We’ve made these cookies before Halloween every year…
since I was an itty, bitty kid.
My mom used to make them bigger and even flatter so that we could decorate them like pumpkins–with candy corn and life savers.
I even did it a couple of times like that when my kids were little but to be honest..
I like them better without the…ummm…toppings.
And while I’m being brutally honest here, I’ll tell you another thing.
I like them…
almost…
burned.
Almost.
Some like them soft, but for me–
it’s all about the crunch.
Molasses Crinkles
1 cup sugar
3/4 cup butter
1/4 cup molasses
1 egg
Cream together, then add:
2 cups flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
2 tsp. baking soda
If you chill the dough for about an hour before baking, they will be easier to handle. Roll 1 inch dough balls in sugar and place on ungreased cookie sheet.
Bake at 350 for 10-12 minutes. Leave on pan a few minutes before moving to cooling rack.
Whenever it’s that lovely time when leaves start to change and fall–from late September to Thanksgiving, I simply adore getting out puzzles that show how it’s suppose to look outside….you know, in my fantasy world.
It’s been warmer here than usual for this time of year, so our leaves are starting to change–but no actual falling yet.
But I don’t really mind because I just whip out a puzzle that helps me feel the crisp, chilly air…
kids playing in piles of leaves…
all the little things…
that are easy to miss…
until we slow down a bit and let it all just happen around us.
Ok, it’s best to start with the plain and simple facts. I LOVE peaches. I’ve picked them from my own tree when my kids were little and turned them into a million jars, canned for winter. I’ve made jam, and sauces and everything else you can think of.
Everything that is…except leather.
No idea why I’ve never tried it, but as it turns out–it was pretty easy–and SO much better for you than the rubbery, store bought kind.
You simply wash and cut up 4 cups of raw peaches. You can peel them if you like, but I didn’t because I love the extra flavor, nutrients and fiber.
In a medium saucepan, add 1/2 cup water, 1/3 cup honey or sugar and peaches. Let the fruit mixture simmer about 10 minutes, or until the fruit is soft.
I even used my snooty raw Utah honey, instead of sugar.
Extra points for me. Haha.
Whirl it in 2 cup batches, in the blender.
Next, spread evenly on a silicone mat on a 18 x 13 sheet pan.
Bake in the over for 6-10 hours–or until dry-ish to the touch.
When completely cooled, peel the leather off the mat and roll from long end to long end. If you want a bigger roll up, just roll it from short end to short end.
I love the smaller pieces that you get this way. They are perfect for little ones and if you want more–just take two!
We wrapped them in that sticky cling film–and seriously, they keep beautifully this way! We are still eating some from last year.
They taste so good and make the house smell like Autumn heaven.
wash and cut up 4 cups of raw peaches. You can peel them if you like, but I didn't because I love the extra flavor, nutrients and fiber. In a medium saucepan, add ½ cup water, ⅓ cup honey or sugar and peaches. Let the fruit mixture simmer about 10 minutes, or until the fruit is soft.
: Launi
Ingredients
4 cups peaches cut up
½ cup water
⅓ cup honey
Instructions
Wash and cut up 4 cups of raw peaches. You can peel them if you like, but I didn't because I love the extra flavor, nutrients and fiber.
In a medium saucepan, add ½ cup water, ⅓ cup honey or sugar and peaches.
Let the fruit mixture simmer about 10 minutes, or until the fruit is soft.
Whirl it in 2 cup batches, in the blender.
Next, spread evenly on a silicone mat on a 18 x 13 sheet pan.
Bake in the over for 6-10 hours--or until dry-ish to the touch.
When completely cooled, peel the leather off the mat and roll from long end to long end. If you want a bigger roll up, just roll it from short end to short end.
We wrapped them in that sticky cling film--and seriously, they keep beautifully this way!
