Holiday Ginger Snaps

1 cup Crisco (none other will do!)

1/4 cup soft butter

1/3 cup molasses

1-2/3 cups sugar

2 eggs

4 cups flour

3 tsps baking soda

2 tsp cinnamon

1 tsp salt

1 tsp ground cloves

1 tsp ground ginger

Melt shortening and butter and cool for 15 minutes.

Mix shortening mixture with molasses, sugar and eggs.  Stir in all the remaining ingredients – this can be done on an electric mixture to ensure good blending.

Shape dough into 1″ balls and roll in more sugar.  Place 2″ apart on a parchment lined baking sheet.  Bake at 350 for 10-12 minutes. Cool.

Melt 18 oz of good quality white chocolate – do NOT use candy melts -yuck!

Dip half of the cookies in the  melted chocolate and place on a wax paper lined baking sheet.  Immediately sprinkle on a few pieces of crystallized ginger and then let the white chocolate set.

NOTE:  These cookies freeze well for 2-3  months.


Simply the Best Chocolate Chip Cookie

2-1/4 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix altogether with a wire whisk and set aside.

In a mixer bowl, cream:

1/2 cup Crisco (no other brand!)

1/2 cup room temperature butter (no margarine!!!!)


3/4 cup brown sugar

3/4 cup white sugar

2 tsp vanilla

2 eggs

When all well incorporated, add the dry ingredients and mix well.

Add 2 cup dark chocolate bits (I use Guittard) and 1 cup  mini chips.

Scoop onto parchment lined sheets.  Bake at 375 for 10-12 minutes – remove cookies before they look done.  They will continue to bake a bit after you remove them from the oven.

NOTE:  To be even more decadent, after cookies are cooled, melt some more of the dark chocolate bits (with a tsp of Crisco) and then dip the cookies in the chocolate

Almond Apple Tart

Watch video.

Apple Almond Tart_1.13.1Crust:

  • 1-1/2 cups flour
  • 1/4 tsp apple pie spice
  • 6 tbsps cold butter diced
  • 1/2 cup almond flour
  • 2 tbsps sugar
  • 1 egg yolk
  • 1-2 tbsps cold water
  • 1/4 tsp almond extract

In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend.  Add the butter and pulse 5-6 times.  Add the yolk, extract and 1-2 tbsps water to form a dough.  Wrap in plastic and refrigerate 15-20 minutes. Continue reading

Mississippi Mud Cake -Just one version

Watch video.
Miss Mud Pie With Ice Cream_1.6.1

  • 1-1/2 cups flour
  • 2 tbsps confectioners sugar
  • pinch salt
  • 1/2 cup cold butter cut into small cubes
  • about 3 tbsps water

Place the flour, sugar and salt into a food processor,  Pulse a few times to blend.  Add the butter and pulse about 8 times.  Add half of the water and pulse and see if it comes together.  If it is too dry, add the rest of the water, pulse until it almost comes together.  Remove, wrap and refrigerate. Continue reading