In the somewhat belated spirit of the holidays, I am sharing my Grandma’s best friend Marybelle’s (who oddly enough, is also my best friend’s Grandma) recipe for Ginger Snaps!

As the title suggests, they are not snappy – they are actually kind of chewy, but we always called them ginger snaps, so just go with it. The cookie that they are most similar to is actually the Ginger Cookie at Bridgehead, but mine are better – homemade from scratch! Also, I gave them out as Christmas gifts this year, and they were a hit all over, so I am feeling pretty confident now. My bus driver Preston loved them! This recipe is dedicated to you, Preston. : )

Marybelle’s (UnSnappy) Ginger Snaps

  • 2 c. Flour
  • 3/4 c. Margarine (Can be reduced to 1/2 if you are into that – Also, can use butter instead)
  • 1 egg
  • 1 c. brown sugar (Can be reduced to 3/4!)
  • 1/2 tsp. Salt
  • 1/4 c. Molasses
  • 2 tsp. Baking Soda
  • 1/2 tsp. Cloves
  • 1/2 tsp. Ginger (Fresh is good!)
  • 1 tsp. Cinnamon
  1. Heat oven to 350 degrees F
  2. Cream together margarine or butter with sugar. Mix in egg. Add remaining ingredients and mix.
  3. Roll into balls (around 1″ diameter) and roll in white sugar to coat.
  4. Bake on ungreased cookie sheet 8-10 minutes until tops are crackly.

(Note – I have just about doubled all of the spices on the list in past batches and they were still really tasty, but use your judgement.)

Marybelle hopes you enjoy! These cookies are festive, but they are really easy and delicious all year. Resolve to eat better cookies in 2010!

Marble Drumstick Cheesecake

October 6, 2009

This is an adaptation of my mom’s most popular dessert ever. I made it the other night because I really felt like having cheesecake for some reason. It is pretty super! And if its homemade, its good for you, right? Riiiight? This is, as the cookbook title below reveals, a great thing to bring if you want to be a popular guest at a Potluck. You have to plan a day or so ahead though. Worth it!!

Drumstick Cake

(Adapted from the Kenora City Hall Potluck Pleasers Cookbook and my mom)

BASE:

  • 1-1/2 c. Graham Wafers, crushed (Or Graham cracker crumbs)
  • 1/4 c. Melted Butter
  • 3 Tbsp.  Crunchy Peanut Butter
  1. In small bowl in microwave, melt butter and peanut butter. Add remaining ingredients, mix.
  2. Press 3/4 of the mix into a layer in the bottom of a 9X12″ cake pan.
  3. Set aside rest of mix for top.

CAKE:

  • 24 oz. Cream Cheese, Softened (I used light, to make myself feel better. Mmmm, guar gum!)
  • 1/2 c. White Sugar
  • 1/2 c. Peanut Butter
  • 2 eggs
  • 1 tsp. Vanilla
  • 6 squares Semi-Sweet Chocolate
  1. Heat over to 425 degrees F.
  2. Gently beat together cream cheese, sugar and peanut butter until smooth. (Try not to get too much air in)
  3. Beat in eggs one at a time, then fold in vanilla.
  4. Now we divide the cake mix into chocolate and vanilla. Melt chocolate in another medium bowl, then add half of the cake mix to it, mixing well.
  5. Drop alternating spoonfuls of white and chocolate mix onto the graham crumb base, then drag a spoon or butter knife through to create marble effect. Smooth top.
  6. Sprinkle with reserved crumbs.
  7. Bake at 425 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1 hour longer. Run knife around edge of cake. Allow to cool, then chill in refrigerator.

Enjoy! If you drink it with red wine, it keeps your blood thin. 🙂