Grandma Bean’s Ginger Snaps

If you love settling down on the couch with a bowl of vanilla icecream and a bag of Mother’s ginger snaps, this is the recipe for you. These break-your-teeth-off cookies have just the right bite and are perfect for fall!

Grandma Beans Ginger Snaps

3/4 c butter (marg. works too)

1 c granulated sugar

1 c brown sugar

1 c molasses

1 T baking powder

5 c flour

1 T ginger

1/8 t salt

1/2 c cold water

Cream butter and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with sugars alternating with water. Drop by tsp. on greased cookie sheet. Bake at 350 for 15 mins. Cookies will be soft and waxy when taken from the oven. Remove from sheet and let cool. Variation: Roll in sugar and flatten with a fork.

~Recipe from Melody Bingham

Single Pie Crust

1 c flour

1/2 tsp salt

1/3 c shortening

3~4 T COLD water

Combine flour and salt. Cut in shortening. Sprinkle water over mixture, a tablespoon at a time until dough is just moist enough to hold together. Do not overmix. Flour surface. Roll out a base ball~soft ball size ball. Roll in all directions.Using a spatula, fold crust in half for easier placement. Lay folded crust in pie tin. Trim with a butter knife.

Bake according to pie recipe. For a baked pastry shell, shape edges, pierce copiously with a fork and bake at 450 for 8-10 min.

Peach Pie

4 to 5 slices fresh peaches

3/4 c. sugar

2 tbsp. melted butter

3 tbsp. flour

1/4 tbsp. cinnamon, nutmeg, lemon juice or almond (optional)

Mix the ingredients and gently fold into peeled, sliced peaches.

Pour into 9 inch pie tin lined with pastry. Cover with top crust or lattice crust. Seal. Flute and prick with fork. Brush lightly with cold water or cream. Sprinkle 1 teaspoon sugar on top of crust.
Place pies on a cookie sheet to catch any over flow. Bake at 400 degrees for 45 minutes or until done.

Don't forget to make an extra pie for the freezer. Prepare as above but instead of baking wrap pie and freeze.

If you freeze the pie do it before baking it, don’t defrost it when the time comes. Bake it unwrapped at 425°F (220°C) for 15 to 20 minutes, then lower the temperature to 350°F (175°C) for the remainder of the cooking time. The total baking time will be about 20 minutes longer than for an unfrozen pie.

Pie Crust Cookies

Using left over pie crust roll out crust and place on cookie sheet. Sprinkle with cinnamon and sugar mixture. Bake at 450 for 10 min.

Snicker doodles

Snicker doodles are awesome because they are cheap, easy and make a million cookies. Kids can help out with these too. They are very forgiving. These are perfect for a primary activity.

Preheat oven 400 degrees.

Mix:
1/2 c butter (softened)
1/2 c shortening
1 1/2 c sugar
2 eggs

Mix in separate bowl:
2 3/4 c flour

2 tsp cream of tartar
1 tsp baking soda

1/4 tsp salt

Combine mixtures.

Form 1 inch balls and roll in cinnamon sugar mixture. Bake 8-10 min.

Makes 50 cookies

Orange rolls

My neighbor made these special little treats for us today. Yummy!

Mix together:
1/3 C sugar
1 cube melted butter
1 Tbsp frozen orange juice


2 cans Pillsbury buttermilk biscuits
Bunt pan

*spray bunt pan
line pan with biscuits
pour mixture over top of biscuits
Bake 350 degrees 15-18 minutes -voila!