Ginger Cookies

ginger cookies

These ginger cookies are soft and tasty with just enough spices to enjoy the ginger flavor, but not too much spice so one can enjoy the flavor. The recipe came from my maternal grandma, whom I never knew.

I think the coffee (yes, freshly-brewed coffee) in the recipe helps with the flavor and the softness of the cookie. These are fun to roll out, especially if you have kiddos clamoring to help shape cookies with cookie cutters.

ginger cookies

The original recipe does not have an amount of flour. It just says, “flour, enough to roll out.”

Start with 4 cups of flour and then add more. Don’t add too much. It’s better to work it in by hand as you are rolling out the dough because you’re guaranteed not to get them too stiff.  For this baking, I used 6 cups of flour total.

Brew a pot of coffee, grab a rolling pin and some cookie cutters, and get busy. You’ll be glad you did!

ginger cookies

Ginger Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A tender ginger cookie that is easy to roll out at any time of year. They're special for Christmas as well.
  • 1 cup molasses
  • 1 cup shortening
  • 1 cup sugar
  • 1 Tbsp. ginger
  • ½ cup ready-made coffee
  • 2 tsp. soda, dissolved in coffee
  • Flour enough to roll out (about 4 -6 cups)
  1. Cream shortening and sugar
  2. Add molasses
  3. Alternately add coffee (with dissolved soda) and flour
  4. Roll out to medium thickness and cut into desired shapes.
  5. Bake at 350 until light brown - about 6-9 minutes.
  6. Don't bake too long or they will not be soft.

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Pinterest Ginger Cookies

Coffee Cake


coffee cake

Coffee cake with a dollop of cool whip

Coffee Cake – and other names for it

This coffee cake recipe is my go-to when I need a simple but appealing dessert. You can make this ahead of time and put it in the freezer.  It is called a coffee cake, but the terms “bars” or “torte” work as well. I clipped this recipe from a magazine in a doctor’s office years ago – like thirty or so. I have no idea to whom I should give credit, but I’m told it’s in some other cookbooks as well.

My hubby does not like cake, but he’ll eat this when I call it a torte or a bar. It’s true – it works every time. I like to make a big pan of this and cut it into bars, then put them into the freezer. They’re easy to pull out, quick to thaw, and fun to serve. I’ve served it with ice cream or cool whip. Choose the fruit filling you like best. My go-to is blueberry, but I have family members who prefer the cherry.

coffee cake

Ready to go into the oven.

The instructions for the coffee cake

This recipe has a pound-cake type texture, and I assume it’s because the recipe calls to add one egg at a time, beating well after each egg.

The recipe calls for a powdered sugar glaze, but I never use it. This recipe serves 20-24 people.

coffee cake

Cherry on the left and blueberry on the right.

Serving the Coffee Cake

This cake can be served for breakfast, for tea, for lunch, or any other time. I usually use cool whip as a topping, but ice cream works just as well.

Anytime you serve it, it’s bound to be a hit!

Coffee Cake Bars or Torte
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
An easy coffee cake that can be served for breakfast, lunch, tea, or dinner. Keeps and freezes well.
  • 1 cup butter or margarine
  • 1¾ cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • ½ tsp. almond extract
  • ½ tsp. salt
  • 3 cups flour
  • 1½ tsp. baking powder
  • 1 can pie filling (blueberry or cherry)
  1. Cream butter and sugar
  2. add eggs one at a time, beating well after each
  3. Add remaining ingredients except pie filling
  4. Save 1 cup batter
  5. Spread remainder into greased jelly roll pan
  6. Spread pie filling over dough
  7. Drop remaining batter by spoonful on top here and there
  8. Bake at 350 (30-35 min in 11 x 17 pan) OR 45 minutes (in a 10.5 x 15.5 in. pan).
  9. Make a powdered sugar icing and drizzle on cake when cool
  10. Cut cake into squares

coffee cake


pinterest coffee cake


Pumpkin Cheesecake Delight (No-Bake)

pumpkin cheesecake


This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.

The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.

pumpkin cheeseccake

Instead of spreading the mixture evenly, I flicked the top with a spatula.

I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.

Your kids will be begging to lick the beaters, too!

pumpkin cheesecake

Pumpkin Cheesecake Delight (No-Bake)
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
  • 1 package graham crackers (I am partial to Honey Maid)
  • ¼ - ½ cup butter
  • 8 oz. cream cheese (or 12 oz. if you like cream cheese)
  • 1½ cups sugar (I used 1 cup brown sugar and ½ cup white sugar)
  • 1½ cup cooked pumpkin (or 1 cup pumpkin if you like less pumpkin)
  • ½ tsp. pumpkin pie spice (or you could add ¼ tsp. nutmeg and ¼ tsp. cloves)
  • 1 tsp. cinnamon
  • 2 cups Cool Whip (I use generic brands) OR you can whip up your own cream and use that instead.
  1. Crush graham crackers (I use a blender)
  2. Melt butter in microwave
  3. Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
  4. OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
  5. Put graham cracker crumb mixture in a 9 x 9 inch pan
  6. OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
  7. Mix together cream cheese and sugar
  8. Add pumpkin and spices
  9. Mix in Cool Whip and stir until completely blended
  10. Pour over the crumbs.
  11. Refrigerate until ready to serve.
  12. Cut into 12 even slices
  13. Serve with a dollop of whipped cream (or Cool Whip)


Dirt Cake – Kid Favorite Dessert

dirt cake

Dirt Cake.

If you’re an oreo cookie and pudding fan, you will love this recipe!

Kids can help put this together and it is made from kid-favorite food, so it is bound to be a hit for them as well.

The ingredients can be crushed, whipped, and mixed together in minutes, layer by layer. You’ll need oreo cookies, pudding, milk, sugar, cool whip, and cream cheese. Don’t forget the gummy worms!

As you layer the dirt cake, hide some gummy worms in each layer. If you use a glass bowl, you can make sure the worms can be seen along the sides of the bowl. Kids will have fun with this part!

Another option is to “plant” flowers in the dirt cake. Serve the pudding in mugs or planters and add an artificial flower or leaf.  Kids can help “plant” the flowers.

Try it, you’ll like it!

Dirt Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
An easy recipe for a delightful dessert that kids will enjoy. Chocolate lovers young or old will like it as well.
  • 1 pound Oreo cookie crumbs
  • ½ stick melted margarine
  • 3½ cups cold milk
  • 2 small boxes instant chocolate pudding (you can use one box vanilla and one box chocolate)
  • 1 cup powdered sugar (I use a lot less)
  • 3 oz. cream cheese
  • 12 oz. Cool Whip
  • Gummy worms (optional)
  1. Mix Oreo crumbs, 1 cup powdered sugar, cream cheese, and melted margarine in one bowl.
  2. In another bowl, mix instant chocolate pudding and cold milk.
  3. Fold in Cool Whip.
  4. Layer the cake starting and ending with cookie crumb mixture
  5. Refrigerate until ready to serve.
  6. You can add gummy worms in the pudding.

dirt cake