Skip to main content

Candied Ginger Graham Cookies

I can't pass up a bargain. A few weeks ago, the store where I work, put candied ginger on clearance. A large jar of candied ginger, how could I pass it up? I bought 2 jars, and  now I'm trying to figure out what to make with it. I have been playing with graham flour for about a year.  Graham flour is whole wheat flour which is ground courser with all the germ, oil and fiber. Trying to get the flavor of graham crackers has been very elusive. I have found toasting the flour first, brings out the flavor I have been looking for.

Ingredients:
1 cup pastry flour
1 cup graham flour, toasted
1 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup packed brown sugar
1/3 cup sugar
2 tablespoon molasses
2 tablespoons honey
2 tablespoons half and half
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/4 teaspoon vanilla extract
1 stick softened butter
1/3 cup diced candied ginger

This is where the fun begins, by toasting the graham flour. In a stainless steel skillet, yes, it has to be stainless, add 1 cup of graham flour. Over a low to medium low heat, stir the flour until it darkens slightly. You should definitely smell a strong nutty fragrance from the flour. When the flour has darkened, remove from the heat, allowing to cool while you make the dough. In the bowl of your stand mixer, add the sugar, brown sugar, butter, honey, and molasses and cream for several minutes. Next add both flours, the ground  ginger, baking soda, baking powder, egg, vanilla, and half and half. Mix until a slightly sticky dough forms. Add the diced candied ginger and mix another minute, until the ginger pieces are evenly distributed. scoop out the dough and place on a parchment paper lined cookie sheet.
 Space the cookies about 2 to 3 inches apart. Place in an oven pre-heated to 375 degrees. Bake for 10 to 11 minutes or until the tops of the cookie spring back slightly. Carefully remove from the cookie sheet and place on a wire rack to cool.
Pour a tall glass of milk, and enjoy.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
 With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…

Spicy Peach Baby Back Ribs

In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen.

Ingredients:
1 rack of baby back ribs
2 tablespoons of your favorite rib rub
2 fresh peaches diced (about 1 cup)
1/2 teaspoon paprika
1 tablespoon Frank's Red Hot wing sauce
1 teaspoon minced garlic
1/4 cup Frank's Red Hot Sweet Chili sauce
1 teaspoon peach infused white balsamic vinegar
1 tablespoon olive oil

In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool.


Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and  refrigerate for an hour. Remove from refrigerator, let rest an hour…