Tuesday, September 30, 2008

Soft Molasses Cookies

I can't decide if I like Autumn or not. I get taken in by the cooler temperatures, the reds and golds of the changing leaves, and a break on my electric bill. But then there's the spiders. Lots of spiders. And that weird dew/condensation thing happening with your windshield where you have to get the temp just right inside your vehicle to be able to see. I don't like that.

Oh, you know another thing I like about Autumn? The perfect Fall combination of molasses cookies and a hot cup of coffee or tea. I'll suffer through the spiders for that.

Soft Molasses Cookies (from recipezaar)
3/4 cup shortening
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg

Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill till firm (1-2 hours). Preheat oven to 350 degrees. Roll dough into small balls and roll in white sugar. Place on lightly greased cookie sheet. Bake for 9-10 minutes. Leave on sheet 1 minute until set.

Thursday, September 18, 2008

Four Layer Delight

Time for a classic! My mom used to make this for Thanksgiving every year when I was growing up. As a kid, it was the highlight of the meal. But then along came the early '90s. A time for change. A time to wear lots of flannel. A time for mom to put aside my beloved four layer delight and start serving a pumpkin roll. So now anytime I want this dessert I have to make it myself. And although it will always be Four Layer Delight to me, it's also known as Baskin Robbins, Robert Redford Pie, Mississippi Mud, and Texas Yum Yum Pie.

1 cup flour
1 stick butter
1/2 cup chopped pecans (plus extra for garnish)
12 oz cream cheese
1 cup powdered sugar
2 small boxes (3.9 oz each) instant pudding (I used chocolate)
3 cups milk
1 container Cool Whip

Mix flour, butter, and nuts. Press into a square baking dish. Bake 12-15 minutes at 350 degrees. Mix softened cream cheese, powdered sugar and 1/2 of Cool Whip. Spread over cooled crust. Mix pudding with milk and pour over cream cheese layer. Spread the remaining Cool Whip on top and garnish with extra pecans. Refrigerate for a few hours.

Thursday, September 4, 2008

Quiche Lorraine

Remember back in January when I told the story about my grandma hobnobing with Paris Hilton? I had mentioned how we had celebrated WD's birthday at a restaurant there in Altus, AR (where A Simple Life was filmed) and WD just went on and on and on about their onion soup. While he was raving about the soup, I was raving about what I had ordered. The Quiche Lorraine. Bacon. Cheese. Onions. You can't get better than that. Oh, wait, you can! When you make it into a pie!

Ready to bake pie crust
8 slices bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese ( I used sliced)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper ( I didn't use any)

Bake pie crust in pie plate according to package directions.
When done, set temp to 325 degrees F. Sprinkle bacon, cheese and onion onto pie crust.
In a bowl, beat eggs slightly; beat in remaining ingredients. Pour into pie plate.
Bake 45-50 minutes. Let stand for 10 minutes before serving.