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Soft Molasses Cookies
Soft Molasses Cookies in 4/1965
at m
Marie H
2 level tsp soda in 1/4/ 1960
½ cup Molasses
Let foam few minutes
¼ cup butter + ¼ lard melted (or margarine)
Beat 1 egg add ½ cup sugar
Mix to-gether to add
2 tbs water 1 tably vinegar
2 ¼ cup flour Bake 360
cinnamore - Ginger over 10-12
minutes
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# Soft Molasses Cookies
*From Marie, January 4, 1960*
## Ingredients
- 2 level tsp baking soda
- 1/2 cup molasses
- 1/4 cup butter + 1/4 lard, melted (or margarine)
- 1 egg
- 1/2 cup sugar
- 2 Tbsp water
- 1 Tbsp vinegar
- 2 1/4 cups flour
- Cinnamon
- Ginger
## Instructions
1. Combine 2 level tsp baking soda into 1/2 cup molasses. Let foam for a few minutes.
2. Melt 1/4 cup butter and 1/4 lard together (or use margarine).
3. Beat 1 egg, then add 1/2 cup sugar.
4. Mix together, then add 2 Tbsp water and 1 Tbsp vinegar.
5. Stir in 2 1/4 cups flour, cinnamon, and ginger.
6. Bake at 360°F for 10–12 minutes. -
Soft Molasses Cookies
[SIDE A]
Soft Molasses C[ookies]
*My favorite now
2 level tsp Soda in
½ cup molasses
Let from few minutes
¼ cup butter & ¼ cup
lard melted
(or use margarine) scant
Beat 1 egg and add
½ cup sugar
Mix all together &
2 tbsp water 1 tbsp vanil[la]
2 ¼ cups more flour sift[ed]
Cinnamon Ginger
Roll out & cut
I roll it out so as
to get 2 doz cookies
sort of thick -
Bake 360°-
10 to 12 min.
Oh I sprinkle sugar
on them sometimes
before baking.
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[left edge, partially cut off:] ...as in St. Pete's [?] ...
at Martha's H[o]me [?]...
Marie's Cookie
Jan. 4, 1965
St. Pete, Florida
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# Soft Molasses Cookies
*From Marie, January 4, 1965, St. Pete, Florida*
## Ingredients
- 2 level tsp baking soda
- 1/2 cup molasses
- 1/4 cup butter, melted
- 1/4 cup lard, melted (scant; or use margarine)
- 1 egg, beaten
- 1/2 cup sugar
- 2 Tbsp water
- 1 Tbsp vanilla
- 2 1/4 cups flour, sifted (more as needed)
- Cinnamon, to taste
- Ginger, to taste
- Sugar for sprinkling (optional)
## Instructions
1. Combine 2 level tsp baking soda into 1/2 cup molasses. Let sit for a few minutes.
2. Melt 1/4 cup butter and 1/4 cup lard together (scant; margarine may be used).
3. Beat 1 egg and add to the butter and lard mixture along with 1/2 cup sugar.
4. Mix all together with 2 Tbsp water and 1 Tbsp vanilla.
5. Sift in 2 1/4 cups flour along with cinnamon and ginger; mix to combine.
6. Roll out dough and cut into cookies, rolling fairly thick.
7. Sprinkle with sugar before baking if desired.
8. Bake at 360° for 10 to 12 minutes. -
Soft Chocolate Frosting
Soft Chocolate Frosting
4 sq. chocolate Add choc. to milk in double
1¼ c. cold milk boiler & heat. When chocolate
4 T flour is melted beat with rotary
1 c sugar egg beater till smooth & blended
2 T butter Sift flour with sugar, add
1 t vanilla. a small amt. of choc. mixture
- - - - - - stirring until smooth. Return to
d.b., cook till thickened, & add butter & vanilla. Cool
& spread on cake.
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# Soft Chocolate Frosting
## Ingredients
- 4 squares chocolate
- 1 1/4 cups cold milk
- 4 Tbsp flour
- 1 cup sugar
- 2 Tbsp butter
- 1 tsp vanilla
## Instructions
1. Add chocolate to milk in double boiler and heat.
2. When chocolate is melted, beat with a rotary egg beater until smooth and blended.
3. Sift flour with sugar, then add a small amount of the chocolate mixture, stirring until smooth.
4. Return to double boiler and cook until thickened.
5. Add butter and vanilla.
6. Cool and spread on cake. -
Snickerdoodles
SNICKERDOODLES
Preheat oven to 400°
Mix together thoroughly---(1 cup soft shortening
(1½ cups sugar
(2 eggs
(2 3/4 cups sifted flour
Sift together and stir in ( 2 tsp. cream tartar
(1 tsp. soda
(1/2 tsp. salt
Chill dough. Roll into balls the size of small walnuts.
Roll in a mixture of ----(2 tbsp. sugar
(2 tsp. cinnamon
Place about 2 in. apart on ungreased cooky sheet.
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Bake 8 to 10 minutes in moderately hot oven (400),
until lightly browned--- but still soft. (These cookies
puff up at first----then flatten out with crinkled top.
Makes about 5 dozen 2 in. cookies.
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# Snickerdoodles
## Ingredients
- 1 cup soft shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups sifted flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
## Coating
- 2 Tbsp sugar
- 2 tsp cinnamon
## Instructions
1. Preheat oven to 400°F.
2. Mix together thoroughly: shortening, sugar, and eggs.
3. Sift together flour, cream of tartar, baking soda, and salt; stir into the shortening mixture.
4. Chill dough.
5. Roll dough into balls the size of small walnuts.
6. Roll balls in the mixture of sugar and cinnamon.
7. Place about 2 inches apart on an ungreased cookie sheet.
8. Bake 8 to 10 minutes in a moderately hot oven (400°F), until lightly browned but still soft. (These cookies puff up at first, then flatten out with a crinkled top.)
Makes about 5 dozen 2-inch cookies. -
Snickerdoodles
Snickerdoodles
Mix together thoroughly 1 c. soft shortening,
1½ c. sugar, 2 eggs. Sift together & stir in
2¾ c. sifted Gold Medal flour, 2 t. cream of
tarter, 1 tsp. soda, ½ tsp. salt. Chill dough
and roll into ball size of small walnut or
smaller.
Roll in mixture of 2 T. sugar, 2 t.
cinnamon, place 2 inches apart on
ungreased baking sheet. Bake until lightly
browned but still soft. These cookies puff
up at first then flatten out with crinkle
top. Temperature 375°. Time 8 to 10 min.
Makes about 5 doz. 2 inch cookies.
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# Snickerdoodles
## Ingredients
- 1 c. soft shortening
- 1 1/2 c. sugar
- 2 eggs
- 2 3/4 c. sifted Gold Medal flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
## Rolling Mixture
- 2 Tbsp sugar
- 2 tsp cinnamon
## Instructions
1. Mix together thoroughly the shortening, sugar, and eggs.
2. Sift together the flour, cream of tartar, baking soda, and salt; stir into the shortening mixture.
3. Chill dough and roll into balls the size of a small walnut or smaller (~1").
4. Roll balls in the mixture of 2 Tbsp sugar and 2 tsp cinnamon.
5. Place 2 inches apart on an ungreased baking sheet.
6. Bake at 375° for 8 to 10 minutes, until lightly browned but still soft.
7. These cookies puff up at first then flatten out with a crinkle top.
8. Makes about 5 dozen 2-inch cookies. -
Snicker Doodles
SNICKER DOODLES
1 c. Crisco
1 1/2 c. Sugar
2 med eggs
2 t.s. Cream of Tarter
1 t. Soda
1/2 t. Salt
Flour to Stiffen
(over) 375°
8-10 min.
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Roll each ball in mixture of
4 t. Cinnamon + 4 Tbs. Sugar
2 in. apart
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# Snicker Doodles
## Ingredients (Inferred)
- 1 cup Crisco
- 1 1/2 cups sugar
- 2 medium eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Flour to stiffen (~2 3/4 - 3 cups)
## Coating
- 4 tsp cinnamon
- 4 Tbsp sugar
## Instructions
1. Combine Crisco, sugar, and eggs; mix well.
2. Add cream of tartar, baking soda, and salt.
3. Add flour to stiffen the dough.
4. Roll dough into balls.
5. Roll each ball in the cinnamon and sugar mixture.
6. Place 2 inches apart on baking sheet.
7. Bake at 375° for 8–10 minutes. -
Snap Peas and Spinach Salad
SNAP PEAS AND SPINACH SALAD
Makes 6 servings at 56¢ each.
2 cups Sugar Snap peas,
washed and strung
½ pound spinach, washed and dried
1 medium-size red onion, sliced
½ pound mushrooms, cleaned and
sliced
2 hard-cooked eggs, sliced
¼ cup vegetable oil
2 tablespoons vinegar
1 clove garlic, crushed
¾ teaspoon salt
Freshly ground pepper
2 tablespoons grated Parmesan
cheese
4 slices bacon, cooked, drained and
crumbled
1. Combine peas, spinach, onion, mush-
rooms and eggs in a large salad bowl.
Cover and chill.
2. Combine oil, vinegar, garlic, salt and
pepper in a screw-top jar; shake well.
When ready to serve, pour dressing
over salad. Sprinkle with cheese and
bacon; toss and serve.
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# Snap Peas and Spinach Salad
*Makes 6 servings at 56¢ each*
## Ingredients
- 2 cups Sugar Snap peas, washed and strung
- 1/2 pound spinach, washed and dried
- 1 medium-size red onion, sliced
- 1/2 pound mushrooms, cleaned and sliced
- 2 hard-cooked eggs, sliced
- 1/4 cup vegetable oil
- 2 Tbsp vinegar
- 1 clove garlic, crushed
- 3/4 tsp salt
- Freshly ground pepper
- 2 Tbsp grated Parmesan cheese
- 4 slices bacon, cooked, drained and crumbled
## Instructions
1. Combine peas, spinach, onion, mushrooms and eggs in a large salad bowl. Cover and chill.
2. Combine oil, vinegar, garlic, salt and pepper in a screw-top jar; shake well. When ready to serve, pour dressing over salad. Sprinkle with cheese and bacon; toss and serve. -
Snap Pea and Chicken Salad in Avocado Halves
SNAP PEA AND CHICKEN SALAD IN AVOCADO HALVES
Makes 4 servings at 55¢ each.
1 cup chopped cooked chicken
2 tablespoons chopped green onion
1 cup Sugar Snap peas, washed,
strung, and cut into 1-inch pieces
1/3 cup dairy sour cream
1 teaspoon prepared mustard
1/8 teaspoon salt
2 medium-size avocados
Lemon juice
Freshly ground pepper
1. Combine chicken, onion and peas in a
medium-size bowl. Combine sour
cream, mustard and salt in a small cup.
2. Halve and pit avocados; rub cut sur-
faces with lemon juice.
3. Toss chicken with sour cream dressing
and pepper. Serve in avocado shells.
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# Snap Pea and Chicken Salad in Avocado Halves
## Ingredients
- 1 cup chopped cooked chicken
- 2 Tbsp chopped green onion
- 1 cup Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/3 cup dairy sour cream
- 1 tsp prepared mustard
- 1/8 tsp salt
- 2 medium-size avocados
- Lemon juice
- Freshly ground pepper
## Instructions
1. Combine chicken, onion, and peas in a medium-size bowl. Combine sour cream, mustard, and salt in a small cup.
2. Halve and pit avocados; rub cut surfaces with lemon juice.
3. Toss chicken mixture with sour cream dressing and pepper. Serve in avocado shells. -
Smothered Shrimp
SMOTHERED SHRIMP FLORIDA SEAFOOD
FLORIDA DEPARTMENT OF NATURAL RESOURCES
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
1 lb. medium shrimp, peeled and deveined, fresh/
frozen
1 lg. Spanish onion, coarsely chopped
1 green pepper, seeded/coarsely chopped
1 cup margarine
1 can (8 Oz.) tomato sauce
1 can (10 3/4 oz.) condensed cr. of celery soup
1 tablespoon lemon juice
1/8 teaspoon Worcestershire sauce
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1/8 tsp. cayenne pepper
3 cups cooked yellow rice
Thaw shrimp if frozen. Melt margarine in a 10"
fry pan over medium heat. Saute onions & green
pepper until tender. Add tomato sauce and cook
until mixture bubbles. Add soup, lemon juice,
garlic juice, Worcestershire sauce, and cayenne.
Simmer 5-6 minutes, stirring occasionally.
Add shrimp and cook for 10-12 minutes. Serve
over rice.
Makes 6 servings.
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# Smothered Shrimp
*Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 1 lb. medium shrimp, peeled and deveined, fresh or frozen
- 1 large Spanish onion, coarsely chopped
- 1 green pepper, seeded and coarsely chopped
- 1 cup margarine
- 1 can (8 oz.) tomato sauce
- 1 can (10 3/4 oz.) condensed cream of celery soup
- 1 Tbsp lemon juice
- 1/8 tsp Worcestershire sauce
- 1/8 tsp cayenne pepper
- 3 cups cooked yellow rice
## Instructions
1. Thaw shrimp if frozen.
2. Melt margarine in a 10" fry pan over medium heat.
3. Sauté onions and green pepper until tender.
4. Add tomato sauce and cook until mixture bubbles.
5. Add soup, lemon juice, garlic juice, Worcestershire sauce, and cayenne.
6. Simmer 5–6 minutes, stirring occasionally.
7. Add shrimp and cook for 10–12 minutes.
8. Serve over rice. -
Smorgasbord Beets
SMORGASBORD BEETS
4 cups sliced cooked beets (or very small beets
may be used)
1 cup white sugar
2 cups vinegar
½ teaspoon salt
6 whole cloves
¼ teaspoon whole pickling spices
Combine sugar, vinegar, salt, spices and heat. Add
cooked beets and heat through. Place in dish or jar and
allow to stand for a minimum of 4 hours before serving.
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# Smorgasbord Beets
## Ingredients
- 4 cups sliced cooked beets (or very small beets may be used)
- 1 cup white sugar
- 2 cups vinegar
- 1/2 tsp salt
- 6 whole cloves
- 1/4 tsp whole pickling spices
## Instructions
1. Combine sugar, vinegar, salt, and spices and heat.
2. Add cooked beets and heat through.
3. Place in dish or jar and allow to stand for a minimum of 4 hours before serving. -
Slow Cooker Easy Chicken with Noodles
SLOW COOKER EASY
CHICKEN WITH NOODLES
1 chicken (2½ to 3 pounds), cut in serving pieces
1 (10¾-ounce) can condensed cream of chicken
soup
1 medium onion, chopped
1½ teaspoons paprika
¼ teaspoon marjoram
Dash pepper
2 tablespoons flour
3 tablespoons cold water
1 tablespoon lemon juice
1 (16-ounce) can cut green beans, drained
8 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
Place chicken in slow cooker. Combine soup, onion,
paprika, marjoram and pepper. Pour over chicken. Cover
and cook on low setting 4½ hours. Stir together flour
and cold water until smooth; mix into liquids in pot with
lemon juice. Add green beans. Cover and cook 30 minutes
longer.
Meanwhile, gradually add noodles and salt to rapidly
boiling water so that water continues to boil. Cook un-
covered stirring occasionally, until tender. Drain in co-
lander. Place noodles in serving dish. Pour chicken mix-
ture over noodles. Yields 4 servings.
To cook conventionally: Cook chicken in large pot or
Dutch oven with ingredients as above. Simmer, covered,
35 to 45 minutes or until chicken is tender. Add green
beans for last 5 minutes of cooking time.
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# Slow Cooker Easy Chicken with Noodles
*Yields 4 servings*
## Ingredients
- 1 chicken (2 1/2 to 3 pounds), cut in serving pieces
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 1 1/2 tsp paprika
- 1/4 tsp marjoram
- Dash pepper
- 2 Tbsp flour
- 3 Tbsp cold water
- 1 Tbsp lemon juice
- 1 (16-ounce) can cut green beans, drained
- 8 ounces medium egg noodles
- 1 Tbsp salt
- 3 quarts boiling water
## Instructions
1. Place chicken in slow cooker.
2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken.
3. Cover and cook on low setting 4 1/2 hours.
4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice.
5. Add green beans. Cover and cook 30 minutes longer.
6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender.
7. Drain in colander. Place noodles in serving dish.
8. Pour chicken mixture over noodles.
### Conventional Stovetop Method
1. Cook chicken in large pot or Dutch oven with ingredients as above.
2. Simmer, covered, 35 to 45 minutes or until chicken is tender.
3. Add green beans for last 5 minutes of cooking time.
4. Cook and drain noodles as directed above; serve chicken mixture over noodles. -
Slow Cooker Chicken Cacciatore
SLOW COOKER
CHICKEN CACCIATORE
1 chicken, cut up (about 3 pounds)
1 clove garlic, split
2 tablespoons salad oil
1 (15-ounce) can tomato sauce
¼ cup dry white wine
1 small onion, chopped
Salt
½ teaspoon basil
⅛ teaspoon pepper
½ bay leaf, crumbled
8 ounces spaghetti
3 quarts boiling water
Brown chicken and garlic in oil, place in slow cooker.
Add tomato sauce, wine, onion, 1 teaspoon salt, basil,
pepper and bay leaf. Cover and cook on low setting 4 to 5
hours.
Gradually add spaghetti and 1 tablespoon salt to rapid-
ly boiling water so that water continues to boil. Cook
uncovered, stirring occasionally, until tender. Drain in
colander. Serve with chicken and sauce. Yields 4 serv-
ings.
To cook conventionally: Brown chicken and garlic in
large skillet; pour off drippings. Add sauce ingredients.
Bring to a boil; cover and simmer 30 minutes. Proceed as
above.
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# Slow Cooker Chicken Cacciatore
## Ingredients
- 1 chicken, cut up (about 3 pounds)
- 1 clove garlic, split
- 2 Tbsp salad oil
- 1 (15-ounce) can tomato sauce
- 1/4 cup dry white wine
- 1 small onion, chopped
- Salt
- 1/2 tsp basil
- 1/8 tsp pepper
- 1/2 bay leaf, crumbled
- 8 ounces spaghetti
- 3 quarts boiling water
## Instructions
1. Brown chicken and garlic in oil, then place in slow cooker.
2. Add tomato sauce, wine, onion, 1 tsp salt, basil, pepper, and bay leaf.
3. Cover and cook on low setting 4 to 5 hours.
4. Gradually add spaghetti and 1 Tbsp salt to rapidly boiling water so that water continues to boil.
5. Cook uncovered, stirring occasionally, until tender.
6. Drain in colander. Serve with chicken and sauce. Yields 4 servings.
## To Cook Conventionally
1. Brown chicken and garlic in large skillet; pour off drippings.
2. Add sauce ingredients. Bring to a boil; cover and simmer 30 minutes.
3. Proceed as above for cooking spaghetti and serving.