Grandma's Oatmeal Lace Cookies
Contributed by: NAPSA
A Sweet Way To Celebrate The Holidays-And 500 Years Of Good Taste (NAPSA) - This holiday season, you can get a taste of history and create great desserts at the same time.
Although molasses is very in with today's health- and taste-conscious cooks, its history in America actually dates back to 1493 when Columbus brought it to the West Indies. Molasses became an important trade item between the Old and New Worlds. In fact, some historians say it was not the British tax on tea that precipitated the Revolutionary War but the Molasses Act of 1733 that imposed a heavy tax on the sweet stuff brought in from anywhere but British-held islands in the Caribbean.
Once that was settled, molasses became a delicious part of American cooking. The savory sweetness of all natural molasses imparts moistness and a delicate caramel aroma to cookies, pies and brown breads, while adding iron, calcium and other nutrients.
To savor the past and present of molasses for yourself, consider these recipes:
Grandma's Gingerbread -
Grandma's Chocolate Pecan Pie
- 8 Tbsp. (1 stick) butter
- 1/4 cup milk
- 1/4 cup Grandma's Molasses
- 1 tsp. vanilla
- 3/4 cup sugar
- 3/4 cup flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup regular or quick oats
- 1 cup nuts, finely chopped (optional)
Preheat oven to 375 F.
Melt butter in saucepan. Remove from heat; stir in milk, molasses and vanilla. Sift together sugar, flour, baking powder and salt. Blend into milk mixture. Stir in oats and nuts.
Drop by level teaspoonfuls 2 in. apart on greased cookie sheet.
Bake 6 to 8 minutes. Cool.
Brown sugar is simply molasses added to white sugar, so in recipes calling for one cup brown sugar you can substitute one cup of granulated sugar plus 1/2 cup molasses.
Serving Size: 6 dozen