Family enjoys Ginger-Cocoa Crisp cookies
Family enjoys Ginger-Cocoa Crisp cookies
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By Melba Lovelace
Published: January 6, 2008
DEAR MELBA • My family has enjoyed these Ginger-Cocoa Crisp cookies for years. I think it might be the recipe Jo Batey wants.
•Cream shortening. Add 1 cup sugar gradually, beating at medium speed of an electric mixer until light and fluffy. Add egg and beat well. Stir in molasses.
•In medium bowl, sift flour and cocoa together. Stir in soda, ginger and salt. Add to creamed mixture, stirring well.
•Shape dough into 1-inch balls; roll in the 1/4-cup sugar. Place 2 inches apart on lightly greased cookie sheets. Bake in 350-degree oven for 10 to 12 minutes. Cool cookies completely on wire racks. Yield: about four dozen.
Roberta, Edmond DEAR READERS • I had a call from Dee, who wanted to know how to make soft cookies. You can exchange 2 tablespoons corn syrup or honey in place of 2 tablespoons of the sugar in your favorite cookie recipe, and your cookies will be soft instead of crisp. Also, to keep them soft, when you put them in the cookie jar, add a piece of bread. Melba DEAR MELBA • This recipe for Sea Foam Salad was given to me 40 years ago by my mother-in-law, Betty Rice. We especially enjoy it because of the lovely green color. But, it is also delicious! The only change I have made is to substitute sugar-free gelatin.•Drain pears, reserving juice. Into medium saucepan, bring 1 cup of the water to boil. Remove from heat. Add gelatin and stir until dissolved. Add pear juice and enough water to measure 21/2 cups. Cover and set in refrigerator.
•Mash pears and add to softened cream cheese. (I do this in the food processor.)
•After gelatin begins to thicken slightly, add cream cheese-pear mixture.
•Fold in whipped cream. Cover and refrigerate until set.
Cathy Rice, City Carroll Hagedorn of Oklahoma City makes a similar salad using an 8-ounce container of prepared whipped topping instead of whipped cream. Sherilyn Byers of Oklahoma City adds 3/4-cup chopped pecans to her salad. She says to add the gelatin to the cheese. Adding cheese to gelatin leaves clumps, but gradually adding gelatin to the cheese makes a smoother mixture. Rochelle Lunday of Moore also shared. DEAR MELBA • On an Alaskan cruise, I was served Fire Cake. It was a chocolate cake which at first tasted like a normal chocolate cake. After a few seconds, it left a fiery taste in my mouth. Brenda Anderson, Edmond DEAR MELBA • I'm looking for a store that sells old-fashioned erasers that have a brush on one end. If anyone can tell me where to find them, they can call me at 670-5663. Dee Hunt DEAR MELBA • Here's the recipe for Cinnamon Flop that D. Hall requested.•Preheat oven to 350 degrees. Grease an 8-by-8-inch baking pan and set aside. Mix shortening, sugar, milk, flour and baking powder. Spread in prepared pan. Sprinkle with cinnamon and brown sugar. Press down with your fingers into the batter. Slice butter thinly and lay in rows (not overlapping) on top of brown sugar. Press down again. Bake 45 minutes.
Caroline Medlinger, City OKC Reader says this recipe will make about 6 servings, and G. Jurko of Oklahoma City suggests serving Cinnamon Flop warm. Lee Nell Littau of Shattuck bakes Cinnamon Flop in a 9-by-9-inch pan or doubles the recipe and bakes it in a 9-by-13-inch pan. DEAR READERS • Someone asked what to do with empty prescription bottles. A reader from Clinton suggests the First United Methodist Church, 1001 Frisco Ave., Clinton, OK 73601. The church can use them to repackage medicines for missionary work. Lenora Lindus suggests free medical clinics can use them; it's nice if the labels have been removed. And several mentioned giving them to your veterinarian. Thanks, everyone. Melba WRITE MELBA: If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address. Melba can also be reached by e-mail at mlovelace@oklahoman.com.
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