When you open the tin the whole room smells like anise. The flavor is a bit like a delicate anise and honey combination. It isn’t sweet but is the type of thing that would add a delicate flavor to almost anything.

I used it in cookies, which I will be sharing with you tomorrow. This would go in breads, baked goods of all kinds, and even vegetables and meats

If you are looking for a unique flavor give the fennel pollen a try.

images:marye audet

Post from: Baking Delights

O.k..I am so not doing this right..even Gayla told me I messed up…but she is so sweet that she told me I could just continue messing up..In fact, she was cyberpatting me on the head..”There, there”

If Gayla was from the south she would have finished with, “Bless your heart”. We, from the south, KNOW what that means.

But since I don;t have a clue..here it is..Let me introduce you to Brew Ha Ha. If are tired of the same old beer and want to know what else is available..you need to read there…If you like beer and you like reading about it..head over there…If you just like bloggers with a great sense of humor, by all means..head over there. It is well named.

And in honor of the whole beer thing, check this out:

Beer Gingerbread

• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup Grandma’s molasses (unsulphured)
• 2 eggs
• 1 cup dark imported beer
• 1 3/4 cups all-purpose flour
• 1 3/4 cups whole wheat pastry flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 cup raisins
• 1/2 cup diced candied orange peel
• 1/4 c candied ginger
• 1/2 cup finely chopped walnuts

Stir together the dry ingredients .
In a large bowl, cream the butter  with the sugar and molasses. Beat in the eggs, one at a time.  Now add the beer.

Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel, candied ginger, and nuts. Turn the batter into a greased and floured 9 x 13 inch baking pan.
Bake at 325 degrees F  for 40 minutes, or until done.

Transfer to a rack to cool.

image:morguefile 

Post from: Baking Delights

I have always loved good molasses cookies. The key word is, of course, good. They are hard to find. These are from epicurious with a few of my own tweaks…you will know them when you see them..

There is something about one of these with a cup of coffee that has me sitting in my aunt’s kitchen watching her get a meal for her farming family. Just about the time these would come out of the oven the milk truck would pull up to get the milk and the driver always had to get a couple of these *for the road*. That’s just how it was back then…These cookies are about red checked fabrics, and aprons, and wonderful smells.
You can sandwich these together with cream cheese in the middle..or ice cream..or pumpkin butter…or…
Cold milk or coffee are essential!

Molasses Crinkles
6 dozen

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger ( I use a full teaspoon)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup grandmas molasses (NOT black strap or barbados!)
granulated sugar for sugaring tops of cookies

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.

Post from: Baking Delights