Janet Groene’s
Molasses Cut-Off Cookies
Grandmother called them icebox cookies. RV cooks can make the dough any time, then bake 4 or 6 cookies at a time in the toaster oven. Molasses adds the old-fashioned flavor you loved as a kid.
½ cup molasses
1 stick butter
½ cup sugar
1 egg
2 ½ cups flour
½ teaspoon salt
1/4 teaspoon baking soda
1 ½ teaspoons apple pie spice or pumpkin pie spice
In a roomy saucepan, melt butter with molasses and sugar. Stir and set aside to cool. Dump dry ingredients into a clean bag and jostle gently to mix. Stir the egg into the cooled molasses mixture, add dry ingredients and mix well. Form into a roll and wrap tightly. Refrigerate up to a week or freeze up to 2 months.
To bake, set the oven to 375 degrees. Slice dough and bake on a greased baking sheet 10 to 15 minutes depending on thickness.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
Showing posts with label RV cooks have one in the oven. Show all posts
Showing posts with label RV cooks have one in the oven. Show all posts
Tuesday, March 3, 2015
Tuesday, December 16, 2014
The Great Pumpkin Goes Camping
Janet Groene's
Caramel Pumpkin Icebox Dessert
Make it ahead of time at home to take camping or whip it up easily in your RV galley to serve the next day.
1 box graham crackers (you may not need the whole box)
8-ounce brick of cream cheese
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon butter-rum or maple flavoring
15-ounce can pureed pumpkin (not pumpkin pie filling)
Whipped topping
Caramel ice cream topping
Arrange graham crackers in a single layer in a 9 X 13-inch cake pan, using broken pieces if needed to cover completely. Let cream cheese warm up to “room” temperature or nuke it for a few seconds. Mix cream cheese, sugar, spice, flavoring and pumpkin. Spread evenly over the graham crackers and top with another solid layer of graham crackers. Cover with plastic wrap and refrigerate overnight. Frost the top with whipped topping. Drizzle with caramel ice cream topping and serve. Serves 8 to 10.
Optional: Sprinkle on some toasted pecans before adding the top layer of graham
crackers.
Caramel Pumpkin Icebox Dessert
Make it ahead of time at home to take camping or whip it up easily in your RV galley to serve the next day.
1 box graham crackers (you may not need the whole box)
8-ounce brick of cream cheese
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon butter-rum or maple flavoring
15-ounce can pureed pumpkin (not pumpkin pie filling)
Whipped topping
Caramel ice cream topping
Arrange graham crackers in a single layer in a 9 X 13-inch cake pan, using broken pieces if needed to cover completely. Let cream cheese warm up to “room” temperature or nuke it for a few seconds. Mix cream cheese, sugar, spice, flavoring and pumpkin. Spread evenly over the graham crackers and top with another solid layer of graham crackers. Cover with plastic wrap and refrigerate overnight. Frost the top with whipped topping. Drizzle with caramel ice cream topping and serve. Serves 8 to 10.
Optional: Sprinkle on some toasted pecans before adding the top layer of graham
crackers.
Friday, August 8, 2014
P is for Perfect, A Salad for Lunch
Janet Groene’s
Pea-quant Party Salad
1 bag steam-in-bag peas
1 cup sharp cheddar cheese, small dice
3 hard-cooked eggs, diced
½ cup pickle relish
½ teaspoon celery seed (not celery salt)
½ teaspoon smoked paprika (pimenton)
Cream ranch dressing to taste
Cook peas half the time called for on the package. Cool and drain well. Lightly fold in cheese, eggs, relish, celery seed and smoked paprika. Fold in dressing to taste. Serve as is or on lettuce leaves for a cold lunch. Serves 4 as a main dish.
See Janet Groene’s Pantry Recipe of the Week at http://www.BoatCook.blogspot.com. No fresh ingredients are needed for recipes you can use for boondocking and emergencies. Janet’s book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store (800) 274-9738.
Pea-quant Party Salad
1 bag steam-in-bag peas
1 cup sharp cheddar cheese, small dice
3 hard-cooked eggs, diced
½ cup pickle relish
½ teaspoon celery seed (not celery salt)
½ teaspoon smoked paprika (pimenton)
Cream ranch dressing to taste
Cook peas half the time called for on the package. Cool and drain well. Lightly fold in cheese, eggs, relish, celery seed and smoked paprika. Fold in dressing to taste. Serve as is or on lettuce leaves for a cold lunch. Serves 4 as a main dish.
See Janet Groene’s Pantry Recipe of the Week at http://www.BoatCook.blogspot.com. No fresh ingredients are needed for recipes you can use for boondocking and emergencies. Janet’s book Cooking Aboard Your RV, 2nd Edition, is available from the RV Book Store (800) 274-9738.
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