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Column: Saturday storm was an old-fashioned blizzard

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It's been many years since I recall hearing the phrase, "It wasn't just a Midwestern, but rather an old fashioned blizard."

Being raised on a prairie, the wind directions changed so fast. First it would be a gentle South wind. We would rush to get things done knowing the mild weather would be replaced with that frigid Northwest temperature and high winds. Some of these Northwesterners could last for two or three days before we would enjoy sunny but cold days. It was different, as we would have supplies and not have to rush out for items each day or even week.

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Last weekend brought back memories. The times have changed, but the basic elements haven't. It was a time when we would work on projects. Years ago, it was a time to get ready for the next blast. About 21 years later, it was a time to write out a few Christmas cards, make a few phone calls and even mix up a few batches of cookies.

If the temperatures stayed cool, it would be a good time to bake and and package gifts.

Speak-ing of a batch of cookies, I think it would be a good time to mix up the following batch. Let's hope that the weather cooperates this week.

Frosted molasses cookies

1 cup of butter, softened

1 cup packed brown sugar

2 eggs

1 cup dark molasses

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour

1 tablespoon ground ginger

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoons Allspice

1 cup buttermilk

Frosting:

1/4 cup shortening

1/4 cup butter, softened

1/2 teaspoon vanilla extract

2 cups confectioners' sugar

1/4 teaspoon ground ginger

4 teaspoons 2 percent milk

Colored sprinkles

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and vanilla. Combine flour, ginger, cinnamon, baking soda, salt and allspice; add to the creamed mixture alternately with the buttermilk, beating well after each addition.

Drop by tablespoonfuls two inches apart onto a greased baking sheets. Bake at 375 degrees for 7 to 9 minutes or until at least set. Remove to wire racks to cool.

For frosting, in a small bowl, cream shortening and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar and ginger. Add milk; beat until light and fluffy. Decorate with sprinkles if desired. Store in an airtight container. Yields 7 1/2 dozen.

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