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Showing posts from October, 2003

Molasses Cookies & Molasses Ice Cream

The Recipes: An unexpected pair of recipes rich with classic molasses flavor. First up, old-fashioned Molasses Cookies, my forever-favorite recipe. Second but not to be overlooked, a most surprising and alluring no-cook Molasses Ice Cream.These recipes are all about the molasses, mix and match. The cookies are old favorites but really, Molasses Ice Cream is a big surprise. A real fall treat? Spread a little Molasses Ice Cream onto a couple of Molasses Cookies: instant Molasses Sandwich Cookies!The Conversation: Who else remembers cranking a wooden ice cream maker in the back yard? Fun times for kids!~recipe updated 2016 for a little fall-weekend inspiration~
~more recently updated recipes~
A neighbor captured this scene on eight-millimeter film in the 1960s. A few kids are circled round a wooden ice cream bucket on a summer day. We take turns cranking the handle, the bigger kids helping the littler ones as the ice cream thickens. As the film rolls in my memory’s eye, our laughs and jo…

Wine-Braised Pork Roast with
Garlic Mashed Potatoes

What a wonderful way to cook a pork roast! The meat, even an inexpensive cut, is moist and tender and flavorful. And the sauce - oh, the sauce - is deep and dark and yet slightly sweet, thanks to rich spices and wine. Wonderful with Garlic Mashed Potatoes! This recipe looks long and complicated, but I promise, it’s not! It cooks in one pan and requires only four steps. 1) Rub the pork roast with herbs and garlic, then refrigerate. 2) Brown the meat. 3) Chop and sauté for the sauce. 4) Stick it all in the oven! Making the dish for the first time, my reaction was, “THIS is why we eat at home.” An inexpensive cut of meat. Easy preparation. Rich flavors. Perfection! For a special fall meal, serve the pork roast with homemade garlic mashed potatoes. GARLIC MASHED POTATOES For four servings, allow a pound of russet potatoes, those are the ones with rough skins mostly used for baked potatoes. Peel them if you like but I like the rustic texture the skins add. Cut the potatoes into quarters …