Ginger snaps

This is one of my grandma's recipes and a family favorite for years. My mom watched grandma make these cookies many times to get the measurements down. You see, grandma baked by sight and feel, measuring with handsfull of this and pinches of that.  I hope that you enjoy these cookies as much as we do and Happy baking.

Grandma’s Ginger Snaps

1 c. sugar                        

1 TBL. ginger

1 c. shortening                  

1 c. Sorgum or molasses

1 egg                                 

4 c. or more of a. p flour

2 TBL. hot water                

 1 tsp. vanilla

1 TBL. soda ( mix in the hot water)

Mix sugar and shortening until creamy, add egg. Add soda to hot water mix and mix into the sugar mixture. Add molasses, ginger and mix well. Then gradually mix in the flour until a workable consistency. 

Roll into one inch balls and place on greased cookies sheets. Press thin with glass dipped in sugar.

Bake at 350 for 10 minutes. The time is a guess as each oven bakes differently. Watch for browning.

Cool on wire rack. Enjoy.

Oven baked Rice Pudding

So simple and yet so delicious. I love it at room temperature or warmed up slightly in the microwave. Right out of the oven is great too, if you can't wait to eat some. The nutmeg is optional because I don't like nutmeg. :)

OLD FASHIONED RICE PUDDING!!

2/3 c. Minute Rice

2 3/4 c. milk

1/3 c. sugar

1 tbsp. butter

1/2 tsp. salt

1/2 tsp. vanilla

1/8 tsp. nutmeg (optional)

1/4 tsp Cinnamon

1/2 c. raisins

Directions:

Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish. 

Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done. 

Cloud bread

Cloud bread

Ingredients:

3 eggs, separated

3 Tablespoons cream cheese

¼ tsp cream of tarter

Optional: 1 Tablespoon Honey or some natural sweetener, salt, garlic powder, rosemary, onion powder, your choice.

Directions:

Preheat oven to 300 º

Separate the eggs, there must be no yolk in the white.

In one bowl, mix together the egg yolks, cream cheese and honey until smooth.

In the second bowl add 1/4 teaspoon cream of tartar to the whites and beat the whites on high speed until they are fluffy and form  nice peaks and hold their peaks.

Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much. Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds on the baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.

Bake for 17-20 minutes on the middle rack. Then broil for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn.

Remove from the oven and let cool and enjoy! They can be stored in the container on your counter-top for 3 days. They can also be stored in the refrigerator for 7 days and they can also be stored in the freezer. If you decide to toast them, set the timer for 1 minute or the sides may burn.