What beautiful plump molasses cookies! That's what the name of my recipe is. Took mine to a before Crhristmas cookie exchange at work one year and the reports I got back were that these were the kids' favorites. Can't beat the old fashioned standbys.
warm, soft and chewy ... what's not to like? back when i was a kid, i remember the old folks calling molasses cookies *blackstrap crackletops* ... although i did not use blackstrap molasses (i used steens molasses) ... i couldn't resist the name. blackstrap molasses was much more commonly used back in the day, probably because it was the cheapest & before the advent of all the yuppie boutique types of molasses. i also used to like to mix some molasses with beanut butter, then spread that on a slice of bread ... so that's where the idea of making a molasses cookie/peanut butter sandwich came from. what's old is new again...
I am from West Virginia (Almost Heaven)and so now you know what a hillbilly I am. I laugh at how the restaurants are pushing ramps, fried green tomatoes, polenta (corn meal mush), etc. This "new" organic food movement can only help our smaller agricultural areas make a better living and supply even more goodies (I hope)to restaurants and families. So what was old IS new and hopefully appreciated more this time around.
When I was a kid, I would mix real butter with honey and spread it on bread - yum, yum. Of course, you expended all the calories you ate by mixing up that stuff until it was spreadable!
By the way, I still wear home made tie dye t-shirts. Store bought ones look - well - store bought. Just a little philosophy fart, there.
What beautiful plump molasses cookies! That's what the name of my recipe is. Took mine to a before Crhristmas cookie exchange at work one year and the reports I got back were that these were the kids' favorites. Can't beat the old fashioned standbys.
ReplyDeletewarm, soft and chewy ... what's not to like? back when i was a kid, i remember the old folks calling molasses cookies *blackstrap crackletops* ... although i did not use blackstrap molasses (i used steens molasses) ... i couldn't resist the name. blackstrap molasses was much more commonly used back in the day, probably because it was the cheapest & before the advent of all the yuppie boutique types of molasses. i also used to like to mix some molasses with beanut butter, then spread that on a slice of bread ... so that's where the idea of making a molasses cookie/peanut butter sandwich came from. what's old is new again...
ReplyDeleteI am from West Virginia (Almost Heaven)and so now you know what a hillbilly I am. I laugh at how the restaurants are pushing ramps, fried green tomatoes, polenta (corn meal mush), etc. This "new" organic food movement can only help our smaller agricultural areas make a better living and supply even more goodies (I hope)to restaurants and families. So what was old IS new and hopefully appreciated more this time around.
ReplyDeleteWhen I was a kid, I would mix real butter with honey and spread it on bread - yum, yum. Of course, you expended all the calories you ate by mixing up that stuff until it was spreadable!
By the way, I still wear home made tie dye t-shirts. Store bought ones look - well - store bought.
Just a little philosophy fart, there.
OR ... calories expended by going outside and playing after eating, instead of sitting in front of xbox playing video games all day.
ReplyDelete