Elta Zahn's Ginger Cookies

Notes:
 
(1) Grandma used Brer Rabbit molasses (yellow or green label) which I can't find, so use Grandma's Molasses (yellow).  

(2) Think the cookies roll out easier if 9 cups flour is used instead of 8.

(3)  Recipe can be cut in half as full recipe makes a huge batch (1/2 batch makes about 27 -    3" round cookies -- or less if you make gingerbread boys/girls)

(4) Don't even think about making these without an electric mixer, although apparently Grandma did.)


Ingredients:

1 cup shortening
1 cup granulated sugar
2 cups New Orleans molasses (see Note above)
2 large eggs, well beaten
8-9 cups all-purpose flour (directions said sift before measuring)
1 Tbsp. ground ginger (mix into the flour)
3 tsp. baking soda (mix into the flour)
2/3 cup buttermilk
Additional 1 tsp baking soda (stir into the buttermilk)
Additional granulated sugar for sprinkling on top of the cookies (think this helps keep them soft, plus this is how I remember Grandma used to do it)

Directions: 

(1)   In a large mixing bowl, cream shortening.
(2)  Add in the sugar and continue beating at med-high speed.
(3)  Add molasses, blending at low speed.
(4)  Add in eggs to mix well.
(5)  To the mixing bowl, slowly, and alternately, add in and mix dry ingredients (flour/ginger/baking soda mixture) and wet ingredients (buttermilk/ baking soda mixture).  Do this in about 4-5 additions, mixing and scraping bowl thoroughly between dry and wet ingredients until all is mixed in.  Dough should be stiff.
(6)  Chill at least several hours, or overnight.
(7)  Preheat oven to 375 degrees and line cookie sheets with parchment paper.
(8)  On a well-floured surface, with floured rolling pin, roll out portions of dough to about 1/4" thick.  Cut with cookie cutter.  Gently transfer to a cookie sheet (I usually brush off extra flour on top and bottom of cookie in the process).  
(9) If round cookies, I sprinkle granulated sugar on top before baking.  If other shapes, like gingerbread boys/girls/house where they might be frosted or iced, I do not.
 (10) Bake for 8 minutes, check, then add an extra minute, if needed -- 9 minutes is usually good for round cookies.
(11)  Cool and enjoy!  Cookies can be frozen and thawed later -- remember Grandma used to keep these in the freezer and take them out when we visited!




 

Beef Mushroom and Barley Soup

Ingredients:

2 Tbsp. olive oil
2 Tbsp. butter
1 lb. sirloin, cut into bite-size pieces
1 large onion, chopped
1 clove garlic, minced
3 stalks celery, chopped
3 carrots, chopped
4 oz. fresh mushrooms, chopped
1 bay leaf
4 cups (32 oz.) beef broth, plus
2 beef bouillon cubes dissolved in 4 cups (32 oz.) boiling water  
1 cup dry pearl barley 
 salt and pepper, to taste

Directions:

In a large 6 -8 quart pot, on med-low heat, melt olive oil and butter.  Brown the beef. Then add the chopped onions and garlic; cook, stirring occasionally for about 5 minutes, until onions are soft.  Add chopped celery, carrots and mushrooms; cook for a few more minutes.  Add beef broth and beef bouillon mixture (should have 8 cups total, broth and bouillon).  Add bay leaf and stir.  Bring to a boil, then reduce heat and simmer for an hour.  Add a bit more water if liquid level goes down.  Add barley, stir, bring to boil again, then reduce to simmer -- cover and cook for another 1/2 hour, until barley is tender.  Adjust for salt and pepper, to taste.  Remove bay leaf and serve.