ADVERTISEMENT
- Real Recipes from Real People -

ISO: Crispy/Chewy Molasses cookies

Misc.
ADVERTISEMENT
I too am looking for a similar recipe I loved at the University of CA, Davis Coffee House in the late '80's. Like yours, they were dark, very spicy, and crispy/chewy at the same time. They were either rolled and cut out or pressed down with a glass to flatten, not dropped. Their "Coffee House Cookbook" did not give a recipe and I've been on the hunt for something similar all these years later. I'm hoping someone will share a recipe.
MsgID: 0110518
Shared by: S. Brown - Sacramento, CA
In reply to: ISO: Molasses cookies from late 1960's woman'...
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spiced Nectarine Slices (1982)
  • SPICED NECTARINE SLICES 1 1/2 cups water 3/4 teaspoon whole cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt 4 large nectarines, peeled and thinly sliced 1/2 cup sugar 3 tablespoons lem...
  • Roy Rogers Roast Beef Sandwich
  • Roy Rogers used to be a large chain of fast food restaurants owned by the Marriot Corp. established in Falls Church, VA in 1968. They obtained a loyal following for their excellent roast beef sandwiches, burgers, and fri...
  • Skillet Macaroni and Beef (using ground beef, 1970's)
  • SKILLET MACARONI AND BEEF 1 1/2 lb. ground beef 2 cups uncooked elbow macaroni or salad macaroni (8 oz) 1/2 cup minced onion 1/2 cup chopped green bell pepper 1 or 2 tablespoons shortening (optional, as needed) ...
  • Peach-Berry Betty (using whole wheat bread cubes)
  • PEACH-BERRY BETTY 3 cups fresh red raspberries (or one 12 oz. pkg. frozen) 2 cups sliced, peeled fresh peaches (or frozen unsweetened peach slices) 1/2 cup sugar 1 tbsp. all-purpose flour 1 tbsp. finely chopped crysta...
ADVERTISEMENT
  • Quick Chicken with Julienne Vegetables (microwave)
  • QUICK CHICKEN WITH JULIENNE VEGETABLES 1 cup julienned carrots 1 cup julienned bell peppers, both red and green in equal amounts 4 skinless chicken breasts salt and freshly ground pepper 1 1/2 Tbsp. butter 4 sprigs fr...
  • Wicked Peach Cobbler (baked in ramekins)
  • WICKED PEACH COBBLER BASIC PIECRUST FOR DOUBLE CRUST PIE: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter flavored shortening, chilled 1/3 cup ice water ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Crispy/Chewy Molasses cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!