Kitchen Krafts

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

In a separate bowl, combine the dry ingredients.

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

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.

Combine the dry ingredients in a large bowl.

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

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.

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

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

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

If desired, sprinkle with salt.

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

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

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

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