Ginger Molasses Cookies

Aunt Peggy and Uncle Lee - Nahcotta, WA
(uncle Lee was a big fan of ginger cookies)

The first time I made these I mistakenly measured three tablespoons of ginger. The cookies were spicy-hot, but actually quite delicious.

Ginger Molasses Cookies

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 tsp baking soda

pinch salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

3 tsp ground ginger *

1/4 cup raw (turbinado) sugar

Preheat oven to 300 F.  Line baking sheets with parchment paper.

In a small bowl, stir together the flour, baking soda, salt, and spices. In a medium bowl, cream the butter with 1 cup sugar.  Add the molasses and egg and beat well.  Add the flour mixture to the creamed mixture and stir to combine well.

Drop by rounded tablespoonfuls (about the size of an unshelled walnut) into raw sugar and gently roll to coat; place about 2 inches apart onto baking sheets--they will spread.  Bake for about 10 minutes or until cookies are beginning to brown--Cookies should look slightly underbaked.  Remove to wire rack to cool.

* If you like VERY strongly flavored (i.e. HOT) ginger cookies, you can add more! If you are truly daring try adding some chopped candied ginger.

Velvet Almond Fudge Cake

Becky with Grandma's dog Nina
ca. 1980, Nahcotta Boat Basin

A "chocoholic's" delight, this cake is easy and really needs no frosting, since it already has has a triple dose!

Velvet Almond Fudge Cake

1-1/2 cups sliced or blanched slivered almonds

1 pkg (12 oz) chocolate chips

1 pkg chocolate fudge or chocolate cake mix

1 pkg (3.4 oz /4 serving size) instant chocolate fudge or chocolate pudding mix

4 eggs

1 cup sour cream

1/2 cup water

1/4 cup oil

1/2 tsp vanilla

1/2 tsp almond extract

Toast almonds at 350° F for 3 to 5 minutes; allow to cool. Sprinkle 1/2 cup of almonds on bottom of well greased 10 inch tube pan.  Set aside remaining almonds and chocolate chips.  Measure remaining ingredients into mixer bowl.  Blend; then beat at medium speed 4 minutes.  Stir in chips and almonds.  Pour into pan and smooth--batter is fairly thick. Bake at 350° F  for 65 to 70 minutes, or until cake begins to pull away from sides of pan.  Do not underbake.  Cool in pan 15 minutes.  Remove and finish cooling on rack. 

Serve with dollop of whipped cream or scoop of ice cream, if desired. 

Mom's Chocolate Applesauce Cake

Mom mad

Mom (and friend) ca. 1955

e this cake for many birthdays and special occasions in our family. It is a fairly simple, moist cake, but the chocolate whipped cream makes it taste divine.

Mom's Chocolate Applesauce Cake

1 pkg chocolate cake mix

(preferably a "basic" one without added pudding)

1 tsp soda

1-2/3 cups applesauce (about 14 oz)

(the original recipe called for "1 can" but they don't seem to sell it that way these days)

2 eggs

1/4 cup vegetable oil

1/4 cup water

Preheat oven to 350° Fahrenheit.  Grease and flour two 9-inch round cake pans. Beat cake mix, soda and applesauce with electric mixer.  Add eggs, oil and water and beat for about two minutes on medium speed.  Bake for 30 to 35 minutes or until done.  Fill and frost with Chocolate Whipped Cream.

Chocolate Whipped Cream Frosting

2 cups heavy cream

1/3 cup powdered sugar

2-1/2 Tbs cocoa

1/2 tsp vanilla

Sift powdered sugar and unsweetened cocoa together. Add to cream and vanilla. Mix together; do NOT beat.  Chill at least two hours, then whip until stiff.

Lemon Cream Parfait

Rick, cousin Wayne, Terri and Sherrie

This recipe was shared by one of the Park Hosts when I worked at Fort Stevens State Park. This was one of the most popular desserts at any potluck and always seemed to disappear first. I made this recipe almost every week to sell at my Mom's store--a seafood market, but everyone seemed to also want cookies and desserts. You can, of course, experiment with other flavors and create your own version of this dessert--I've included the Tropical / Coconut version, which is one of my favorites.

Lemon Cream Parfait

1 stick butter

1 cup flour

1 cup pecans, finely chopped (I use a small food processor)

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip (from 8-oz container)

1 small pkg lemon instant pudding

1 small pkg vanilla instant pudding

3 cups milk

Remaining Cool Whip; additional chopped pecans for garnish

First layer: melt butter in 9x13 pan (can also make in a 10x10 pan; crust & all other layers will be slightly thicker). Mix in flour and nuts; pat out to cover the bottom of pan (yes, it is enough, even though it doesn’t seem to be). Bake at 350F for 15 minutes; cool--overnight is best.

Second layer: beat softened cream cheese, powdered sugar and one cup of Cool Whip; gently spread over cooled crust.

Third layer: mix pudding mixes and milk (okay to use same bowl & beaters used for second layer); beat two minutes with electric mixer. Spread over cheese mixture.  Refrigerate until third layer is firm, then top with remaining Cool Whip and sprinkle with chopped pecans. Refrigerate until ready to serve.

Tropical Cream Parfait: slice 3 or 4 bananas over cream cheese layer, use 2 pkg vanilla pudding and add flaked coconut (about 1 to 1-1/2 cups) to pudding when mixed. Top with remaining Cool Whip. You can, of course omit bananas for a Coconut Cream only version.