Saturday, December 27, 2014

My favorite pot recipies: Oatmeal cake and Gingersnaps

Pot Butter

2 sticks (one cup) butter, unsalted
1 cup (or more) pot shake (leaf or broken buds), crumbled.
1 cup (or more) water

Put all ingredients in the top of a double boiler, or in a metal or glass bowl within a larger sauce pan of simmering water, or crock pot set on low heat.  Simmer on low for 2 hours; strain out the pot and throw it away; allow butter and water to cool in refrigerator; pour water out from under the solidified butter.  Yields ¾ cup pot butter.

Oatmeal Spice Cake

1½ cup boiling water
1 cup oats
½ cup butter

Pour boiling water over oats and butter; cover; let soak 20 minutes.  Meanwhile, in a separate bowl, mix together:

1½ cup wheat flour
1 tsp. soda
1 tsp. cinnamon
1/3 tsp. salt
1/3 tsp. nutmeg

Set aside.  When oatmeal is done soaking, add:

1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla

Mix together.  Add flour and spices; mix thoroughly.  Bake in a greased 9x9x2” pan at 350 degrees for 50-60 minutes, until a toothpick inserted into the center comes out clean.

For pot cake, make it with pot butter or add finely powdered leaf to the oats to soak.

Pot Gingersnaps

¾ cup pot butter
1 cup brown sugar
1 egg
¼ cup molasses

Cream together above ingredients; add:

2 ¼ cup whole wheat flour
2 teaspoons soda
1 teaspoon ginger
1 teaspoon cinnamon
½ tsp. cloves
¼ tsp. salt

Mix together into a stiff dough; refrigerate 3 hours.  Form into 1-inch balls; roll top in granulated sugar; place 3” apart on greased cookie sheet; bake at 350 degrees for 10-12 minutes, until just set; immediately remove from baking sheet.  Makes 3-4 dozen cookies

Or, roll dough very thin on the greased cookie sheet; cut into diamonds or squares (diagonally or at right angles); and bake until just set at 300 degrees, approximately 10 minutes; remove from sheet when crisp; store well-dried cookies in sealed jars.

Another alternative is to make rolls of frozen dough, cut ¼ inch slices. Sugar tops, and bake as needed.

The "secret" of making thin, crisp, sugary cookies by ball or drop, rather than thick, chewy or hard cookies is: Go heavy on the sugar (mounded in the cup); light on the flour (not quite filled); and a smallish (medium) egg.  Sugar melts, spreads, and melts in the mouth; too much flour makes cookies hard; too much egg makes them chewy; water makes them soft.

If you roll the dough thin and cut out the cookies, this is not important, and more flour might be better than less.

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