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Author Topic: Triss' Cookies and Breads Triss Garden Pro! Member # 3367 posted                    Per request, Here are some of the recipes for the cookies and breads I have spent the last couple of weeks making. All are tried and true and are a staple in our home during the holidays! Triss *** Mom-mom's Gingerbread Cookies 1 cup molasses 1 1/2 cups sugar 1 1/2 cups margarine 2 Tbsp ginger 2 Tbsp cinnamon 3 tsp baking soda 1 cup milk 1 Tbsp vinegar (to sour) 7 cups flour Add vinegar to milk to sour, set aside. Mix molasses, sugar and margarine; add ginger cinnamon and baking soda. Mix thoroughly. Into batter, alternate sour milk and flour until thoroughly mixed. Chill dough at least 1 hour. Roll 1/4 inch thick and cut shapes with cookie cutters. Place on lightly floured cookie sheet. Bake 10-15 minutes at 375. *** Lion House for Pumpkin Bread: 1 1/3 cup vegetable oil 5 eggs 1 16 ounce can pumpkin 2 cup flour 2 cup sugar 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. baking soda 2 three ounce packages of vanilla pudding (regular or instant) 1 cup chopped nuts (optional) Preheat oven to 350 degrees Fahrenheit. Mix oil, eggs, pumpkin and beat well. Sift together all dry ingredients. Add to pumpkin mixture and mix until blended. Then stir pudding mix until blended. Grease loaf pans. Bake for one hour. *** Gingerbread Cake 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup vegetable shortening 1/2 cup sugar 1 large egg, beaten 1 cup mild molasses mixed with 1 cup hot water Accompaniment: lightly sweetened whipped cream Preheat oven to 350°F. Sift together flour, baking soda, spices, and salt. Beat together shortening, sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top. Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack. *** Rich Raspberry Swirl Brownies 3/4 cup all-purpose flour 3/4 cup NESTLÉ TOLL HOUSE Baking Cocoa 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 teaspoons vanilla extract 3 large eggs, divided 1/2 cup chopped pecans 1/2 cup seedless red raspberry jam 1 2/3 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE Swirled Morsels, divided PREHEAT oven to 350° F. Grease 9-inch-square baking pan. COMBINE cocoa, flour and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Spread 1 cup batter into prepared baking pan. Sprinkle pecans over batter. Stir jam until smooth. Drizzle over pecans. Beat remaining batter and egg in same large bowl until light in color. Stir in 1 cup Swirled Morsels. Spread evenly over raspberry jam. Top with remaining Swirled Morsels. BAKE for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares. *** Chocolate Studded Dream Cookies 2 cups all-purpose flour 3/4 cup NESTLÉ TOLL HOUSE Baking Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 2/3 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE Swirled Morsels PREHEAT oven to 325° F. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup Swirled Morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining Swirled Morsels. BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Yields 3 1/2 dozen cookies ENJOY! bbbbbbbbb We are all under the same stars... therefore we are never far apart. Posts: 30076 | From: Washington, the state that is... | Registered: Aug 2004  |  Logged: 139.55.218.123 gardenmom32210 guests posted                 Mmmmm...sounds GOOD!! 30 pounds good G-Mom Logged: 68.154.220.74 duckie Garden Pro! Member # 2067 posted                       Thankyou Triss I can't wait to try some new cookie recipe.Oh my gosh,that pumpkin bread sounds divine. Shari bbbbbbbbb Posts: 1042 | From: Missouri | Registered: Mar 2004  |  Logged: 69.27.199.15 Jiffymouse guests posted                 oh my... this isn't good for my diet!! Logged: 12.77.200.135 weezie13 Compost Queen! Member # 772 posted                       Triss, That Molassis one is almost exactly like my Grannies recipe, and they are sooooooooooooooooooooooooooo good!!!! All of your recipes look very good!! ThankY~You Very Much for posting those!!! Weezie bbbbbbbbb Weezie Don't forget to be kind to strangers. For some who have done this have entertained angels without realizing it. - Bible - Hebrews 13:2 http://photobucket.com/albums/y250/weezie13/ Posts: 29299 | From: N.Y. | Registered: Apr 2003  |  Logged: 24.54.67.57 Triss Garden Pro! Member # 3367 posted                    I hope you all enjoy them. We sure have had fun baking this year so far. Today I am planning on doing the breads so that I can have Dan bring some to the hospital for the nurses that always take such good care of us on the maternity floor. And I have been dying for some pumpkin bread so it works for me Triss bbbbbbbbb We are all under the same stars... therefore we are never far apart. Posts: 30076 | From: Washington, the state that is... | Registered: Aug 2004  |  Logged: 139.55.218.123

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