A.J.'s Steak Rolls (Bread Machine)

A light roll with a crispy crust that works great for a variety of sandwich fillings. We like these as a base for steak (especially Philly cheese steak), fish or chicken sandwiches. Perfect for Po'Boys!

• 3 cups bread flour
• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 1 tablespoon Crisco*
• 1 1/4 cups warm water
• 1 1/2 teaspoons salt

Place ingredients in bread machine in the order recommended by manufacturer. Select dough setting. When cycle ends, turn the dough out onto a lightly floured surface and knead briefly.

Divide the dough into six balls. Cover with a cloth or plastic wrap and let rest for 15 minutes. Form each ball into a 7” torpedo-shaped roll (they will seem thin, but don't worry—they will grow to the correct size!). Place the rolls onto a large lightly-greased or parchment-lined baking sheet; cover with a damp cloth, and place in a warm draft-free spot. Allow to rise for 1 to 1-1/2 hours or until rolls have doubled in size.

Preheat the oven to 375º F. Bake rolls for 20-30 minutes until golden brown..



*Can also substitute lard or vegetable oil, but texture maybe slightly different.

Quick & Easy Jam Bars

Use your favorite jam (raspberry and apricot are nice). These are ready in a flash and folks with a well-developed sweet tooth love them!.

• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup quick or old-fashioned oats
• 1/2 cup brown sugar
• 6 tablespoons cold butter
• 1/2 cup jam of your choice 

 

Preheat oven to 375° F.

Mix together flour, baking powder and salt. Blend in oats and brown sugar. Cut in butter with a pastry cutter (or rub between fingertips) until mixture is crumbly.

Pat 2/3 of crumbly mixture into a 9x9” pan (for thicker bars, use an 8x8” pan). Spread with jam. Top with remaining crumbs and pat down lightly.

Bake at 375° for about 20-25 minutes or until lightly browned. Cut into bars when cool.

Bread Machine Pizza Crust

The semolina flour adds nice "chew" and flavor to this crust. If you don't have semolina on hand you can substitute whole wheat, or additional all-purpose or bread flour and your pizza will still be great! Pre-baking eliminates the "soggy crust" problem that often plagues home-baked pizzas.

Makes one 16" or two 12" thin crusts 

• 1 cup water
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups unbleached all-purpose or bread flour  
• 3/4 cup semolina flour
• 2 teaspoons active dry yeast

Have all ingredients at room temperature and measure into bread machine pan in the order specified by manufacturer. Select dough cycle.

When dough cycle has completed, move the dough to a floured board and cover with a bowl or tea towel and let rest for 15 minutes*.

PreBake Crust: Preheat oven to 400 degrees F. Roll out dough to fit pan(s). Give pan a light coating of olive oil and sprinkle with a little cornmeal. Press dough into pan and bake for 10-12 minutes or until crust begins to slightly brown.

Add toppings of your choice and bake for another 15-20 minutes until crust is browned and toppings are cooked through.

*If you would like to delay baking the crust until later, skip the resting phase and place dough into a large oiled bowl and cover tightly with plastic wrap. Store in refrigerator until ready to bake (up to 12 hours). Punch dough down, cover and let rest outside of refrigerator for 30-45 minutes before rolling out and baking. I think the crust actually turns out better if it has been refrigerated, as it is easier to roll out and seems to have firmer texture after baking.

Variation:
Add 1-2 teaspoons herbs of your choice along with dry ingredients. I like to add 1 teaspoon each of dried oregano and parsley.

Digestive Biscuits

Digestive Biscuits (named for their supposed health benefits when they were first developed back in the 1800's) are a plain, sublimely comforting cookie that I have loved since I was a little girl. My mother swore by Peek Freans, but McVities are also excellent. They can be hard to find in the U.S., but not to worry--they are surprisingly easy to make at home! Although the texture of these biscuits is somewhat more shortbread-like than the commercial variety, these delicious biscuits are definitely an acceptable substitute. My family likes them sweet, but you can cut the sugar back to one-half cup or less if you prefer a less-sweet or savory biscuit. If you are in the mood for a more decadent treat, try dipping the tops in melted chocolate—soooo good!

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• 1-1/2 cups Graham Flour*
• 1/2 cup All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt**
• 1/2 cup unsalted butter
• 3/4 cup powdered sugar
• 1/4 cup milk
• Decorative sugar crystals, optional

Preheat oven to 350°F.

Combine flour, baking powder and salt in a mixing bowl. Cut in butter (using a pastry blender or by rubbing between your fingertips) until mixture resembles coarse crumbs. Stir in the sugar. Add milk and mix until a stiff dough is formed. Knead into a smooth ball and roll out on a floured board to 1/8” or so thickness. Cut into rounds or other desired shapes and place on a greased cookie sheet (or use parchment paper). Prick cookies all over with the tines of a fork. Sprinkle with sugar crystals.

Bake 15-20 minutes, until a pale golden brown. Do not under bake or the biscuits will not be crisp.

*Can also use traditional whole wheat flour, but I like the sweeter, nuttier flavor and chewy texture of graham flour (sometimes known as “wholemeal” flour).
**Salt can be omitted depending on preference of if salted butter is used

Acorn Squash Pie

A delicate alternative to traditional pumpkin pie.   

Lovely and delicious—don’t forget the whipped cream!

 

• 1/2 cup white sugar
• 1/4 cup brown sugar, packed
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mace
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1-1/2 cups cooked, mashed acorn squash*
• 2 tablespoons melted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups whole milk
• 3/4 teaspoon vanilla
• 1 unbaked pastry shell (9 inches)

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Preheat oven to 425 degrees F.

Mix together sugars, flour, salt, spices and squash.  Stir in butter, eggs, milk and vanilla.  Pour into pastry shell and bake for 10 minutes.  Reduce heat to 325 degrees F and bake for 40 minutes, or until pastry is browned and filling is set (a knife inserted into center comes out clean).

Serve warm or cold with a dollop of whipped cream.

*Other yellow winter squash such as Hubbard or butternut can also be used.  Purée the cooked squash in a blender first for a smooth, silky pie.

Cajun Clove Cake

This old-fashioned spice cake is perfect with a cup of coffee or a cold glass of milk. Good plain, but particularly delicious frosted with vanilla buttercream or cream cheese icing . The amount of spice may seem excessive, but don’t skimp—the cloves do something magical in this recipe.

 

• 1 cup (2 sticks) butter
• 2-1/4 cups sugar
• 5 eggs
• 3 cups flour
• 1 tablespoon ground cloves
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 1 cup  buttermilk
• 1 teaspoon baking soda

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Preheat oven to 350 degrees F.  Grease and flour a 10" tube pan.
Sift flour with the cloves, cinnamon and salt; set aside.

Cream butter with electric mixer, then gradually beat in sugar until mixture is light and fluffy.  Beat in eggs.  Beat in one third of the flour mixture, then stir in 1/2 cup of the buttermilk. Beat in another third of the flour mixture. Stir the baking soda into the remaining 1/2 cup of buttermilk and mix into batter along with remaining flour.  Pour batter into pan and bake for 45-55 minutes, or until toothpick inserted into cake comes out clean.

When cake has cooled, dust with powdered sugar or frost with vanilla buttercream.

Note: Recipe can be cut in half if you prefer a smaller cake.  Use two eggs plus one egg yolk and bake in a loaf pan or 8" tube pan.
 

Sugar Yolkies

This recipe makes a wonderful sugar cookie with a unique, light & airy texture.  They can be crispy or slightly chewy depending on how long you bake them.  A great way to use up leftover egg yolks!

6 egg yolks

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening or lard
1/4 cup butter
1 teaspoon lemon extract*
1-3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

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Preheat oven to 350 degrees F.

Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar.  Beat in egg yolks and lemon extract, then mix in dry ingredients.  Chill dough at least an hour.  Roll dough into balls, then roll in white sugar and place on cookie sheet.  Flatten cookies with bottom of a glass that has been dipped in sugar.

Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake).

*Can substitute 1 teaspoon vanilla or almond extract

Cuban Lime Cookies

Lime adds a tropical counterpoint to this rich, sweet cookie.

 

1 cup sugar

1 cup butter

2 cups flour

1-1/2 teaspoons grated lime peel (packed)

1/8 teaspoon salt

1 teaspoon baking powder

1 tablespoon lime juice

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Preheat oven to 350 degrees F.  Mix  together flour, salt and baking powder.  In a separate bowl, cream together butter, sugar and lime peel, then mix in the dry ingredients.  Wrap the dough and refrigerate for one hour.  Form the dough into 1" balls and place on greased baking sheet (cookies will spread during baking).  Bake 15-20 minutes or until cookies are lightly browned.

Derbyshire Christmas Cake

I came across the basis for this recipe in an old book titled "Derbyshire Cookery" that a relative brought back from England many years ago.  Since my mother was born in Derbyshire, I decided to give it a try.  So far, reviews have been very positive! Feel free to change the mix of dried fruit to suit your taste (I used dark and golden raisins, dates, currants, chopped dried apricots and other fruit bits I had on hand). Just make sure the total amount of dried fruit is around 1-1/2 pounds (not counting the peel).

1/2 lb. butter

1/2 lb. brown sugar

1/4 lb. candied orange or lemon peel*

1/2 lb. sultanas (golden raisins)

1/2 lb. dark raisins, chopped

1/2 lb. currants

1 oz. ground almonds

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 lb. flour (about 2 cups)

1 teaspoon baking powder

4 eggs, beaten

1/2 cup brandy or rum**

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Preheat oven to 325 degrees F. Grease tin(s) and line with parchment paper.

Sift together flour, baking powder and spices and set aside. Cream together butter and sugar. Add beaten eggs alternately with the flour mixture and fruit. Stir in brandy and mix well.

Bake in tin(s) greased and lined with parchment paper until a wooden pick inserted in center of cake comes out clean.  Depending on the size of pan(s) used, this can be anywhere from 1 - 4 hours (turn the heat down to 275 degrees F. after 20 minutes). If necessary, cover cakes with aluminum foil  to prevent excessive browning. I find that miniature loaf pans (about 5-3/4" by 3-1/4" by 2-1/4") work great for fruitcakes--just the right size for wrapping and giving. This recipe will make about 5 miniature loaves.

When cakes have cooled, brush with brandy or rum and wrap individually in cheesecloth. Store in a covered crock or tin in a cool place for 2-3 weeks before serving.  If desired,  brush cakes with more liquor every week or so during the aging process (just don't overdo it!).  Cakes will slice better if refrigerated before serving.

 *Can substitute 1/4 cup marmalade
**Original recipe said to use a "wineglass full".  I guessed at a half a cup (4 ounces)

Moroccan Bread (Khboz)

  Cut it in wedges or just tear off hunks and spread with butter--this bread is excellent served with everything from Moroccan tagines to curries. Try it with soup or beef stew, or spread with hummus for an appetizer.  Best eaten fresh, but can be reheated and eaten the next day (if you're lucky enough to have any left). Makes fantastic croutons!

• 1-1/4 cups warm water, divided
• 2-1/2 teaspoons active dry yeast
• 2 teaspoons honey
• 1/2 teaspoon salt
• 2 -1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup olive oil, divided
• 1 tablespoon sesame seeds, toasted
• 1-3 teaspoons anise seeds (optional)

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Combine 1/2 cup warm water, yeast, honey and salt in a small bowl. Let stand for 10 minutes or until bubbles appear on the surface.

Stir together white and wheat flours (and anise seeds, if using) in a large mixing bowl. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface and knead for 10 minutes or until smooth (or use a mixer with dough hook).

Grease two baking sheets. Divide dough in half. Knead for one minute. Roll or pat each piece of dough into a 9-inch round. Place one round on each prepared sheet. Cover with a tea towel and let stand in a warm place for one hour or until dough has doubled in size.

Preheat oven to 400°F. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown (don’t let bottoms burn). Serve warm.

Blueberry Squares

     I hadn't tasted these wonderful blueberry squares since I was child.  Much to my delight, I came across my grandmother's  1947 copy of  "Robin Hood Prize Winning Recipes", and there, handwritten in the flyleaf, was the recipe for Blueberry Squares!  These are meant to be a dessert*, but I think they work well as a substitute for coffee cake at breakfast time, too. Don't skimp on the blueberries! 

1/3 cup shortening

1 cup sugar, divided

1 teaspoon vanilla

1 egg

2 cups sifted cake flour

2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1-1/2 cups blueberries
1 teaspoon lemon rind (optional)

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 Preheat oven to 350 degrees F.

Cream together the shortening and 3/4 cup of sugar.  Add the vanilla and egg and beat until fluffy. Sift together flour, baking powder and salt, and add to shortening mixture alternately with the milk (begin and end with dry ingredients).

Pour half the batter into a greased 9x9 pan.  Cover with a mixture of the blueberries, lemon rind and remaining 1/4 cup sugar.  Pour the remainder of the batter over the berries.   Bake 40-50 minutes.  Cut into squares when cool and dust with powdered sugar.

*I seem to remember that my mother served these with custard sauce.  Of course, my mother served everything with custard sauce.  She didn't make it from scratch, but always used Harry Horne's Custard Powder (no other brand was acceptable).  Since Harry Horne's wasn't available in California, boxes of custard powder were brought in bulk from every vacation trip back to Toronto. Nowadays, I can usually find the similar Bird's Custard Powder in the foreign foods section at my local supermarket.

Easy Pita Pocket Bread

 In this recipe the dough is rolled out before the first rise, instead of after. This is convenient if you want to get most of the work done before you begin your other dinner preparations. We love these stuffed with Turkey Meatballs and Yogurt Sauce, but they are good with just about any filling (falafel, grilled beef or chicken strips, salad veggies and feta cheese come to mind-- just use your imagination and you won't be disappointed).  Leftover pitas make a great base for personal pizzas, too.  My son even likes to eat plain, "unadulterated" pitas for a snack--he really loves the darn things!

• 2-1/2 teaspoons active dry yeast
• 1-1/4 cups lukewarm water
• 1 teaspoon sugar or honey
• 1 tablespoon olive oil
• 1-1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour (can use part whole wheat)

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 Dissolve yeast and sugar in the lukewarm water and let stand until foamy--about ten minutes.  Stir in salt and oil and mix in 3 cups of flour to form a rough, sticky ball.  Turn dough out onto a floured board and knead until dough is smooth and elastic (about 10 minutes), adding more flour if dough is too sticky. You can also use an electric mixer with a dough hook for the kneading process.

Divide dough into 8 equal portions and roll into smooth balls.  Place each ball on floured board, push down with palm of hand to flatten and use a rolling pin to roll into 5" or 6" circles (about 1/8" to 1/4" thick).  Place rounds on baking sheets (I line mine with parchment paper, but this is optional).  Cover pitas with a tea towel and let rise in a warm, draft-free area for about one hour (until slightly puffed).  Preheat oven to 450 degrees and bake pitas for 8-10 minutes, until lightly browned and puffy (this is what makes the pocket).  Wrap in a tea towel until ready to serve.  Store in plastic bags).

Blueberry Muffins

I love old-fashioned blueberry muffins. Plain, no-streusel-on-the-top, bursting-with-berries, blueberry beauties.  Sweet, but not too sweet--I like to taste the fruit and convince myself that breakfast pastries can actually be good for you.  Make these as is, or try one of the variations.
 

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 2 eggs, well-beaten
• 1 cup milk
• 1/4 cup melted butter
• 1 to 1-1/2 cups fresh or frozen blueberries, tossed with two teaspoons of flour

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Preheat oven to 400 degrees F.  Grease twelve muffin cups or use paper liners.

Mix together flour, baking powder, salt and sugar.  Combine beaten eggs, milk and melted butter and add all at once to dry ingredients. Stir quickly and lightly until batter is barely mixed (lumps are O.K.).  Add blueberries on last few stirs.  DO NOT OVER MIX.

Fill muffin cups 2/3 full and bake for 15-20 minutes.  There is no need to thaw frozen blueberries first, but the longer baking time will probably be required.

Variations:

• Add  1 teaspoon vanilla or 1/2 teaspoon almond extract. 
• Add 1 teaspoon grated lemon rind.
• Substitute other berries (blackberries, raspberries, etc.) for the blueberries.
• For cranberry-orange muffins, use 1 cup cranberries, and  increase sugar to 3/4 cup.  Add grated rind of one orange.

Pinky's Meat Pie

There are many versions of this meat pie (or tourtiere, for my French-speaking cousins). Pork or other meats are often used in lieu of beef, and various spices such as cloves, cinnamon or sage may be added. The pie can be all meat (and onions) or include potatoes, carrots, rutabaga or other vegetables. Often the filling is cooked on the stove before baking; other recipes call for baking the raw mixture directly in the pie shell.  The variations are endless, but however you make it, this is Canadian comfort food at its best.  My mother's recipe is about as basic as it gets, and although some folks may make a more "sophisticated" pie, for me there is nothing lovelier than the plain, rustic pie I remember from my childhood.

Pinky made this pie from memory, and amounts do not have to be exact.  You may vary seasonings according to your taste.

• Pastry for a double-crust 9-inch pie
• 1-1/2 lbs. lean ground beef
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup finely minced onion (one small onion)                           
• 1 tablespoon dried parsley (or use fresh)
• 1/4 cup water

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Preheat oven to 450 degrees F.

Pinky

Line a 9" pie plate with pastry.  Knead together remaining ingredients, then pat into pie shell.  Cover with remaining pastry and crimp edges.  Cut a circular hole in center of pastry (a bottle cap makes about the right size).  Place pie on a cookie sheet and bake at 450 degrees F for 15 minutes.  Turn heat down to 325 degrees and bake for an additional 45 minutes to an hour, or until pastry is brown and meat is cooked through (test through hole in center; your baking time may vary).

Serve with ketchup.

Chocolate Chip Cupcakes

No icing required--the chocolate chips sink into these light cocoa cakes and create little pockets of fantastic fudginess in every bite.  Quick, easy, and yummy!

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup butter
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup water
• 1/2 cup milk
• 1-1/2 cups chocolate chips

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Preheat oven  to 375 degrees F and line 20 cupcake cups with paper liners.

Sift together flour, cocoa, salt and baking soda and set aside.  Cream together butter, shortening and sugar until light; beat in eggs and vanilla.

Combine milk and water.  Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.

Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake.  Bake for 15 minutes or until a toothpick inserted in center comes out clean.

Irish Soda Bread

How can something so simple be so good?  This petite loaf slices well and is marvelous toasted with butter and honey.  Amount of sugar can be adjusted up or down depending on your taste.  The loaf  in the picture was quickly devoured with our corned beef and cabbage dinner today—better double the recipe and make two loaves if you want some left over for breakfast!  No kneading is required  for this soft dough.

•    Scant 1 cup of buttermilk*
•    2 cups all-purpose flour
•    1/2 teaspoon salt
•    1/2 teaspoon baking soda
•    2 teaspoons sugar




Preheat oven to 400 degrees F.  Lightly grease a pie tin or cast iron pan and dust with flour or corn meal.

Mix together flour, salt, baking soda and sugar.  Make a well in the center and add buttermilk.  Stir quickly and lightly with a fork until just blended (dough will be wet and sloppy).

Turn dough out onto heavily floured board and form into a mound; place mound in pan and bake for 20 minutes or until crust is firm and golden.

Cool loaf completely and cut into thin slices with serrated knife before serving.

*No buttermilk?  Add 1 tablespoon of lemon juice or vinegar to liquid measuring cup and add milk to measure 1 cup.  Allow to stand for 10 minutes before using.

Butter Yellow Cupcakes with Fudge Buttercream

These plain, old-fashioned cupcakes never fail to please.  Sturdier than the "cake mix" variety, yet with moist, tender crumb and delicate flavor, these cupcakes are great with fudge frosting (see below), or as as a base for individual strawberry shortcakes. This recipe makes twelve--just the right amount for my little family.

• 1-2/3 cup sifted all-purpose flour                
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup milk

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Preheat oven to 350 degrees F.  Grease and lightly flour pan for 12 cupcakes, or use paper liners.

Sift together flour, baking powder and salt and set aside.

Cream the butter, then beat in the sugar; add eggs one at a time and continue beating until mixture is smooth and light.  Blend in vanilla.

Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the flour. Blend well after each addition.

Fill cups 2/3 full  and bake 20-25 minutes, or until a toothpick inserted comes out clean. 

Variation:  Add 1/2 teaspoon almond extract.

Fudge Buttercream for 12 Cupcakes

1/4 cup melted butter
1/3 cup cocoa powder
1-1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

Mix together melted butter and cocoa powder, then gradually blend in powdered sugar and milk. Add vanilla, then beat mixture until light and fluffy.  Add additional powdered sugar or milk if necessary to achieve desired spreading consistency.

Honey Graham Hamburger Buns

Graham flour has a coarse texture and a sweet taste that I find superior to traditional whole wheat flour. Although the two flours are milled differently, they can usually be used interchangeably. Graham flour can be hard to find, but look for it at your local health food store (or try Hodgson's Mill or Bob'sRed Mill). These buns are perfect for hamburgers, and especially delicious with veggie burgers, grilled chicken, or avocado sandwiches.  I like mine with lots of seeds on top.

Make the dough in the bread machine; bake in the oven. 

• 1-1/4 cups lukewarm milk
• 1 egg
• 2 tablespoons soft butter
• 1/4 cup honey
• 3/4 teaspoon salt
• 2-3/4 cups bread flour
• 1 cup graham flour (can substitute whole wheat flour)
• 2  teaspoons active dry yeast

• 1 egg, beaten with one tablespoon of water (for glaze)
• Seeds for topping (sesame, poppy, sunflower, pumpkin, etc.)--optional

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Place ingredients in the bread machine in the order recommended by the manufacturer (usually the order listed above).  Select dough cycle (for 2lb-loaf).

Remove dough at end of cycle and knead briefly.  Divide dough into 8-10 portions, form into buns and place on a baking sheet (lightly greased or covered with parchment paper).  Cover and let rise in a warm place for one hour, or until buns have doubled in size.  

Preheat oven to 350 degrees F. Brush the buns with the egg/water mixture, and if desired, sprinkle on seeds. 

Bake for 10-15 minutes, or until golden brown.  Remove from pan and cool on baking rack.

Chocolate Crackles

Crispy-crackly on the outside, soft and dark on the inside--these delightful cookies are a new favorite at our house.  We like them with chocolate chips, but they are terrific plain or with nuts, too. They are lighter than brownies or other fudge cookies that contain larger amounts of butter. 

• 4 ounces semisweet baking chocolate*
• 5 tablespoons soft butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup chocolate chips -or- chopped nuts (optional)

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Preheat oven to 350 degrees.

Melt chocolate and butter in double boiler over barely simmering water, stirring occasionally.  Scrape mixture into mixing bowl and beat in sugar, egg and vanilla.

Sift together flour and baking powder and add to chocolate mixture.  Mix well and stir in chocolate chips or nuts.

Roll dough into small balls (3/4"- 1" in diameter) and place on greased cookie sheets, two inches apart.  Bake for 12-14 minutes, until cookies are set.  Do not overbake, or cookies will become too crisp.

Makes 4 dozen.

*4 squares  

Ginger Crackles

 Molasses and ginger--such a comforting, intoxicating combination.  I can't stop eating these!  This recipe makes large, attractive cookies--good keepers that are perfect for gift-giving or mailing. Always a hit.

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups brown sugar, packed
• 1 egg
• 1 cup molasses
• 1 teaspoon vanilla
  
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/4 teaspoon salt
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Cream together butter, shortening and brown sugar. Beat in vanilla.  Blend in egg, then molasses and beat until light and fluffy.

Sift together flour, baking soda, ginger and salt   Add dry ingredients a cup at a time to creamed mixture, blending well after each addition.  Chill dough 4 hours or overnight.

Preheat oven to 350 degrees.  Roll chilled dough into plum-sized balls (about 1.5" in diameter).  Roll balls in granulated sugar and place on greased cookie sheet.  Allow plenty of room for spreading (no more than 9 cookies per pan).  Bake approximately 13-15 minutes or until brown (don't let them burn around edges).  Cool slightly, then remove to racks.  Makes 3 dozen.