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GINGER KRINKLES

3/4 Cup shortening
1 Cup sugar
1/4 Cup molasses
1 1/2 tsp soda
1 tsp ginger
1 egg
2 1/2 Cups flour
1/4 tsp salt
1/4 tsp cloves

Cream shortening & sugar. Add molasses & egg, beat well. Add sifted dry ingredients. Mix will. Roll into small balls and dip in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake 10-12 minutes, until they crack 375 degrees.

These cookies are very tasty and kind of butterscotchy, and I'd bet even people who don't like coconut would like them.

Coconut Oatmeal Cookies

1/2 c. butter or margarine
1 c. packed brown sugar
1 egg, beaten
1 c. rolled oats
1/2 c. shredded coconut
1 c. sifted flour
1/2 t. baking powder
1/2 t. soda
1/2 t. salt

Cream butter and sugar, beat in egg; add oats and coconut. Add sifted dry ingredients and bglend. Shape dough into small balls (I use a #70 scoop) and place on greased cookie sheets. Flatten with fork. Bake about 10 minutes at 375 degrees.

This might me a cure for the broken car blues.... :)

PEANUT BUTTER CUPS

2 sticks oleo
1 Cup peanut butter
1 3/4 cups crushed graham crackers
2 1/3 cups powdered sugar
2 Cups (12 oz) milk chocolate chips

Melt oleo, add peanut butter, graham crackers and powdered sugar. Press into a 9 x 13 pan.

Melt chocolate chips spread over mixture in pan; cool.

Hint: It helps to score chocolate when partially cool to make easier cutting when completely cool.

Another version of ginger krinkles--this is my favorite recipe and my best & quickest "old faithful" stand-by!

Easy Ginger Crinkles

1 (18.25 oz.) box of spice cake mix without pudding in the mix
1 teaspoon ground ginger
2 large eggs, slightly beaten
1/4 cup vegetable oil
1/4 cup molasses
sugar

Combine cake mix and ginger in large bowl, stir well. Add eggs, oil, and molasses. Stir until blended--dough will be sticky! Shape dough into a ball, cover & chill or freeze for later use.

Divide chilled dough in half, work with one half at a time, keeping remaining portion chilled. Shape dough into 1-inch balls, roll balls in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375 degrees for 14 minutes. Let cool for 2 minutes and remove from baking sheet to wire racks to cool completely. Repeat with remaining dough. Makes about 3 1/2 dozen.

Tip: Measure out your vegetable oil first, then the molasses to make clean-up easier. Also, when shaping balls and rolling in sugar, keep dusting your hands with sugar to keep dough from sticking to you.

Check out this pumpkin bread recipe. It's got nutmeg in it, I'm not a big fan of nutmeg. Anything I can substitute? I'm making this first thing in the morning to give warm to my post lady. I actually met her at the mailbox and asked her if she'd be comfortable accepting a baked good from me and she said she would love it.

I have on hand ground cloves, ginger, allspice, and even pumpkin pie spice.

Spicy Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1-1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2 In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3 Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.