October 2016

The Old Parsonage at Rutland ND will be open Friday, Oct 14, from 4-7; Sat., Oct 15  from 10-4; and Sun., Oct, 16, from 1-3.  We have a lot of Halloween items this month. There are some really good ones.

Does anyone remember recipes from previous generations? Yes, I’m old enough to remember my grandma and mother saying: Butter the size of an egg (1/4 cup or 2 ounces), Butter the size of a walnut (1 tablespoon), and Butter the size of a hazelnut (1 teaspoon). Baking powder or soda was measured by the heaping spoonful (which meant that the top was to be rounded up as much as the bottom of the spoon), but spices were measured by the level spoonful.  Cooks of the day just knew these things! Measurements were made by eye, by hand, and by intuition.  A pinch, a dash, a fistful or handful, might be common in these recipes.

SKILLET GINGER COOKIE
Preheat oven to 325.  Generously butter a 10 ½ cast iron griddle pan.

1 cup flour
1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 ½ t ground ginger
½ cup butter
1/4  cup sugar
1/4  cup dark brown sugar
1 egg Icing 2/3 cup powdered sugar and 5 t milk
1 T molasses
1 t vanilla extract

Make cookie: In a small bowl, combine flour, baking powder, baking soda, salt and ginger and set aside.

In a medium bowl and mixer, cream butter, sugar and brown sugar together. Add egg, molasses and vanilla; mix until smooth.

Add flour mixture to butter mixture and mix until smooth. Spoon mixture on prepared griddle pan. Lightly butter hands and flatten mixture so that it touches the edges of the pan. Bake for 25 minutes. Cool in pan.

Prepare icing in small bowl, combine powdered sugar and milk; mix until smooth. Drizzle mixture over center of cookie. Spread icing out in smooth layer.  Let dry for 10 minutes.

Makes one 10 1/2″ Cookie

See you this weekend,
Kathy