Chewy Molasses-Spice Cookies

From Martha Stewart Living Omnimedia
Yields: Makes 36
Total Time: 1 hr 30 min
Prep Time: 25 min

2 cup(s) all-purpose flour (spooned and leveled)
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup(s) molasses
Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Snickerdoodles

From Martha Stewart Living Omnimedia
After rolling the balls of dough in cinnamon sugar, give them ample room on cookie sheets; they spread a lot as they bake.
Makes 4 dozen

2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 3/4 cup(s) sugar, plus more if needed
2 tablespoon(s) ground cinnamon, plus more if needed
2 large eggs
Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Peanut Butter Cookies

Yields: Makes 48
Total Time: 45 min
Prep Time: 20 min

1 1/2 cup(s) crunchy peanut butter
1 cup(s) packed light-brown sugar
1/2 cup(s) (1 stick) softened unsalted butter
1 large egg
1 1/2 cup(s) all-purpose flour (spooned and leveled)
1 teaspoon(s) baking powder
Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

Mini Chocolate Pancakes

These were served at Mary's for a bridal shower....Yummmmmmy.

• makes 48 2" pancakes

4 eggs, separated
1 C all purpose flour
3/4 C unsweetened cocoa powder
1/4 C sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 C milk
1 C buttermilk
6 T unsalted butter, melted
vegetable oil
1/2 C each semisweet and white chocolate chips

Heat oven to 225F. In large bowl beat egg whites with electric blender until stiff peaks form; set aside. In medium bowl sift together flour, cocoa, suger, baking soda and salt. In large bowl whisk egg yolks, milk, buttermilk and butter. Beat flour mixture into milk mixture. Fold in egg whites. Heat a large skillet over medium high heat. Lightly brush with vegetable oil. Ladle in 2 T batter for each pancake; sprinkle with a few chips. Cook until set and bubbly on top, about 2 min. Turn; cook 1 min, or until cooked through. Keep warm in oven. Serve with whipped cream sweetened with maple syrup.

CeCe's French Toast

This is a make ahead recipe that Mary says is AWESOME!!

1/4 lb melted butter 12 slices bread
3/4 C brown sugar cinnamon
5 eggs grated nutmeg
1 1/2 C milk

Pour melted butter in bottom of baking dish. Sprinkle brown sugar over. Combine milk and eggs. Place stacks of three slices of bread with the crust removed into dish. Pour egg and milk mixture over the top. Sprinkle with cinnamon and nutmeg. Cover and fridge overnight.
Bake at 325 for 25 minutes, 5 minutes at 350 to brown.
Turn over to serve.
You can add to this as you like- almonds, a pinch of jam, etc. to the bottom of the pan.