The Cookbook Experiment: Ginger Cookies

Sometimes it is hard living in a house with family that have completely different ideas about what certain types of food we should have and others that are off limits. There is one member of my family that does NOT like chocolate chip cookies. Its a travesty, I know. I needed to find a cookie that everyone would like so I turned to my trusty church cookbook.

The recipe I found was "Ginger Cookies" by Sandy Viner. Sandy is one of the hardest working people at the church. She is the secretary, a Sunday school teacher, my mentor, my friend and a mother.  This recipe seemed like a real winner.

Ginger Cookies by Sandy Viner

(1 1/2) cups shortening, some butter added for flavor
(2) cups granulated sugar
(2) well beaten eggs
(1/2) cup molasses
(2) teaspoons soda
(2) teaspoons cinnamon
(2) teaspoons cloves
(1) teaspoon ginger
(1/2) teaspoon salt
(4) cups flour

Cream shortening and sugar together; add eggs. Sift dry ingredients together; add with molasses and beat. Chill. Form in small balls; roll in mixture of 6 tablespoons sugar and 4 teaspoons cinnamon. Place 2 inches apart. Bake in 375 oven for 12 to minutes.

My take-a-ways for this recipe:

• I only had cinnamon. I could not find my ginger and I did not have cloves.  I used (2 1/2) teaspoons in lieu of the (2) called for in the recipe.
• I did not let the dough chill. I had no time for that and they rolled into balls to put on the cookie sheet just fine.
• I forgot to roll them in the cinnamon/sugar mixture. They were still amazing.
• This makes a LOT of dough. My large Kitchen Aid could barely handle that this recipe made.
• I used (1) cup of butter and (1/2) cup shortening. Why? Because butter. But do not neglect putting in the shortening as it is an important ingredient.
• With my oven I baked them exactly 12 minutes and did fine. They stay soft for only a few minutes then they turn into snap cookies.
• Don't neglect to add the salt. It is an important ingredient.
• These cookies are amazing. They have become one of my families favorite cookies. 

The Cookbook Experiment: Scalloped Potatoes

The compliment to my meatloaf experience tonight is Scalloped Potatoes by Mary Grode.  Mary was the mother of one of my heroes of faith: Judy Mastros. Judy is an amazing woman so I know her mother was amazing too. She is also very smart because this recipe is delicious!

Scalloped Potatoes

(1) pound potatoes, about 3 medium
(2) tablespoons butter
(2) tablespoons flour
(1/2) teaspoon salt
(1/8) teaspoon pepper
(1 1/2) cups milk
(2) tablespoons onion
(1) teaspoon butter

Peel and slice potatoes thin.  Grease a 1 quart baking dish. Heat 2 tablespoons of butter over low heat until melted.  Blend in flour, salt and pepper. Cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling constantly.  Boil and stir 1 minute.  Layer 1/2 of the potatoes, put the onions on top and 1/2 of the sauce. Top with remaining potatoes and sauce.  Dot with the 1 teaspoon of butter. Cover and cook at 350 degrees for 30 minutes. Uncover and cook 35 minutes.

My take-a-ways for this recipe:

• I would use room temperature when making the sauce. I actually used one 12 ounce can of evaporated milk. I knew the sauce was done when I could draw a line down the spoon and the sauce did not come back together (see picture above).
• Of course, I used Kerrygold butter! It's the best.
• This was the most incredible recipe. The sauce was delicious, I could have eaten straight out of the pot without bothering to put it on the potatoes.
• Make this! You will love it! Thanks Mrs. Grode.