Friday, October 31, 2008

What’s been Cooking in My Kitchen

 

Yesterday I spent the afternoon in the kitchen and enjoyed every minute of it.  There is something very satisfying to me in making my family good healthy meals from scratch.  Here is what I did… 


I started the day by getting some pinto beans cooking for Yummy Pinto Beans.   


Then I ground up some hard white wheat in my Retsel grain mill and got busy.  I made a pan of Pumpkin Cinnamon Rolls:


  


Then I ground up some soft white wheat and made some Gingerbread Cookies.  These big soft cookies are soooo good!  It was the recipe I mentioned in a previous blog.  I got the measurements down better and now can share the recipe with you.  First here is a picture of them:


 


Here is the recipe: 


Gingerbread Cookies


¾ cup butter
1 cup cane juice crystals
1 egg
1 T water
¼ cup molasses
2 ¼ cups whole wheat pastry flour
2t ginger
1t baking soda
¾t cinnamon
½ t cloves
¼ t salt
2T cane juice crystals for rolling the cookies in before baking 


In a mixer cream together butter and cane juice crystals.  Add egg, water, and molasses until well mixed.  Add remaining ingredients (except for the 2T cane juice crystals).  The dough should be firm enough to roll into balls.  I found that with freshly ground flour I really had to pack my measuring cup tightly with flour and even add another ¼ cup flour.  Just make sure the batter is firm enough to roll into a ball.  Shape the dough into balls about the size of a walnut.  Roll in the 2T cane juice crystals.  Put on an ungreased cookie sheet about 2 inches apart.   


Bake cookies for 9 to 10 minutes.  Allow them to cool on the pan for about 5 minutes before removing.  This recipe will make approx. 2 dozen cookies.   


Finally after the baking was done I finished my pinto bean dinner.  I cooked up some hamburger and one large onion and added that to my beans.  Sierra made a salad and some homemade ranch dressing.  I served the soup and salad with whole grain crackers and everyone enjoyed Gingerbread Cookies for dessert.  Pumpkin Cinnamon Rolls will be served for breakfast with scrambled egg burritos.  Here is a pic of last nights dinner:


 


Hope you all have a great Saturday on your homesteads!! 


 


 


 


 

6 comments:

  1. Looks SO good! Thanks for sharing!

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  2. OH everything sounds so yummy!!!! I love cooking and baking for my family as well. And they love eating it all!


    God's Blessings,

    Amy Jo

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  3. Everything looks so good.. Is there tea time? Do you have recipe to share or did you share already? I might of missed if? That would be for the pumpkins rolls... Thanks.

    Blessings Sister Brenda/haflinger

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  4. Just wanted to share I made your recipe for the pumpkin cinnamon rolls and they were yummy! Only thing I did different was add maple flavoring instead of vanilla to the icing...

    Thanks for sharing....

    Cindylee

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  5. Crystal-

    I'm SO excited!! I am getting a Bosch, it should be shipped pretty soon. It will be SO wonderful being able to truly buy no more bread, because now I will be able to make more than 2 loaves at a time.


    I am going to try those pumpkin cinnamon rolls, they sound festive and yummy.


    Jenn

    http://jennsnook.blogspot.com

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  6. I made these last night...ohhh they turned out wonderful. All of my children loved them and it was a nice surprise for my husband when he got home from work.


    Thank you very much for the recipe.


    Barbara

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