CHEWY GINGER MOLASSES COOKIES

★★★★★ 4.8 from 285 reviews

 prep time: 15 MINUTES  cook time: 10 MINUTES  total time: 25 MINUTES  yield: 0 ABOUT 42-46 COOKIES 1X
DESCRIPTION
These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.  Feel free to halve this recipe if you would like a smaller batch!

SCALE 1x2x3x
INGREDIENTS
1 1/2 cups unsalted butter, softened to room temperature (not melted*)
1 cup granulated (white) sugar
1 cup packed brown sugar
1/2 cup unsulphured molasses
2 eggs
4 1/2 cups (639 grams) all-purpose flour
4 teaspoons baking soda*
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
INSTRUCTIONS
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.
Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Serve warm and enjoy, or store in a sealed container for up to 4 days.  Or freeze for up to 3 months.

Seriously Soft Molasses Cookies

 Description

These seriously soft molasses cookies are the most tender and chewy gingersnap cookies around!

Ingredients
- 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 and 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) unsulphured or dark molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Rolling
- 1/3 cup (67g) granulated or coarse sugar, for rolling

Instructions

1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 Tablespoon each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11-12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2-3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Cookies will stay fresh covered at room temperature for 1 week.

mint and cilantro green chutney

This is a fresh sauce for samosas Indian food goes great with other chutneys

One cup chopped mint leaf

Two cups chopped cilantro

• 4 to 8 small green chilies or 1 to 2 jalapeños 

1 lemon juiced

2 tsp cumin seed

1 tablespoons sugar

4 cloves minced crushed garlic

1/2 cup unsweetened shredded coconut

1/2 cup water

Salt and pepper to taste

This is best if it marinates for 12-24 hours in the frig

Orca & Pinto Beans

One small onion one small red pepper sautee in pressure cooker. When onions start to Brown splash with Louisiana hot sauce and add 2 cups dried Bean and 6 cups of water and bring to boil. Add 1/4 cup nutritional yeast one teaspoon salt and black pepper to taste. Pressurize and cook for 25 minutes. Turn off heat and allow to cool before opening.

Made a pot of pintos pretty much the same way but I increase the recipe to three cups of pintos and nine cups of water. I left out the nutritional yeast and you could tell. Put it back.  Also this new recipe included a tablespoon of chili pepper and a tablespoon of paprika toasted on top of the sauteed vegetables prior to adding water

Vegan non-gluten cornbread

1 cup cornmeal 1 cup flour 1 tbsp baking powder 1 teaspoon salt 1 cup milk 1 egg

Now for the substitutions, for the milk use almond or oat milk unsweetened for the egg use 1 tbsp flax seed and quarter cup water and blend or emulsify the seed in blender

Normally eggs are slightly beat in cornbread recipes often buttermilk is used to help it rise. However the flaxseed emotion is what it is and I added a teaspoon of vinegar to the mix

Combine all dry ingredients salt flowers baking powder and in this case I used rice flour. In addition I tripled the recipe and change proportions of flour to two and a half cups cornmeal 3 and 1/2 cups rice flour

After the flaxseed is emulsified add the balance of milk and vinegar

because I'm using this cornbread as stuffing I did not include sugar but normally there is a quarter cup per basic recipe

Preheat oven to 400 grease a 16 inch pan for the big recipe in an 8 inch pan 4 minimum recipe and turn batter and bake for 25 minutes

Basic Lentil Dahl

This is a pressure cooker recipe and a super fast meal that can be completed in 20 minutes

Ingredients 1 tbsp oil 1 medium to large chopped onion 3 cups water 1 cup lentils half a teaspoon of coriander half a tablespoon of curry powder fresh ginger about a tablespoon fresh garlic crushed about 3 cloves half teaspoon of salt

Chop the onions medium sautee and oil in pressure cooker when they start to Brown add chopped ginger and garlic perhaps adding a bit more oil but do not Brown These.  Throw all the spices on top of the sauteing vegetables keep them on a heat and brown then add the water the beans and bring them up to pressure 5-7 minutes and then just turn off the heat and let them sit until the pressure is down which will be another 10 minutes or so they will be cooking this whole time.

You can talk perhaps a cup of greens such as Swiss chard pretty finebut add it to the pot when it's done put the lid back on and let it wilt. You can turn the heat on but be careful to not scorch the bottom of pot. This will create a chewy green rather than a well-cooked one and you should experiment with the quantity of green. More is better

This recipe can be quadrupled in this pot but I doubt that this pot would do much more without being overloaded which causes issues with the cooker

Red Cabbage Slaw with Caraway

YIELDMakes about 6 cups

INGREDIENTS

1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
3/4 teaspoon caraway seeds, coarsely crushed
1/4 teaspoon black pepper
2 pound red cabbage, cored and thinly sliced (8 cups)
1 tart apple

I applied the dressing to the salad hot to try to wilt it but it was not sufficient heat so I should try to wilt it in a very hot pan using oil.  This may have advantage of adding a nice carmelized flavor to the cabbage

below is for a braised cabbage and is intended hot not slaw but combining these could make a great chilled salad.  do not over cook

https://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe-1941359

another https://motherwouldknow.com/quick-braised-red-cabbage-with-cider-vinegar/

freezing apples

This is a method I have not used before but it looks good.  The question of course will be how well they do in pie.  Will the natural pectin be preserved? Will the pie be sloppy and require corn starch?  This we will find out.

https://www.southernplate.com/freezing-apples-and-what-the-old-folks-taught-me/

Cornmeal stuffed poblano chili tart

Use this recipe for the cornmeal tart portion of this recipe. But first roast the peppers in the oven until they soften but haven't broken open so their juices are still inside. Take them out of the oven and gently slits them open to gently remove the water juice and seeds place them back on the baking sheet and stuff each with Mexican cheese and put them back in the oven at 400 degrees until they are moderately well done but still manageable. Meanwhile bake the crust as directed let it cool just slightly and then arrange the poblano peppers in a radiating fashion on the crust and Shred a small amount of cheddar on top and place them back in the oven to finish approximately 15 or 20 minutes. Removed from the oven and let stand on a cooling rack for at least 10 minutes before serving. The tart depending on the pan may be able to be removed and put on a cutting board to be cut into hors d'oeuvre size slices. This last part will depend entirely on the Integrity of the crust and I don't know if this will be possible in any case it will taste great

https://www.cabotcheese.coop/vegetable-tart-with-cheddar-cornmeal-crust

Melting Sweet Potatoes Roasted with Maple Pecan Sauce

These are simple and should present well, use brown sugar instead of maple and lay then on a plate with the roasted carmalized pecan over the top..add some butter to the sauce as well and it will get candy like in the pot, you may want to roast the nuts separately so they don't get too soft in the pot.

This is not a cassorole so I will be done at the last minute

Melting Sweet Potatoes Roasted with Maple Pecan Sauce:



'via Blog this'

Cauliflower cheese pie with potato crust

From Moosewood cookbook
For the crust 2 cups grated raw potato half a teaspoon of salt one egg white quarter cup grated onion

For filling 1 tbsp olive oil 1 cup diced onion 2 cloves garlic minced 1/2 teaspoon salt fresh ground pepper quarter teaspoon time half teaspoon basil tried or more if it's fresh one head cauliflower broken into florets 1 cup grated cheddar cheese 2 eggs and quarter cup milk
Preheat oven to 400 degrees and very generously oil 9-inch pie dish to them to make the crust place than grated potato in a colander and toss them with salt wait 10 minutes and then squeeze out extra water a salad spinner works well for this or you can ring the potatoes in a dish towel stir together the potatoes the egg white whipped and the onion in a large bowl and then Pat the mixture into the pie dish building a crust and then bake for 30 minutes and then brush lightly with olive oil and bake 10 minutes more remove from oven and lower to 375
While the crust bakes heat T tablespoon of olive oil in a large saute pan add onions garlic salt pepper to taste and herbs and sautee for 5 minutes until onions are translucent add the cauliflower and stir well to coat cover and continue cooking stirring occasionally until the cauliflower is tender 8 to 10 minutes. Add a tablespoon of water if the cauliflower begins to stick to the pan
Spread half the cheese over the crust and Spoon the call flour mixture over then sprinkle the rest of the cheese whisk together the egg and the milk then pour this mixture over the cauliflower cheese mixture bake 35 to 40 minutes until set

The potato crust in this recipe could also be used for other configurations of quiche additionally it may be useful 2 / salt the potatoes and then rinse them before draining and squeezing out the water as this may remove additional water from the potato before making crust however this idea simply needs to be tested

Quince crisp

This is an easy and delicious dessert

Scrub  the whole ripe fruit  until all the fuzz and dust is off  and then rather than coring and peeling I start this unconventionally by whacking the quinces in half with a cleaver and roasting them at 425 for about an hour and a quarter. Let them cool for 15 or 20 minutes so that they can be handled I use a towel in hand to protect from the Heat and a tablespoon to scoop out the seedy pithy portions feeling for them with your fingers as you go. Then I place them cut face up and skins on in a baking dish smooshing them together but leaving them whole and attractive. Sprinkle the Quince liberally with sugar and return to the oven as you simply cannot over cook these wonderfully caramelizing fruit. Take the cores and cook them in a pot with water and a bit of sugar rapidly cooking them down for about 15 minutes strain the result through a fine sieve to get a syrup to go back on top Quince to keep them moist during all this cooking but you may not need all of it for each crisp

Topping: 2 cups of rolled oats take one of them and food processor it into a flour for a couple minutes add 3/4 cup brown sugar with a dash of salt and vanilla and then drizzle on top 1/2 cup melted butter mixing with a fork to make the crisp topping. Dotting the Quince with some butter then sprinkle the topping on top and bake for 30 minutes at 350 degrees until golden brown and bubbly. I find it useful to return the pan of quince to the oven with the sugar on top while I'm making up the topping so that I'm guaranteed to get a bubbly and gooey result. Cool this on a rack open to avoid the crisp be coming soft

Basic Home Preserved Foods 2017

Description	Process	Size	Qty

Reduced Plum Balsamic Drizzle	Can	8 oz	24
Cooked plum Juice for Sorbet	Can	Qt	24
Tomato Sauce	Can	Qt	24
Eggplant Red Pepper Tapande	Can 85 min	8 oz	24
Plum Fruit Vinegar	Can	8 oz	24
Raw Plum Juice	Freeze	8 oz	24
Raw Apple Juice	Freeze	Qt	24
Cabbage Sauerkraut	Cooler	Qt	24
Cabbage/Carrot Sauerkraut	Cooler	Qt	24
Sour Beets	Cooler	Pint	24
Veggie Burgers	Freeze	4 oz	24
Baba Gan	Can 85 min	8 oz	24
Par-Boiled, Strained Fava Bean Paste	Freeze	Lb	24

Collard greens

This is an old school southern very cooked down version of greens that may not be to every ones taste.  However it is incredibly dense in nutrition.

2 pounds collards cut into 2-inch pieces
1 large chopped onion
4 cloves minced garlic
2 tablespoons olive oil
pinch pepper flakes
salt and pepper and Louisiana Hot Sauce to taste
4 tablespoons nutritional yeast
1 teaspoon celery salt

Saute onion in olive oil until tender and slightly caramelized. Add garlic and heat for 5 minutes don't overcook. Then add collard greens

tossing and coating with oil and onions until the greens wilt and reduce and then stir in spices. Cover with water about two or three cups and

simmer without lid for 45 minutes. The liquid will reduce to a sauce. Serves 4

Baba Ganoush

1 eggplant roast, drain, pull into pieces and cool
1 tbls lemon
1 glove garlic smash and breath and chop and mix together gently leaving chunks
3 tbls tahini (could use ground sesame but then extra oil)
2 tbls oil drizzle this in slow and mix
1/4 tsp cumin
1/4 tsp salt
pinch  cayenne  (these spices should be adjusted to taste.)



old one
Roast whole in fired oven by rotating and rolling eggplants about for 20 minutes.  then take them out and scoop out the insides and quarter and put in baking dish and bake at 425 for another 40 minutes until water is reduced.  two dishes fit so they have to be pretty full.  careful that the bottom does not burn.  As the oven cools down it will be easier to  reduce the water by long baking.  so shoot for the rotation of 4 trays.  so start with 15-20 fruits.  also roast some garlic at the same time so the amount of raw garlic can be reduced as it makes it too hot and spicy.  food processor may not be needed as a chunkier texture is better anyway.  so a big pot and a masher may be best.  total time to finished.  test put up in bags and frozen.  also in vacuum sealed pouches and refrigerated.  also in half pint jam jars with headroom (they have straighter sides so will resist breaking on expansion.


I have a written out for this as well so when done, revise all and also experiment with canning and freezing tech

https://toriavey.com/toris-kitchen/classic-baba-ghanoush/

Broccolini cream soup

Farm First ... made 6/18/14.
(This is not cream of soup with some broccoli in. This is broccoli with more broccoli and then some cream in it.)
1 pound of broccolini
1 medium onion
Tablespoon nutritional yeast

Salt the water and bring the broccolini to a boil turn to a high summer and cook until tender then blend with with the water. Saute the onion and then add that to the blender
Make a simple white sauce (I used cornstarch and half and half and 2 tablespoons of butter.) Add the white sauce to the blended soup base chopped and salt and pepper to taste and simmer on low for another 10 minutes. Delicious served with garlic croutons and a drizzle of balsamic vinegar

This was made from relatively tough over the hill sprouts and had a ton of flavor and a bit heavy on the bitter so serving with a drizzle and perhaps a dollip of creme fresh or sour creme is good for balance.

I made a very large batch of this and canned it in pressure canner for 90 minutes. This batch was too bitter and so is motly for additions to soups and for mac and broc cheese dishes

Beet based vegitable broth

An Oasis Farm First... made 6/13/14.

This is a rough big batch recipe, use caution

Vegetable broth based on big white beets contents 10 quarts of cubed beats two or three or four onions I use the spring onions tough greens and all, I also used of a half a dozen big long sprigs of fresh oregano I just threw them in stem and all as this product will be strained. I then added a tablespoon of celery salt and a tablespoon of nutritional yeast and I salted it to taste. This made more than 6 jars 24 ounce of stock and I can do it boiling water bath but this product is supposed to be pressure cooked. Starting with nearly 20 quarts of volume I cooked it down for over 3 hours resulting in a nice deep amber broth. The solids remaining went to the chickens and was about 10 quarts so the reduction in volume was probably about 5 quarts so was significantly reduced by the long cooking time

This was an excellent broth and Connie loved it until we ran out.

Plum Buckle

A buckle is essentially cake on the bottom with fresh fruit on the top. As it bakes, the weight of the fruit causes the cake to sink slightly, lending a homey appearance.

Ingredients:

• 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup (8 oz./250 g) unsalted butter, at room temperature
• 1 cup (8 oz./250 g) plus 1 Tbs. sugar
• 2 eggs, at room temperature
• 1 lb. (500 g) plums, halved, pitted and each half cut into 4 slices
• 1/4 tsp. ground cinnamon

Directions:

• Place a rack in the lower third of an oven and preheat to 350°F (180°C). Coat an 8-inch (20-cm) square cake pan with vegetable oil spray. Line the bottom with parchment paper and coat with more spray.
• In a bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric mixer, beat together the butter and the 1 cup (8 oz./250 g) sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture, reduce the mixer speed to low and beat until well blended.
• Pour the batter into the prepared pan and spread evenly. Poke the plum slices into the batter, placing them close together. In a small bowl, stir together the cinnamon and the 1 Tbs. sugar. Sprinkle over the batter.
• Bake until the top is golden, the edges pull away from the pan and a tester inserted into the center of the buckle comes out clean, 50 to 60 minutes. Let cool on a wire rack for about 30 minutes before serving. Serves 9.

https://www.williams-sonoma.com/recipe/plum-buckle.html

CHUNKY ROASED EGGPLANT AND TOMATO TAPANADE

Roast all in one pan and carfully jar and cover with oil and then pressure can, making sure to get all air bubbles out.  uses quartered tomato face up with chunked onion on top with cubed eggplant tossed in oil.  reduce very well in roasting pan for hour or more.  a few charred bits is great for the flavor.can be used on sandwich or brucsetta, or cold in a salad with big beans

Spices for this must be experimented with.  Also the eggplant may benefit from being salted to remove water before and to speed roasting

Proportion is 40-40-20 with less onion. Try this

Szechuan eggplant

Cut eggplant into long strips quarter inch wide and put them into the pan with oil first then hot pepper in the pan second and cook until done the last thing for the pan is ginger chopped fine and finally garlic chopped fine season and sauce with miso soy . this was a recipe done in the Paris flat in two pans