Subject: You're welcome!
Author:
Posted on: 2022-12-21 18:37:41 UTC
As long as your molasses is unsulphured and just dark, not blackstrap, you can still use it. You can also swap out the brown sugar in the recipe for white sugar, and that should even out the molasses flavor and sweetness.
Or you can just make cookies with an extra-strong molasses flavor. That might not be a bad thing!
~Neshomeh
Thin Butter Crackers
Ingredients:
1¼ cups flour, whole wheat or white; plus more for dusting
1 tablespoon sugar
½ teaspoon salt, plus more to taste
¼ cup unsalted butter, cut into small pieces
⅓ cup room temperature water
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Put the flour, sugar, and salt in a food processor.
Add the butter and process until the butter is fully incorporated. With the blade running, add water and blend until a smooth dough forms. If you need to, pause the food processor and push down any bits stuck to the sides of the processor to ensure all the ingredients are added to the dough.
Once smooth, remove the dough and divide it into 4 equal-sized pieces.
Lightly flour your work surface and roll one of the dough pieces into a large rectangle. As you roll the dough out, lift it up frequently and turn it to keep it from sticking to your work surface. Make the dough as thin as you can. The thinner the crackers are, the flakier and tastier they will be.
Use a pizza cutter or butter knife to cut the dough into 1 1/2-inch square crackers. Form a ball from all the scraps and make more crackers. Repeat the process with all 4 pieces of dough. Place the cut crackers on the baking sheet.
Bake the crackers until crisp and lightly browned, about 12 - 13 minutes. Cool before storing in an airtight container.
Notes: You need to watch the crackers carefully after about 10 minutes so that they don’t get too dark.
PPC Cookbook from approximately forever ago. I don't remember who compiled this, but there it is!
There's also the Mini-Balrog Cookbook, but I don't recommend trying to prepare any of these recipes in Real Life. ^_~
~Neshomeh
WHERE ARE THE CANON COOKIES NESH?
Sorry, that came out hostile. I'm very passionate about cookies.
It's mine! My own. My... precioussss...
(But I mean, they're basically chocolate chip cookies plus "infusions of canon-y goodness," so you can probably adapt your own recipe. >.> )
~Neshomeh actually plans to make ginger molasses cookies tomorrow.
I love ginger-molassas cookies. To be fair, I already went on a holiday cookie baking spree, but a few more cookies would not be amiss. And I could bring them to some sort of event so that I don't eat them all. Hmm. Next Sunday is Christmas, and that would be a very good time to bring cookies to church. Not that I need to do very much talking to reason myself into baking cookies.
Neshomeh's Molasses Cookies
Mix together thoroughly:
1-1/2 C. butter
1 C. sugar
1 C. light brown sugar
2 eggs
1/2 C. mild molasses
Sift together and then beat in gradually:
4-1/2 C. flour
4 t. baking soda
1 t. salt
2 t. cinnamon
1 t. cloves
1 t. ginger
Chill dough at least one hour. Roll dough into balls and then roll in granulated sugar. Bake at 375°F for 8-10 minutes on ungreased double sheets. Do NOT overbake!
Note: Cookies will puff while baking, then flatten out at about 8-9 minutes. Remove about one minute later for a soft cookie.
A one-inch "baller" makes 110 cookies.
It's about the biggest recipe my stand mixer will accommodate, which is why I like it: more than enough for sharing. You can definitely cut it in half if you'd rather not go that big, though.
A tip: You may want to wear gloves while rolling the dough balls. They leave quite the sticky residue on your palms otherwise.
When I'm feeling particularly fancy, I lightly press a little candied ginger bit into the top of each dough ball before baking.
Enjoy!
~Neshomeh, who hasn't actually gotten around to making them herself yet, but maybe tomorrow!
Unfortunately, I just remembered that I will have to get more molassas because I used alll of mine up on a different cookie recipe and now the only molassas I have left is the strong kind which is not so good for putting in cookies.
As long as your molasses is unsulphured and just dark, not blackstrap, you can still use it. You can also swap out the brown sugar in the recipe for white sugar, and that should even out the molasses flavor and sweetness.
Or you can just make cookies with an extra-strong molasses flavor. That might not be a bad thing!
~Neshomeh
Though since I'll end up detonating the kitchen if I attempt baking, I suppose it's for the best.
I ought to like 1/8th that recipe…gotta use the molasses I ordered for eggless gingerbread that didn’t get there on time so I ended up substituting with kuromitsu…
Which I haven't done in a few years, due to time, money, and energy being chronically misaligned. But someday I will again. Trying to keep a family tradition alive here. {= )
Since this recipe does use eggs, uh... I guess it's possible to subdivide an egg if you're really determined? Good luck!
~Neshomeh
Well, looks like you’ll have to make some more...
Blueberry Pie
a 9 inch double pie crust
4 c blueberries
¾ c white sugar
1 tablespoon butter
3 tablespoons cornstarch
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp salt
Preheat oven to 425° Fahrenheit.
Mix sugar, cornstarch, salt, cinnamon, and nutmeg, and sprinkle over blueberries.
Line pie dish with pie crust. Pour berry mixture into the crust and dot with butter.
Press another crust on top of the blueberries and crimp and flute the edges. Cut a hole in the top of the crust to let steam out.
Bake pie on the lower shelf of the oven for about 50 minutes or until the crust is golden brown.
Pie crust
2 ¾ c all purpose flour
1 ½ tsp salt
3 tablespoons white sugar
1 cup shortening
1 egg
1 ½ tsp distilled white vinegar
5 tablespoons cold water
In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until the mixture resembles coarse meal.
In a small bowl, combine egg, vinegar, and 4 tablespoons of the water. Whisk together, then add gradually to the flour mixture, stirring with a fork. Mix until dough forms a ball. Add 1 more tablespoon of water if necessary.
Allow the dough to rest for 10 minutes in the fridge before rolling out.