Jane:

[Guest guest]

Oh Jane, how kind to share these with us. I will be making the ginger cookies

soon. I will try to do it Saturday!

Love

Donna

 

 

Sent via BlackBerry from T-Mobile

 

 

" jane " <twoslim

 

Thu, 31 Jan 2008 07:10:07

To:

Re: Donna E. Re: Jane: Strawberry Rhubarb Pie

 

 

Donna E., what a NICE thing to ask of me! It made me feel great!

I don't cook many of my Mother's bakery goods anymore because most contain

Crisco shortening, which I have tried to limit in my diet; however,I still make

this pie often and these are my favorite cookies.

Jane

 

This is how she wrote the recipe.

 

Fresh Strawberry Rhubarb Pie (9 " pie)

 

2 cups/1 lb. fresh rhubarb

2 cups strawberries,cut in half

1 1/3 to 1 1/2 cups sugar

1/3 cup flour

1 1/2 Tbs butter

Pastry crust for two crust pie

 

Heat oven 425.

Cut fresh rhubarb into 1 " pieces. Amount of sugar depends on tartness of

rhubarb. Early rhubarb requires less sugar.

 

Mix sugar and flour. Mix lightly through strawberries and rhubarb. Pour into

prepared pastry shell. Dot with butter. Cover with top crust which has slits cut

into it. Rub with milk and sprinkle sugar. (we brush milk on top to give it a

nice brown color)

Cover edges with strips of aluminum foil to prevent excessive browning. Bake 40

to 45 mins.

 

Cookie Jar Gingersnaps

 

2 cups sifted flour

3/4 - 1 Tabl ground ginger (I had to cut back to 3/4 as I got older and my

stomach was not

as " young " )

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3/4 cup Crisco shortening

1 cup sugar

1 egg

1/4 cup molasses

Granulated sugar

 

Measure dry ingredients into sifter and set aside.

Cream shortening and sugar until light and fluffy.

Add unbeaten egg, then add molasses.

Beat until smooth, then blend in the dry ingredients.

 

Shape into small (1 in ?) balls and roll in sugar.

Place 2 inches. apart on cookie sheet (ungreased)

Bake 12 -14 mins at 325 or 350.

(It's important to take these cookies out of the oven BEFORE they look done if

you want that nice chewy middle and crunchy outside)

 

Jane, would you mind posting one of your mother's

recipes for us?

I'm sure many of us would be happy to perpetuate her

kitchen legacy and think of her when we do.

Donna Ellis

(the OTHER Donna from SoCal)

 

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