Three Recipes: Pineapple Sour Cream Pie, Carrot Cookies, & Soft Ginger Cookies

By popular demand, I put my Mom’s pie recipe and Kat’s carrot cookie recipe, PLUS her soft ginger cookie recipe, on FaceBook. Then I decided, why not share? So here they are! Enjoy!

1 (5 1/2 oz.) pkg. Jello INSTANT vanilla pudding & pie filling
1 (8 oz.) can crushed pineapple, undrained
2 cups sour cream
1 tablespoon sugar
1 pie shell, baked & cooled

Combine pie filling mix, sour cream, sugar and pineapple with juice. Pour into pie shell. Chill about 3 hours. If desired, you may garnish with prepared whipped topping, additional pineapple and/or maraschino cherries.
NOTE: Do not overbeat. It is important to use the ingredients called for. Substitutions do not work well. (IIRC, Mom tried a cheaper pudding and it just didn’t work. –LJFW)

* 1 cup shortening
* 3/4 cup sugar
* 2 eggs
* 1 cup shredded carrots
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons Ground Cinnamon
* 1/2 teaspoon Ground Nutmeg

In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon water or OJ
* 1/4 cup molasses
* 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
3. refrigerate dough 1 hr.
4. Shape dough into 3/4″ balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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