ORIGINAL JOE FROGGERS~FLAVORS OF CAPE COD
This recipe is over 100 years old ~ and made of sea water then.(Should be perfect survival food for ambitious field trips!) The Legend of Joe Froggers: A couple known as Aunt Crease and Black Joe lived at the edge of a pond in Marblehead, Massachusetts. Joe had fought in the Revolution as a young man. On election night, they would open their house, which on occasion was also a local tavern, and serve grog. Joe would play the fiddle and Aunt Crease would cook. One of her specialties was a molasses cookie the size of a modern-day salad plate Taken from cookbook ~ Flavor of Cape Cod.
Provided by Carol Junkins @CarolAJ
Categories Cookies
Number Of Ingredients 12
Steps:
- Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. ( if your mixer has a dough hook, this works well) Dough is, and should be sticky. Chill overnight in refrigerator. When ready to bake, roll dough to 1'2" thickness. Cut with large cutter.
- Bake in 375 degree oven for 10-12 minutes. I don't grease cookie sheet, and because cookies are large, put only 6 to a sheet to accommodate spreading as they cook. Yield: about 4 dozen.
- Some tips on making and cooking these: Dough is very sticky, and soft, never worked with this type of dough before, and I have made alot of cookies that you roll out. Need a well floured counter or sheet your using, and roll them 1/2 for softer cookies~ 1/4 for a little crispy. Watch the cooking time as they need to be a little firm but not to firm. If your going to use cut-out shapes, make sure you keep them well floured. When transferring them to the cookie sheet, use a wide spatula, don't try to pick up with your hands. They are worth the work and wait (overnight in refrigerator) yummy old fashioned molasses cookies
JOE FROGGERS
Large, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle., Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar., Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
JOE FROGGERS (MOLASSES COOKIES)
Make and share this Joe Froggers (Molasses Cookies) recipe from Food.com.
Provided by muffinlady
Categories Dessert
Time P1DT12m
Yield 25 5-inch cookies, 25 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour with salt, ginger, cloves, nutmeg and allspice.
- Combine water with rum or apple juice. Combine baking soda with molasses. Cream sortening and sugar. Add sifted dry ingredients and water-rum mixture alternately, a third at a time, blending well after each addition. Chill dough, preferably overnight.
- Preheat oven to 375* On a lightly floured surface, roll the dough 1/4-inch thick. Cut into rounds with a 4inch cutter. Place on greased baking sheets, leaving room for spreading, and bake for 10-12 minutes. Let stand on sheet a few minutes befoe removing, to prevent breaking.
- Store in a covered cookie jar.
Nutrition Facts : Calories 346.8, Fat 8.6, SaturatedFat 2.1, Sodium 391.1, Carbohydrate 63.1, Fiber 1, Sugar 31.1, Protein 3.6
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
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