Molasses Cookies

Roberta Buck’s Molasses Cookies

(My version)

1 cup sugar

½ cup (1 stick) real butter

1 cup sour cream

1¼ cup Grandma’s Molasses

½ tsp allspice

½ tsp ground cloves

½ tsp nutmeg

1 tsp ginger

1 tsp salt

1 egg

5 cups flour

¼ cup raisins

Preheat oven to 375°

In large mixing bowl, beat the sugar and butter together until light and fluffy.  Add egg and molasses and mix until well blended. 

In another medium bowl, combine flour, allspice, nutmeg, ginger, cloves and salt.  Slowly add to creamed mixture, alternating with sour cream until all mixed in. 

Berta rolls them out and sprinkles sugar on top but I'm not into the rolling out cookies much, so I opted for the easier version.

Using small ice cream scoop, drop portions on ungreased cookie sheets two inches apart.  Bake at 375° for 10-12 minutes. 

After 5 dozen, add raisins to remaining mixture…this will yield one more dozen. 

Immediately remove cookies from baking sheets to wire racks to cool completely. 

YUMMY in my TUMMY (and I don’t even like molasses cookies)!

© Crackerberries 2012

Spaghetti and White Clam Sauce

Pah-sghetti is a comfort food, don't you think?  With the loss of my dog, I'm needing lots of comfort.

Spaghetti and White Clam Sauce

2 tbsp extra virgin olive oil

2-3 cloves garlic, finely chopped

3-4 large mushrooms, sliced (1 cup)

1 6½ oz. can chopped clams, drained, reserve liquid

6-8 oz spaghetti

Fresh oregano and basil leaves

Parmesan cheese

Fresh ground black pepper

Cook spaghetti according to package instructions, drain, salt and pepper and set aside.

Sauté garlic in olive oil for 3-5 minutes until it starts to turn golden brown.  Add mushrooms, clams, oregano and basil and cook until mushrooms are lightly browned and, (you may use canned mushrooms and in that case, cook just to heat) fresh herbs are wilted.

Add 3-5 tablespoons of reserved clam juice.  Pour remaining clam juice over spaghetti and toss to coat.  Just before serving, spoon clam and veggies over spaghetti and sprinkle with parmesan cheese and fresh ground pepper, if desired.

© Crackerberries 2012