Ginger Crinkles Recipe

I usually make chocolate chip cookies. Ask my spouse or my children. Today, I’m branching out beyond the usual. This recipe I’ve adapted from one in our Better Homes & Gardens cookbook.

Ingredients

  • 2 c. unbleached all-purpose flour
  • ¼ c. buckwheat flour
  • 2 t. baking soda
  • 1 t. ground cinnamon
  • 1 t. ground ginger
  • 1 t. ground cloves
  • ¼ t. salt
  • 1 c. brown sugar
  • ¾ c. shortening
  • ¼ c. molasses
  • 1 egg

Directions

  1. Preheat oven to 375°.
  2. Combine first 7 ingredients in a medium bowl.
  3. Mix the remaining ingredients in another bowl and beat well.
  4. Add ingredients from step 1 into beaten mixture, and beat well.
  5. Roll dough into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet.
  6. Bake for about 10 minutes in a 375° oven.

Makes 48 cookies.

Commentary

I accidentally baked the first batch, of 34 cookies spread across 2 cookie sheets, for 12 minutes, having misread my own comments.

Ginger Crinkles Batch 1

I baked the second batch of 16 on a single sheet for 10 minutes.

Ginger Crinkles Batch 2

Both batches turned out very tasty–the first batch was a little crunchier, and the second batch was a little chewier.

Corn Tortilla Chips can also be made at home

Here’s a Recipe

Ingredients

  • Corn tortillas
  • Canola oil
  • Coarse salt

Directions

  1. Preheat oven to 400°.
  2. Cut tortillas into 6 or 8 triangles. Place on cookie sheet.
  3. Brush pitas with oil. Sprinkle with the coarse salt.
  4. Bake in preheated oven ~15 minutes. Watch carefully–they burn easily.

If possible, watch through the oven door rather than opening the door to inspect. Every time you open the door, the oven cools dramatically, and the chips will take longer to crisp up.

Pita Chips can be made at home

Here’s a Recipe

Ingredients

  • 4 Pita pockets
  • 1/4 c. olive oil
  • 1/2 t. black pepper
  • 1/4 t. garlic powder
  • 1 t. coarse salt

 Directions

  1. Preheat oven to 400°.
  2. Cut pitas into 8 triangles and separate the sides. Place on cookie sheet.
  3. Combine pepper, garlic powder & salt in a small bowl.
  4. Brush pitas with oil. Sprinkle with the spice mixture.
  5. Bake in preheated oven ~7 minutes. Watch carefully–they burn easily.

Polished Pie Plate

The latest mulberry-cherry pie has now been completely consumed. We enjoyed every last bite, and are sad to bid it farewell.

Empty Pie Plate

(One secret to this excellent pie was this — the use of lard in the pie crust. It makes the crust so much more manageable when rolling it out. Bonus: we had rendered the lard ourselves, from the fat we received from Sam’s pig last fall.)