An
early poem of mine is appropriate today: Titled “Farewell,” it is a double-form
piece, an acrostic and a Farewell pattern.
Galloping swiftly, as on fire;
Over minutes, hours and days,
Obeying nature’s agenda,
Dashing through time down the
Backstretch of December,
You daze us with speed – an
Entire year gone.”
Winter
has arrived, calendar-wise, and though we usually consider all of December
“winter,” we lived through some nice warm days earlier this month and snow at the end. My tubular
wind chime pealed a lot.
Finally, in time for gift-giving and for Christmas, I got to those molasses balls’ ingredients
that had sat on the countertop for several days.
After two hours,
77 of them cooled on wax paper and rested in air-tight containers until they
were needed. (There would have been 80 but I had to taste one. It was nearly
supper time and I was hungry. I ate one more. And it was nearly Christmas, so I
ate just one more.)
Here
is Steve Long’s recipe for Molasses Balls that appeared in an Arkansas Democrat-Gazette’s recent Wednesday's
Food section. He noted that these store well. If they last that long. I recommend them.
In
a large bowl, sift together 4 cups all-purpose flour, 4 teaspoons baking soda,
1 teaspoon salt.
In
a separate large mixing bowl, cream together 1-and-1/2 cups shortening, 2 cups
granulated sugar (you’ll need more sugar for rolling). Mix in 2 eggs.
Stir
into that mixture 2 tablespoons PLUS 2 teaspoons molasses, 2 teaspoons ground
ginger, 1 heaping teaspoon ground cloves, 1 heaping tablespoon ground cinnamon
and 1 heaping teaspoon allspice.
Add
flour mixture to make a stiff dough. (I used a portable mixer which ran hot
before I finished. A wooden spoon might have worked just as well.)
Roll
dough into 1-inch balls, then roll each in a bowl of sugar. Place balls on
ungreased cookie sheet and slightly flatten each one with a spoon or the bottom
of a glass. (I used a glass with a deep “tread” on the bottom. The pattern was
star-shaped, but after cooking, it was not visible.)
Bake
at 350 degrees for 12-15 minutes (I used 13) until light brown. Cool and store
in an airtight container.
Makes
about 10 dozen cookies. (I rolled mine out to the size of a large marble and
made only about 7 dozen. They are nearly twice the size of a ginger snap.)
Since
Christmas is over, you might bake a batch for New Year’s. Or Valentine’s.
The Paulus-Laster gathering at Couchwood
on the Sunday before Christmas was fabulous. As usual. Even with the unusual (Norfolk Pine) tree.
Ready or not,
here comes two-thousand-thirteen. May it bring you and yours much joy. #
