Chewy Gingersnap Cookies

Contributor: Jody Bridges
2002 Cowley Cookbook

3/4 cup butter
1/4 cup molasses
1 cup brown sugar
1 egg
2 tsp soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
1/2 tsp cloves
2 1/4 cups flour (plus more if needed)

Combine butter, brown sugar, egg and molasses. Add dry ingredients. Put teaspoonfuls of dough onto greased cookie sheet and sprinkle with sugar liberally. Bake at 350 degrees for 8-10 minutes. Immediately remove from pan and put onto racks. When cool, place into an airtight container with a slice of bread on a piece of wax paper laid on the top.

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Mother Wiley's Oatmeal Cookies

Contributor: Jody Bridges
2002 Cowley Cookbook

"From Bishop in Laramie."

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1/2 tsp soda
1 tsp baking powder
2 cups rolled oats

Mix ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for about 8 minutes. Wait a few minutes, then move to cooling rack. When cooled, place into an airtight container with a slice of bread on a piece of wax paper laid on the top.

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Best Pizza Crust

Contributor: Jody Bridges
2002 Cowley Cookbook

"I developed this one myself--trial and error."

2 cups warm water
2 T dry yeast
1/8 cup sugar
1/4 cup melted butter
1/2 to 1 tsp salt
4 1/2 to 5 cups flour

Mix water, yeast and sugar. Let dissolve and froth. Add butter, salt and flour as needed to get a soft but not sticky dough. Let rise 20-30 minutes in a warm area. Punch down and divide into 3 balls. Each ball with make a 14" pizza.  Grease the pan and lightly sprinkle cornmeal on it (if desired.) Pat and stretch the dough into a big circle without tearing it. Put onto pan and finish pushing and stretching as needed. Top as desired.

"I cover my pans in foil and grease generously, so that I can make multiple pizza on one pan if I need to."

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Soft Breadstix

Contributor: Jody Bridges
2002 Cowley Cookbook

"These are abso-tively, posso-lutely delicious!!"

1 T dry yeast
1 1/3 cups warm water
1 T honey
1 tsp salt
3 T vegetable oil
1 egg
3 to 3 1/2 cups flour
1 egg white, slightly beaten (if desired)
Coarse salt, sesame seeds, Parmesan and seasoning

Dissolve yeast in warm water with honey. Stir in salt, oil and egg. Stir in flour gradually until soft dough forms. Cover and let rise in warm place until double, 30-40 minutes.

Heat oven to 400 degrees. Knead dough in the bowl and add flour as needed to keep dough from sticking. Divide the dough into four balls, then each ball into six smaller ones. Roll each ball between your hands to make a rope. Put onto greased cookie sheet. Brush with egg white and top with various toppings if/as desired. Bake until crust is deep golden brown, about 14-16 minutes.

If not topped, rub a stick of butter over the top right after taking out of oven.

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Zippity Lemon Jello

Contributor: Jody Bridges
2002 Cowley Cookbook

1 package lemon jello
1 cup boiling water
1 cup crushed pineapple (drain and save juice)
1 cup sprite
2 cups miniature marshmallows
2 bananas sliced (or substitute 1 can mandarin oranges)
1/2 cup sugar
2 T cornstarch
saved pineapple juice and enough water or Sprite to make one cup
1 beaten egg
1 cup Cool Whip

Dissolve jello with boiling water, stirring continually. When dissolved, add Sprite. Stir well. Chill to partial set. Add crushed pineapple, marshmallows and sliced bananas. Chill until firmly set.

Topping:

In small saucepan, mix sugar and cornstarch together. Gradually add pineapple juice mixture, stirring until smooth. Add the beaten egg and cook until thick, stirring constantly.  When thick, cool completely.  When cooled, add Cool Whip and top the entire firmly set jello.

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