Treason Cookies

These are really Susan Branch's Molasses Cookies, but I couldn't resist renaming them. Grammie has had the honour of being the only recognized molasses cookie baker in this household for years. Until today. Sarah tasted one of these cookies and said, and I quote, "These are as good as Grammie's, and MAYBE A BIT BETTER."

"Treason!" cries my heart, and "YUM!" cries my tummy.

The dough looks way too wet and gooey for a drop cookie, but they cook up beautifully and look like you spent hours rolling and cutting. They have a light, fluffy, cakey texture, and not-too-sweet icing. (Unfortunately I added 2 tbsp. butter to the icing instead of 2 tsp., so my icing is a little runnier than it should be. Still good, though.)

I also ended up with 6 dozen, so my spoonfuls were obviously smaller than hers. I used silverware teaspoons (not a teaspoon measure) heaped up nicely.

I'm not going to bother typing up the recipe. Follow the link above to Susan Branch's website and her beautifully painted recipe.

~ Charmin

Spinach Stuffed Jumbo Shells

It takes a bit of time compared to what I usually like to take to prepare a meal but we all love it, including the kids. I never thought that the kids would be asking for a second helping of spinach!! :)

20 Jumbo shells
Filling:
1 lb Italian sausage
2 Eggs
2 Cups grated Parmesan cheese
1/4 Cup dry Bread Crumbs
10 oz frozen Chopped Spinach, thawed
Salt & pepper to taste
1/8 tsp Nutmeg
1/8 tsp Garlic powder

Tomato Sauce:
28 oz canned Stewed Tomatoes
1 Cup Onion, chopped
1 Bay leaf
1/2 tsp Oregano
1/2 tsp Basil
5 1/2 oz Tomato paste

Cook jumbo shells as directed. Stir in a bit of oil so the pasta will not stick together and tear when you are working with it later; drain. Set aside.

Filling: Remove casings from sausage. Scramble-fry meat. Drain and set aside.
Beat eggs lightly in bowl. Add remaining ingredients.
Add sausage meat. Mix together.
Stuff Jumbo Shells being careful not to tear. Set aside.

Tomato Sauce: Combine all ingredients in a saucepan.
Bring to a boil. Simmer, uncovered, stirring often, until sauce has thickened (approximately 15 to 20 minutes. Discard bay leaf.

Spoon enough sauce into bottom of pan to cover. Use large enough pan to hold jumbo shells close together in single layer. Put jumbo shells in pan. Pour remaining sauce over shells. Bake covered in 350 F oven for 20 minutes. Sprinkle with 1/4 cup of Parmesan cheese. Bake 10 minutes more.

~Shannon

Ginger Muffins

Like dessert for breakfast. These are very popular around here.

1/4 cup butter or margarine
1/4 cup granulated sugar
1 egg
1/2 cup molasses
1/4 cup hot water
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 cup hot water

Combine butter, sugar, egg, molasses and first amount of hot water in mixing bowl. Beat together well.

Measure next six dry ingredients into same bowl. Stir together.

Gradually stir hot water into batter. Fill greased muffin tins 3/4 full. Bake in 400°F oven for 20-25 minutes until inserted toothpick comes out clean. Cool in pan 5 minutes, then remove. Makes 12 muffins.

~ Charmin

Aunt Edna's Sugar Cookies

Although we do not have an Aunt Edna in our family I grew up thinking that this was our Aunts recipe. I didn't find out that it's just one that's been in the family, just not of the family, for years.
If you make sure you get them out of the oven before they start turning brown they will be perfectly soft sugar cookies. They are a family favorite.

1 Cup Margarine / Butter
1 1/2 Cup White Sugar
3 Eggs
3 Cups Flour
2 tsp Cream of Tartar (I use Baking powder)
1 tsp Baking soda
1/2 tsp Salt
1 tsp Lemon Juice
1 tsp Nutmeg

Sift flour, cream of tartar, soda, salt & nutmeg.
Cream butter and sugar together. Add eggs and vanilla.
Blend dry and wet ingredients together.
Add enough additional flour to roll out.
Bake at 375 for 9 - 11 minutes.


Icing
Beat together:
2 Cups Icing Sugar
1/5 Cup Butter
1 tsp Vanilla
3 Tbsp Canned milk

This recipe also doubles very nicely.
Enjoy!

~Shannon

Angel Dessert

Katie is not big on cake but she's real big on Angel Dessert so that's what she chose for her birthday bash. It really is to die for. So good and always a crowd pleaser.
Soften 6 Cups Vanilla ice cream
Crush 60 Ritz Crackers
Melt 1/2 Cup Butter
Mix butter with crackers, keeping 1/4 Cup aside for topping.
Press rest into 9x13 pan.

Beat 2 pkg instant pudding (our favourite is butterscotch) with softened ice cream. Mix thoroughly.
Pour & spread over cracker mixture. Keep in fridge until firm.
Before serving cover with 1 container of softened Cool Whip.
Sprinkle left over crumbs over top.

My oh my, you will love us for giving you this recipe!! :)
~Shannon