Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy. And I love cooking with the produce from my garden, although there always seems to be too much at once. I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown. I was born in a small Canadian prairie town but was raised in the city. Over all, though, a very nice little cookie. Or, leave the ginger in, but switch out the raisins for another dried fruit, like pineapple. I can't decide if it's a good fit for these bars. 30 would probably have made them just the right size.I'm still debating the ginger. I cut mine into 24 bars (I didn't want to do the math), but they were a little large. I was thinking a pizza cutter would have been easier than my long knife, but as long as your knife is sharp, you should be okay. I slid them right onto my cutting board, which made them easier to cut. Do not let them cool too long before you cut them. Next time, I'll give them another 2 or 3 minutes, which should give the center a chance to get crispy. Beat in egg and then molasses until combined. With an electric mixer, beat butter and remaining cup of sugar until combined. In a shallow bowl, place 1/2 cup sugar set aside. They were just starting to brown around the edges. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. That way, there won't be as much empty space to fill and it should be easier to spread out.I took mine out after 15 minutes. The next time I make these, I'll use a small scoop to place lumps of dough around the pan. I would not recommend plopping all the dough out in a big ball, which is what I did. I found the easiest way to spread the dough was with my knuckles, almost like stretching pizza dough. I didn't bother to grease either of them and that worked out fine. Maybe next time.I used a 13"x9" jelly roll pan that I lined with parchment paper. I thought about adding some chopped nuts, but decided to skip them. I had packed the brown sugar really well into the measuring cup, so maybe that's the reason why it wasn't missed. Well, I completely forgot to add the white sugar, but they were sweet enough without it.
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