Tag Archives: Recipe

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.

Cold Veggie Pizza Recipe

At the family gathering for Christmas, my sister-in-law showed up with “veggie pizza.” It’s tough to describe, but it’s delicious, and so much cooler than trying to wander around with a plate of veggie bits and dabs of ranch dressing. I asked her for the recipe, and this is what she sent:

Veggie Pizza

2 pkg cresent rolls (you bake kind)
3/4 c mayo
1 pkg dry ranch mix (your choice of flavor)
11oz cream cheese
veggies of your choice chopped
1/2 c. each kind of cheese, cheddar and jack shredded and mixed together (I cheat and buy predone)

Unroll and connect all cresents together on baking sheet and bake following package instructions. Cool. Mix all other ingredients except veggies and cheese, spread on baked crust. Chop up veggies and spread on dressing layer. Add cheese. Press all layers together and either put in fridge or serve.