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Recipe help please?

post #1 of 6
Thread Starter 

I used to belong to the Cooking Club of America (years ago) and unfortunately didn't keep the magazines they published.  One recipe I loved was for Ginger Molasses Cookies.  Somehow I lost the magazine with the recipe which I believe was 2008-2009.  In the old website I managed to fine in the archives the recipe for the cookies.  Unfortunately I didn't go over the recipe after printing it out.  I got out the recipe recently and find that of the 4 steps of the recipe, I'm missing steps 2 and 3.  I'm wondering (hoping) that someone out there has the recipe and or magazine and can pass on the missing steps or let me know which month and year of the magazine so I can try to find on ebay or amazon that issue.  Any help would be appreciated.  Thanks!

post #2 of 6
I almost hope that this is not the recipe. It took me less than a minute to find it and post it. Still ... Is this what you are looking for?


A quartet of spices livens up these dark, rich cookies. They get additional depth of flavor from molasses and a nice kick from crystallized ginger. They’re perfect for true spice lovers.

3/4 cup unsalted butter, melted, cooled
3/4 cup packed dark brown sugar
1 egg
3/4 cup light molasses
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons coarsely chopped crystallized ginger

1. Heat oven to 375°F. Line 3 baking sheets with parchment paper.

2. In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well-blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.

3. Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.

4. Working with one-third of the dough at a time (keep remaining dough refrigerated), use #16 cookie scoop or 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.

5. Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

18 (4-inch) cookies

PER COOKIE: 240 calories, 8.5 g total fat (5 g saturated fat), 2.5 g protein, 39.5 g carbohydrate, 30 mg cholesterol, 150 mg sodium, 1 g fiber
post #3 of 6
This is the recipe after that one:


Although member Celine Leonard says she usually follows recipes, she had to make a few changes when making her aunt’s traditional ginger cookie. “This was my aunt’s recipe, passed on to me from her daughter. The replacement recipe made ginger snaps, the harder dunk-in-your-milk kind,” she explains. “Because my husband prefers a softer, chewier cookie, I added the sweetened condensed milk and the crystallized ginger. Now we have flat, cracked-top, chewy ginger cookies.”


2 cups sugar
1 1/3 cups vegetable oil
1 (14-oz.) can sweetened condensed milk
1/2 cup molasses
2 eggs
4 1/2 cups all-purpose flour
3 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup chopped crystallized ginger

1. In large bowl, stir together sugar, oil, sweetened condensed milk and molasses. Whisk in eggs, one at a time.

2. In another large bowl, stir together flour, ground ginger, baking powder, salt and cinnamon. Slowly stir flour mixture into milk mixture; stir in ginger. Cover and refrigerate 2 hours or until chilled.

3. Heat oven to 350°F. Grease baking sheets or line with parchment paper. Roll dough into 1-inch balls; place on baking sheets. Bake 12 minutes or until edges begin to brown slightly. Cool on baking sheets 2 minutes to allow cookies to firm up slightly. Cool completely on wire racks.

5 dozen cookies

PER COOKIE: 140 calories, 5.5 g total fat (1 g saturated fat), 1.5 g protein, 21.5 g carbohydrate, 10 mg cholesterol, 75 mg sodium, .5 g fiber
post #4 of 6

If you have the complete ingredient list and are missing some steps, we can certainly help you with that.

 

 

Are any of these your steps?

 

1. Heat oven to 375°F. Line 3 baking sheets with parchment paper.

2. In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well-blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.

3. Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.

4. Working with one-third of the dough at a time (keep remaining dough refrigerated), use #16 cookie scoop or 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.

5. Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.


 

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post #5 of 6
Thread Starter 

    LOL Thanks Iceman!  This is exactly the recipe I was wanting!!!  You are a sanity saver!!!  Thank you so much!!!​

post #6 of 6
Thread Starter 

Thank you Panini!  Those are my missing steps.  Any clue as to what issue the magazine was out of curiousity?

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