Cook's Corner

Cook’s Corner

Crisp molasses crinkles ‘perfect for fall’

 
 

Molasses Crinkles
Molasses Crinkles

Sleuth’s Corner

Q. In the early 1990s I clipped a recipe for a cheese cracker that was made with sunflower kernels, oats and I’m not sure what else. I made this a healthy snack quite a few times, then moved on. Recently my brother mentioned those crackers as something he missed, and I’d like to make them again if anyone has the recipe.

Marlene


Cookie

Molasses Crinkles

3/4 cup shortening, butter or margarine

1 cup brown sugar (packed)

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar

Thoroughly mix shortening, brown sugar, egg and molasses in a bowl. In a second bowl stir together the flour, baking soda, cinnamon, ginger, cloves and salt. Mix the dry ingredients into the shortening mixture. Refrigerate 2 hours or overnight.

Heat oven to 375 degrees. Lightly grease a baking sheet.

Roll chilled dough into balls the size of large walnuts (1 to 1 1/2 inches). Dip tops in granulated sugar. Place, sugared side up, 3 inches apart on baking sheet. Bake 10-12 minutes, or just until set. Cool on wire rack. Makes 4 dozen cookies.

Per cookie: 74 calories (41 percent from fat), 3 g fat (1 g saturated fat, 1 g monounsaturated fat), 4 mg cholesterol, 1 g protein, 10 g carbohydrates, 0 fiber, 70 mg sodium.


Main Dish

AllRecipes.com’s Best Lasagna

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

28-ounce can crushed tomatoes

2 (6-ounce) cans tomato paste

2 (6.5-ounce) cans tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon pepper

4 tablespoons chopped fresh parsley, divided

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, paste and sauce plus 1/2 cup water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and 2 tablespoons parsley. Simmer, covered, about 1 1/2 hours, stirring occasionally.

Cook lasagna noodles in boiling, salted water for 8 to 10 minutes. Drain and rinse with cold water. In a bowl, mix ricotta, egg, remaining parsley and 1/2 teaspoon salt.

Heat oven to 375 degrees. Spread 1 1/2 cups meat sauce in bottom of a 9-by-13 inch pan. Top with 6 noodles arranged lengthwise. Spread with half of the ricotta mixture. Top with a third of mozzarella. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, topping with remaining mozzarella and Parmesan.

Cover with oiled foil. Bake 25 minutes. Remove foil, and bake 25 minutes more. Cool for 15 minutes before cutting. Makes 12 servings.

Per serving: 438 calories (45 percent from fat), 22 g fat (11 g saturated fat, 8 g monounsaturated fat), 116 mg cholesterol, 32 g protein, 28 g carbohydrates, 2 g fiber, 1,665 mg sodium.


Main Dish

Keftes de Prasa

15 well-washed leeks, white part and about 2 inches of green sliced into 1/2 inch rounds

Oil

Salt and pepper

2 pounds ground turkey breast

1 egg

About 1 cup bread crumbs or matzo meal

Quartered lemons for garnish

Sauté leeks in oil over medium heat in a large pot about 20 minutes, until very tender. They'll turn from deep green to very light green. Season with salt and pepper. Allow to cool, then drain thoroughly and squeeze out moisture by wrapping in paper towels.

Heat oven to 350 degrees. Mix leeks, turkey, egg, bread crumbs and salt and pepper to taste. Form into 2- to 3-inch patties, 1/2-inch thick, and fry in oil to just brown (about 3 minutes per side). Drain on paper towels.

Place on a cookie sheet, cover with foil, and bake about 30 minutes. Serve with quartered lemons and a side dish of fideos (tiny pasta). Makes 24 patties, 12 servings.

Per serving: 252 calories (42 percent from fat), 12 g fat (2 g saturated fat, 5 g monounsaturated fat), 67 mg cholesterol, 19 g protein, 17 g carbohydrates, 2 g fiber, 124 mg sodium.


LindaCiceroCooks@aol.com

Bonnie G. was intrigued by dialogue in a Warehouse 13 episode on the Syfy channel that mentioned molasses crinkles, and asked readers for a recipe. “Whatever it is, I want to make it!”

A crinkle (also spelled krinkle) is an old-fashioned molasses and spice cookie. Susan Bowman of Miami, who enjoys “the tips and histories” in Cook’s Corner, explains that it has a gingersnap quality, and no doubt gets its name from its crackly surface. Her recipe comes from the 1965 Favorite Eastern Star Recipes: Olde Family Favorites.

Aïda V. Shafer of Coral Gables sent the “wonderful recipe for these delicious cookies, perfect for fall,” from “my very first cookbook,” the 1971 Betty Crocker New Boys and Girls Cookbook, which she purchased at a Coral Gables Elementary School book fair when she was in 5th grade.

Thanks also to readers Helen Hill, Cynthia Paul and Rita Rolter.

These cookies quickly lose their lovely crispness in humid weather, even in an airtight container. You might want freeze half the dough for another time if you won’t be clearing out the cookie jar within a day or two.

Corner Angles

Sheril Saltiel Hirsch, whose grandparents came from Salonika, Greece, responded to the recipe we published for leek and potato patties, often served for Rosh Hashanah in Sephardic households, with the recipe here for Keftes de Prasa, which her mother called leek balls.

“I am not a good cook but I really enjoy making these, as they invoke all the aromas of love and family that my mother had when she made them for us,” Hirsch writes.

“I’ve found that the secret to this recipe is: You must squeeze all the water out of the cooked leek before mixing into the turkey. The other is asking your mother how to do it before she passes away.”

Buying 15 leeks can be an expensive proposition. You can buy about half as much if you select only fresh leeks with green parts that are still pliable. You then can use most of the green, but may need to increase the cooking time to ensure the leeks are tender.

Lasagna

Allrecipes.com recently listed the 15 most popular recipes at the website since its inception in 1997. The list is pure Americana, from pancakes to pot roast, a fun glimpse at what we are really cooking at home. No.1 is the lasagna recipe here — nothing particularly original, but good enough to earn consistent five-star ratings and 14 million page views.

Send questions and responses to LindaCiceroCooks@aol.com or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.

Read more Cook's Corner stories from the Miami Herald

  •  

Crispy Beef Tacos

    Cook’s Corner

    Savory sauce distinguishes German stuffed cabbage

    A twist on the spelling and I found what you’ve been looking for. Kohlrouladen, with a “u,” is from northern Germany, according to Jeremy Nolen, a chef at the noted Philadelphia restaurant Brauhaus Scmitz who blogs at newgermancooking.com. Most of us are more acquainted with Eastern European cabbage rolls cooked in a sweet tomato sauce. Kohlrouladen features a savory beef broth for a quite different flavor.

  • Cook’s Corner

    ‘Fudgie’ request elicits two terrific brownie recipes

    Diane Friedberg of Miami Beach asked if anyone had the recipe for brownies called Fudgies that her mother used to make from a Woman’s Home Companion cookbook she received as a wedding present in 1941. She remembered they were made with evaporated milk and had powdered sugar on top.

  • Cook’s Corner

    Cook’s Corner: Finding a favorite dressing from Spiral

    Kayla Friedman asked for help finding the recipe for miso salad dressing from the Spiral in Coral Gables, a pioneer health foods restaurant in the flower power era. Happily, many readers not only fondly remembered the restaurant and owner Mama Mango, but shared the recipe.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Videos

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category