Kitchen Krafts


Nauvoo Ginger Cookies

1/2 cup sugar

1/2 cup molasses

1/3 cup oil

1/3 cup water

1 egg

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon salt

  1. 1.

    In a large bowl, mix together the sugar, molasses, oil, and water. Beat in the egg.

  2. 2.

    In a separate bowl, combine the dry ingredients.

  3. 3.

    Add the dry mixture in three parts to the wet mixture, stirring well after each addition.

  4. 4.

    Shape the dough into 1″ (2.5 cm) balls and place them on a greased cookie sheet. Bake at 350° F (175° C) for 8–12 minutes.

Johnnycake

1 cup cornmeal

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup honey

1 tablespoon molasses

1 tablespoon butter or margarine, melted

  1. 1.

    Combine the dry ingredients in a large bowl.

  2. 2.

    In a separate bowl, mix together the remaining ingredients. Blend this mixture into the dry ingredients, mixing just enough to combine.

  3. 3.

    Put the batter into a greased 8″ (20 cm) square pan. Bake at 425° F (220° C) for 25–30 minutes. Serve hot with Homemade Butter.

Homemade Butter

1/2 cup whipping cream

1 tablespoon sour cream

pinch of salt, optional

  1. 1.

    Put both creams into a jar with a tight-fitting lid; shake vigorously.

  2. 2.

    After a lump of butter forms (about 15 minutes), pour off the remaining liquid (whey).

  3. 3.

    Place the butter on a plate and press it gently with a spoon to remove the remaining liquid.

  4. 4.

    If desired, sprinkle with salt.

Old-Fashioned Pickles

1 medium onion, thinly sliced

1 large cucumber

1 cup vinegar

2/3 cup water

1/2 cup sugar

1/2 teaspoon salt

pinch of pepper

  1. 1.

    Put the onion slices into a one-quart glass jar that has a lid.

  2. 2.

    With a fork, scrape down the length of the cucumber; repeat, going all around it. Slice the cucumber and add it to the jar.

  3. 3.

    Combine the remaining ingredients in a bowl, then pour into the jar.

  4. 4.

    Cover the jar and refrigerate for at least 24 hours before serving.

[photo] Photo by Craig Dimond; setting courtesy of the Beehive House