee Cake

I always get up early.  During Spring Break, I had at least an hour every day before the bedlam began.  One morning, I decided to make coffee cake.  I thought I could get it mixed, baked and ready before anyone woke up.  That was totally not how it ended up.

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