Ella’s Ginger Snaps

¾ cup shortening (½ butter, ½ Crisco)
1 cup granulated sugar
1 egg
4 Tbsp. molasses
2 cups flour

1 tsp. cinnamon
1 tsp. ginger
2 ½ tsp. baking soda
¼ tsp. salt

Cream shortening, add sugar, then egg and molasses. Sift together dry ingredients and add in small amounts to sugar mixture. Divide dough into quarters. Roll each into a snake about 1 inch in diameter. Wrap in plastic wrap and chill.

Cut dough into 1 inch pieces, roll into ball and roll ball in sugar. Place on ungreased cookie sheet. Using eye dropper, put one drop of water on each cookie. (This will make them crack better.) Or you can use Margaret Ann’s method of just dipping your finger in water and touching the cookie ball.

Bake at 350 degrees until cookie springs back at touch of finger. Store in tightly covered container. (Freeze well.)

Ella’s Ginger Snaps

¾ cup shortening (½ butter, ½ Crisco)
1 cup granulated sugar
1 egg
4 Tbsp. molasses
2 cups flour

1 tsp. cinnamon
1 tsp. ginger
2 ½ tsp. baking soda
¼ tsp. salt

Cream shortening, add sugar, then egg and molasses. Sift together dry ingredients and add in small amounts to sugar mixture. Divide dough into quarters. Roll each into a snake about 1 inch in diameter. Wrap in plastic wrap and chill.

Cut dough into 1 inch pieces, roll into ball and roll ball in sugar. Place on ungreased cookie sheet. Using eye dropper, put one drop of water on each cookie. (This will make them crack better.) Or you can use Margaret Ann’s method of just dipping your finger in water and touching the cookie ball.

Bake at 350 degrees until cookie springs back at touch of finger. Store in tightly covered container. (Freeze well.)

Shirley made these for part of dessert on our cassoulet night last Sunday.  They were a decoration for her Chocolate Amaretto cheesecake.  Oh My Goodness!

Line 9×13 with graham crackers 

Melt 1 c butter
1 c brown sugar
1 c chopped pecans

Bring to boil for 3 mins. stirring constantly

Pour over graham crackers and bake at 350 for 9 min.

But 6 Hershey Bars on top and let melt, spread. Cool and cut.

I got this recipe from Terry Erickson, Hutchinson. She was so nice to share her recipe with me (twice, as misplaced it) She told me it is a simple, quick and yummy recipe. Terry’s seemed much better than mine, but just means I need to keep making them until I get it right. Thanks Terry

This one is proof that the potter (Tom) can be bought.  Mary Ellen and Margaret Ann can have ‘most anything for bringing this bread by all summer when they’re at the cabin.  (‘course I tell Linda L. something similar).  A good reason to buy a few more bananas than you can possibly eat before they get ripe!

Ella’s Banana Bread

3 ripe bananas
3 Tbsp. sour milk
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chopped nuts (optional)

Mash bananas with sour milk and set aside. Cream butter. Add sugar and mix well. Add eggs and beat well. Add banana mixture and mix to incorporate. Fold in dry ingredients. Add nuts if desired.

Put into two regular or four small loaf pans. Bake at 350 degrees for 45 minutes to 1 hour or until cake tester comes out clean when loaf is pierced. Cool and store in plastic. Freezes well.

Notes:
You can make sour milk by adding a small amount of vinegar or baking soda to regular milk.

Loaves will release from pan more easily if bottom of pan is lined with wax paper

This one is proof that the potter (Tom) can be bought.  Mary Ellen and Margaret Ann can have ‘most anything for bringing this bread by all summer when they’re at the cabin.  (‘course I tell Linda L. something similar).  A good reason to buy a few more bananas than you can possibly eat before they get ripe!

Ella’s Banana Bread

3 ripe bananas
3 Tbsp. sour milk
½ cup butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup chopped nuts (optional)

Mash bananas with sour milk and set aside. Cream butter. Add sugar and mix well. Add eggs and beat well. Add banana mixture and mix to incorporate. Fold in dry ingredients. Add nuts if desired.

Put into two regular or four small loaf pans. Bake at 350 degrees for 45 minutes to 1 hour or until cake tester comes out clean when loaf is pierced. Cool and store in plastic. Freezes well.

Notes:
You can make sour milk by adding a small amount of vinegar or baking soda to regular milk.

Loaves will release from pan more easily if bottom of pan is lined with wax paper