Here is a link to  a crackle top Molasses Cookie recipe like the ones my daughter made us for retreat:   our version omits the cloves.

Carmel Corn    (From Elizabeth Belluomini - Jeanne Hurt's Mom)
2c. brown sugar
2 sticks real butter
1/2 c. white Karo syrup
1/2 t. salt
6 qt. popped corn
Boil brown sugar & butter & Karo syrup for 5 min at full boil.
Then add 1 t. soda. Quickly pour over corn and stir quickly. Pour onto greased large cookie sheet. Place in warmed 200 oven for 1 hour. Stirring every 15 min. Cool & serve.
Cherry Corn
1 lg or 2 sm pk Jello add to white sugar to make 1 c.
2c.white sugar (including cherry Jello sugar)
2 sticks butter
1/2 c. white Karo syrup
1/2 t. salt
Boil 5 min.
Add 1 t. soda
Pour over popped corn
Place in 200 oven on greased pan stirring every 15 min for 1 hour. 

Marinated Asparagus

Mix one chopped shallot or green onion with 1 Tblsp Japanese or red wine vinegar, 1 Tsp. lemon juice, 2 tsp Dijon mustard, 3 Tblsp. olive oil, salt and pepper to taste. Por over 1 lb. raw asparagus, chill overnight, bring to room temperature before serving.

By Lucy Busch Greene

No comments:

Post a Comment