Here are a couple recipes from the June 1995 issue of Gourmet magazine.

Strawberries with Molasses Sour Cream Sauce
Makes 2 servings.

1/2 cup sour cream
1/2 tsp sugar
1/8 tsp vanilla
1 tbsp molasses
1 pint strawberries, hulled, and cut in half if large
1 tbsp molasses (for on top)

Combine the sour cream, sugar, vanilla, and 1 tbsp molasses in a small bowl. Divide the prepared strawberries between two bowls. Top with the sour cream mixture and drizzle the remaining 1 tbsp molasses over each one.

Serve these cookies with the strawberries.

Chocolate Crinkle Cookies
Makes about 30.

1/2 cup flour
1/2 cup sugar
1/4 cup cocoa
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 egg, beaten lightly
2 tbsp powdered sugar, plus additional

Stir the dry ingredients together in a bowl. Use fingers to blend in the butter. Stir in egg until mixture is blended. Chill the dough and meanwhile preheat the oven to 400 degrees and lightly grease two baking sheets. Form the dough into 1 teaspoon size balls and roll in powdered sugar. Arrange 2 inches apart on the baking sheets and bake 8 - 10 minutes until just set. Don't overbake or they might be dry.