2.5 c. all-purpose flour
2 t. ground ginger
1.5 t. baking soda
0.5 t salt
1 t. ground cinnamon
.25 t. ground cloves
.5 t ground cardamom
.75 c oil
.75 c. granulated sugar
1 egg
.25 c. molasses
1/4 c chopped candied ginger
coarse sugar for rolling
Preheat oven to 350 degrees. Sift together dry ingredients. Set aside. Mix oil, sugar, egg and molasses. Add dry ingredients (1/2 amount at a time). Roll into 2 inch balls. Roll balls in granulated sugar. Bake on ungreased cookie sheet for 10-12 minutes. Cool on rack and store in an airtight container. Freezes well.
20 May 2009
09 May 2009
peanut butter cookies
www.havecakewilltravel.com
1/4 cup plus 1 tablespoon (63 g) granulated sugar
1/4 cup plus 1 tablespoon (69 g) packed light brown sugar
1/2 cup (63 g) all-purpose flour
1/2 cup (60 g) whole-wheat pastry flour
2 teaspoons Ener-g egg replacer or cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons (45 ml) plain soymilk or other nondairy milk
3 tablespoons (45 ml) peanut or canola oil
3 tablespoons (45 ml) whiskey or more nondairy milk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (96 g) crunchy or creamy natural peanut butter
Preheat oven to 350°F (180°C, or gas mark 4). Line a cookie sheet with parchment paper or silicone baking mat, such as Silpat.
In a large bowl, sift flours, egg replacer or cornstarch, cinnamon, salt, and baking powder. Add sugars.
In a medium bowl, whisk soymilk, oil, whiskey or extra milk, vanilla, and peanut butter, until emulsified.
Fold wet into dry ingredients, using your hands if you have to and adding milk if the dough is dry/crumbly, until the dough is combined and manageable.
Divide the dough into 12 equal portions, place on cookie sheet. Flatten the cookies as they do not spread while baking.
Bake for 14-16 minutes, until the cookies are set and golden brown on the edges.
Wait a few minutes before transferring them to a wire rack to cool completely.
Yield: 12 cookies
1/4 cup plus 1 tablespoon (63 g) granulated sugar
1/4 cup plus 1 tablespoon (69 g) packed light brown sugar
1/2 cup (63 g) all-purpose flour
1/2 cup (60 g) whole-wheat pastry flour
2 teaspoons Ener-g egg replacer or cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons (45 ml) plain soymilk or other nondairy milk
3 tablespoons (45 ml) peanut or canola oil
3 tablespoons (45 ml) whiskey or more nondairy milk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (96 g) crunchy or creamy natural peanut butter
Preheat oven to 350°F (180°C, or gas mark 4). Line a cookie sheet with parchment paper or silicone baking mat, such as Silpat.
In a large bowl, sift flours, egg replacer or cornstarch, cinnamon, salt, and baking powder. Add sugars.
In a medium bowl, whisk soymilk, oil, whiskey or extra milk, vanilla, and peanut butter, until emulsified.
Fold wet into dry ingredients, using your hands if you have to and adding milk if the dough is dry/crumbly, until the dough is combined and manageable.
Divide the dough into 12 equal portions, place on cookie sheet. Flatten the cookies as they do not spread while baking.
Bake for 14-16 minutes, until the cookies are set and golden brown on the edges.
Wait a few minutes before transferring them to a wire rack to cool completely.
Yield: 12 cookies
28 April 2009
sugar cookie icing
-allrecipes.com
* 4 cups confectioners' sugar
* 1/2 cup shortening
* 5 tablespoons milk
* 1 teaspoon vanilla extract
* food coloring
* 4 cups confectioners' sugar
* 1/2 cup shortening
* 5 tablespoons milk
* 1 teaspoon vanilla extract
* food coloring
vegan Wonton Wrappers
-Vegweb.com
Ingredients (use vegan versions):
2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch
Directions:
I haven't seen vegan wrappers anywhere, so I make them myself.
Sift together flour and salt in a bowl.
Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
Serves: 8 servings of 4
Preparation time: 1 hour
Ingredients (use vegan versions):
2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch
Directions:
I haven't seen vegan wrappers anywhere, so I make them myself.
Sift together flour and salt in a bowl.
Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.
This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.
To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.
To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.
Serves: 8 servings of 4
Preparation time: 1 hour
Butternut Squash Rice Paper Rolls
-NYT 24 Jan 2007, adapted from Isa Chandra Moskowitz
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.
1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.
1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.
12 March 2009
extra savory miso soup
1 tsp powdered Korean beef stock (Dashi-da)
2 cloves garlic, smashed
slivered white parts of 10 scallions (or 5 whole scallions, but I was simultaneously making scallion pancakes with the green parts so I used the white parts for this soup)
1 quart water
1 cup thinly sliced mildly flavored mushrooms (I find dried reconstituted shittake overwhelms this soup)
Combine all of the above, bring to a boil and simmer for 10 minutes. While the soup simmers, cut 1/3 block of tofu into 1 cm cubes and divide cubes between 6 earthen bowls. Sprinkle a few pieces of dried wakame over each pile of tofu cubes.
Remove soup from heat and whisk in 1/4 cup miso. Pour soup over tofu cubes, cover bowls to keep warm and let sit for five minutes, stirring once, to hydrate seaweed. Serve immediately with an optional sprinkle of freshly ground black pepper on top.
You can put the seaweed directly into the soup pot, but I don't like the way this makes the soup taste.
2 cloves garlic, smashed
slivered white parts of 10 scallions (or 5 whole scallions, but I was simultaneously making scallion pancakes with the green parts so I used the white parts for this soup)
1 quart water
1 cup thinly sliced mildly flavored mushrooms (I find dried reconstituted shittake overwhelms this soup)
Combine all of the above, bring to a boil and simmer for 10 minutes. While the soup simmers, cut 1/3 block of tofu into 1 cm cubes and divide cubes between 6 earthen bowls. Sprinkle a few pieces of dried wakame over each pile of tofu cubes.
Remove soup from heat and whisk in 1/4 cup miso. Pour soup over tofu cubes, cover bowls to keep warm and let sit for five minutes, stirring once, to hydrate seaweed. Serve immediately with an optional sprinkle of freshly ground black pepper on top.
You can put the seaweed directly into the soup pot, but I don't like the way this makes the soup taste.
sundried tomato balsamic vinaigrette
1 small red or yellow bell pepper, diced
1 clove garlic
4 sundried tomatoes, softened
1/2 tsp salt
1 tbsp brown sugar (try molasses or maple syrup)
1/2 cup canola oil
1/4 cup balsamic vinegar
water
Blend all together in a blender. Add water 1 tbsp at a time until dressing reaches desired consistency.
1 clove garlic
4 sundried tomatoes, softened
1/2 tsp salt
1 tbsp brown sugar (try molasses or maple syrup)
1/2 cup canola oil
1/4 cup balsamic vinegar
water
Blend all together in a blender. Add water 1 tbsp at a time until dressing reaches desired consistency.
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