Thursday, June 13, 2019

Rosie's Recipe -- Soft Molasses Cookies

Here's another blast from the past, courtesy of Rosie's Riveting Recipes; a cookie recipe using molasses. While not as common today as it was in the past, molasses is a natural sweetener that our grandmothers would have used. During WW2 this recipe would have helped housewives stretch their sugar, a commodity which, at the time, was rationed and in very short supply.



   3 cups sifted cake flour*
   1 1/2 teaspoon soda
   1/2 teaspoon salt
   1 teaspoon ginger
   1 1/2 teaspoons cinnamon
   1/2 cup shortening
   1 cup sugar
   1 egg, unbeaten
   1 cup sugar
   1/2 cup molasses
   1 cup sour milk** or buttermilk
   1/2 teaspoon vanilla

Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.


*No flour sifter? Not a problem. Simply measure the flour and pour into a large strainer and stir with a wooden spoon.

** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work). Let sit for 15 minutes until milk begins to curdle. Add to recipe.

Wednesday, June 5, 2019

Italian Style Pork Roast with Mushroom Gravy

© Can Stock Photo / dondesigns

Sometimes when you try something new in the kitchen you hit a homerun and create something wonderful. This reminds me of the dishes I sometimes order at fancy Italian restaurants--only better.



   1 to 3 lb pork roast
   2 packages fresh, sliced mushrooms, rinsed and drained
   1 medium onion, chopped
   3 cloves minced garlic
   2 tablespoons butter
   2 tablespoons cooking oil
   3 tablespoons flour
   2 cups chicken broth
   1 teaspoon salt, (if desired)
   1 teaspoon Italian seasoning
   1 tablespoon basil
   1/4 teaspoon black pepper

Preheat oven to 350 F. Generously season pork roast with salt, pepper, and Italian seasoning. Bake at 20 minutes per pound. Begin preparing gravy during the last 30 minutes of cooking time.

Place butter and cooking oil in a large skillet or saute pan. Once butter is completely melted add onion, garlic and mushrooms. Stir frequently until onions and mushrooms are thoroughly cooked. Add flour and stir until all the flour is moistened. Pour in chicken broth and bring to a boil, stirring frequently. Once gravy is boiling reduce heat to a simmer and add seasonings and salt, (if desired.) Spoon over sliced pork and serve with pasta, rice, or mashed potatoes.