– Recipes –
Slow Cooker Cookin'
After a long day, who doesn’t want to come home to a delicious, ready-to-eat dinner? Check out these Co-op-approved slow cooker meals for a fast, easy, and tasty meal!
Ginger Cookies
Myrtle Barrett
Surgoinsville Hawkins Farmers Co-op __________________________________ ⅔ cup shortening 1 cup sugar 1 egg, beaten 2 tbsps. molasses 2 tbsps. dark corn syrup 2 cups plain flour 2 tsps. baking soda ½ tsp. each ground cloves, cinnamon, ginger, salt Additional sugar
Cream shortening and 1 cup sugar in mixer until light and fluffy. Add egg, molasses, and corn syrup, along with the rest of the ingredients, and mix well. Roll into teaspoon-sized balls. Roll in remaining sugar. Bake at 350° for 11 to 15 minutes until brown. Cool on cookie sheet. Cookies will crack as they bake.
Mini Thumbprint Gingerbread Cookies
Nancy Darnell Coldwater, MS DeSoto County Co-op ___________________________
• 1 pkg. or box of gingerbread cake or cookie mix Frosting ingredients: • 1 stick butter (softened) • 1 tsp. vanilla • 1 (8 oz.) cream cheese (softened) • ¼ tsp. salt • 3 cups powdered sugar Place gingerbread mix in bowl and add the additional ingredients listed on package or box as directed. When dough is mixed thoroughly, roll into bite-size balls and place in a mini-muffin pan that has been sprayed with Pam. Make an indention in each cup with your thumb. Bake for 7-10 minutes. Mix frosting ingredients thoroughly, adding the powdered sugar one cup at a time. (This may be done with a mixer.) When cool, fill each cup with small amount of frosting.
Upside-Down Pear Gingerbread Cake
Jackie S. Wilson Butler Hawkins Farmers Co-op ___________________________
• Prep 9-inch round pan: • 3 tbsps. butter • ⅓ cup packed brown sugar • 2 medium Bosc pears, peeled and thinly sliced Cake: • ½ cup milk • 1 tbsp. cider vinegar • 1 large egg • ½ cup packed brown sugar • ⅓ cup molasses • ¼ cup butter, melted • 1¼ cup flour • 2 tsps. ground cinnamon • 1 tsp. baking soda • 1 tsp. ground ginger • ¼ tsp. salt • ¼ tsp. ground cloves Lemon Sauce (optional): • ¼ cup sugar • 1½ tsp. corn starch • ½ cup water • 1½ tsps. butter • 2 tsps. lemon juice • 2 tsp. grated lemon rind Combine melted butter and brown sugar and spread over bottom of greased round pan. Arrange pear slices over sugar and butter in a starburst design with small ends of slices near center and larger part of pear on the outside. Set aside. For the cake, mix milk and vinegar; let stand 5 minutes. Set aside. In a large mixing bowl, mix egg, brown sugar, molasses, butter, and milk/vinegar mixture until well blended. In another bowl, blend flour, cinnamon, baking soda, ginger, salt, and cloves. Gradually beat dry mixture into molasses mixture. Spoon batter carefully over pears. Bake 25-30 minutes at 350° until toothpick in center comes out clean. Cook 10 minutes and invert into a serving plate. Serve warm or at room temperature with whipped topping or lemon sauce. To make lemon sauce: Mix sugar and corn starch. Gradually stir in water. Cook over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat and add lemon juice and rind. Keep warm until serving.
Lemon Sauce for Gingerbread
Doris Smithson Temple Greeneville Washington Farmers Co-op ___________________________
• 2 tbsps. cornstarch • ½ cup sugar • 1 cup hot water • 2 tbsps. lemon juice • 2 tbsps. butter • 2 tsps. grated lemon peel gar and cornstarch. Blend in water and cook over medium heat until mixture is slightly thickened and clear. Stir in lemon juice, peel, and butter.
Old-Fashioned Gingerbread
Robbie Melton Livingston Ag1 Farmers Co-op ___________________________
• 2 lbs. ground beef • ½ cup sugar • ½ cup butter • 1 egg • 1 cup molasses • 2 cups self-rising flour • 2 tsps. ginger • ½ tsp cinnamon • ½ cup sour milk (½ cup milk + ½ tsp. lemon juice) • ½ cup apple juice Beat sugar and butter together until light. Add the egg and molasses and blend well. Mix the dry ingredients together. In another bowl, combine the milk and juice. Add the dry ingredients to the batter, alternating with the milk mixture. Beat until smooth. Pour into a well-greased 9x13 pan and bake at 350° for 30 minutes. Ginger Sauce: • 3 cups boiling water • 2 cups sugar • ¼ cup flour • 1 tsp. ginger • ⅓ tsp. salt • 2 eggs, beaten • ⅓ cup butter • 1 dozen marshmallows Bring water to a boil. Add dry ingredients, then eggs, stirring constantly. Cook until thick. Add marshmallows and butter. Stir well. Pour over warm gingerbread.
Casseroles recipes in February
Cold nights are perfect for warm, hearty casseroles. They also make the perfect dish for any potluck or family gathering. Help us impress any crowd by sending in your best casserole recipe.
The person submitting the recipe judged best will be named “Cook of the Month” for the February issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner Will also receive a special “What’s Cookin’?”certificate.
Monday, January 5, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.