Archive | December, 2010

gingerbread cookies

22 Dec

I used this recipe and followed directions for “crisper cookies” and used this recipe for royal icing. For the cookies, I used mostly King Arthur White Whole Wheat flour (I was almost out of AP) and blackstrap molasses. The cookies held their shape well and were pretty mild as far as spice goes, and baked up quite nice and crispy. Frosting also worked well but required a little more soymilk and corn syrup, but it did dry up nicely. Kids decorated using toothpicks. The almond flavor might have been a tad too much, may use vanilla instead next time.

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slow-cooked, double-boiler polenta

20 Dec

serves 3-6, increase as much as you need
cook time: 2 hours, but very little hands on
this recipe/method takes all the work out of polenta, it just takes time!

3 cups water
1 cup polenta (cornmeal or corn grits)
1 tsp salt
2 Tbsp Earth Balance
(spices – Italian seasonings, pepper)

Have two pots that fit into each other, or a double boiler. Bring water for the bottom pot to boil, also bring the water for the polenta to boil separately in the pot that fits inside. When it is boiling, whisk in the polenta, salt and Earth Balance. Put the pot inside the other pot, put a lid on it. Stir every 30 minutes or so, after an hour and a half taste for bitterness, doneness, and spices. Can be kept warm and soft over water bath for 3 hours.

If you spread it into a container, it will firm up rather quickly and be slice-able. Will keep for about a week in the refrigerator, and would be great fried.

Pumpkin Bread

17 Dec

Easy Recipe, lots of sugar (not as healthy as it could be), but yummy. Tastes even better the next day, after the flavors have had some chance to ‘age’. Freeze one for later use or go ahead and give it away.

Yield: 3 Loaves
* 1 (15 ounce) can pumpkin puree
* 1/2 cup applesauce
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 2 tsp pumpkin pie spice

Directions

1. Preheat oven to 350 degrees F. Grease 3 5×9 inch loaf pans.
2. In a large bowl, mix together the wet ingredients. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.