Whole Wheat Ginger Cigarettes Recipes

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

SOFT WHOLE-WHEAT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
• Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

WHOLE WHEAT GINGERBREAD

Steps:

• This recipe came from a cookbook published in 1923. I made alterations to the sugar and fat content, and have been very pleased with the results. If you want to do the original version, then replace the Splenda with white sugar, and the Apple Butter with regular butter.
• Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan, or spray with Baker's Joy cake release.
• Mix sorghum with Splenda and apple butter. Sift or stir together the flours, soda, ginger, cloves, cinnamon, and salt. Add dry ingredients to sorghum mixture and blend well. Add boiling water until well blended. Then stir in the well-beaten eggs quickly.
• Pour into prepared pan. This is a very thin batter, but do not add more flour.
• Bake until top springs back when softly touched, about 20-25 minutes. Let cool before removing from pan. Cut into 15 or 20 squares, depending on desired size. Good when dusted with powdered sugar.
• This can also be made into layer cake with filling between layers and on top. A good filling for this is Lemon Butter (see recipe in my box). Or you can thin cream cheese with a little sorghum and use that. Also good topped with a large dollop of whipped cream.

WHOLE-WHEAT GINGER CIGARETTES

Steps:

• Preheat oven to 425 degrees.
• Combine butter and sugar in medium-size bowl and cream with wooden spoon. Gradually add egg whites and beat until smooth. Add lemon zest, ginger and vanilla and lemon extracts and stir to mix. Add flour and stir to incorporate.
• For each cookie, drop a teaspoonful of batter onto well-buttered baking sheet and spread batter into a 3-inch square (for easy handling, make only four cookies at a time).
• Bake 4 minutes, or until edges turn golden brown. Remove from oven and use spatula to flip cookies onto a plate; working quickly, roll each into a tight tube; press the outside edge of each to close, and hold a few seconds to ensure shape. Place on wire cake rack to cool completely. Continue baking and shaping until all batter is used. Store in airtight container until ready to serve.