Missing Sodus
By Melissa White

mgoodcooke@yahoo.com

We're getting closer but don't panic. You still have time but do get moving. You can finish buying the presents start wrapping them while listening to seasonal music. Start early so you can get in the cookies and fudge then have time at night to watch Christmas shows and movies.

Giant Ginger Cookies Makes 12

To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for gifts.

• 2 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground pepper
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar, plus 1/3 cup for coating
• 6 tablespoons molasses
• 1 large egg

Preheat oven to 350, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

Note: Freezing the dough for twenty minutes makes it easier to work with. Cookies can be baked up to two days ahead; store in an airtight container at room temperature.

Peppermint Hot Fudge Sundaes Serves 4
Peppermint extract can be found in most supermarkets.

• 1 cup heavy cream
• 1/3 cup light corn syrup, plus more to adjust consistency
• 1 twelve-ounce bag semisweet chocolate chips
• 1 teaspoon peppermint extract
• Best-quality vanilla ice cream
• Peppermint candy, coarsely chopped

In a small saucepan, combine heavy cream and corn syrup. Stir to combine, and bring just to a boil over medium-high heat. Remove from heat, and add chocolate and peppermint extract.

Whisk until chocolate is melted. If necessary, adjust consistency with additional corn syrup. Pour over ice cream, and garnish with chopped peppermint candy. Serve immediately.

Be careful how much peppermint extract you use.

From the Sodus Free Library:

Memorial Sign Installed - Our new sign, crafted by Michael Boone, has been installed, and announces our presence and our hours to passersby. It has been donated in memory of Ruth Richards, a unique and special woman, who worked as a teacher and made a positive impact on many lives. Thanks to the Joe Coons family for making this memorial possible.

Preschool Storyhour - There's room for more, so bring your preschoolers to the Library at 10:30 a.m. every Monday.

The Library will be closed December 24, 25, and 26 for the Christmas holiday, and will reopen for regular hours at noon on Wednesday, December 27.

Enjoy your wonderful Christmas with family and friends. Don't forget the Christmas pjs. Everyone needs new pjs and Christmas is a great time to give them. Kids don't like getting clothes but the traditional pjs are not considered clothes. The nice soft flannel ones that can keep them warm through the winter. Slippers and slipper socks are nice to go with them. This is the time of year you can be a kid and enjoy all magic of the season. Sing carols at the top of your voice, laugh and enjoy yourselves. It's a nice time to just sit with the family and enjoy the lights on the tree, a Christmas special on tv, and fun holiday books. Don't forget the special plate with the cookies chosen just for Santa. Does he like egg nog or milk at your house?

Merry Christmas!

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