I usually creamed the sugar lard together first. It smoothed the lard and other ingredients combined easier the flour will also help get rid of lard lumps. I remember my Grandmother doing it this way as well. She was born in 1900. She loved molasses cookies. God’s blessings
Yes, always cream the sugar & lard, or sugar & butter ( can include vanilla too) for a creamier, well blended batter. Wow though....used to keep Crisco in my pantry at all times. How cooking has changed in 30-40 years!! I haven't bought shortening in decades!! I do still save a little bacon grease for a few things. So full of flavor.
Stephanie, to make it easier to measure your lard, put one cup of water in a larger measuring cup and add lard until the water reaches the 2 cup line. Comes out much easier and what tiny bit of water won’t hurt. Food for thought. Love ya
I watched Pawpaw try to identify the ingredients in your cookie and he was totally surprised and very impressed as am I. I commented that you and Buddy are true survivalist. I never thought of pioneers until you mentioned it. I am so thankful for the wealth of information you have shared with us 🙏 ❤❤❤❤
I found out by reading some notes handwritten on very old southern family recipes that southern families are very specific about the ingredients.”Older recipes for baking cookies used White lily flour” used for pies and cookies. Southern ladies used white swan for bread or textured baking . Go ahead and laugh 😂 I certainly did. I used gold medal . There’s a difference.. I made a few different batches of pumpkin cookies using the recipe notes and spices. There’s a tasty difference. 😮 we did a taste test with the old guard who swore secret recipe passed away. It was the ingredients used back then that made the difference 😂🥰
I loved this video from the minute "I wanted to cook something with the sorghum syrup that I had just harvested from my sorghum plants." This is a dream come true. I get it that you want to spread it to the family and friends. This is an amazing project. Good for you.
Those look yummmm! I went to a boarding school in Ms. that actually grew, pressed and made molasses the very old fashioned way. We did it in October for harvest festival. I was in the old antebellum home quilting. The Drane Home to be exact. It really was an honor to work outside the actual boarding school. French Camp Academy, a Christian boarding school for girls and boys. But in October the smell of that sorghum was amazing!! The molasses would be jarred right there from the vat. It was amazing to watch. Love this Steph! ❤
Clabbered milk is what my granny called it. We ate lots of sorghum and butter toast. It was fairly thin-thinner than honey and darker than honey.I’ll look in my boxes to see how old some of our stuff is she saved all her family’s recipes from butchering and curing smoking gardening etc. may take awhile I’m a little disabled and slow.
I have several old (1930's - 1940's) cookbooks, but my oldest cookbook was printed in 1878. It called "Home Messenger Reciepts", and I have tried several of the recipes, and they were good. The younger Genoa my family has no interest in my cookbook collection, so I'm afraid they will all be thrown out.😢
Looks good. When I baked with my mom back in the 50’s/60’s, we would use shortening for our cookies, sometimes half shortening, half margarine/oleo. It would not combine well till the flour was added. I bet if you added some lemon zest to the recipe that would be tasty too. Thank you for sharing Steph.
We used Crisco for the pound cakes we made. I still have my Mom’s sunbeam black and white stand mixer. It still works. I need to dig out that recipe and make it with my granddaughter.
Norma here. They look pretty good and I can’t wait to see everyone else’s reaction to them. My grandmother used to make a delicious sweet type of cookie, but when I asked if anyone had the recipe, only one person in the family had it and all she had were the ingredients as well. Even some of the ingredients had me guessing how much to actually use. So funny. Most modern recipes, recommend creaming the sugar and lard or butter together before adding other ingredients. Maybe that’s why yours wouldn’t combine. All in all, another interesting video.
The blend of love and support for each other is one of a kind. The cookies look great. I love old cookbooks and knowledge they provide. Some knowledge are outdated but it reminds me of how far we evolved into equality. The kind you two display ❤
Stephanie, you do great. Don't have such self doubt in yourself. You doubt yourself when you absolutely got it. I want to watch one vid where you're confident and not nervous.
I would’ve mixed sugar and lard then mix in sorghum then add milk to make your wet mixture. That would combine lard without the chunks. I’m definitely going to try these cookies. My dad loves molasses cookies, well I do too but my dad is 81 and would’ve probably had something similar when he was young. Bring back a piece of his childhood. Thank you.
Back in the late 1800s they probably didn’t have the lard in the refrigerator, it repeat it was probably room temperature and didn’t have ac so it was pretty hot. They look like they probably be good with coffee.
I loved this! After my Aunt passed away, I took over making her family favorite homemade chocolate pies. My family anticipated them every Thanksgiving & Christmas. Her recipe card, in her handwriting was much like this recipe you did today. The 1st time I made them it was like runny chocolate pudding floating on a pie crust. I got teased a lot that year. I warned them that those who complained would be expected to take that one over the next holiday. I gave it one more shot at Christmas and learned what "cook until done" meant. LOL. I have finally mastered them and need to write my own notes onto that recipe card for the next soul who gets to make them. Thanks for sharing. TTYL, my friend. ~~~~Tina
Very cool! Homegrown and harvested Sorghum, couple hundred year old cookie recipe! Not many people (if any) nowadays can say they’ve done that! Way to go Steph! I bet you could add Cho chips, nuts, etc… into them as well.
Steph when you think about the old recipe they didn’t have regular ovens and so they would have no way of saying the oven temperature. I just got to thinking about that. Pretty cool all the way around! This is so fun to watch and to think about the woman who wrote that recipe
Yeah my dad grew up with a cast iron stove. It was a matter of how cool the oven was to bake 😅 he was the the cookie and cake watcher when it was baking time
Great video. I like when you try the old recipes and when you have the Morrow Hill Family taste your creations. I think this will be a success. Who doesn't love a good cookie. I have some recipes from my grandma that I want to try someday.
I can’t wait to make these Steph Thsnks for making them with us ! I’ll have to use molasses because I don’t have Sorghum! I think I’ll make 1/2 of my cookies with chopped pecans on top ! Yummy !! God bless ❤️🙏🙋🏻🌈🌈
In October a little town a few minutes from me has what is called "Pioneer Days". Residents take you back to the 1800s and they make sorghum syrup right there on the square. My grandmother went every single year and would buy a case or two of quart jars of this deliciousness. Grandmother's buttermilk biscuits with butter oozing out and sorghum syrup drizzled over the top was my favorite breakfast growing up. I'm so grateful to have been raised by her and could enjoy it every day of the week.
@@thedenmanhomestead Today they are in period clothing and demonstrating what is was like on the homestead in the 1800s. This happens every second Saturday of the month. If you get down towards Auburn Al it's in a little town called Loachapoka. It's about 1 1/2-2 hours south of Cog Hill Farm.
Hi Stephanie what if a gem of a recipe to find one with sorghum in it. Your so creative Stephanie and always trying new things to share with us so thankyou. Have a great weekend take care and God Bless. 💕🙏🧑🏻🍳
How awesome to make such old recipes. I make my grandmothers recipes also. Many she learned from my great grandmother in Sicily. I have cook books written by hand that I had to guess at too. But oh when you get it right, its awesome! 😊
How interesting. The thought of eating lard would put me off, but that could easily be changed to butter. 5 cups of flour...that's a lot of cookies! These cooking sessions are fascinating. Thanks Steph.
My mother always used lard. I used her pie crust recipe with lard cause hers was the best flakiest crust ever so I made it like she did. First off never bought lard. It was hard so i did make the pie dough crust . It was the best crust ever. I made apple pie with her recipe and it was awesome. I made it once or twice using lard. I do make mine using regular crisco. It been so long since I've made a pie I don't know if the pie crust will turn out good. I have learned the more you bake it gets better. I'm glad your cookies turned out good. They look good. Thankyou for this old timey recipe. I think they all were great cooks back in the day. Have a great day.❤❤❤
When I've baked with shortening I've creamed it together with the sugar before gradually adding the other wet ingredients so that it incorporates better.
OK so I love when you share, but the Milk, looked kinda yucky with chunks!! HA I am so happy that you got to use your Sorghum!! How exciting! Thanks for sharing! 🧑🍳🍪
I Like what you did. Instead of lard try apple butter. I use apple butter or apple sauce instead of lard, butter or oil. I use the same amount you'd use in lard. Apple butter gives your cookies a spice taste. I love canning my own apple butter. I have my Grandma's old cook book and it calls for a pat of this a dash of that it's funny how they wrote cook books back in the 1800 hundreds. You are truly a remarkable young Lady.🍪🍯
Long time ago when my mother was ill, she asked me to make what her mother called tea cakes..seems from my memory that they were very much like these cookies. The recipe she had might still be in my nieces possession as she has all of her old recipes. Will have to try and find it and see if its similar. Thank you for bringing back a nice memory for me. I love all of your videos!
Hi Steph👋 I haven't used white flour (turns to sugar in digestion) white sugar white rice or white salt in about 30 yrs. I usually use honey or molasses for sweetener. (sorghum harder to come by here.) But I'm sure they're delish. Have a blessed 🙌 day. G d please keep you n yours safe n well. ❤n 🙏 always. Elly 🇨🇦
As a Bakery, we know to always cream your lard (or butter) together with your sugar! Provides the base to add in your other liquids- like sorghum or honey. Lard and sorghum would make it more "paste" like as opposed to purely wet. Then after adding All liquids (sour milk) let it sit. Any Dry ingredients should be sifted together, twice, before adding to the wet ingredients. It will resmble something like "small pea" sized crumbles. Also, drop cookies are usually "teaspoon" sized drops. Also a large pinch of salt might address that bitter taste, bring out the sweet more. Good job making those cookies! Old recipes can be tricky! Just thought those tips might help for next time. 😊
Oh how I’d love to live close to y’all ,my mother made molassses cookies ,ginger bread .Stephanie,we lived off the earth .Had 300 acre farm ,that’s how we did grew our own food .except sugar ,coffee,pinto beans .❤
To give them more depth of flavor you might try burnt sugar. What you do is take your cast iron skillet and put the sugar in it and slowly brown the sugar. This will give the cookies more flavor. My grandma who was born in 1898 had a few burnt sugar recipes. Oh and combine the lard and sugar first in any recipe then add the other wet and then dry. Lard is a little tricky but not hard to work with. We are all still trying to get her biscuit recipe just like hers but when it's a pinch of this and a dash of that even knowing the ingredients well lets just say it's a lifetime of work. She made them every day. Have a good evening now Stephanie and Buddy
Good morning Stephanie ☕️ What great recipes passed down to you♥️ I Love you use the freshest ingredients in your baking & cooking. And you got to use your Sorghum syrup! 😋 🍪
Steph, I’m all of my years of baking, when a recipe called for lard (we had lard. We lived on a ranch and rendered our own. I generally didn’t use it for baking, but for “cooking “.) we, my mother, grandmother, or myself, would always use crisco or a combination of butter and crisco (yep, we churned our own butter). I still use crisco in the same way today. Y’all have a very joyful and blessed day !
Very interesting cookies🥰 I have a joke for Buddy..... What do you call a hen looking at a pile of lettuce?... A chicken sees a salad ( Caesar salad). 😂🤣😂
Aren’t you glad you went shopping for an older recipes cookbook. I went back and watched when PawPaw (muscadine/grape) tasted the cookie… PawPaw and Buddy (red plum/red fruit) had a similar flavor taste reaction. Looking forward to more videos ❤❤❤ (ST)
I love watching you two together. Relationship goals! 🥰 Just a thought after watching the video, ingredients and process. Maybe try creaming the Lard and Sugar together, then beat in your sorghum. After that, (just like with cake mixing), alternate you milk and flour at 3 intervals each. Curious what the texture would be then. Love yall and another great video! *Sabrina
Good morning from NH ☕🌞🌾🍞 what a great idea and way to try and use the sorghum! Love the story behind the recipe! Loved the taste test with PawPaw! He also got the hint of fruit flavor in the back ground! I am surprised no egg!❤️This came across my news feed and thought of you immediately 😁" pickled bologna" to try on the family! It's called Koegel Pickled Bologna Meats, Inc out of Flint Michigan! They do all kinds of meats! All the reviews said they loved it 🤗Thank you for sharing, and can't wait to watch you cook with PawPaw outdoor stove🥰🌹
I usually creamed the sugar lard together first. It smoothed the lard and other ingredients combined easier the flour will also help get rid of lard lumps. I remember my Grandmother doing it this way as well. She was born in 1900. She loved molasses cookies. God’s blessings
Yes, always cream the sugar & lard, or sugar & butter ( can include vanilla too) for a creamier, well blended batter.
Wow though....used to keep Crisco in my pantry at all times. How cooking has changed in 30-40 years!! I haven't bought shortening in decades!! I do still save a little bacon grease for a few things. So full of flavor.
Stephanie, to make it easier to measure your lard, put one cup of water in a larger measuring cup and add lard until the water reaches the 2 cup line. Comes out much easier and what tiny bit of water won’t hurt. Food for thought. Love ya
Great tip!
Or just weigh it into the mixing bowl sitting on a kitchen scale.
I am so impressed
PawPaw was really proud of you too.
I watched Pawpaw try to identify the ingredients in your cookie and he was totally surprised and very impressed as am I. I commented that you and Buddy are true survivalist. I never thought of pioneers until you mentioned it. I am so thankful for the wealth of information you have shared with us 🙏 ❤❤❤❤
Good enough
I found out by reading some notes handwritten on very old southern family recipes that southern families are very specific about the ingredients.”Older recipes for baking cookies used White lily flour” used for pies and cookies. Southern ladies used white swan for bread or textured baking .
Go ahead and laugh 😂 I certainly did. I used gold medal . There’s a difference.. I made a few different batches of pumpkin cookies using the recipe notes and spices.
There’s a tasty difference. 😮 we did a taste test with the old guard who swore secret
recipe passed away. It was the ingredients used back then that made the difference 😂🥰
I loved this video from the minute "I wanted to cook something with the sorghum syrup that I had just harvested from my sorghum plants." This is a dream come true. I get it that you want to spread it to the family and friends. This is an amazing project. Good for you.
Thank you ❤️
Those look yummmm! I went to a boarding school in Ms. that actually grew, pressed and made molasses the very old fashioned way. We did it in October for harvest festival. I was in the old antebellum home quilting. The Drane Home to be exact. It really was an honor to work outside the actual boarding school. French Camp Academy, a Christian boarding school for girls and boys. But in October the smell of that sorghum was amazing!! The molasses would be jarred right there from the vat. It was amazing to watch. Love this Steph! ❤
Clabbered milk is what my granny called it. We ate lots of sorghum and butter toast. It was fairly thin-thinner than honey and darker than honey.I’ll look in my boxes to see how old some of our stuff is she saved all her family’s recipes from butchering and curing smoking gardening etc. may take awhile I’m a little disabled and slow.
I have several old (1930's - 1940's) cookbooks, but my oldest cookbook was printed in 1878. It called "Home Messenger Reciepts", and I have tried several of the recipes, and they were good. The younger Genoa my family has no interest in my cookbook collection, so I'm afraid they will all be thrown out.😢
Looks good. When I baked with my mom back in the 50’s/60’s, we would use shortening for our cookies, sometimes half shortening, half margarine/oleo. It would not combine well till the flour was added. I bet if you added some lemon zest to the recipe that would be tasty too. Thank you for sharing Steph.
I would have mixed the lard with the flour first like you would with biscuits or tortillas
I would cream together the sugar and the lard ,room temperature,before adding the dry ingredients,that way it wouldn’t be chunky!
We used Crisco for the pound cakes we made. I still have my Mom’s sunbeam black and white stand mixer. It still works. I need to dig out that recipe and make it with my granddaughter.
Norma here. They look pretty good and I can’t wait to see everyone else’s reaction to them. My grandmother used to make a delicious sweet type of cookie, but when I asked if anyone had the recipe, only one person in the family had it and all she had were the ingredients as well. Even some of the ingredients had me guessing how much to actually use. So funny.
Most modern recipes, recommend creaming the sugar and lard or butter together before adding other ingredients. Maybe that’s why yours wouldn’t combine.
All in all, another interesting video.
The blend of love and support for each other is one of a kind. The cookies look great. I love old cookbooks and knowledge they provide. Some knowledge are outdated but it reminds me of how far we evolved into equality. The kind you two display ❤
Steph I have a 100 year old lemonade recipe that was my grandmother's I would share it with you if you like it is awesome ❤
Stephanie you are amazing and so fun to watch. I love that Buddy is always so proud of you and eager to taste whatever you make.
Stephanie, you do great. Don't have such self doubt in yourself. You doubt yourself when you absolutely got it. I want to watch one vid where you're confident and not nervous.
I would’ve mixed sugar and lard then mix in sorghum then add milk to make your wet mixture. That would combine lard without the chunks. I’m definitely going to try these cookies. My dad loves molasses cookies, well I do too but my dad is 81 and would’ve probably had something similar when he was young. Bring back a piece of his childhood. Thank you.
Love the 100 year old recipe so impressed with you Stephanie!! The cookies look delicious😍❤️👍🏼❤️
How wonderful, Stephanie!❤️🙏🏻🇺🇸
Steph, you are definitely what I would define as “Susie Homemaker”. Your awesome and your family!❤❤❤❤🐾🐾
I love this channels content, so wholesome but cool at the same time!!
Love ya Steph and Buddy!!
Good morning Stephanie and Buddy ❤❤
Back in the late 1800s they probably didn’t have the lard in the refrigerator, it repeat it was probably room temperature and didn’t have ac so it was pretty hot. They look like they probably be good with coffee.
I wonder if your children know how amazing their parents are!
‼️👍 That's awesome Stephanie they looked delicious, thank you for sharing with us.😊‼️
I loved this! After my Aunt passed away, I took over making her family favorite homemade chocolate pies. My family anticipated them every Thanksgiving & Christmas. Her recipe card, in her handwriting was much like this recipe you did today. The 1st time I made them it was like runny chocolate pudding floating on a pie crust. I got teased a lot that year. I warned them that those who complained would be expected to take that one over the next holiday. I gave it one more shot at Christmas and learned what "cook until done" meant. LOL. I have finally mastered them and need to write my own notes onto that recipe card for the next soul who gets to make them. Thanks for sharing. TTYL, my friend. ~~~~Tina
Stephanie I really like your outfit . It looks comfy.
Very interesting. Things were a lot less sweeter in pioneer days verse's now. Good job Steph!❤
Write the temp and time in the book so Elora doesn't have to guess if she ever wants to bake them. Add your own notes too.
How speciale to bake some thing from the 1800...how cool😃😘🍀
Another win for Steph thanks
I have my grandmother written recipes. She wrote H2O, lard. I still make her molasses cookies. They are our favorite.
Some of the best recipes can be found in old Church recipe books. I always use White Lilly flour it tastes the best.
Very cool! Homegrown and harvested Sorghum, couple hundred year old cookie recipe! Not many people (if any) nowadays can say they’ve done that! Way to go Steph! I bet you could add Cho chips, nuts, etc… into them as well.
Remember their pallet back then was vary different ❤❤❤
How much fun to try old recipes❤Thank you so much for sharing 🥰🤗
Steph when you think about the old recipe they didn’t have regular ovens and so they would have no way of saying the oven temperature. I just got to thinking about that. Pretty cool all the way around! This is so fun to watch and to think about the woman who wrote that recipe
Yeah my dad grew up with a cast iron stove. It was a matter of how cool the oven was to bake 😅 he was the the cookie and cake watcher when it was baking time
Paw Paw really loved these cookies. I was watching when Steph showed up with a Taste Test 😊
Your cookies look like they turned out really good, I would have liked to have tasted them, I love sorghum!!
Great video. I like when you try the old recipes and when you have the Morrow Hill Family taste your creations. I think this will be a success. Who doesn't love a good cookie. I have some recipes from my grandma that I want to try someday.
They look like what my Mama used to make and called Tea Cakes. They were wonderful!!!
My grandmother used to get sorghum molasses from relatives who still lived in the country. She was always excited to get her jar every year
How cool! Old timey recipes 😋
I can’t wait to make these Steph Thsnks for making them with us ! I’ll have to use molasses because I don’t have Sorghum! I think I’ll make 1/2 of my cookies with chopped pecans on top ! Yummy !! God bless ❤️🙏🙋🏻🌈🌈
These cookies are interesting. So awesome you were able to use you homemade sorghum.
I enjoy when you cook some old timey recipes, Stephanie. Buddy is always so willing to taste test 😊 Keep on keepin' on!
I love the white cabinet by your fridge.
Thank you, Kim built it for me
In October a little town a few minutes from me has what is called "Pioneer Days". Residents take you back to the 1800s and they make sorghum syrup right there on the square. My grandmother went every single year and would buy a case or two of quart jars of this deliciousness. Grandmother's buttermilk biscuits with butter oozing out and sorghum syrup drizzled over the top was my favorite breakfast growing up. I'm so grateful to have been raised by her and could enjoy it every day of the week.
That sounds soooo fun!
@@thedenmanhomestead Today they are in period clothing and demonstrating what is was like on the homestead in the 1800s. This happens every second Saturday of the month. If you get down towards Auburn Al it's in a little town called Loachapoka. It's about 1 1/2-2 hours south of Cog Hill Farm.
Hi Stephanie what if a gem of a recipe to find one with sorghum in it. Your so creative Stephanie and always trying new things to share with us so thankyou. Have a great weekend take care and God Bless. 💕🙏🧑🏻🍳
❤❤❤
How awesome to make such old recipes. I make my grandmothers recipes also. Many she learned from my great grandmother in Sicily. I have cook books written by hand that I had to guess at too. But oh when you get it right, its awesome! 😊
It sounds like a tea cake. Loves
We LOVE the old molasses cake recipe too. Granny called it lassy cake.
Oh n she always froze her cakes 24 hours. The process is to ensure moisture for a longer time.
How interesting. The thought of eating lard would put me off, but that could easily be changed to butter. 5 cups of flour...that's a lot of cookies! These cooking sessions are fascinating. Thanks Steph.
They look good, I bet they will be a hit on the hill. Looking forward to seeing how they like them.
Look yummy !!
🌻❤️👍🏻👍🏻👍🏻
My mother always used lard. I used her pie crust recipe with lard cause hers was the best flakiest crust ever so I made it like she did. First off never bought lard. It was hard so i did make the pie dough crust . It was the best crust ever. I made apple pie with her recipe and it was awesome. I made it once or twice using lard. I do make mine using regular crisco. It been so long since I've made a pie I don't know if the pie crust will turn out good. I have learned the more you bake it gets better. I'm glad your cookies turned out good. They look good. Thankyou for this old timey recipe. I think they all were great cooks back in the day. Have a great day.❤❤❤
That's exactly how my wet ingredients look before adding the flour in my great grandmother's ginger bread cookie recipe. ❤
Great job on winging it! 🤗💖
I love y'all's videos thank you for sharing your lives and recipes with us all. God bless ❤️❤️❤️❤️
❤❤
Can't wait to try these. ❤
Thank you, I like the way you explain.
When I've baked with shortening I've creamed it together with the sugar before gradually adding the other wet ingredients so that it incorporates better.
Love 9ld recipes ❤
OK so I love when you share, but the Milk, looked kinda yucky with chunks!! HA I am so happy that you got to use your Sorghum!! How exciting! Thanks for sharing! 🧑🍳🍪
They look delicious can't wait to try them on my family
❤
That was an awesome recipe ! Glad they turned out good ! You did good guessing on what you didn't know ! 😊
Worked out fine. Looks beautiful and tasty.
They may be even better cooked in pawpaws wood oven 💜🇦🇺💜🇦🇺💜
😊👍
I Like what you did. Instead of lard try apple butter. I use apple butter or apple sauce instead of lard, butter or oil. I use the same amount you'd use in lard. Apple butter gives your cookies a spice taste. I love canning my own apple butter. I have my Grandma's old cook book and it calls for a pat of this a dash of that it's funny how they wrote cook books back in the 1800 hundreds. You are truly a remarkable young Lady.🍪🍯
You can actually get measuring spoons for a pat, dash, pinch, etc.!
Your amazing ❤️🐝🐄🐓🐈⬛🐷🌻🐐🐐
Great video Steph 👍🏼
I was worried for you too Stef!😂🤷♀️
Long time ago when my mother was ill, she asked me to make what her mother called tea cakes..seems from my memory that they were very much like these cookies. The recipe she had might still be in my nieces possession as she has all of her old recipes. Will have to try and find it and see if its similar. Thank you for bringing back a nice memory for me. I love all of your videos!
Hi Steph👋
I haven't used white flour (turns to sugar in digestion) white sugar white rice or white salt in about 30 yrs. I usually use honey or molasses for sweetener. (sorghum harder to come by here.)
But I'm sure they're delish.
Have a blessed 🙌 day. G d please keep you n yours safe n well.
❤n 🙏 always. Elly 🇨🇦
My grandfather and father both loved sorghum on their biscuits in the morning.
Oh, my! I'm going to have to try these.
As a Bakery, we know to always cream your lard (or butter) together with your sugar! Provides the base to add in your other liquids- like sorghum or honey. Lard and sorghum would make it more "paste" like as opposed to purely wet. Then after adding All liquids (sour milk) let it sit. Any Dry ingredients should be sifted together, twice, before adding to the wet ingredients. It will resmble something like "small pea" sized crumbles. Also, drop cookies are usually "teaspoon" sized drops. Also a large pinch of salt might address that bitter taste, bring out the sweet more. Good job making those cookies! Old recipes can be tricky! Just thought those tips might help for next time. 😊
Thank you! That all makes sense!
I love the old cookie and cake recipes, sometime they fail, but sometimes they are wonderful.
Looks like a scone and I love scones. Lemon poppyseed are my favorite scones. I can’t rate for the hills reactions this is going to be fun
Oh how I’d love to live close to y’all ,my mother made molassses cookies ,ginger bread .Stephanie,we lived off the earth .Had 300 acre farm ,that’s how we did grew our own food .except sugar ,coffee,pinto beans .❤
Omg i love the cooking do more of stuff like this i love to cook big sourdough bread and all things sourdough
Hi 👋 Stephanie and family
To give them more depth of flavor you might try burnt sugar. What you do is take your cast iron skillet and put the sugar in it and slowly brown the sugar. This will give the cookies more flavor. My grandma who was born in 1898 had a few burnt sugar recipes. Oh and combine the lard and sugar first in any recipe then add the other wet and then dry. Lard is a little tricky but not hard to work with. We are all still trying to get her biscuit recipe just like hers but when it's a pinch of this and a dash of that even knowing the ingredients well lets just say it's a lifetime of work. She made them every day. Have a good evening now Stephanie and Buddy
I’m impressed
Good morning Stephanie ☕️ What great recipes passed down to you♥️ I Love you use the freshest ingredients in your baking & cooking. And you got to use your Sorghum syrup! 😋 🍪
They look yummy, great video. ❤
I saw pawpaws video this morning with you giving him a cookie Those look good. That would be amazing with molasses
Sounds great.
Steph, I’m all of my years of baking, when a recipe called for lard (we had lard. We lived on a ranch and rendered our own. I generally didn’t use it for baking, but for “cooking “.) we, my mother, grandmother, or myself, would always use crisco or a combination of butter and crisco (yep, we churned our own butter). I still use crisco in the same way today.
Y’all have a very joyful and blessed day !
Very interesting cookies🥰
I have a joke for Buddy.....
What do you call a hen looking at a pile of lettuce?...
A chicken sees a salad
( Caesar salad). 😂🤣😂
🤣🤣
I actually took a sniff when you held up the molasses
Buddy, was that a squirrel moment when Stephanie dropped a crumb? 😂😂
Aren’t you glad you went shopping for an older recipes cookbook. I went back and watched when PawPaw (muscadine/grape) tasted the cookie… PawPaw and Buddy (red plum/red fruit) had a similar flavor taste reaction. Looking forward to more videos ❤❤❤ (ST)
Trust the process 👼
I use the milk and vinegar mixture in my Texas Sheet cakes.
I love watching you two together. Relationship goals! 🥰 Just a thought after watching the video, ingredients and process. Maybe try creaming the Lard and Sugar together, then beat in your sorghum. After that, (just like with cake mixing), alternate you milk and flour at 3 intervals each. Curious what the texture would be then. Love yall and another great video! *Sabrina
I love molasses.. so you know I love molasses cookies. I'd really like to try that. The sorghum video was very interesting.
Good morning from NH ☕🌞🌾🍞 what a great idea and way to try and use the sorghum! Love the story behind the recipe! Loved the taste test with PawPaw! He also got the hint of fruit flavor in the back ground! I am surprised no egg!❤️This came across my news feed and thought of you immediately 😁" pickled bologna" to try on the family! It's called Koegel Pickled Bologna Meats, Inc out of Flint Michigan! They do all kinds of meats! All the reviews said they loved it 🤗Thank you for sharing, and can't wait to watch you cook with PawPaw outdoor stove🥰🌹