The weather forecast for this weekend contains rain…lots and lots of rain. 100% chance on Sunday. Sounds to be like I’ll be stuck indoors, so it seems to me that it would be reasonable, not to mention fragrant, to begin some holiday baking.
So…what to bake? First off I have a bunch of stale glazed donuts. These are destined to become donut bread pudding. The only dilemma I’m facing right now is what kind of dried fruit to use. I’m leaning toward craisins and maybe figs. Seems very festive to me. And, after much research I have learned that bread pudding freezes quite well so long as you don’t sauce it before freezing. Make the sauce and freeze it separately, or, in the alternative, don’t make the sauce until you are ready to thaw, heat and serve.
When I was a child my favorite home-baked cookie was a molasses cookie. I haven’t made those in forever and this weekend is the time! When baking they fill the house with the scents of molasses, ginger and sugar. Yummmmm!
Mmm! Bite into classic soft, melt-in-your-mouth molasses cookies for a yummy bit of nostalgia.
Ingredients
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
Directions
- 1 Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
- 2 Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
- 3 Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
Another all-time favorite was the Post Toastie Cookies.
Wikipedia tells me:
Post Toasties is an early American breakfast cereal that is made by Post Foods. It was named for its originator, C. W. Post. It was the Post version of corn flakes, popularized by Kellogg’s.
Post Toasties were originally sold as Elijah‘s Manna (c. 1904) until criticism from religious groups (and consequent loss of sales) led to a change of name 1908.
Post Toasties was temporarily discontinued in April 2006 but re-introduced in early 2010.
If you can’t find Post Toasties and good corn flake will do for this recipe.
| POST TOASTIE COOKIES (CORN FLAKES) | |
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1 c. sugar
2 sticks butter 1 tsp. soda 1 tsp. cream of tartar 1 1/2 tsp. vanilla 1 1/2 c. flour 2 c. Post Toasties Cream butter and sugar, add flour, soda, vanilla and cream of tartar. Crush Post Toasties and add to mixture. Roll in ball – bake 10-12 minutes at 350 degrees. No need to flatten.
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Happy baking and let me know what you are baking up in your kitchens as the weather gets nasty and thoughts turn to the holidays!
saltlesscook 