Desserts; Jelly Cookies, Gingerbread Cookies, and more

CHOCOLATE DECADENCE ICE CREAM - Commercial Recipe, King Arthur Flour

½ cup triple cocoa blend (KAF)           1 cup sugar
3 tablespoons instant ClearJel (KAF)                          ¼ teaspoon salt
1 cup water                                                                 1 tablespoon espresso powder
2 cups whole milk                                                       1 cup bittersweet chocolate, chopped
¼ cup coffee liqueur, optional

In a medium saucepan whisk together the cocoa, sugar, ClearJel, and salt. Slowly whisk in the water, then the espresso powder, and milk. Bring to a boil over medium heat, whisking frequently as the mix warms, then almost constantly as it becomes hot; you don’t want the mix to stick to the bottom of the pan. Remove from the heat and stir in the chopped chocolate, whisking until it melts. Pour the mix into a bowl and stir occasionally as it cools to prevent a skin from forming. Lay a piece of plastic wrap on the surface of the chocolate mix, again to prevent a skin from forming and refrigerate until it’s well chilled; overnight is good. Make sure the canister for your ice cream maker is in the freezer too; it needs to be as cold as it can be. The next day pour the chocolate into the ice cream maker and freeze for 20 to 25 minutes until it’s quite stiff. Scoop the ice cream into a bowl. For best texture stir in ¼ cup coffee liqueur. This will keep the ice cream soft and scoopable indefinitely in the freezer. Makes about 1 quart.

EGGLESS CHOCOLATE CHIP COOKIES - Online, lost to time

1 cup & 2 tablespoons flour                ½ teaspoon baking soda
½ cup chocolate chips                         pinch of salt
½ cup butter, room temperature        ¼ cup sugar
¼ cup brown sugar                             ½ teaspoon vanilla
2 tablespoons milk

Preheat oven to 350*. Prepare baking sheets as preferred. Whisk flour, baking soda, salt, and chocolate chips in bowl until incorporated and set aside. Cream together butter, sugar, and brown sugar. Add vanilla and milk. Mix ingredients until incorporated and chill dough about 30 minutes in fridge. Make small balls and space apart due to cookie spreading. Bake 10 to 12 minutes until edges are golden brown. Cool on sheet 5 minutes prior to removing to wire rack.

FROSTED CHOCOLATE COOKIES - Linda Gentry

Dough:    1 cup sugar                             1 teaspoon vanilla
¾ cup melted butter               2 cup flour
1 egg                                        ½ teaspoon baking soda
6 tablespoons cocoa                ½ teaspoon salt
½ cup milk

Mix sugar, butter, egg, cocoa, milk, and vanilla. Stir in dry ingredients. Drop 2 inches apart on sheet. Bake 8 to 10 minutes in 375* oven. Cool and frost as below.

Chocolate frosting:     2 tablespoons butter               2 tablespoons milk
3 tablespoons cocoa                2 cup powdered sugar
1 teaspoon vanilla

Over medium heat melt butter with milk. Remove from heat and stir in cocoa and sugar. Beat until smooth. Stir in vanilla and spread on cooled cookies.

GINGERBREAD COOKIES - Commercial Recipe

½ cup butter, softened                        ½ cup brown sugar
2/3 cup molasses                                 2 eggs
4 cups flour, divided                           ½ teaspoon baking soda
½ teaspoon salt                                   ½ teaspoon ground allspice
½ teaspoon ground cloves                  ½ teaspoon ground cinnamon
½ teaspoon ground ginger

Preheat oven to 350*. In a large bowl cream together the butter and brown sugar until smooth. Stir in molasses and eggs. Combine 1 ½ cups of flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mix. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place cookies 1 inch apart onto ungreased sheets. Bake for 8 to 10 minutes. Allow cookies to cool ~5 minutes on sheet before removing to wire rack to cool completely.

JELLY COOKIES - grandma Melanie Peters

1 cup sugar                 ¾ lbs butter
3 egg yolks                  1 teaspoon vanilla
1 teaspoon salt            3 ½ cup flour

Cream together sugar and butter. Add yolks, vanilla, and salt. Stir in flour. Bake at 350* until bottoms are light brown, ~10 minutes.

OREGON TRAIL COOKIES - Commercial Recipe

1 ¼ cup whole wheat flour                 ¾ cup rolled oats
1 teaspoon cinnamon                          ½ teaspoon baking soda
½ teaspoon baking powder                ¼ teaspoon salt
¼ cup butter, softened                        ¼ cup peanut butter
¾ cup brown sugar                             2 tablespoons honey
1 egg                                                    1 teaspoon vanilla
½ cup almonds                                   1/3 cup pumpkin seeds
2 tablespoons flaxseeds                      ½ cup dried cranberries

Preheat oven to 350*. Grease 2 baking sheets. Whisk together flour, oats, cinnamon, baking soda, baking powder, and salt. Set aside. In a large bowl beat butter, peanut butter, brown sugar, and honey until smooth. Add egg and vanilla and beat until combined. Add flour mix and stir until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds, and cranberries. Roll dough into balls, about 2 tablespoons at a time and place on baking sheets, spaced 1 inch apart. Flatten each cookie slightly. Bake until golden brown about 10 minutes. Cool on pan for 5 minutes. Makes 20 cookies.

PINEAPPLE BARS - Linda Gentry

Batter: 1 cup flour                               1 beaten egg
½ teaspoon salt                       1 cup rolled oats
½ teaspoon baking soda         2/3 cup crushed pineapple (canned)
½ cup brown sugar                 1 tablespoon pineapple juice
½ cup shortening
Icing:   powdered sugar                      2 tablespoons pineapple juice

Mix flour, salt, baking soda, and brown sugar. Add shortening. Mix in remaining ingredients; egg, rolled oats, crushed pineapple, and 1 tablespoon pineapple juice. Beat 1 minute until smooth. Spread in greased 7x11 pan. Bake 20 to 30 minutes at 350*. Cool. Mix 2 tablespoons pineapple juice with powdered sugar and ice the bars.

ROLLOUT COOKIES - Commercial Recipe

3 ¼ cups flour                                     1 cup sugar
1 teaspoon baking powder                 1 egg
½ teaspoon salt                                   2 teaspoons vanilla
1 cup butter, softened                         ½ teaspoon almond

Preheat oven to 350*. In large bowl combine flour, baking powder, and salt. In a separate large bowl beat butter and sugar until light and fluffy. Beat in egg and extracts; mix well. Add flour mix to butter mix 1 cup at a time mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface roll each ball into a circle approximately 12 inches wide and 1/8 inch thick. Dip cookie cutter in flour before each cut. Bake cookies on ungreased cookie sheet 10 to 12 minutes or until cookies are lightly browned. Makes about 2 ½ dozen cookies.

SCOTCHEROOS - Linda Gentry

1 cup sugar                             1 package chocolate chips
1 cup Karo syrup                     1 package butterscotch chips
1 cup peanut butter                6 cups rice crispies

Combine sugar and syrup in saucepan. Cook over medium heat, stirring frequently until mixture boils. Remove from heat and stir in peanut butter and rice crispies. Press mixture in 9x12 pan. Melt chips in double boiler on the stove, careful not to boil! When melted spread on top of mixture. Cool and cut into bars.

SPECIAL DARK CHOCOLATE COOKIES - woman on Coraly Ave in Eugene, OR

2 cups flour                                         ½ cup Hershey’s cocoa
1 teaspoon baking soda                      ½ teaspoon salt
1 cup butter                                         ¾ cup sugar
¾ cup brown sugar, packed               1 teaspoon vanilla
2 eggs                                                  2 cups Hershey’s special dark chocolate chips (12 oz bag)
1 cup chopped nuts, optional

Preheat oven to 375*, mix ingredients together, and bake for 8 to 10 minutes.