« Home | Hail to the Chef » | Happy Mother's Day » | Win or Lose...Afleet Alex is a Winner » | Tyler Florence Highlighted on NPR » | Happy Day Before Kentucky Derby Blogging Friday » | Lobsters.... » | Feliz Cinco De Mayo! » | Blue Grass Winners » | Savoring San Francisco » | The Secret Life of Food » 

Tuesday, May 10, 2005 


Posted by Hello
I LOVE PENZEY'S. Haven't heard of them? Well....if you are looking for spices of the world, they have pretty much all of that you seek. Aiwain Seed...they got it. Annato Seed....they got it. Kala Jeera....they got it. Mahlab....they got it. Zatar....they got it. AND they have recipes in their catalogue, too, so you can learn how to cook with all these amazing spices.

I learn something new about ingredients and/or spices with each catalogue. Did you know:

Ginger is one of the most widely used spices in the world. It is essential for Asian and Indian dishes where it is used to season meat, seafood and vegetables in many ways-from Indian curries, to Japanese marinades, to Chinese stir-fry. In America, ginger has been used mainly in baking, but it is increasingly being used to season a variety of other dishes. A pinch of ginger is very nice to boost the flavor of salt-free dishes, and ginger is also a flavorful addition to chicken soup, sauteed vegetables, and roast chicken or pork. For flavorful grilled steak, rub ginger, garlic and black or white pepper on meat, marinate a few hours before cooking.


2 cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses - either regular or unsulphured
1 tsp. GINGER, powdered
1 tsp. CINNAMON, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated white sugar (to roll dough in)

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Yield: 40-60 cookies
Prep. time: 10 minutes plus chilling
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)

I suggest you also order up and discover for your self the difference between the cinnamons. It WILL amaze you!

Korintje Cassia Cinnamon sweet and mellow, this is the cinnamon we all remember from our childhood
Cassia Cinnamon Chunks a blend of 1/4"-1/2" Chinese and Korintje cassia chunks
China Cassia Cinnamon our best seller, it is strong and spicier than Korintje, with a potent, sweet flavor
Extra Fancy Vietnamese Cinnamon the highest quality, strongest cinnamon available in America today
Ceylon "True" Cinnamon complex and fragrant, with a citrus overtone and rich buff color

That is MY molasses cookie recipe, too, that I got from my grandmother! Too funny!

Post a Comment


  • I'm SantaBarbarian
  • From Santa Barbara, California, United States
Recipe of Me

Click for Santa Barbara, California Forecast

Local Food and Local Farms

This is a Flickr badge showing public items from santa barbarian tagged with Food. Make your own badge here.
Help end world hunger