These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.
2 cups sugar
1 1/2 cup shortening*
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt
Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.
Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the freezer for 30 minutes.
Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350ยบ for 7 - 10 minutes or just until set but before they start to brown.
* This is a very old recipe and, like many cookie recipes from the 1950’s, and uses vegetable shortening instead of butter. You can substitute 1 1/2 cups melted and cooled butter for the shortening but you will have to increase the flour to 4 1/2 cups and definitely chill the dough before using.
http://www.dana-made-it.com/2011/12/day-5-gingerbread-softies.html
Dec 6, 2011
Grilled Bacon Wrapped Cheese Stuffed Chicken
I am going to try this recipe tonight. Only I will be making it in my oven rather that the grill. I'm going to assume the recipe will still be as followed, only maybe with a little more baking time.
Ingredients:
2 bonless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese- any type you wish to use (if you are using pre-sliced for sandwiches use 2 slices)
2 teaspoons of barbeque sauce, plus extra for serving
Grilling rub of your choice
Toothpicks, soaked in water (to prevent excessive burning)
Instructions:
Preheat grill to 350 degrees.
Pound out chicken breasts to about 1/4 inch thickness. Coat the top of the chicken with the grill rub. Turn over so rub side is down on work surface, Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.
Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature has reached 165 degrees.
Remove toothpicks and serve with barbeque sauce on the side.
Finished product.
source: Bakin' and Eggs
Ingredients:
2 bonless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese- any type you wish to use (if you are using pre-sliced for sandwiches use 2 slices)
2 teaspoons of barbeque sauce, plus extra for serving
Grilling rub of your choice
Toothpicks, soaked in water (to prevent excessive burning)
Instructions:
Preheat grill to 350 degrees.
Pound out chicken breasts to about 1/4 inch thickness. Coat the top of the chicken with the grill rub. Turn over so rub side is down on work surface, Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.
Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature has reached 165 degrees.
Remove toothpicks and serve with barbeque sauce on the side.
Finished product.
source: Bakin' and Eggs
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