Old Fashioned Cooking with Darlene – Crinkles

by Darlene Jardine

Old Fashioned Cooking with Darlene -Crinkles CookiesI love looking through cookbooks, sometimes for hours, so I was delighted when my niece brought me a collection of old Good Housekeeping cookbooks.

I got out my vintage egg beater, fresh eggs from the chickens and whipped up a batch of “Crinkles” from the Book of Cookies, printed in 1958. I’ve also heard these called Ginger Sparklers.


2 1/4 cups sifted all-purpose flour
1 tsp salt
2 tsp baking soda
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ginger
3/4 cup soft shortening
1 cup brown sugar, packed
1 egg
1/4 cup molassesgranulated sugar for coating


Sift together flour, salt, baking soda, cloves, cinnamon and ginger. Mix shortening, brown sugar and egg until creamy.

Mix in molasses then flour mixture. Refrigerate 1 hour or longer. When ready to bake, heat oven to 375°F.

Shape dough into walnut-size balls; dip one side of each ball into granulated sugar.

Place balls 3″ apart, with sugar sides up, on greased cookie sheet.

Sprinkle each cookie with 2 or 3 drops of water.

Bake 8 to 12 minutes or until done. If desired, flatten balls before baking. Makes 4 to 5 dozen.

Darlene’s Tips: There is no need to flatten the cookies before baking. For best results line your cookie sheet with parchment paper. Start checking these cookies after 8min, when they crack and are lightly browned on the bottom, they are ready.

I love collecting antiques, especially kitchen utensils and gadgets. When I first came across this egg beater I didn’t know what it was. Then one day I found it in an old Eaton’s catalogue from 1901. The listing reads: Surprise egg beater 2 cents or better quality 5 cents.


Darlene Jardine has worked as a chef most of her life and used to operate Darlene’s Tea House in Blackville. She has since turned it into a quaint cottage for rent in the summer. www.DarlenesCountryCottage.com

Blueberry Oatmeal Muffins

blueberry-muffinsBlueberry Oatmeal Muffins

“Blueberries are one of my favourite ingredients to cook with and I love making blueberry pie, jam and muffins. I pick blueberries every summer and freeze them so I always have some on hand.“

Makes 10 to 12 muffins

1 cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup packed brown sugar
1 egg
¼ cup melted butter or margarine
1 cup buttermilk
1 cup oatmeal
1 cup blueberries (fresh or frozen)

-Combine oats and buttermilk in a medium mixing bowl and let stand.
-Combine the first five dry ingredients in a large mixing bowl, stir well.
-Add the eggs and melted margarine to the oat mixture and mix well. Add this to the dry ingredients stirring just until moistened. Do not over-mix!
-Gently fold in the blueberries.
-Line or grease 10 to 12 muffin cups and fill 2/3 full with the mixture.
-Bake at 375 F (190 C) for 20 to 25 minutes until the top springs back when lightly touched.

Tip: Buttermilk Substitute
You can sour regular milk to use in place of buttermilk. Put 1 tbsp of lemon juice in a 1 cup measuring cup. Add milk to make 1 cup. Let stand for 5 min, then stir and use in recipe.

When a recipe calls for folding in an ingredient it is to prevent the batter from becoming over mixed which can result in a tough muffin. To fold, sprinkle the blueberries over the batter. Next, cut down through the centre of the batter with a rubber spatula. Draw the spatula across the bottom and up the side of the bowl, folding the batter over the blueberries. Give the bowl a quarter turn and do it again. Repeat just until the blueberries are distributed through the batter.

darleneDarlene has had a passion for cooking her whole life. She has worked in the restaurant industry for many years including owning her own restaurant, Darlene’s Tea House in Blackville. She currently has renovated the Tea House into a rustic cottage getaway, for rent to guests in the summer (www.DarlenesVintageCottage.com). In her spare time she volunteers at the Greater Blackville Resource Centre. She may be reached at 506-843-7878.