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The recipe I am sharing with you today for an Old Fashioned Molasses Cookie is one which has been in my family for years and years. I fear if I don't document it here, it will be lost forever.
This is a tried and true (through several generations) recipe for old fashioned rolled molasses cookies. This is the recipe our great grandmothers would have used. It was certainly the recipe my great grandmother used.
The original recipe was written in my grandmother's hand written scrawl on the back of an envelope and tucked into my mother's old red Lawrencetown co-op cook book. There were no instructions on how to make them.
No instructions on how to bake them, and the measurements for the ingredients were rather vague. For instance it says simply, enough flour to make a stiff dough.
It was very much taken for granted in those days that a girl would know how to cook, at least the most basic things anyways. Most were taught at their mother's knees how to do these things and they would have started cooking at a very young age.
I have many, many fond memories of my Grammy Woodworth making these cookies. She would let me stand on a chair at the counter and help her. What a blessing to have these precious memories.
My mother, bless her heart, had not the patience nor the tolerance for little hands helping with the cooking. We were free to watch from a distance, but not to participate or to get in the way.
That's just the way it was. We never questioned it, and we never minded enjoying the fruits of her labors.
Mom only ever really made two kinds of cookies. These and her Butterscotch Cookies. You can find that recipe by clicking on the name of the cookie. They are a slice and bake cookie and very good.
At Christmas she might bake us some shortbread cookies, and occasionally she would make her cousin Lydia's Junior Cookies. Again click on the name. These spicy drop cookies were always a real favorite of mine.
I checked online to see if there were many recipes for molasses cookies such as this one to be found. All I found pretty much were recipes for the type you roll into balls and then into sugar.
These are the cookies I always knew as Molasses Crinkles. If I had a dollar for every one of those I have baked through the years, I would be able to retire.
They were a real favorite with my children, but then again so were these. My father loves these as well. So he will help me to eat these for sure.
He has been asking me to bake him some molasses cookies for a few weeks now. I love that I am in a place now where I can do these things for my father.
I can't really do much for my father as my sister does most of what he needs doing, but I can do the odd thing for him like this.
Little things do mean a lot, and to be honest I suffer so much from arthritis it is probably better this way anyways, as much as I would like to do more. My heart is willing and all that, but my body lets me down.
I have some days when I can walk for England, and others where I can barely hobble from my chair to the bed. Getting older is not for the faint of heart, that's for sure.
I don't think the damp climate in the UK did me much good, so maybe it will improve now I am back here, or maybe the damage is done. Time will tell.
Back to the cookies. Mom always baked a tin of these when we came home for a visit. You could count on it, and they were one of the first things we looked for.
She would bake these cookies, and we could look forward to having home baked beans at least once, her homemade pea soup, (the French-Canadian version with the whole yellow peas) and wiener rolls.
Weiner rolls were our family's version of sausage rolls. Mom would make pastry and roll it out, cutting it into rectangles large enough to wrap around the wieners.
Each rectangle would be spread with North American mustard and then wrapped around the wieners, pressed shut and then baked until the pastry was golden brown.
Oh but that wasn't half a treat for us! Oh my. If wiener rolls were on the menu when I was a child, I was in seventh heaven.
I am going to make some tomorrow actually. My brother loves them as well, so tomorrow I am going to make some homemade baked beans (In the crock pot, a first for me) and weiner rolls.
Weiner rolls are not something any of us eat very often these days. Let's face it, you are taking fatty hot dogs (even though I use all beef) and wrapping them in something else fatty, so not the healthiest of foods.
None of that prepacked weiner wrap stuff for us! We like them with real pastry. It's the only way to go.
I did make some wiener rolls a few weeks back when Eileen and Tim were coming over. Our Eileen really loves them too, but never gets to have them.
They were a rare treat for both of us and Tim, too, although I did have to make his without mustard.
Anyways, these cookies . . . sorry I got distracted, which seems to happen very easily. You will love these. They are like soft molasses pillows. Sweet bit not too sweet.
They go perfectly with cold glasses of milk but are as equally at home being dunked into hot cups of tea. I dare say they would even make great ice cream sandwich covers, if you know what I mean.
Two molasses cookies put together with a nice thick layer of vanilla ice cream in the middle. What could ever be wrong about that!!
Family food traditions are as individual as families, and every family has them. My father's mother made them crepes instead of pancakes and they all loved to eat flaky pastry with Vachon caramel and thick cream.
What are some of your family food traditions? I would be truly fascinated to hear them. Lets share!!
Old Fashioned Molasses Cookies (small batch)
Yield: Makes about 2 dozen cookies
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
Handed down through four generations of women in my family, this is the cookie that would have always held place of pride in the larder. Wonderfully fragrant when they are baking, a couple of these and a tall glass of cold milk are a truly special treat. I have small batched the original recipe.
Ingredients
- 1/2 cup (95g) sugar
- 1/2 cup (120ml) molasses (see note)
- 1/2 cup (110g) vegetable shortening, melted
- 1 medium free range egg
- 2 teaspoons of ground ginger
- 1/2 tsp salt
- 2 teaspoons of baking soda, stirred into 1/4 cup (60ml) of hot water
- enough flour to make a stiff dough (approximately 2 - 2 1/2 cups/280g-330 grams)
Instructions
- Pre-heat the oven to 375*F/ 190*C. Lightly grease several baking sheets and set aside.
- Put the sugar and the molasses into a large bowl. Pour the hot fat over them and mix it all together very well. Allow it to cool until it is just warm to the touch and then beat in the egg.
- Mix in the ginger and the salt, along with the water and soda. Stir in the flour a little at a time until it is all incorporated. No amount of flour was given in the original recipe but I find that it ranges anywhere between 2 and 2 1/2 cups. (not including the flour for rolling.)This seems to depend on the weather and humidity. Some days 2 cups is enough and others I need more. You need a dough that is pliable without being sticky.
- Dust the counter with some flour and roll out the dough with a floured rolling pin to 1/4 inch thickness. Cut into rounds with a floured 3 1/2 inch fluted cookie cutter.
- Place onto the greased baking sheets, leaving 2 inches of space in between each. Gather the scraps and re-roll until all the dough is used up.
- Bake for approximately 12 minutes or until dry to the touch and lightly browned on the bottom. Don't overbake. They should be nice and soft to the bite. Delicious!
Notes:
In the UK, molasses can be hard to come by. I find a suitable substitute to be to use half dark treacle and half golden syrup.
I confess right here and now that Oatmeal Raisin Cookies are my absolute favorite home baked cookie. Well, maybe not on its own. Chocolate Chip cookies and Molasses cookies are right up there with them.
What can I say? I love home baked cookies and it is the simple ones that I love most of all. Good, old fashioned cookies, simple and without pretense. The types of cookies our grandmothers would have baked.
My grandmother made the best molasses cookies. So did my mother. I have wonderful memories of both of their cookies (they were the same recipe).
I have never shared the recipe on here actually. You can find that original recipe on my Recipes From the Big Blue Binder blog. They are very good.
The original recipe was written down on the back of an envelope in my grandmother's handwriting. No instructions as to how to put them together, just a rough list of measurements. It was very much taken for granted in the old days that a woman would know how to put together a batch of cookies.
That recipe makes a bazillion cookies. I need to figure out how to small batch it. I did promise my father that I would make him some molasses cookies, but neither one of us needs a bazillion cookies!
The recipe I am sharing here today is for Classic Oatmeal Raisin Cookies. I small batched them so that it only makes 18 cookies. If you love your oatmeal cookies soft and chewy, this is the recipe for you.
Soft in the middles, with just enough chew . . . crisp and buttery edged. And stogged full of vanilla and sticky sweet raisins.
I am a gal who likes lots of raisins in her oatmeal cookies. If you don't like raisins, you better look away now because this cookie has plenty of raisins going on!
Full disclosure here, I probably add more than the amount listed in the recipe. I was trying to be a bit more reserved than I usually am when I was writing it out. Basically I just throw them in by the handful until I am happy with the amount.
But I know most people are sticklers for exact amounts of these things. And I am when it comes to important things that are going to affect the integrity of the cookie.
When it comes to additions like raisins, nuts and chocolate chips . . . I admit I add what I like.
You could certainly use another dried fruit if you are not fond of raisins. Dried cranberries are nice as are dried cherries, chopped dried apricots, dried dates, etc.
Pick your own pleasure, or just leave them plain. Or better yet use half raisins and half walnuts.
Two kinds of sugar are used in this cookie. White granulated and soft light brown muscovado sugar.
Muscovado sugar is a brown sugar which has a higher molasses content. You can use ordinary light brown sugar if you wish, or regular dark brown sugar. All three work well.
I just happen to love LOVE the extra hint of smoky molasses flavor in muscovado sugar. When I was in the UK that is all I used. It was much more readily available there.
Here in Nova Scotia, well, especially in the Valley, we don't have as much available in the way of different ingredients. We are simple folk with simple tastes and needs. I always was and then I moved to the UK and stretched my palate a bit more.
Lets talk about oatmeal for a minute. Don't ever be tempted to use quick oats in these cookies. Quick oats does not have the right consistency.
I use only good old fashioned large flake oats. You can get away with regular oatmeal, just not quick oats.
I love the toothy wholesomeness of the large flaked oats. Did you know that you can toast your oats before using them?
I do, and you end up with delicious oats with an incredible nutty texture and flavor. 10 minutes in a 350*F/180*C oven does the trick beautifully. Just spread them out on a baking sheet and toast away. Give 'em a bit of a stir every couple minutes.
To me the toasted oats are a part of the appeal of a good granola! I love my nuts and oats toasted. What can I say!
Guilty as charged!
I add no spice to these, preferring the simple unadulterated taste of toasty oats, butter, raisins and vanilla. You can if you want to though.
Its a matter of choice. Cinnamon, nutmeg or both go very well. Be judicious because you don't want anything to overwhelm the cookie and you are only making a few. For this amount I would try adding 1/2 tsp of cinnamon and maybe 1/4 of nutmeg.
Make sure your butter is at room temperature, not melted. Believe it or not, it does make a difference between a buttery cookie or an oily greasy cookie.
I prefer buttery myself. One sure fire way to bring your butter to room temperature quickly is to cut your fridge cold butter into 1/2 inch slices and place them on a plate.
Place 2 cups of cold water in a beaker and pop it into the microwave and cook on high for four minutes. Remove the water. Pop in your plate of butter and just let it sit in there for five minutes, in the residual heat of the microwave. Easy peasy.
Having your butter too soft also causes them to spread out more, which is okay if you like them that way I suppose.
If you want soft and chewy, crisp edged, then room temperature butter is the only way to go.
Needless to say these go down really well with a nice cold glass of milk. They would actually be really nice crumbled into a bowl and topped with some vanilla ice cream.
Yes, I have a mind that stretches to all sorts of possibilities when it comes to food.
Oh, and (just saying) these make great ice cream sandwiches. Just sandwich pairs of them together with slightly softened vanilla, cinnamon or maple walnut ice cream. Wrap them up really well in plastic wrap and store in the freezer.
Delicious!
Oatmeal Raisin Cookies (small batch)
Yield: Makes 18 cookies
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Moist, chewy and absolutely stogged full of delicious raisins, these are the best oatmeal cookies ever!
Ingredients
- 1 cup (140g) plain all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120g) butter, softened
- 1/2 cup (95g) granulated sugar
- 1/2 cup (100g) light muscovado sugar, firmly packed
- 1 large free range egg
- 1 tsp vanilla
- 1 1/2 (125g) cups old fashioned rolled oats, not instant
- 1 cup (150g) raisins
Instructions
- Pre-heat the oven to 180*C/350*F. Lightly grease a large baking sheet and set aside.
- Whisk the flour, soda, baking powder and salt together in a bowl and set aside.
- Cream together the butter and sugars until light and fluffy and well mixed together. Beat in the eggs and vanilla. Gently stir in the flour mixture, mixing it together only until no flour is visible in the mix. (Over mixing develops the gluten in the flour and makes cookies tough.) Gently stir in the oats and the raisins.
- Drop the cookie dough onto the baking sheets in heaping tablespoonfuls at least 2 inches apart from each other, leaving room to spread.
- Bake for 11 to 13 minutes until golden brown. Remove from the oven and let sit on the baking sheets for several minutes before removing to a wire rack to cool completely.
- Store tightly covered.
I don't always eat high fat hedonistic food. Sometimes I actually do try to eat healthy. Well, most of the time I do, it just doesn't look like that on here!
Today for my dinner I made myself a lush creamy chicken and avocado salad, with the creamy bit meaning the avocado. I adore avocado.
Not only is this low in carbs and keto friendly, but it is also totally gluten free for those who cannot tolerate gluten. If you rein in the dressing, it is also low in fat and I think totally Diabetic friendly.
Tender, perfectly cooked pieces of chicken sit atop a salad composed of mixed salad leaves, creamy avocado, and rehydrated sun dried tomatoes. Crisp pepitas or sunflower pumpkin seeds as you may know them, make for a tasty and crispy garnish.
You begin by marinating a boneless skinless chicken breast in a simple mixture of garlic, lemon juice, olive oil and some seasoning.
I cut the chicken breast through the middle horizontally, which really helps to ensure a tender finish when cooking.
Because it is thinner it doesn't take quite as long to cook it and still get it nicely browned. It also stays nice and moist that way.
I used sun dried tomatoes that have not been preserved in oil or in water. I buy them in a little tub at the farm market behind my house. They are really tasty and very easy to rehydrate by putting them in a cup and adding some boiling water.
Just leave them to plump up for a few minutes and then drain. I pat them dry after.
You can snip them up with a pair of kitchen scissors, or leave them as they are. I just left them as they were.
I love avocado. I used to be able to buy them frozen in the UK. They were excellent. I think I will start buying them up when they are on offer and freezing them when I can.
Make sure your avocado is ripe. Ripe avocados will have a dark green to nearly black skin, and should yield slightly when lightly pressed.
You should not be able to leave an indentation that stays and they shouldn't feel mushy. A ripe avocado will also have a pebbly skin rather than a smooth one.
There is nothing so lush and rich as a ripe avocado, but unripe ones are not very appealing or tasty. Been there, done that!
I remember ordering a sandwich as what was supposedly a premier sandwich shop in Chester in the UK one time. It was a California club or some such.
It was supposed to have Avocado in it, which it did, very sparse though I have to say. It was not ripe avocado however and was really nasty so I did remove it. Hard and tasteless.
You would think that a shop which specializes in sandwiches would know enough about all of the ingredients they are offering in their sandwiches to get it right!!!
Obviously not. Either that or their staff was not properly trained.
I just used a mix of garden salad leaves here today. Oh how I miss the Baby Gem lettuces from the UK. They were so good.
They looked like little tiny romaine lettuces, but a bit rounder and had a lovely bitter flavor. I could eat them just like apples, they were so good.
I have not seen them here at all. Perhaps this winter I will look for some seeds and possibly plant some next summer. They are my all favorite lettuces.
I used to love making this Baby Gem with Blue Cheese Vinaigrette Salad. It is quite simply my favorite salad. It was from a recipe I found in Good Food magazine a long time ago. Delicious.
But then I am a salad lover full stop and have many favourites.
One thing I love about this one is the pumpkin seeds. I used roasted salted. Because I am naughty like that. You can use just plain roasted if you wish.
They added just a tiny bit of salty crunch. I think if a salad is going to be your main meal for the day, you deserve a bit of salty crunch.
And these have to be much better for you than croutons! So there!
The dressing for this salad is a zesty lime vinaigrette. Its just fresh lime juice, olive oil and seasoning.
Simple. Don't be tempted to use those little squeeze bottles of lime juice. You wouldn't get that same fresh zip that you get from using the real deal. I think you could add a bit of the lime zest as well, which would be nice.
I love the simplicity of the way the chicken is cooked and handled and I loved the nutty crunch of the pumpkin seeds. The richness of the avocado, the sweetness of the tomatoes. I could not improve upon it if I tried.
In short, I quite simply love this salad and I hope that you will too!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Chicken, Avocado & Tomato Salad
Yield: 1
Prep time: 15 MinTotal time: 15 Min
This easy and delicious salad boasts a tangy lime vinaigrette dressing, along with creamy slices of avocado, sweet sun dried tomatoes, crisp pumpkin seeds and perfectly cooked chicken.
Ingredients
For the chicken:
- the juice of 1/2 lemon
- 1 fat clove of garlic, peeled and minced
- 1 TBS light olive oil
- fine sea salt and freshly ground black pepper
- 1 boneless, skinless chicken breast, sliced in half horizontally
For the dressing:
- the juice of one lime
- 3 TBS extra virgin olive oil
- salt and black pepper to taste
For the salad:
- a large handful of mixed salad leaves
- 1 ripe avocado, peeled and sliced
- 8 sun dried tomato halves
- 1 heaped TBS pumpkin seeds
Instructions
- Measure the lemon, olive oil, salt and pepper into a dish along with the garlic. Add the chicken pieces and turn them to coat in the marinade. Set them aside to marinate for about 30 minutes, giving them a swish every now and then.
- Heat a skillet over medium high heat. Add the chicken breasts and cook for about 3 minutes per side, until golden brown. Remove from the heat, cut into slices and then return to the pan and cook for a further 3 to 4 minutes until no longer pink and nicely glazed. Remove from the heat and allow to cool.
- While they are cooling place the sundried tomatoes into a jar and cover with boiling water. Leave to sit for 5 minutes and then drain completely and pat dry.
- Whisk together the ingredients for your dressing.
- Put the salad leaves, avocado and sundried tomatoes into a bowl. Toss with about half of the dressing. Then place onto a chilled dinner plate.
- Top with the sliced cooked chicken and sprinkle with pumpkin seeds.
- Drizzle with some of the remaining dressing and serve. Save the rest to use as desired.
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