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!


Its Almonte in the winter!

I took this picture on the way back from dropping Peter off this morning. The whole downtown of Almonte is covered in frost – so pretty. And cold: -24 with the wind chill this morning! Gross. Worth it though. ANYhoo!

This recipe is always a hit. Basically because you can wrap anything in bacon and people will devour it. A Kenora holiday favourite! Remind me to get some stretchy-waistband pants before I go home this year.

This recipe is from the Pellatt Community Cookbook, circa 2002. I am getting some good mileage out of this cookbook.

Bacon Wrapped Water Chestnuts

  • 3/4 c. Ketchup
  • 1/4 c. Orange Juice
  • 1 cup Brown Sugar
  • 1 lb. Bacon
  • 2 tins Water Chestnuts (whole)
  • 2 T Soya Sauce
  1. Cut bacon strips in half or thirds. Wrap around water chestnuts and secure with toothpick.
  2. Place on cookie sheet and bake in 350 degree F oven until bacon is done, not crispy.
  3. Boil the ketchup, OJ, sugar and soya sauce until sugar is dissolved.
  4. Place bacon wraps in casserole dish, cover with sauce. Bake at 300 degrees F for around an hour. (Until sauce is well boiled)

Serve with copious amounts of red wine to keep your blood thin enough to get through your arteries. : ) ENJOY!