What’s Cooking?

By Lucy McCullough

Mid-Winter Treat

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

1 egg

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

1 egg

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.

“Let’s Eat!”

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.