Tag Archives: delicious

Ginger Cookies, Quick and Easy

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Ginger Cookies

Ginger cookies, with a glass of milk or a cup of tea, are a wonderful treat, especially as winter approaches and the days grow colder. I’ve been invited to a pre-holiday luncheon that includes a cookie exchange, so it seems like the perfect time to try another recipe I spotted in The Cruising Cook by Shirley Herd. I previously posted a recipe for cherry cobbler from this same cookbook. Please see that post if you would like a great dessert recipe:  Cherry Cobbler, Quick and Easy. As you can see, I love quick and easy recipes, especially for desserts. This one, like the cherry cobbler, calls for only three ingredients, or four if you count the water.Ginger cookie ingredients

Ingredients

  • 14 oz Gingerbread or Spice Cake mix
  • 1/2 cup chunky Peanut butter
  • 1/2 cup seedless Raisins
  • 2/3 cup water
  • Blend gingerbread mix with water and peanut butter. Mix well. The batter will thicken as you stir.
  • Add raisins.
  • Drop by teaspoons full onto greased baking sheet.
  • Bake 10-12 minutes in a 350°F oven.
  • When ready, cool and enjoy.
  • Makes approximately three dozen.

Cherry Cobbler, Easy and Delicious

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cherry cobbler

Warm cherry cobbler is the best, and if it’s easy to prepare, that’s even better. This is a recipe I found in Shirley Herd’s The Cruising Cook, a cook book designed for people preparing meals while living on board a boat. We owned a sailboat for many years, but ours didn’t come with an oven, so when I prepared this recipe I made it at home. It really is easy and delicious, with only three ingredients. Recently, while organizing our book shelves, I spotted the old cook book and was reminded of this dessert. I’m sure you will enjoy this slightly different version of the standard cherry cobbler.  100_3595

Ingredients

2 1/2 cups of cherry pie filling                                1-package loaf size yellow cake mix
1/3 cup butter melted

Spread pie filling in buttered loaf pan

Sprinkle cake mix evenly over top of the filling, then drizzle with melted butter

Bake 40 to 45 minutes in 350°F oven or until top is golden. Serve warm

Great with ice cream  Makes 9 servings

 

Delicious Ginger Snaps

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Tea and cookies

Ginger snaps were my Nana’s favorite cookies. I must have inherited a love of  ginger from her. They are delicious, and perfect with a cup of tea. I have not made them for several years, but with fall almost here,  I decided it was time to do some baking. The oringinal recipe was from the London Free Press newspaper which is published in London, Ontario, Canada. In a previous post I wrote about Molasses Brown Bread, which was another recipe from the Free Press.

Today I decided to try something new and mixed it in a food processor instead of using the hand mixer. It worked well and was a lot less work. I also made two changes to the original recipe. Instead of all purpose flour, I used whole wheat and instead of 3/4 cup butter/margarine, I used 1/2 cup butter and 1/4 cup unsweetened applesauce. I believe these two changes make for a slightly healthier recipe, without losing any of the wonderful flavor. Next time I may go for just applesauce and omit the butter all together. I certainly hope you give this recipe a try.

 

1/2 cup butter                                                 3 3/4 cups whole wheat flour

1/4 cup applesauce                                        1 1/2 tsp. baking soda

1 7/8 cup sugar                                              1 Tbs. powdered ginger

2 large eggs                                                   1/2 tsp. cinnamon

1/2 cup molasses                                           1/4 tsp. cloves

1 Tbs. vinegar                                                1 cup raisins optional

Measure sugar and butter into food processor bowl. Mix until creamy.

Mix in eggs and applesauce. Add molasses and vinegar. Next add all of the dry

ingredients and mix slowly until combined. Fold in raisins last if used.

Drop dough from teaspoon onto greased cookie sheets in one inch mounds.

Bake at 325° F. for 9-10 minutes.Watch carefully, because the molasses tends to make them burn easily around the edges.

After I finished my baking, I just had to sit down with a cup of tea and a cookie. Well, actually two cookies. I just couldn’t help myself. I do hope you will try this recipe for my Nana’s favorite Ginger snaps.