Baking while Baking: Part III Back to the Classics

These are my classic go to recipes. The hand written and magazine cut out original copies of these have been with my family for almost as long as I have been alive. Except for the ginger cookie recipe- that one is in my hand writing, roughly scribbled on to a lined three hole punched aging piece of paper. I was probably around 11 the first time I made them, and I have absolutely no idea where my recipe notes came from!

Cape Cold Oatmeal Cookies (with everything and anything!)

Makes 3 dozen cookies
1 1/2 c all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 c firmly packed dark brown sugar
1/2 c granulated sugar
1 large egg, beaten lightly
1/2 c vegetable shortening, melted and cooled
1/2 c unsalted butter, melted and cooled
1 tbsp Fancy molasses
1/4 c milk
1 3/4 c old fashioned rolled oats
1 c raisins (this is all the original recipe calls for)
My Additions:
1/2 c raisins
1/2 c chopped dates
1/2 c chocolate chips
1/3 c sunflower seeds
1/3 c pumpkin seeds
1/2 c cocoa powder

In a large bowl combine well the flour, baking soda, cinnamon, and sugars. Add the egg, shortening, butter, molasses, milk, rolled oats and additions. Stir the batter until everything is well combined. Drop the batter in heaping tablespoons onto unbuttered baking sheets and bake in the middle of the oven at 350°F for 10 to 12 min or until they are golden around the edges.

The Best Brownies Ever
These are from an old Toronto Star article from February 1992
Makes 2 dozen brownies
4 squares unsweetened chocolate
1 c semi sweet chocolate chips
1 c butter
4 eggs
2 c granulated sugar
2 tsp vanilla
1 c all-purpose flour
1 tsp baking powder
2 c mini marshmallows
1 c chopped walnuts (optional)

Butter a 9 x 13 inch baking dish.
Melt chocolate (squares and chips) and butter in top of double boiler; stir together. Cool.
Beat together eggs, sugar and vanilla in a large bowl. Beat in chocolate mixture. Mix flour and baking powder in separate bowl. Stir into chocolate mixture. Stir in marshmallows and walnuts. Spread batter in prepared pan. Bake at 350°F for 40-45 min or until toothpick inserted into centre barely comes out clean. Cool and enjoy!

Ginger Molasses Cookies
This recipe can also be used to make delicious gingerbread men at during the holiday season
Makes 3 dozen cookies
5 c flour
1 tsp baking soda
1 tbsp ground ginger
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 c butter (softened to room temperature)
1 c dark brown sugar
1 c fancy molasses
3 eggs
1 c granulated sugar

Mix all dry ingredients together in a large bowl until well combined. Beat the butter and brown sugar together. Add the molasses and beat until combined. Add the eggs one at a time. Refrigerate dough for 1 hour. Put granulated sugar into a small bowl. Pull away palm sized portions and roll between your hands into a ball. Flatten the ball of dough into the granulated sugar- coat both sides. Place on a baking sheet and bake at 350°F for 8 to 10 min.