Grandma's Molasses Cookies in March

This weekend was a NYC ( Queens ) Half Marathon. My brother Scott who lives in Texas came up to run it for the first of 3 half-marathons he will be running this year. He is hoping to raise enough money for World Vision to build a much needed water well. Fortunately for us, he brought my neice Cassie with him to join some of the family at the finish line cheering him on. Those of us who could not make the race, were happy to join the after-race festivities at Ama's. ( our Aunt in Bayside ) Since I only get to see my neice a couple times a year, I thought I would make something special for her. I decided to call her and ask her what she would like most, but to keep it a secret from her father. I named a couple of things I know she and my brother LOVE, but when Molasses cookie came up, she could hardly contain herself. I was told at Christmas time, that it was her most favorite cookie. ( I sent a small container of my Christmas cookies in the package with gifts for the holidays ) Of course with her excitement overwhelming me, I said I would make them. The best batch I have EVER made. For some reason they came out PERFECT. They rose up and fell perfectly making the most beautiful cracks. Tasted as good as they looked. I packed them all up and delivered them to my neice. She was in heaven! I hope some make it back to Texas with her tommorow! So here is my recipe.....Hope you enjoy them as much as Cassie does. ( Ciao Bella Icecream published the recipe on their blog when they heard how well they go with their Tahitian Vanilla Ice Cream )

Grandma's Molasses Cookies by Chef Michele

Ingredients:

8 tbs molasses ( 1/2 cup )

2 eggs

2 cups sugar

1 1/2 cups butter unsalted

2 tsp cinnamon

1/2 tsp ginger

1/2 tsp ground cloves

4 cups flour
4 tsp baking soda

Beat butter and sugar til mixed well. Add eggs and molasses. combine. Add all dry ingredients and mix until well combined...do not overmix.

Refrigerate batter until very cold. Roll into small balls....I use a 1 oz icecream scoop.....make a ball and roll into sugar to coat. Put on parchment lined sheet pan and bake 350 degrees  for approximately 10-13 minutes. Take out of oven and let cool on sheet pan for 1 min. Take off and let cool on rack. Store in tin or plastic container or Freeze. I also make the dough ahead and freeze it in half batches for easy access.

The Swedish Chef?

I am slowly getting back into the kitchen.....although I have not prepared anything from scratch....I am still using food that was made and frozen before my surgery. Last night was Swedish Meatballs. My swedish meatballs puts Ikea's to shame and I used to love Ikea's. I found Alton Brown's recipe the best although I have revised the preparation of them. Since I make a double recipe and cook the meatballs to freeze in bags of 50, I prefer it my way. I revised the recipe a tad more since mom is watching what she eats...so I didnt make the sauce with heavy cream as I normally do. It was rich and thick and just as yummy without the fat heavy cream will add. Served over a cup of whole wheat noodles- 8 meatballs ( 4oz ) came to a WW new Point total of 9.

Swedish Meatballs by Alton Brown as revised by Chef Michele Lessard
Ingredients:
2 slices fresh white bread
1/4 cup milk
1 tbs butter
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
For sauce

3 tbs butter

3 tbs flour
2 cups beef broth

Tear up bread and put into bowl. Add milk. Let sit. In saute pan - use 1 tbs butter and add onions to sweat. Add a pinch of salt. Set aside and let cool. In a mixing bowl, add meat, eggs, spices and onions. Mix well. You can use a mixer for this or mix by hand. Add soaked bread. Combine. Using a scale or a 1oz icecream scoop...roll out 1oz meatballs...after cooking they will weigh less. Place on sheet pan lined with parchment and bake in a 350 degree oven for about 20 min. Until nicely browned. Let cool and freeze until ready to use.

To make the sauce- take the 3 tbs of butter and melt in saute pan. Add 3 tbs flour and mix well. This is your roux. Let it cook while consistently stirring or whisking for about 3min. You want to cook the raw flour out. Slowly add the beef stock while whisking and sauce will thicken. Let sauce come to a simmer and add meatballs when you have reached desired consistency. ( you can always take another tbs of flour and butter and make a little dough out of it and add to the sauce to thicken. ) Heat meatballs through and serve over Noodles.