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    Home » Everything Amish » Plain Culture

    The Amish Cook: Julia's Molasses Crinkles With Cream Cheese Frosting

    Published: Jun 26, 2017 · Updated: Jun 26, 2017 by Kevin Williams | 4 Comments

     

    THE AMISH COOK
    BY GLORIA YODER

    “Would you like to help me bake cookies?” I asked Julia and her 6-year-old cousin Japheth who was here visiting.

    “Yes! Yes!” came the excited responses.

    “Okay, you may go wash your hands,” I directed.

    “Soon Julia and Japheth were unwrapping six sticks of butter and placing them in a small bowl.

    Next they helped me measure out the needed amounts of sugar in a larger bowl. In the meantime I had  a 23-quart canner on the stove with tomato juice that I was turning into pizza sauce. All of that would have to be canned when it was done.

    “Now you may dump the softened butter into a bowl with sugar and then mix it well,” I instructed. As Japeth dumped the 6 sticks of butter from the bowl it was in he remarked: “these seasonings smell funny” I smiled and passed it off. He probably smells the Sucanat,” I thought to myself.  Sucanat is a natural sugar that I sometimes use as a replacement for brown sugar.

    My mind kept going as I thought of how much I enjoy working with children and teaching them new things such as baking cookies or whatever. Moments later I was horrified to discover my little stainless steel bowl where I had dumped my pizza sauce seasonings was empty. I stared at it.  It took me a moment or two to register what had happened. My bowl with seasonings is what the children used to put in thebutter and dumped all its contents into the sugar where it was mixed together!

    “Um, wait” I told them, trying to stay as calm as possible while explaining the dilemma. “ You told us to use that bowl,” one of them explained.

    “Okay, we had a misunderstanding, you may go play while I figure out what to do with this stuff,” I said.

    I decided to scrape the three cups of butter, sugar, and pizza seasoning mixture into a container and stuck it in the fridge. Maybe I will use it for sweet breadsticks sometime, who knows? I just hated to think of dumping it all out. It took awhile for me to process everything and be willing to give the cookies another attempt.

    Once more the children were delighted to help measure and dump ingredients as we mixed up a batch of Daddy’s favorite cookies, molasses crinkles!

    Sprinkles for crinkles! These are the cookies Julia and her cousin made. (submitted photo)

    Thankfully, I had plenty of seasonings for the sauce and soon resumed with it. I had poured my pizza sauce into jars and was making a batch of mulberry pie filling when I heard a knock on the door. Who could it be?  Mother! I was delighted to see her. It didn’t take her long to inform me that she had come to help. Bless her heart, there is no one quite like a Mom!  Soon she was filling jars with pie filling,  washing dishes, and scrubbing my dirty stovetop. The children and I had helped one another pick a few mulberries from the tree in our backyard. They have a mild flavor and are delicious in pie filling with grape or blackberry jello, resulting in a tasty pie!

    As I pulled the first batch of cookies from the oven and eyed them critically they looked more like biscuits than cookies! I scanned my recipe. Sure enough, I had forgotten to tell the children to put in baking soda.  I groaned and then mixed more soda into the dough.

    As the cookies cooled, the children had fun decorating them with Julia’s cake decorator and topping them with sprinkles.

    Related Post:   6 Amish Recipes Using Molasses!

    The Amish Cook: Julia's Molasses Crinkles With Cream Cheese Frosting
     
    Print
    Ingredients
    • 3/ 4 cup butter
    • 1 cup brown sugar
    • 1 egg
    • 1 /4 cup sorghum
    • 1 /2 teaspoon salt
    • 2 teaspoons baking soda dissolved in 1 /4 cup milk
    • 1 /2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1 /2 teaspoon ginger
    • 1 /2 teaspoon ground cloves
    • 2 1 /4 cups flour
    • CREAM CHEESE FROSTING
    • 8 ounces of cream cheese, softened
    • 1 stick butter, melted
    • 1 teaspoon vanilla
    • 3 1 /2 cups powdered sugar
    • Several drops red food coloring (optional)
    Instructions
    1. Cream together butter and sugar.
    2. Add egg and sorghum.
    3. Blend together well.
    4. Add dry ingredients.
    5. Mix well.
    6. Put half cup white sugar in a bowl and roll cookies in sugar (rolling in sugar is optional, I don’t just to cut down on sugar intake).
    7. Place on greased cookie sheet and bake at 350 for 10 – 12 minutes.
    8. Don’t overbake.
    9. After cooled, mx together cream cheese frosting ingredients and spread onto the cookies.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

    More “interesting” events followed such as spills in the kitchen and some of my prized flowers that got dug up by our adorable puppies! All in all it was a good day, yet full of unwelcome surprises!

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Linda from KY

      June 26, 2017 at 3:53 pm

      With the many projects that Gloria had going on at the same time, I'm amazed she was able to keep it together as well as she did. I have forgotten important ingredients before, such as sugar for homemade blueberry pies that I made. Thankfully, it was at a family gathering where everyone there loved me and were most gracious about mistake. Of course, there was still some teasing involved, but it was funny.

      Reply
      • Kevin

        June 28, 2017 at 8:54 am

        Sugar-free blueberry pie, you might have stumbled upon a popular recipe!:)

        Reply
    2. Pam

      June 27, 2017 at 9:55 am

      Sure gave me a laugh for the day. I can see that happening since I had small kids once that I also shared baking with. Good attitude Gloria!!!

      Reply
      • Kevin

        June 28, 2017 at 8:53 am

        Yes, baking with little ones is an adventure, that is for sure!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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