Grandma's Molasses Cookies

There are few things that hit the spot as well as one of grandma's molasses cookies. Although we would help whip up a batch now and then, these were treats that we induldged in at the farm. When I was presented with the opportunity to bring in recipes of my own at work, back when I was an assistant pastry chef, I immediately thought to share "Grandma's Molasses Cookies". When Grandma was going over the recipe with me, she bemoaned "it's hard to find good lard these days!" My grandma is a fan of lard and not the type you buy in the supermarket, rather the lard freshly rendered by a neighbor down the street. Unfortunately, I don't have access to good lard, so I use butter.

The recipe is simple and perfect, easy enough to knock out a double batch by hand. Last week, I made a batch, showing a few cousins, including a eager two-year old how to whip them up. This time, they'll have to do because my grandma won't be making anymore. After an amazing 94 years, her time came quickly at the end, still cracking jokes in her final days. Our grandma, Isabelle, loved and fed so many and will continue to do so from heaven as her recipes and spirit are passed on to all of us.

Grandma Isabelle's Molasses Cookies

1 cup Butter, unsalted aka 'sweet', room temperature
1 1/2 cups Sugar
1 cup Molasses
1 cup Half and Half (literally half whole milk and half heavy cream if you have to make it)
*soured with 2 Tbsps white vinegar
1 Egg
2 tsps Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cloves
1 tsp Ginger
4 3/4 cups All-Purpose Flour

In a large mixing bowl by hand, or using a stand mixer, beat toegether the softened butter and sugar. Mixture should be comibined well, does not need to be light and fluffy, we're not making a cake!

In a separate medium bowl, blend together the flour, baking soda, salt and all the spices until everything is well distributed.

Add the egg to the butter sugar mixture and beat until combined. Add in Molasses and soured Half and Half. Mixture will look curdled, don't panic. Just mix as well as you can and then add the flour. Now, once the flour is added, don't over mix, just until it is all distributed nicely. Dough will be very soft and sticky.

Chill the dough so it is easier to work with. You can then either roll it out and cut rounds, 2", or just scoop the dough, ping pong ball size, with a scoop or spoons. Leave cookies a few inches to spread, and bake approximately 12 min at 325° Test the first batch by taking one off the tray after it has come out of the oven, letting it cool on the counter, then see how soft or crunchy it is.

Depending on your level of sweet tooth (and how sweet your molasses is), you can ice these cookies once cooled. Mix together a few Tbsps of Cream with a few cups of Powedered Sugar (Confectioners Sugar), a splash of Vanilla Extract and a pinch of Salt. Adjust consistancy by adding more cream.

The cookies freeze beautifully, that is if you have any left.

La Salade Lyonnaise

This simple french salad is one of my all time favorites. It is at once satisfying yet light and perfect on a summer day. I took this salad to the next level by adding - so ripe they couldn't last one more day - yellow tomatoes on the side. Because there are so few ingredients, this salad comes together just as quickly as any other salad even with the poaching of the eggs. As with all recipes that have only a handful of ingredients, search out the best and you can't go wrong.


Salade Lyonnaise for two
3 c mixed greens and/or frisée ripped into manageable pieces
1 T vinegar, red wine works well
3 T olive oil
salt and pepper to taste
fresh chives, chopped
1 very ripe tomato, cut in thick slices
2 eggs (as fresh as possible, the whites will be better!)
2 slices of baguette

Make sure the lettuce is washed well and dried. The dressing will not adhere to lettuce that is wet. Meanwhile, bring a medium pot of water, only about 1.5 - 2" deep, to a gentle simmer. The water does not need to be a full boil. Put a 1/2 tsp of vinegar in with the water. This helps keep the white from fraying a bit, and is only necessary if your eggs aren't very fresh.

Crack the eggs into two small separate bowls or cups. When the water is at a gentle simmer, tenderly slide the egg into the water. It should just sit there, and the whites start to cook. Let poach until desired doneness, anywhere from 1.5 min - 3 min. I like my yolk quite runny, it adds to the salad.

Toast the baguette slices while the eggs poach, and mix the dressing. In a small bowl with the vinegar add a good pinch of salt and pepper. While whisking, add the oil. Pour over greens and toss until well coated. Slice tomato and sprinkle with a bit of salt and pepper as well! Arrange greens on a plate with tomato slices and baguette slices around the salad.

When eggs are done, remove from water with a slotted spoon and place on a paper towel to absorb some of the water. Transfer eggs onto the lettuce et voilà! Enjoy immediately.