These recipes for molasses cookies and a lasagna are reader favorites.
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.”
Aida V. Shafer of Coral Gables, Fla., 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.
- Purple Heart plant bed vandalized days before Memorial Day
- Central District’s shrinking black community wonders what’s next
- Refusal in Bernie Sandersland to accept reality is really unreal
- Boeing tankers will be delivered to Air Force late — and incomplete
- Seattle’s vanishing black community
Most Read Stories
These cookies quickly lose their lovely crispness in humid weather, even in an airtight container. You might want to freeze half the dough for another time if you won’t be clearing out the cookie jar within a day or two.
Makes 4 dozen cookies
3/4 cup shortening or butter
1 cup brown sugar (packed)
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
1. 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.
2. Heat oven to 375 degrees. Lightly grease a baking sheet.
3. 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. 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.
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.
ALLRECIPES.COM‘S Best Lasagna
Makes 12 servings
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
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1. 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.
2. 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.
3. 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.
4. Cover with oiled foil. Bake 25 minutes. Remove foil, and bake 25 minutes more. Cool for 15 minutes before cutting.
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.