Stage Planks Recipes
LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)
Provided by Julia Moskin And Kim Severson
Categories easy, quick, dessert
Time 30m
Yield About 12 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
- Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
- Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 28 grams, TransFat 1 gram
STAGE PLANKS
Provided by Cynthia LeJeune Nobles
Categories Cookies Ginger Dessert Bake Picnic Mardi Gras Molasses Buttermilk Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 16 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, sift together 3 cups flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside. In bowl of a standing mixer, add molasses, sugar, and butter. Mix on medium-high speed until color turns lighter, about 2 minutes. On low mixer speed, alternate flour and buttermilk with butter mixture. Raise speed to medium and mix 30 seconds. Dough should be stiff enough to roll out. If not, mix in up to 1/2 cup more flour to reach proper consistency.
- On a hard floured surface, roll dough to a 10" x 16" rectangle. Slice down the middle horizontally, then vertically at 2-inch intervals to make 16 cookies. Place individual pieces at least 1 inch apart on prepared cookie sheets. Bake until tops are firm, about 15 minutes. Remove from oven and cool completely in pans.
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- Place sugar, molasses, cinnamon, cloves, ginger, allspice, cayenne and salt in a small saucepan. Set saucepan over medium heat and bring mixture to a boil, stirring often as it heats. When mixture starts to boil, remove from heat and stir in baking soda. Mixture will fizz up and become very airy and light.
- Add the chunks of shortening one piece at a time, stirring after each. It's okay if it doesn't melt completely at this point, but it should at least start to melt. Allow mixture to cool for about 3 minutes, then briskly stir in the egg yolk or 2 tablespoons beaten egg' Using yolk only makes a slightly thinner, harder cookie while 2 T. egg makes a crunchy but tad bit lighter texture. The yolk might be more convenient because you can save the white for the icing.
- Carefully measure or weigh your flour and put it in a large mixing bowl. After you've added the egg to the molasses mixture, scrape all of the molasses mixture in with the flour and stir to make a dough. It might look kind of dry, but should have a nice feel to it. Empty it onto a clean surface (pastry mat) and knead very gently to incorporate all flour.
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- Over medium heat in a heavy aluminum pot, melt the molasses, shortening and ginger together. Blend well. When the mixture is thoroughly melted and warm, beat by hand or with a mixer for about ten minutes.
- Dissolve the baking soda in a tablespoonful of boiling water and add to the molasses mixture; mix thoroughly.
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