What’s starting? The Holiday Season and with that, some really good meals. Here are two items for tomorrows Thanksgiving Dinner. Notice the use of a Bundt Pan for this bread. Enjoy.
The Dried Corn is on soaking. (It’s even good now!!) And here is Dilly Casserole Bread. Nothing better than fresh bread for dinner. An this bread goes so very well with turkey. It’s one of Robin’s favorites.
And here is a cookie that Robin found that reminds me of Old Fashion Ginger Snaps. It’s the fresh ingredients and not the packaged simulation.
Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friends mothers ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. “Experiment with these cookies,” she advises, “as they taste great either slightly underdone or crispy.” She calls them “the quickest cookies you’ll ever bake.”
Easy and healthy… for Maddy and Tessa [Ginger]
2/3 cup(s) canola oil
1 1/2 cup(s) turbinado sugar, divided (see Tip)
1 large egg
4 tablespoon(s) molasses
2 cup(s) sifted whole-wheat pastry flour
2 teaspoon(s) baking soda
1 1/4 teaspoon(s) ground cinnamon
1 1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) sea salt
Preheat oven to 350°F.
Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool. Try not to sample these cookies – see the photo above! Cheers!