By Lucy McCullough
When the kids are on their mid-winter break, it is always nice to get them to spend a little time in the kitchen cooking up something that is fun to bake and good to eat. The molasses ginger crinkles (or the peanut butter fingers) are a welcome treat after an active day on the snow or other adventures served with a hot drink.
Molasses Ginger Crinkles
Preheat oven to 350 degrees
Combine the following ingredients:
¾ cup oil
1 scant cup sugar
¼ cup molasses
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
4 teaspoons ginger (plus some grated fresh ginger)
Roll dough into balls. For the classic molasses crinkle, roll cookie in a plate of granulated sugar. Set out on sheets and bake. Cool on a rack.
If the kids prefer peanut butter and chocolate, give these peanut butter fingers a try.
Peanut Butter Fingers
Preheat oven to 350 degrees. Cream together:
½ cup sugar
½ cup brown sugar
½ cup peanut butter
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon vanilla
Stir in 1 cup flour and 1 cup quick cooking oats. Spread in 13x9x2-inch pan and bake 20 minutes. Take out of oven and while still hot, pour on 6 ounces of chocolate chips and let melt.
Frosting: Combine ½ cup confectioner sugar, ½ cup peanut butter, 2 to 6 tablespoons evaporated (or half and half). Spread in a swirl over the melted chocolate.
Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996.