I love dessert, and autumn is the time for apples and spice. Here is a quick and easy recipe just perfect for this time of year. Continue reading
A Quick and Delicious Fall Dessert
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Delicious Ginger Snaps
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.
Molasses Brown Bread
This recipe for Molasses Brown Bread is an old one that I clipped from the London Free Press news paper in the 70s, when I was first married and living in Canada.
I discovered the clipping filed away in an old cook book, several weeks ago. I knew I wanted to post it on my blog sometime in the future, and when I got up this morning, I knew that today was the day.
It felt like fall. Baking and fall seem to go together. I know I may be rushing things, but the light coming through the windows was different. The angle and the intensity had changed. Yes, autumn was definitely on the way.
I love the word autumn, so just had to use it. While the bread baked, the entire house filled with the scent of cinnamon, and it was wonderful. The recipe says brown bread, but it really is more like a cake. Not as sweet, but perfect with a cup of tea or coffee.
1 cup Whole Wheat Flour Mix these dry ingredients together in a bowl and set aside
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
Beat one egg in a large mixing bowl until foamy. Mix in one cup of All Bran Cereal
Add 1/2 cup raisins, 2 Tbs. butter, and 1/3 cup molasses. Next add 3/4 cup hot water. Stir until butter is melted. Now add dry ingredients and mix only until combined. Do not over stir. Place batter in 9x5x3 well greased loaf pan. Bake at 350° F for 30-35 minutes, or until firm.
Serve warm or chilled. Slice thin. I hope you will enjoy.
Now that I have finished this post, I think I will go and have a slice of molasses brown bread, and a cup of tea.