Team Mitchell & Crew

Today I want to do a post about the best people in the entire world. People (particularly friends) who share recipes. I mean when someone eats something I have made and then feels compelled to ask me to share out the recipe, I feel so honored. I mean great! I mean, it's like no other feeling that I can use words to explain.

It may have something to do with the fact that I long to be a good cook. I like to bake over other areas of cooking, but if it is something I know will taste good....like Scott or I have had it before somewhere and liked it, I then love to cook = everything.

I felt compelled to write a post about friends who share recipes today. Today alone, I have haad two wonderful people share cookie recipes with me. They are girls from school. Laura teaches first grade and let me have the Snickerdoodle recipe of the cookies I have eaten on since 7:48 am. (They purposely accidentily got left behind after the Academic Team match the other day and provided great snacks during our crazy Monday meetings. The other recipe is from Amanda for her Molasses Sorghum Cookies. They have little pieces of rock sugar all over them...ohhhh yum. I even bought the raw rock sugar a few weeks ago anticipating getting this recipe in my hands. (On a side note...this was another baked treat I first tried during a Monday meeting. We eat alot at those meetings and I have 7 meetings a day.)

I can't count the number of other recipes I get from friends all around. Alyssa, Angie, Gayla, Becky, Jenn, all sorts. Most of my cooking talent knowledge has come from people I work with or parents who bring in treats to CME on snack day (I already said we eat a lot at work.) Both my colleagues and student parents have been generous with their recipes and to that my family salutes you! I hope you enjoy the recipes today!!! I made them for my small group tomorrow night at church...and am excited to see everyone's reactions! Enjoy.

Preheat to 400

1 cup butter (soft)

1 ½ cup sugar

2 eggs

Mix these ingredients

Add and mix:

2 ¾ cup flour

2 teas. cream of tartar (it’s in the spice section)

1 teas. salt

1 teas. baking soda

In a separate little bowl mix:

2 T. sugar

2 teas cinnamon

Roll dough into little balls, then roll in cinnamon sugar.

Bake at 400 for 8-10 min. I usually bake mine for 9 min.

Ingredients

4-1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1-1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar or granulated sugar

Directions

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

A parting photo of my very ugly, but very loved recipe box. Each recipe is written on some type of scrap note pad paper so that I might remember what is looks like when searching for recipe. i.e. pooh bear note pad = beef stew, white with green lines = chicken chili, etc. Isn't that the exact way you do it too?

A note from the box:

Dear Shawna's recipe sharing friends...

I love you!

Love Always,

The Ugly Recipe Box