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Posts Tagged ‘molasses’

This might be the first and last rye bread that I make at home.  Why?  Well, I was surprised when I went into anaphylactic shock after stuffing two slices down.  It wasn’t severe enough to stop me, but I’m not eating another crumb of this bread. 

The source was the Bob’s Red Mill Dark Rye Flour.  Who would have thought flour would contain traces of tree nuts?  Is there anything that is not nut-tainted anymore?  I get so frustrated reading labels and tree nuts are possibly in everything that would make my life easier.  Better to live with complication than die from convenience. 

Turns out I was coming down with a bug and/or seasonal environmental allergy attack, it was badly timed and duped me into thinking the rye flour was evil.  Next time I will find allergen-free flour.

This is for a bread machine, you could probably make this by hand as well.

  • 1 egg, beaten
  • 1 1/4 cup water @ 80ºC/110ºC
  • 1/4 cup oil
  • 1.4 cup molasses
  • 1 1/2 tsp salt
  • 2 1/2 cups bread flour
  • 1 cup rye flour
  • 2 tsp active dry yeast (2 3/4 tsp for rapid cycle)

Put everything in the bread maker and set it for whole wheat rapid cycle.

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Some of our fondest memories are attached to our five senses. 

The warm hug of your favorite aunt. The smell of freshly picked berries in summer.  Glorious sunsets over the gulf spent with your spouse on a deep-sea fishing trip.  The song which played during your first dance as husband and wife.  The taste of gingersnap cookies shared with grandma at tea time.  The latter is my memory of the moment.  I loved sitting next to grandma as she poured cups of orange pekoe or earl grey tea, the perfect accompaniment to her store-bought gingersnap cookies.  My grandmother was very advanced in her years, but sharp as a whip for the longest time.  She told me many stories of people she knew, friends, former neighbors during our tea time.  When I bake a batch of these cookies, I have such a warm feeling from her spirit, and that everything will be okay.  Grandma K, you would have loved this cookie…

  • 1/2 cup butter (1 stick) at room temperature
  • 1 cup sugar
  • 1/3 cup molasses
  • 1 egg
  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp ginger powder
  • 1 tsp Saigon cinnamon
  • 1/4 tsp allspice powder
  • 1/4 tsp pepper (fine grind black pepper)
  • 2 Tbsp crystalized ginger, chopped fine
  • 3/4 cup confectioner’s sugar (set aside)

Beat the butter, sugar, and molasses until smooth.  Add the egg and beat.  Sift the dry ingredients, leaving out the confectioner’s sugar.  Add the dry mixture to the butter and beat on low.  Stir in the crystalized ginger.

Spoon the dough into 1.5 inch balls, then roll in the confectioner’s sugar.  Place the balls on a greased cookie sheet, or silicone pad on a sheet, even parchment paper will work.  Keep the cookies 2 inches apart.

Bake at 350 F for 9 minutes for chewy cookies, 13 minutes for crisper cookies.  Let the cookies cool on the pan until firm then remove to a rack to finish.  Store in airtight containers until ready to serve.

Tidbit: Use room temperature dough and back off the flour a touch, these cookies will spread and crack more.  If the dough is chilled first and a little more flour is added, the cookies do not spread out as much and appear smooth on top, which is better for making shapes which will be adorned with icing later.

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