Posts Tagged ‘Dessert’

For a very long time, I shied away from these wonderful cookies for fear of them not ending up soft and chewy like all of the wonderful ones that I remembered eating.  That and really, who wants to measure molasses.  It’s sticky and messy!  But, I found a hit in a cooking magazine once that said to spray the measuring cup 1st.  I thought why not…and guess what!  It works!!!  Now I use this little trick for measuring honey, molasses, corn syrup…pretty much anything sticky!!!


3/4 C  Butter – softened

1 C  Sugar

1 Egg

1/4 C  Molasses

2 C  Flour

2 tsp Baking Soda

1/4 tsp Salt

2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Ginger

additional sugar for rolling cookies in


Blend butter, sugar and egg until smooth.  Stir in the molasses. Add the flour, baking soda, salt, cinnamon, cloves and ginger and stir well.

Cover the dough and allow to chill in the refrigerator 1/2 to 1 hour.

Preheat oven to 375°.  Roll the cookie dough into small balls (I like use a small cookie scoop.)  Then roll the balls in the additional sugar.  Place on ungreased cookie sheets, about 2 inches apart.

Bake 8 – 10 minutes or until tops are cracked slightly.  Allow to cool 1 minute on cookie sheet, then remove to cooling racks!



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As much as we love bananas, we seem to have a few that get beyond what I would eat!  But, they are perfect for banana bread!  This is a recipe that my mom handed down to me at my bridal shower.  The card it is on is smugged with splatters over the years, but it is the recipe that I turn to time and again!  When spread with a great jam, this even makes a simple dessert.


1/2 c butter

2 eggs

1 tsp vanilla

2 large or 4 small ripe bananas

2 C flour

1 tsp baking soda

pinch of salt


Preheat oven to 350 degrees.  Cream butter and sugar together.  Add eggs, vanilla and bananas.  Beat until bananas are well broken into the batter.  Add flour, baking soda and salt.  Mix just until blended.  Place into a greased bread pan and bake for 1 hour.  Cool 10 minutes in pan, then remove to a cooling rack to cool completely.  Excellent with butter or jam!

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Wow…was having a craving…and remembered that we actually had EVERYTHING in the house to make my all time favorite Cheesecake.  Now, I can’t take credit for this one…I started with the base recipe from the back of a bag of Andes Candies baking chips (also found at http://www.tootsie.com/rec_cheesecake.php).  But as you have learned by now…I never follow any recipe to a T…and have often had to substitute for the baking chips as my local market only carries them during the holidays!  So here goes!

Oh…wait…let me temp you with a picture 1st…



1 C. chocolate cookie crumbs (I love oreos for this)

3 T. sugar

3 T. melted butter

4 pkg (8 oz each) cream cheese (yes…you can use reduced fat)

1 C. sugar

2 tsp vanilla extract

4 eggs – room temp

1 pkg (28 candies) Andes Candies – chopped – or 1 C Andes Candies Baking chips

1 jar hot fudge ice cream topping


Preheat oven to 325 degrees.  Mix crumbs with 3 T sugar in small bowl.  Add melted butter and mix.  Press onto bottom of a 9″ springform pan.  Bake at 325 degrees for 10 mins.  While crust bakes, beat cream cheese and 1 cup sugar in large bowl (I love my Kitchen Aid mixer for making this cheesecake).  Once well blended, add eggs and vanilla.  Mix on low just until blended.  Stir in baking chips.  Pour into baked crust and return to 325 degree oven for 65 minutes or until center is almost set.  Turn off oven and open door.  Allow cheesecake to sit in oven 1/2 hour.  Remove.  Run knife between pan and cheesecake.  Cool at room temp.  Refrigerate overnight.  When ready to serve, heat hot fudge sauce in microwave till able to pour.  Garnish each slice with hot fudge sauce!

This is soooooo yummy.  The original recipe uses more Andes Candies melted to top the cheesecake.  While this is very good as well, it is too rich for most of my family and friends, but the cheesecake is perfect with the hot fudge sauce!

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