Fundamentals

Well everyone sorry I have not been posting anything lately!!! MY computer has died once again!!! Thankfully I have my iPad. Well I have a great Thanksgiving spending time with James and Addison while they were home for the week also. I ended up making 12 pound cakes, 1 caramel cake, 1 chocolate cake for Addison and then 2 German Chocolate cakes. So I did not stay out of the kitchen one bit

Well I have started Fundamentals Skills and Techniques, which is a lot of basic things that are needed for all culinary students. We have made pastry cream, poached pears, written in chocolate, french fries and made Riker's Island Carrot Cake

Ricker's Island Carrot Cake ( this makes a FULL sheet cake)

Sugar 1lb 5.75 oz
Oil 1lb 4.25 oz
Cake Flour 11.00 oz
Bread Flour 11.00 oz
Salt .25 oz
Baking Powder .75oz
Baking Soda .50oz
Nutmeg .25oz
allspice .25oz
Clove .25oz
ginger .25oz
cinnamon .50oz
carrots 1lb 5.75oz
eggs 1lb 5.75oz
walnuts 7.00oz
raisins 1lb 1.50oz
vanilla .50oz

Add all the dry and all liquids and mix then add carrots, walnuts and raisins. Mix until combine. This fits in a FULL sheet pan but you could put into different pans. Bake at 350

We used a Cream cheese Icing on top
which was
Cream cheese 6 lbs
Butter 1lb
Fondant* 2 lb
Vanilla 2 oz

Cream butter until smooth; add cream cheese and fondant and mix until completely smooth; add vanilla at the end.

* This is the fondant used for petits fours

we did not place icing on the sides but this should be enough to ice the sides

Josh and I 3rd Anniversary in Charlotte

I always talk about food on here so I was going to share a little about my weekend with Josh in Charlotte.


 It all started with flowers being on my door step  Josh surprised me the day after our 3rd anniversary.
I was so excited!! Then on Tuesday I get a phone call from Josh saying he is on his way. I was thrilled and not only did he come but he brought me a Brian's Subs. If you have been to Dublin, GA and need some where to eat look up Brian's Sub!!! Get the #10 it is amazing. fresh bread and great cold cuts.

For our anniversary Josh got me a PINK chef's jacket and if you know me you know I LOVE IT!!!

 So for our anniversary and Josh's Birthday we went to Ruth Chris they have great steaks that are put on a plate that is 500 degrees to keep the steak warm while you eat. Since it was Josh's Birthday they surprised him and brought him a dessert platter that we shared

Like always Josh and I have no luck with valet they lost his truck for 30 minutes which now all we can do is laugh about it . We had a great time together just did not last long enough.





I cant wait to spend even more anniversaries with him







Until my Next Culinary Adventure ,
                                                          Marti

Chocolate Chocolate

O wow at the chocolate I have tried.

On day one we started by trying different chocolates. We started with coverture chocolates which have 33% or more cocoa butter inside. we started with white chocolate, then milk chocolate and then dark chocolate. He then gave us a piece of Hershey's chocolate and O WOW!!! I think I will never Hershey's chocolate again. It tasted like it was 5 years old after having coverture chocolate.

We started making truffles, then covered them in chocolate.

Next we created these cute little mice these were very cute but a little complicated. they have a truffle filling and almond ears.

 
 

 
 
We also started to make Bonbons. We made these with a gingerbread spice, mocha and peanut butter crisp filling, then covered with chocolate.


I am also super excited about a chocolate box we are making for our homework project. I am putting a chocolate shoe on top of my box. Also I am excited to be coming home for Thanksgiving break. I will get to spend quality time with Addison (my Niece and mini me) and my brother James and the rest of my family. Addison has scheduled us time to bake and make goodies for everyone.


Till my  Next culinary Adventure,
Marti

Viennoiserie

Hey y'all sorry for such a long post,  Plus as everyone knows my computer CRASHED
 

 I have been super busy with school and having a surprise visit from Josh , which was great!!! 

Today we finished making croissants, we started on day 1 with making the dough and today we laminated and shaped the croissants. My croissants had a crunchy outside with a soft and flaky inside.  These croissants had a   buttery flavor with a little bit of salt that balanced the butter well. My product looks neat being able to display the layers of the laminated dough. When making the laminated dough the most critical point of making the product is making sure that the dough is cooler than the butter that helps make the layers of the dough more distinct.  I had some problems with uniformity from the different pressure to one side of the dough to the other.  My product was made correctly with little flaws some of the inside of my croissant were a little doughy because of the pressing between the layers being pressed to tight together.

Day 3

 

On this day we produced a muffin with our choice of flavorings and sweet Danishes. I chose to make a caramel walnut and apple muffin with a streusel topping and flat icing. In this product has a very nice outside color with a crumble from the streusel. The flavor of the apple was not as strong as hopped it had more of a cinnamon flavor that over powered the apples. The walnuts were inside and also in the streusel giving a nice crunch to contrast with the fluffy muffin insides. If I was to make this again I would make sure to add more apples and to cook it down for a longer time to bring out more of the apple flavor. Next we made the Danish; this process of laminating the dough was a little different than the croissants because on the Danish you can see the different layers of dough. These were filled with pastry cream, cream cheese filling and different fruits. Danishes were very flaky crust and a smooth filling. The crust would melt in your mouth from the lamination of the butter. I feel these turned out well I learned how to create different shapes and which holds fillings better.  When making the Danish a critical step during lamination is to make sure that your dough is not too warm because it would make the butter begin to melt making the layers not so uniformed. This would not ruin your product but it would not look the best.  

Day 4

 

On day four we began the day with making whole wheat Danish with a savory filling. The savory filling is different than the sweet because of the shapes you can create because we want to pack as much filling as possible. Most of our filling contained a meat with cheese. These Danishes looked great with the dark brown crust with still having the middle creamy with the cheese and different sauces. Also on day four we made orange cranberry muffin. This had a nice balance of flavors. The orange brought out some sweetness in the dried cranberries but also allowed the tang of citrus to come out. I feel like today went well I was able to have time to produce my products with great flavors. If I was to produce the whole wheat Danish for a large scale I would change the way the Danishes were cut by maybe using a sharp cutter or maybe a cookie cutter. I would also use one or two different techniques of shaping then adding different ingredients.  

Day 5

 

Doughnut day! On day 5 we produced yeast, and cake doughnuts while also making other fried breads. The cake doughnuts were very tight with the crumb texture. They had a very nice crunchy exterior. Yeast raised doughnuts are my favorite and these were no exception. These doughnuts were light and fluffy inside with a brown exterior. With the same dough we made jelly doughnut, this had a warm outside and a cool inside filling. We filled these with pastry cream, raspberry and blue berry fillings. This day was a little crazy with all the different products being fried and having to then be decorated. If we were able to redo this day I would make sure everything is more organized and maybe set up in stations to make sure that everything was done in an orderly fashion. 

Day 6

 

Day six was all about cinnamon buns, sticky buns and coffee cake. Sticky buns have a very good flavor of cinnamon and sweetness. The thing that makes a sticky bun is the smear that is put on the bottom of the pan that allows the moistness to it and the “stickiness” aspect. I like having the pecans on top giving it the different texture with a slight salty aspect to contracts from the bread and then the sweet of the caramel sauce. Our next recipe was our coffee cake. This is a great and simple quick bread. It gives you a sweet taste with the slight spice of cinnamon and by adding the streusel on top gives you a little crunch. When producing the sticky bun I would have allowed it to cool off a little more before flipping it over so that we do not lose all the smear that ends up running on the sheet pan when you flip it over when it come straight from the oven. Another critical point of the cinnamon/ sticky bun is when baking them. They may not be done in the middle but cooked in the outside. This could mess up your whole production because of serving undercooked dough is unacceptable.

Day 7

 

On day seven we made Gugelhopf and a banana challenge that was given at the beginning of the day. The Gugelhof we made was savory bread made with ham, onion, garlic, cheese and fresh herbs. The taste of the ham and fresh herbs gave a little saltiness from the ham and freshness from the herbs. It was also balanced very well with the onion and garlic mixture. This would be a good afternoon snack because of the protein and savory flavors. Our banana challenge was a Banana and Peanut Butter nondairy ice cream served on top of a funnel cake with bruleed banana and a caramel sauce. I thought that the peanut butter over powered the bananas. I liked how the funnel cake and bruleed bananas gave a crunch aspect while the ice cream gives you a cool smooth texture. Today I would have changed that ratio of peanut butter to banana and try to bring out more of the banana flavor. I also would try to add a better crunch aspect than the funnel cake to make it easier to eat. The critical point in the ice cream was to make sure it was going to be able to have time to freeze and the plating time is crucial so that it does not melt.

Day 8

 

On day eight we started working on our practical. We had to make Brioche and three different ways of using the brioche . I produced savory brioche that was filled with tomato sauce and different toppings. I enjoyed the savory brioche that contained sauteed onions and mushrooms. This gave a balance of sweetness from the onions and then the mushrooms give a soft woodned flavor. Our next brioche was couches this is the brioche with a topping of sugar flour and primex, then stamped . Next was our entrameys , these had a great contrast in texture between crumb for the struesel and the smoothness of filling. Also because of the flavor combonation of sweetness of the Rasberry jam with the tartness of the cream cheese filling. I feel like the only change I would make during the day was on the entrameys I should have made my layers more defined.

                              Yeasted Yelly Doughnuts

Recipe:                    Yield: 2.5 lb total dough  (20 – 25 doughnuts)         

 Dough:

            Milk, 70*F                  500 gr.            

            Egg                                80 gr.

            Egg yolk                        80 gr.            

            Sugar                           120gr. 

            All-Purpose flour        1,000gr.                      

            Fresh yeast                    60 gr.            

            Salt, Kosher                  17 gr.            

            Butter                          120gr. 

  Make a sponge out of flour, milk and yeast.
Rest for about 30 minute
Add  all other ingredients and develop the gluten structure until the dough comes away from the sides of the mixing bowl.
The dough should have a temperature of 78*F.
Rest  for 20 minutes and divide into 50 gr pieces and shape into round dough balls and place on flour dusted sheet pans of wooden boards.
  Proof for 45-60 minutes at 80*F in the proof box.
  Fry at 375*F for about 3 minutes.
  Fill with jelly and coat with sugar or glace.
  If there is no sufficient time to make a sponge, dough conditioner could be added and all ingredients can be mixed together in a straight dough mixing method.


 

9 Days of Carbs

Well y'all I am in to Artisan Bread class, which means I have been baking and eating A LOT of BREAD. If you know anything about me you know my LOVE for bread and my LOVE for BUTTER. Because Butter makes everything  Better.
 I have been saying this WAY BEFORE Paula Deen ever did. My artisan bread class is taught by a German Chef with is very smart and is alway teaching us not only about the bread but they ways to run a bakery, which is something I enjoy knowing.

On day one we have made Sunflower seed rolls which were very good. The first day of breads was a little scary I have alwayed loved making cakes but breads were a different story. I loved eating it but not making it. Now i can say that it is not as bad as I thought it would be.  Also we made a hard roll which we twisted into braids.




We also learned how to make many different Baguette doughs. This is a bread that everyone likes. The baguette was founded by the French. It is a very good bread for sandwiches and has a great crust

On Friday was one of my favorite days we made scones, buttermilk biscuits and whole wheat bread.
The buttermilk scones we were able to add flavoring of our choice and my group picked Chia Tea and coconut.

Buttermilk Scones

Yield: 4 # 3 oz.

1 # 4    oz.       Bread Flour

      6.5 oz.       Cake Flour

      5    oz.       Sugar, gran.

      1.3 oz.       Baking Powder

      0.3 oz.       Salt

      8    oz.       Butter

1 # 1.5 oz.       Buttermilk

      0.5 oz.       Vanilla Extract

      8    oz.       Coconut Flakes Toasted (optional)

      2 oz           Chia Spice ( below) (optional)

Sift together the bread flour, cake flour and baking powder.

Add the salt, sugar and the butter (in chunks) and rub together until the fat pieces are the size of small peas.

Add the buttermilk, vanilla and other flavors and spices. Mix only until all ingredients come together.

Add the currents or other additions.

Scale into 1 # pieces, round and let rest for about 15 minutes. Cover with plastic.

Flatten the dough to 5 inch rounds. Divide the disk into quarters using a metal scaper.

Place 4-6 pieces on a paper lined sheet pan and egg wash the top surface.

Sprinkle Course sugar on top (optional).

Bake at 420 degrees F. until golden brown and firm.

 Chia Spice

160 g. black pepper, finely ground,

125 g. ginger powder, finely ground

50 g. cinnamon powder, finely ground

50 g. ground cardamom, finely ground

5 g. alspice powder, finely ground

5 g. nutmeg powder, finely ground

 

Buttermilk Biscuits

Yield: 4 # 10 oz.

1 #   1.75 oz.   Bread Flour

1 #   1.75 oz.   Pastry Flour

        5.5   oz.   Sugar, gran.

        2.75 oz.   DMS

        0.5   oz.   Salt

       2      oz.   Baking Powder

        8      oz.   Butter (cold and in chunks)
      10.75 oz.   Buttermilk
        5.75 oz.   Water
        3.75 oz.   Whole Eggs
        0.5   oz.   Vanilla Extract
Mix all the dry ingredients.
Add the butter (in chunks) and rub together until the fat pieces are the size of small peas.
Blend together with the liquid ingredients - do not over mix!
Cover the dough and allow to rest for about 15 minutes.
Dust bread flour onto the table and roll out the dough to about 1 inch in thickness.
Stencil out rounds with a cookie cutter or any desired shape.
Place on a paper lined sheet pan, egg wash the top and bake at 400-420 degrees F. until golden brown.

 

 

 

 

100% Whole Wheat Bread

Yield: 9# (6 Breads - 24 oz. each)

 

4 # 12      oz.   Whole Wheat Flour

        3.5   oz.   Dough Conditioner

        1.5   oz.   Sugar, gran.

        1.5   oz.   Malt syrup

        2.5   oz.   DMS

        3      oz.   Butter, soft

        1.25 oz.   Salt

        2.5   oz.   Yeast, fresh

3 #   5.25 oz.   Water
Straight dough mixture:         2 minutes 1^st speed

                                                8 minutes 2^nd speed

 No fermentation.

If no dough conditioner is used, give the dough 90 minutes bulk fermentation.
Scale out 6 portions 24 oz. each. Round, let rest for 5 minutes, then shape and put into greased loaf pans.
Proof to 80%.
Bake at 400 degrees F.

 Please Try out the recipes and please go buy a Scale it will make your baking easier and you will probably want to cut these recipes in half or in fourths. Remember that there is 16 oz in a pound and that # means pound also.

 

Hope you enjoy

Until my Next Culinary Adventure,

Marti

Finished with Intro to Cakes

I am finished with my Introduction to Cake, which I had an A in YAY ME!!!! This class I have learned so much. I have learned easier ways to ice a cake using a bench scrapper. Also the correct temperature to have a glaze to pour on top of a cake like this Pistachio cake.





The Black Forrest Cake is one of my dad's favorite cakes. In this class we made it and wouldn't I know it is one of the harder cakes to ice because of the Chantilly Creme.





This Honey bee cake was super fun to make the little bees are hand pipped with Almond slices as wings. This cake contains a honey butter cream. with a chocolate ganache

Angle Food Cake is a fat-free dessert when it is not covered with Chantilly creme. This is one of the easier cakes to make. We topped it fruit to make it even yummier.

This is my 10 minute torte we had to make for our practical. I was able to finish mine in 10 minutes and 45 seconds. I thought I did very good because It looked really good to be done in a timed manner

This is my Birthday cake for my practical. We had to contain a flower spray and then write Happy Birthday in chocolate. This cake I received a 97. I wish I had written it better but practice makes perfect

 

Hope y'all have enjoyed my cakes from this class. I start Artisan breads tomorrow.

 

Until my Next Culinary Adventures,

Marti

Meeting A Food Network Star

 Well today was VERY exciting, I got to meet Celebrity Chef Aaron McCargo, Jr. from the Food Network. He is the host of "Big Daddy's House".  He did a demo of Spaghetti and Asparagus Carbonara. Chef McCargo is full of energy. He talked to us about how important is was for us to follow our dreams and that we have to put in our dues.He also spoke to us about the special diets of people with kidney disease and Diabetes. This was very interesting to know what people on dialysis are able to eat to make their life easier.









On Wednesday we made carrot cake. This was another learning experience. We learned how to make parchment piping bags, and how to pipe leaves out of them. This cake was much easier to make since it has a cream cheese icing.  This was the first cake we made that had alot of piping of something other than shell.



Today was a Lemon Torte. This is made different than any other cake I have every made. This cake you layer into a round mold, which makes it easier to have straight sides and a even top. The Lemon Curd we made for this cake was FABULOUS. It has the right amount of sweet and tartness. On this cake we used Italian butter cream which is made by adding a sugar syrup to whipped egg whites and then you add TONS of BUTTER!!! it is amazing!!!

 

 

Until My next Culinary Adventure,

Marti

Intro to Cakes

Well it is day 2 of my intro to cakes class and I LOVE IT!!!! I am getting to make and perfect things that I have been working on. Today we made a German Chocolate cake which is something I make a good bit, because it is Mr Doyle and my daddy's favorite. But I learned today a different way to decorate.

We also got to make buttercream rose, which is something I have never done. But it was a great learning experiment. Tomorrow we will be making carrot cakes so I will update on how that goes. 

So until my next culinary adventure which will start at 7 in the morning, 

Marti

First week Of Culinary School

Well I made it through my First week of school. YAY me!!! It was tough but fun.

I gave y'all a update on day 1 and 2 so here is the rest of the week. On day 4 and 5 we got to go to the Culinary departments and eat lunch which was AMAZING. We visited Spain and Italy on these days and it was very YUMMY. Also we get to see what other students are doing in the Pastry Arts Floor Here are some pictures of what Art they have been creating

The tasty pastries are some of my favorites to make because they are all correct recipes and most of them are very yummy. The class "How Baking Works" is more like a chemistry class with sweets we are showing why things do not work like why people use a certain amount of each product to make it turn out correctly. I have learned a lot of information making me want to test out some of my own recipes that I have used over the years.

Also this week I have my first practical and my first final of the quarter so please Pray for me!!!
 I am also taking a Food Safety and Sanatation Management class that I will probably not be posting about since it will make me not want to eat out EVER AGAIN!!!

  I have added the recipes for the eggless tasty pastries and for egg custard but if you want any of the recipes just comment and I will give them to you!!!
Day 3 We worked on Fats, oils and Emulsifiers

We talked about saturated fats, unsaturated fats and then those unhealthy trans fats. WE all decided that nothing taste as good as BUTTER, and like I always say everything is better with Butter!!! We made Pate Brisee which is a Pie dough. We used different types of fats which included butter, margarine, lard,AP  shortening,etc

 

Most people use butter or Lard in their pie crust to make the best flakiest dough. Also on this day we made our tasty pastries Fat Free or Low Fat

So from left to right First row is :(top) Sweet potato/ Pumpkin Corn Muffin, Apple spiked pumpkin Bread, Brown Sugar Banana Muffins (bottom) Angle food, Banana Bran Walnut Muffin and Zucchini, Carrot and Apple Muffins

 

 

Day 4 was Sweeteners

 

We talked about all the different types of sugars, syrups and Specialty Sweeteners. This day we talked about why baking with granulated sugars make things rise and syrups such as honey do not.

 

To prove this we made Pound cakes with different ratios of sugars and sweeteners

These are pound cakes that have 0 %, 25%, 50% and 100% (control), 150% and 200% sugar. See how different they look!!!

 

 

Day 5 was the most exciting day for me!!! It was EGG DAY. Having one of Josh's best friends being allergic to eggs, made me want to learn how to make sweets that he was able to eat!!!

 

We made a sponge cake using whole eggs, egg white, egg yokes and replacement eggs. FYI the Egg beaters you buy in the store has ONION POWDER!!!!

 

 

We also made Egg Custard which I was not able to eat

Egg Custard

Milk                           450 g

Eggs, whole                200 g

Granulated  sugar         112 g

Vanilla Extract            8 g

MOP:

1.     Preheat oven to 325.

2.     In a saucepan, bring milk and sugar to a scald.  Set aside.

3.     In bowl, whisk together egg and vanilla.

4.     Gently whisk hot milk mixture into egg mixture.

5.     Divide, 2 oz. each, into ramekins.

6.     Bake in hot water bath until set.

 

These you can see the difference in the colors. It was very neat to see all the different in each one

 

On this day we had many Tasty Pastries All which were VERY GOOD ( posting recipes below)

 

 Zucchini bread, Banana bread, pumpkin flax,

chocolate peanut butter, Wacky cake, coffee cake, snicker doodle

Zucchini Bread (muffins)

Ground flax seed       12 grams

Water                          110 grams

Mix together and set aside.

Vegetable oil              90 grams

Applesauce                 145 grams

Brown sugar               400 grams

Vanilla                         20 grams

Zucchini, grated          280 grams

Mix together and add to flax mixture.

Bread flour                 680 grams

Salt                              7 grams

Baking soda                13 grams

Baking powder           6 grams

Cinnamon                   6 grams

Nutmeg                       3 grams

Sift dry ingredients together.  Add to wet mixture, mixing by hand until well blended.

Portion into paper lined muffin tins.

Bake at 375*F.

Pumpkin Flax Quick Bread (muffins)

Ingredients:

½ cup             flax seed meal

4 oz.               water

1 ½ cups        Demerara sugar

1 cup              pumpkin puree

½ cup             applesauce

1 cup              flour, bread

1 tsp.              baking soda

1 tsp.              cinnamon

¾ tsp.             salt

½ tsp.             baking powder

½ tsp.             nutmeg

¼ tsp.             cloves

1 cup              whole wheat flour

 

MOP:

1.    Preheat oven to 350*F. 

2.    Whisk together flax and water.  Mix in sugar pumpkin and applesauce.

3.    In a large bowl, stir together dry ingredients.  Add flour mixture to pumpkin mixture, stirring until smooth.

4.    Portion batter into paper lined muffin tins.

5.    Bake until toothpick inserted in center comes out clean.

Banana Bread (muffins)

Pastry flour                 180 grams

Bread flour                 105 grams

Baking soda                6 grams

Baking powder           1.5 grams

Salt                              2.5 grams

Granulated sugar       218 grams

Bananas, mashed       820 grams

Vegetable oil              105 grams

Walnuts or pecans     40 grams  (toasted and chopped)

MOP:

1.     Sift dry ingredients into a large bowl.  Whisk together.

2.     Combine oil and bananas.  Add to dry mixture, stirring until just blended.

3.     Fold in nuts.

4.     Portion into paper lined muffin tins, using the blue handled scoop.

5.     Bake at 375*F.

 

 

Wacky Cake (muffins)

Pastry flour                 400 grams

Cocoa powder             42 grams

Baking soda                11 grams

Granulated sugar       420 grams

Salt                              7 grams

Vegetable oil              65 grams

Vinegar                       25 grams

Vanilla extract            9 grams

Water                          442 grams

MOP:

1.     Sift dry ingredients together.

2.     Combine wet ingredients.   Stir into dry ingredients.

3.     Portion into paper lined muffin tins, using a blue handled scoop.

4.     Bake at 350*F, for 15 to 20 minutes.

Eggless Whole Wheat Coffee Cake

Ingredients

·        􏰀  1 cup        Butter

·        􏰀  3 Tb.         Vegetarian Egg Replacer

·        􏰀  1/2 cup      Water

·        􏰀  3 cups       Whole Wheat Flour

·        􏰀  1/3 cup      Wheat Germ

·        􏰀  1-1/2 tsp. Baking Soda

·        􏰀  1 cup         Brown Sugar

·        􏰀  2 tsp.        Vanilla

·        􏰀  1-1/2 tsp. Baking Powder

·        􏰀  1-1/2 cups           Buttermilk

Filling ingredients:

 

·         1/2 cup        Brown Sugar, packed

·        􏰀  1/2 cup      chopped Pecan Halves

·        􏰀  2 tsp         Cinnamon

MOP:

1.     Preheat oven to 350°F.   Combine the filling ingredients in a bowl; set aside.

2.     In a small bowl, combine egg replacer with water and blend well.

3.     In a large bowl, beat butter, sugar, “eggs” and vanilla.

4.     Stir together dry ingredients in separate bowl. Alternately, add flour mixture and buttermilk into sugar mixture. Blend well.

5.     Apportion 1/3 of batter evenly into paper lined muffin tins and sprinkle with filling. Top with remaining batter. Sprinkle remaining filling on top

 

6.     Bake for approximately 15 to 20 minutes, just until cake begins to pull from sides.

 

Eggless Snickerdoodles

Ingredients:

·        􏰀  1 cup                  Vegetable Shortening

·        􏰀  1-1/2 cups           Sugar

·        􏰀  1 tsp.                  Vanilla

·        􏰀  2 Tbsp.               Vegetarian Egg Replacer

·        􏰀  1/3 cup                Water

·        􏰀  2-3/4 cups           Whole Wheat Flour

·        􏰀  2 tsp.                  Cream of Tartar

·        􏰀  1 tsp.                  Baking Soda

·        􏰀  1/2 tsp.               Salt

 

·        􏰀  2 Tb.                   Sugar

·        􏰀  1-2 tsp.               Cinnamon

MOP: 

1.      Preheat oven to 400*F.

2.      In a large mixing bowl, cream together the first 3 ingredients (shortening through vanilla extract).

3.      In a small bowl, combine the egg replacer with the water. Beat egg replacer mixture into the creamed shortening.

 

4.      Sift together the whole wheat flour, cream of tartar, baking soda and salt. Add the flour mixture into the creamed shortening and mix well. Roll into 1” balls.

5.      Combine last two ingredients in a small bowl. Roll cookie balls in the sugar and cinnamon mixture. Place onto paper lined sheet pan

 

6.      Bake for 8 - 10 minutes.

Until My Next Adventure (which will be class in the morning),

Marti