Old-Fashioned Soft Molasses Cookies

Contributor: Beth Sibbett
2002 Cowley Cookbook

Sift together:

4 cups flour
1 1/2 tsp salt
2 tsp soda
2 tsp each of cinnamon and ginger
1/2 tsp cloves

Melt 1 cup shortening in saucepan large enough for mixing cookies. Stir in: 1 1/4 cups molasses, 1 1/2 cups sugar and 1 egg. Gradually add flour mixture. Beat about 20 strokes. Shape into balls (I use melon baller, dipped into flour before shaping each ball.) Place on greased cookie sheet. Bake at 350 for about 15 minutes or until light brown. Store in covered jar.

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Carrot Cookies

Contributor: Gloria Phister
2002 Cowley Cookbook

1/2 cup shortening
1/2 cup butter
2 eggs
3/4 cup sugar
1 cup mashed carrots (cooked)

Cream together.

2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup coconut or extra flour

Mix together. Cook at 400 degrees for 8-10 minutes.

Frosting:

1 1/2 cups powdered sugar
3 tbsp butter
3 tbsp orange juice (or any juice or punch)

Frost when cookies are cool.

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Raisin-Filled Cookies

Contributor: Gaye Marchant
2002 Cowley Cookbook

Preheat oven to 375.

3 1/4 cups flour
6 tbsp shortening
1/2 cup sugar
1/2 cup brown sugar
2 eggs
6 tbsp sour milk
1/2 tsp soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Roll to 1/8 and cut with cookie cutter.

Filling:

1/2 cup applesauce
2/3 cup raisins
1/4 cup brown sugar
1 tsp butter
1/2 tsp vanilla
2 tbsp water

Boil 1 minute and cool. Place about 2 tsp filling on half of cookie. Cover with reminder of cookie, seal edges and bake for 12 minutes.

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Shirley Banks' Molasses Cookies

2002 Cowley Cookbook
Contributor: Enid Sanderson

Mix together:
1/2 cup margarine
1/2 cup Crisco
1 1/2 cups white sugar
1/2 cup molasses
2 eggs

Mix together, then combine with the above mixture:
4 cups flour
1/2 tsp salt
2 1/2 tsp soda
2 1/4 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp cinnamon

Make into 1 1/2" balls, then dip balls into granulated sugar. Place on cookie sheet about 2" apart. Bake at 350 for 10  minutes. Do not over bake. Makes approximately 3 dozen cookies.

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Caramels

Contributor: Donna Monk
2002 Cowley Cookbook

2 cups brown sugar
2 cups white sugar
1 cup karo syrup
1 cup whipping cream
2 cubes margarine or butter
1 tbsp. vanilla

Combine all ingredients in a heavy pan. Mix well. Boil over medium heat to 235 degrees or soft ball stage. (Cook a little longer.) Pour into buttered 9 x 13" pan to cool. Cut and wrap in waxed paper. These stay soft and chewy.

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Hazelnut Brittle

Contributor: Shelley McCracken
2002 Cowley Cookbook

1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
2 1/2 cups roasted unsalted hazelnuts, sliced
1/2 tsp salt
1/4 tsp baking soda
few drops vanilla
melted chocolate

Put a large pot or kettle over medium heat. Add sugar, water and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring. Add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.

Yield: one pound

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Hard Candy

Contributor: Gloria Phister
2002 Cowley Cookbook

1 cup sugar
1/3 cup white corn syrup
1/2 cup water
1/2 tsp flavoring (1/8 to 1/2 tsp depending on concentration of flavoring)
food coloring (to make opaque colors, add 1/2 tsp liquid white coloring)
1/8 tsp citric acid (may be added to fruit flavors to address tartness; use 1/8 tsp dissolved in 1 tsp water and add at same time as flavoring)

Wash molds before first use. Grease inside of molds with shortening. Place molds on a flat surface (marble slab or new cookie sheet works nicely). Place clip over tabs of molds, insert sucker stick between tabs.

Combine sugar, water and corn syrup in small saucepan. Cook on medium high heat to 300F (hard crack stage). Remove from heat and let cool to 265F, then add flavoring and food coloring. Stir until blended.  Pour into molds.

Allow to cool until candy is set. Remove clip, then remove mold from lollipop. Set lollipop on second flat surface to complete cooling.

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6-Minute Fudge

Contributor: Gloria Phister
2002 Cowley Cookbook

4 1/2 cups sugar
1 large can canned milk
pinch of salt

Bring to boil and boil for 6 minutes, stirring constantly. Turn off and take off heat.  Add:

1 tsp vanilla
32 large marshmallows, cut up
1 large package chocolate chips
1 large Hershey bar
1 cube butter
2 cups nuts

Stir until it all melts. Pour into buttered pan.

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